Our **Shish Tawook Chicken Thighs with Mediterranean Eggplant Salad** offers a delicious and slightly unconventional take on traditional shish taouk grilled chicken kebabs. One of the most captivating aspects of the Mediterranean diet is its incredible regional diversity. While core principles remain, each country, and even each family, brings its unique touch to classic recipes. This recipe, inspired by cherished Lebanese culinary traditions, exemplifies that wonderful variety, making a beloved dish accessible and even more succulent.

Growing up in a Lebanese household, meals were always a vibrant affair, often featuring Shish Tawook alongside essential accompaniments like fresh **tabbouleh**, warm pita bread, savory **lemon potatoes**, creamy **laban (homemade yogurt)**, and of course, a side of rich **tahini yogurt dressing** or the intensely flavorful garlic sauce, widely known as toum. While Shish Tawook is commonly grilled on skewers and served with rice or lentils, hummus, or a crisp fresh salad, we’ve opted for chicken thighs to maximize juiciness and simplify preparation, making it perfect for grilling season or an easy oven bake. This method ensures every piece of chicken is consistently moist and packed with flavor.

The secret to truly outstanding Shish Tawook lies in its marinade – it’s the heart and soul of this chicken recipe. This carefully crafted marinade is responsible for infusing the chicken with layers of incredible flavor, but equally important, it plays a crucial role in tenderizing the meat. The acidity from the lemon and the enzymes in the yogurt work together to gently break down the chicken fibers, ensuring that each piece remains incredibly tender and juicy, even when subjected to the high heat of grilling. This tenderizing action is what prevents the chicken from drying out, delivering that melt-in-your-mouth texture everyone craves and expects from perfectly cooked Mediterranean chicken.

The foundation of this exquisite marinade is a combination of plain or Greek yogurt and fresh lemon juice, providing a tangy base that not only adds flavor but actively enhances the chicken’s texture. To this, we mix in a medley of rich, warm spices, carefully selected to build a complex and aromatic flavor profile. This blend includes smoky paprika, a hint of spicy cayenne, earthy cumin, fragrant dried thyme, and exotic allspice, ensuring every morsel of chicken is imbued with a depth that is both comforting and exhilarating. While grilling is our preferred method for that irresistible smoky char, this versatile chicken can also be baked beautifully in the oven, or cooked swiftly in a hot skillet on the stovetop, offering complete flexibility for any kitchen setup or weather condition, allowing you to enjoy authentic Shish Tawook anytime.

We are huge fans of grilled chicken in our home, and this **Shish Tawook** recipe is a constant in our rotation. Its vibrant flavors and tender texture make it a standout dish that consistently delights. It stands proudly alongside other family favorites such as these **baked chicken tenders**, our versatile **Mediterranean chicken marinade**, juicy **yogurt marinated chicken tenders**, and succulent **air fryer Mediterranean chicken thighs**. Each offers a unique flavor profile and cooking method, but this Shish Tawook truly shines with its authentic spices and perfectly tender, juicy chicken, making it a must-try for anyone exploring Mediterranean cuisine.

Essential Ingredients for Perfect Shish Tawook and Mediterranean Eggplant Salad

Crafting this delicious Mediterranean meal requires a thoughtful selection of fresh, high-quality ingredients. Each component plays a vital role in building the authentic flavors and textures that make this dish so special. Below is an overview of the simple yet powerful components we’ll be using. For precise measurements and step-by-step printable instructions, please refer to the comprehensive recipe card located further down.

