Shish Tawook (or Shish Taouk) with Royal Basmati Rice

Shish Tawook (or Shish Taouk) with Royal Basmati Rice

  • Servings: 4
  • Total Time:

Your tastebuds will rejoice with the smoky, roasted flavors of this Shish Tawook with Royal Basmati Rice.


For the Basmati Rice

  • 1 cup Royal Basmati Rice
  • 2 cups water
  • Pinch of salt


For the Skewers

  • 6-7 wooden skewers soaked in water
  • 2 lb chicken breast, cut into 1-1½ inch pieces


For the Marinade

  • 1 lemon, juiced (roughly ¼ cups)
  • 6 garlic cloves, minced
  • ¼ cups plain yogurt or Greek yogurt
  • 2 tablespoons olive oil
  • 1 teaspoons ground thyme
  • 1 teaspoons paprika
  • 1 teaspoons salt
  • 2 teaspoons tomato paste
  • ¼ teaspoons ground black pepper



  1. For the rice, bring 3 cups of water to a boil in a medium sauce pot with a tight fitting lid. Add the rice and pinch of salt, cover and reduce to a simmer. Cook for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
  2. In a small bowl, mix all the marinade ingredients together.
  3. Place the cubed chicken into a flat, sealable container and pour the marinade over the chicken. Mix the chicken with the marinade to be sure all the pieces are well-coated.
  4. Cover the container and let marinate in the refrigerator for at least 4 hours, up to overnight.
  5. Preheat your grill to a medium heat, roughly 350F. (You should be able to hold your hand about 3 inches from the cooking grate for 6-7 seconds.)
  6. Thread the chicken pieces onto the soaked skewers, pressing the pieces up against each other.
  7. Grill the chicken skewers for 8-10 minutes a side, until the chicken is firm and golden.
  8. Serve the shish tawook with and sliced tomatoes, the rice and grilled vegetables.