Shish Tawook Skillet
Transform your weeknight dinners with this vibrant and flavorful Shish Tawook Skillet! This Middle Eastern-inspired recipe features tender, yogurt-marinated chicken cubes infused with bold spices like paprika, cumin, and coriander, perfectly seared to golden perfection. Paired with sautéed bell peppers, red onion, and juicy cherry tomatoes, this one-pan dish is as colorful as it is delicious. It's quick to prepare—just 20 minutes of prep time and 25 minutes to cook—and perfect for busy nights when you want something wholesome and satisfying. Serve it with warm pita bread or fluffy steamed rice for a complete meal that’s sure to impress. Bursting with Mediterranean aromas and garnished with fresh parsley, this skillet recipe will transport your taste buds straight to the bustling streets of Beirut!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 120 ml Plain Greek yogurt
- 3 pieces Garlic cloves, minced
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 piece Red bell pepper, sliced
- 1 piece Green bell pepper, sliced
- 1 piece Red onion, sliced
- 200 grams Cherry tomatoes, halved
- 2 tablespoons Fresh parsley, chopped (for garnish)
- Optional: Pita bread or steamed rice
Instructions
Cut the chicken breasts into bite-sized cubes and set aside.
In a medium bowl, prepare the marinade by combining Greek yogurt, minced garlic, lemon juice, 2 tablespoons of olive oil, paprika, ground cumin, ground coriander, cayenne pepper, salt, and ground black pepper. Mix well.
Add the chicken cubes to the marinade, making sure they are fully coated. Cover the bowl and let it marinate in the fridge for at least 1 hour (or up to 24 hours for deeper flavor).
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the marinated chicken cubes to the skillet in a single layer. Sear for 4–5 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and red onion. Sauté for 4–5 minutes until softened.
Add the cherry tomatoes to the skillet and cook for an additional 2–3 minutes until they soften slightly.
Return the cooked chicken to the skillet and toss to combine with the vegetables. Cook for 1–2 minutes to ensure everything is heated through.
Remove from heat and garnish with freshly chopped parsley.
Serve the Shish Tawook Skillet warm with pita bread or over steamed rice.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 24.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