• Chicken Thighs: The star of our show! I highly recommend using bone-in, skin-on chicken thighs for this recipe. The bone helps to conduct heat evenly, and the skin protects the meat, both contributing significantly to keeping the chicken incredibly juicy and flavorful on the grill. The higher fat content of thighs also makes them more forgiving and less prone to drying out. However, feel free to use your preferred cut of chicken. Boneless, skinless chicken breasts or boneless, skinless chicken thighs are also excellent alternatives. Just be aware that cooking times will vary, especially for leaner cuts like breasts, which may cook faster due to their thickness. Always ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
• Fresh Garlic: An indispensable ingredient for any good Mediterranean marinade. Freshly minced garlic provides an aromatic depth and pungent kick that is simply unmatched. It’s a core flavor in Shish Tawook. While frozen or pre-minced garlic can be used in a pinch for convenience, opting for fresh cloves will elevate the flavor profile of your Shish Tawook considerably, yielding a brighter, more vibrant taste.
• Lemon Juice: This is a crucial component that brings essential brightness, acidity, and a touch of natural sweetness to the marinade. The acidity from the lemon not only cuts through the richness of the yogurt and spices but also aids in tenderizing the chicken, working in tandem with the yogurt. Always use freshly squeezed lemon juice for the best, most vibrant flavor – bottled lemon juice simply doesn’t compare.
• Greek or Plain Yogurt: The cornerstone of our marinade, yogurt is a game-changer for tenderizing chicken. Its lactic acid gently breaks down the protein fibers, resulting in exceptionally moist and tender chicken. Both plain whole milk yogurt or thick Greek yogurt work beautifully. Greek yogurt will yield a slightly thicker marinade, which adheres well to the chicken, creating a more pronounced coating of flavor. Ensure it’s unsweetened to maintain the savory profile of the dish.
• Tomato Paste: Don’t underestimate the power of this concentrated flavor enhancer! Tomato paste adds a rich, umami depth and a subtle sweetness that balances the spices and lemon in the marinade. It also contributes to the beautiful reddish hue of the grilled chicken, making it visually appealing. It’s a non-negotiable ingredient for achieving an authentic Shish Tawook taste that’s deeply savory.
• Aromatic Spices: This recipe leverages a thoughtfully curated blend of spices to create that signature warm, complex Mediterranean flavor. We use a combination of smoky **paprika** (for color and depth), a hint of fiery **cayenne pepper** (adjust to your heat preference for a subtle warmth or a bolder kick), earthy **cumin** (a staple in Middle Eastern cuisine), fragrant dried **thyme** (for herbaceous notes), and exotic **allspice** (which offers hints of cloves, cinnamon, and nutmeg), along with essential sea salt and black pepper. These spices are more than just flavor; they tell a story of regional cuisine and create an irresistible aroma as the chicken cooks.
• Olive Oil: A staple of Mediterranean cooking, olive oil not only helps to emulsify the marinade ingredients, ensuring they coat the chicken evenly, but also adds a fruity, peppery note and helps achieve a beautiful sear and crisp skin on the grill. It contributes healthy monounsaturated fats, enhancing the overall richness and flavor of the dish while also preventing sticking.



For the Mediterranean Eggplant Salad:

• Large Eggplant: The star of our refreshing side salad. Choose a firm eggplant with smooth, shiny skin and no soft spots. We’ll be grilling it to bring out its natural sweetness and a lovely smoky flavor, which is a perfect contrast to the chicken.
• Fresh Tomatoes: Diced beefsteak tomatoes add juiciness, sweetness, and a lovely acidity to the salad. Opt for ripe, flavorful tomatoes, preferably heirloom or vine-ripened, for the best taste and vibrant color.
• Bell Pepper: A mix of red and green bell peppers provides a crisp texture, vibrant color, and sweet-peppery notes. The contrasting colors make the salad visually appealing, and their freshness adds a pleasant crunch.
• Green Onions: The green parts of scallions add a mild oniony bite and freshness without overpowering the other flavors in the salad. They contribute a subtle sharpness and a beautiful green garnish.
• Fresh Mint & Parsley: Abundant fresh herbs are absolutely essential in Mediterranean salads. Mint provides a cooling, aromatic counterpoint that refreshes the palate, while parsley adds a fresh, slightly peppery flavor and a vibrant green color. Don’t skimp on these for authentic taste!
• Lemon (for juicing): Fresh lemon juice is vital for dressing the eggplant salad, bringing brightness and tanginess that perfectly balances the rich grilled flavors and ties all the salad ingredients together.
• Red Pepper Flakes: A touch of crushed red pepper flakes adds a gentle warmth and subtle heat to the salad, complementing the eggplant beautifully without making it overly spicy. Adjust according to your preference.
• Za’atar (Optional): This aromatic Middle Eastern spice blend (typically made with wild thyme, sumac, and toasted sesame seeds) adds an authentic, tangy, and herbal note to the grilled eggplant. It’s highly recommended if you have it available, as it elevates the flavor of the eggplant significantly.

Unlock More Flavor: Creative Recipe Variations & Customizations

This **Shish Tawook** recipe is wonderfully adaptable, allowing you to tailor it to your personal preferences, dietary needs, or whatever ingredients you have on hand. Don’t be afraid to get creative and make it your own; here are some inspiring ideas to customize your Mediterranean feast:

• Chicken Cut Alternatives: While chicken thighs are celebrated for their inherent juiciness and flavor, this versatile marinade works beautifully with other cuts of chicken. Experiment with boneless, skinless chicken breasts for a leaner option – just be mindful that they cook faster, so watch closely to prevent them from drying out. Chicken drumsticks, whole chicken legs, or even chicken wings can also be marinated for a different texture and presentation. Remember to adjust your cooking duration based on the thickness and type of chicken you choose to ensure it’s cooked through and tender.
• Spice Profile Customization: The beauty of home cooking is the ability to adjust flavors to your liking. Feel free to play with the spices in both the chicken marinade and the eggplant salad. If you prefer more heat, don’t hesitate to increase the cayenne pepper or add a pinch of Aleppo pepper for a milder, fruiter spice. For a milder taste, simply reduce the cayenne. Explore other complementary Mediterranean spices like a dash of ground sumac (for tanginess), a touch of dried oregano, or even a hint of ground cinnamon in the marinade for an even richer depth of flavor. Don’t hesitate to experiment until you find your perfect blend!
• Expanded Vegetable Mix-ins for the Salad: The Mediterranean Eggplant Salad is a fantastic canvas for additional fresh vegetables, allowing you to boost its nutritional value and flavor profile. Enhance its crunch and freshness by adding finely diced cucumber, thinly sliced radishes for a peppery bite, lightly sautéed mushrooms, sweet corn kernels, tender zucchini (either raw and diced or lightly grilled), finely chopped red onion for a sharper kick, or even a few slices of fresh red chili for more vibrant heat. The more colorful and fresh vegetables you include, the more dynamic and healthy the salad will be!
• Skewer It Up: If you love the classic kebab presentation, simply cut your marinated chicken thighs into uniform 1-inch cubes and thread them onto skewers. For added flavor and visual appeal, you can alternate chicken pieces with chunks of onion, bell pepper (red, yellow, or green), cherry tomatoes, or zucchini. If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning on the hot grill.
• Different Cooking Methods: No outdoor grill? No problem! This chicken is just as delicious when cooked indoors, offering fantastic flavor no matter your kitchen setup.
  • Oven-Baked Shish Tawook: Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs (or skewered chicken pieces) on a baking sheet lined with parchment paper for easy cleanup. Bake for 25-35 minutes, flipping halfway through, until the chicken is cooked through, nicely browned, and reaches an internal temperature of 165°F (74°C).
  • Stovetop Pan-Seared Shish Tawook: Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat with a tablespoon of olive oil. Sear the chicken thighs for 5-7 minutes per side until they develop a beautiful golden-brown crust and are cooked through. This method creates a fantastic crust and keeps the chicken incredibly juicy!
• Dairy-Free Option: For those with dairy sensitivities or preferences, you can easily adapt the marinade. Substitute the plain or Greek yogurt with a high-quality, unsweetened plain dairy-free yogurt (such as almond, coconut, or soy yogurt) or even a pureed silken tofu for a similar tenderizing effect. Ensure your chosen substitute is unsweetened to avoid altering the savory flavor profile of the chicken.
• Herb Enhancements: Beyond the mint and parsley, consider adding finely chopped fresh dill or cilantro to your eggplant salad for another layer of herbaceous freshness and a different aromatic dimension.

Step-by-Step Guide: How to Make Juicy Grilled Shish Tawook with Eggplant Salad

Creating this delicious and authentic Mediterranean meal is straightforward with our clear, step-by-step instructions. Follow along to achieve perfectly marinated, incredibly juicy chicken and a refreshing eggplant salad that will impress everyone at your table with its vibrant flavors and appealing textures.

For the Shish Tawook Chicken:

1. Step 1: Prepare and Marinate the Chicken: In a large, sturdy Ziploc bag (or a spacious mixing bowl with a tight-fitting lid), combine the minced garlic, fresh lemon juice, creamy plain or Greek yogurt, rich tomato paste, sea salt, black pepper, a kick of cayenne pepper, smoky paprika, fragrant dried thyme, earthy ground cumin, exotic allspice, and a generous drizzle of olive oil. Whisk or stir these ingredients thoroughly to create a cohesive, well-blended marinade. Add the chicken thighs to the bag, seal it securely (or cover the bowl), and use your hands to gently massage the marinade into every piece of chicken, ensuring it’s fully coated and submerged in the flavorful mixture. Refrigerate for at least 30 minutes to allow the flavors to meld and the yogurt to tenderize the chicken. For an even more profound flavor and maximum tenderness, marinate for 2-4 hours, or ideally, overnight (up to 24 hours).
2. Step 2: Preheat Grill and Prepare Chicken for Grilling: While the eggplant is cooking (see below for salad preparation), preheat your outdoor grill to a medium-high heat setting (aim for a temperature between 400-450°F or 200-230°C). As the grill heats, clean the grill grates thoroughly with a wire brush to remove any residue. Once clean, brush the hot grates lightly with a high-smoke-point oil (such as canola, vegetable, or grapeseed oil) to create a non-stick surface and prevent the chicken from adhering. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes before grilling; this step helps the chicken cook more evenly and quickly.
3. Step 3: Grill the Chicken: Carefully place the marinated chicken thighs onto the preheated, oiled grill grates. Grill for approximately 6 to 8 minutes per side, or until the chicken is beautifully browned with distinct grill marks, shows no hint of pink in the meat, and is fully cooked through. To ensure both safety and optimal juiciness, always check the internal temperature of the thickest part of the chicken (avoiding the bone if bone-in) with a reliable meat thermometer; it should register a safe 165°F (74°C).
4. Step 4: Rest and Serve the Chicken: Once cooked to perfection, transfer the grilled chicken thighs to a clean cutting board or a warm serving platter. Loosely tent them with aluminum foil and allow them to rest undisturbed for at least 5 to 10 minutes. This crucial resting step allows the muscle fibers to relax and the internal juices to redistribute evenly throughout the meat, resulting in exceptionally tender and juicy chicken that won’t dry out when sliced. Serve the rested chicken thighs immediately with the freshly prepared Mediterranean Eggplant Salad, a side of fluffy basmati rice, warm pita bread, crisp pickled vegetables, and a cooling dollop of plain yogurt or toum garlic sauce.

For the Mediterranean Eggplant Salad:

1. Step 1: Prepare the Eggplant: Begin by heating your grill to medium heat (around 350-400°F or 175-200°C). Slice the eggplant into uniform rounds, about 1/2 to 3/4 inch thick. Generously rub sea salt on both sides of each eggplant round and arrange them in a single layer on a large baking sheet. Let them sit for at least an hour; this process, known as “sweating,” draws out excess moisture and bitterness from the eggplant, leading to a creamier texture and preventing it from becoming soggy when grilled. After an hour, use paper towels to thoroughly pat both sides of the eggplant slices dry. Then, brush each side generously with olive oil and sprinkle with additional salt, freshly ground black pepper, and if using, a touch of fragrant za’atar.
2. Step 2: Grill the Eggplant: Place the prepared eggplant rounds directly on the preheated grill. Cook for about 5 minutes per side, or until they develop beautiful char marks, become tender when pierced with a fork, and are thoroughly softened through the center. Once cooked, remove the eggplant from the grill and allow it to cool completely on a cutting board. Once cool enough to handle, chop the grilled eggplant into small, uniform, bite-sized pieces.
3. Step 3: Assemble the Salad: In a large mixing bowl, combine the chopped grilled eggplant with the diced beefsteak tomatoes, chopped bell pepper (using both red and green for color), the green parts of the green onions, plenty of fresh chopped mint, and fresh chopped parsley. Squeeze the juice of one whole lemon generously over the salad ingredients. Add the crushed red pepper flakes (if using) and season generously with sea salt and freshly ground black pepper to taste. Gently toss all the ingredients together using tongs or a spoon until well combined, ensuring all the vegetables are coated in the tangy lemon dressing and spices.
4. Step 4: Chill and Serve the Salad: For optimal flavor development, cover the bowl with plastic wrap and refrigerate the Mediterranean Eggplant Salad for at least 30 minutes to allow the flavors to meld and chill thoroughly. This cooling period enhances the crispness of the fresh vegetables and allows the dressing to permeate. Serve the refreshing salad alongside your freshly grilled Shish Tawook chicken.

Expert Tips for Achieving Perfect, Juicy Shish Tawook Every Time

Mastering **Shish Tawook** is easier than you think, especially with these insider tips and tricks that guarantee tender, flavorful chicken and a perfectly cooked meal. Pay attention to these details, and you’ll be cooking like a seasoned pro, delighting everyone with your authentic Mediterranean creation!

• Trim Excess Fat for Even Grilling: Before you begin marinating, take a moment to carefully trim any large, visible chunks of fat from your chicken thighs. While some fat adds wonderful flavor and moisture, excessive fat can render and drip onto your grill’s heat source, causing unwanted flare-ups. These flare-ups can scorch the chicken, leading to burnt spots and an unpleasant taste before the inside is fully cooked. A little strategic trimming ensures more even cooking and prevents charring, leading to perfectly golden chicken.
• Maximize Flavor with Extended Marination: The minimum marinating time for this Shish Tawook is 30 minutes, which will still yield delicious results. However, if your schedule allows, I highly recommend extending the marinating period – ideally 2 to 4 hours, or even better, overnight (up to 24 hours). The longer the chicken soaks in the yogurt and spice mixture, the more deeply the flavors will penetrate the meat, and the more tender it will become due to the lactic acid in the yogurt. This extended marination is the ultimate secret to intensely flavorful and incredibly juicy Shish Tawook.
• Prevent Sticking with Oiled Grates: A common grilling frustration is chicken sticking stubbornly to the grates. To avoid this, always preheat your grill thoroughly to a medium-high temperature. Then, just before placing the chicken on, vigorously clean the grates with a wire brush and then brush a thin, even layer of a high-smoke-point oil (like vegetable, canola, or grapeseed oil) over the hot, clean grates. This creates a non-stick surface, allowing the chicken to release easily and develop those beautiful, distinct grill marks without tearing.
• The Thermometer is Your Best Friend for Doneness: The most reliable way to ensure your chicken is perfectly cooked, safe to eat, and still wonderfully juicy is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken thigh, being careful to avoid hitting the bone, which can give a false reading. The internal temperature should reach a safe **165°F (74°C)**. This eliminates guesswork and guarantees optimal results every single time, ensuring your chicken is never undercooked or overcooked.
• Know Your Doneness Without a Thermometer (Visual Check): If you don’t have a meat thermometer readily available, you can still check for doneness visually. Carefully insert a sharp knife or skewer into the thickest part of the chicken. Then, gently remove the knife and press firmly on the incision point. If the juices that run out are perfectly clear, your chicken is cooked through. If you observe any pinkness in the juices, the chicken requires a little more cooking time.
• Rest Your Chicken for Ultimate Juiciness: This step is often overlooked but is absolutely critical for achieving succulent chicken. Once the Shish Tawook is cooked, remove it immediately from the grill and transfer it to a plate or cutting board. Loosely tent it with aluminum foil and let it rest undisturbed for at least 5 to 10 minutes. During this crucial resting period, the muscle fibers relax, allowing the internal juices to redistribute evenly throughout the meat. Skipping this step means the juices will simply run out when you cut into it, resulting in noticeably drier chicken.
• Adjust Heat for Even Cooking: While you’ll start grilling chicken on medium-high heat to get a good sear and beautiful grill marks, you might need to reduce the heat to medium (or move to a cooler part of the grill) to allow the chicken to cook through without burning the exterior. Monitor your grill’s temperature closely and adjust as needed to prevent charring while ensuring the chicken cooks thoroughly.
• Salt the Eggplant Properly for Best Texture: Don’t skip the salting step for the eggplant in the salad. This process, known as “sweating,” draws out bitter compounds and excess water from the eggplant. This leads to a creamier, less watery texture when grilled or roasted and prevents the eggplant from absorbing too much oil, resulting in a cleaner flavor. Ensure you pat it thoroughly dry with paper towels after salting and before brushing with oil.