Don Signature Crab - Singapore Food Guide

Shish Tawook

Singapore-style Shish Tawook — garlicky, lemony yoghurt-marinated chicken skewers grilled to a smoky finish, perfect for family makan or a hawker-style weekend barbecue.

Shish Tawook

About this dish

Shish Tawook is a simple, flavourful Middle Eastern chicken skewer that sits comfortably alongside Singapore’s diverse hawker offerings. In a city where kopitiam breakfasts, zi char dinners and weekend barbecues in East Coast Park bring people together, these garlicky lemon-and-yoghurt marinated skewers are an easy crowd-pleaser — think juicy pieces of chicken threaded on skewers, lightly charred and served with tangy pickles and flatbread.

At home in a HDB kitchen or at a neighbourhood block party in Tiong Bahru, Shish Tawook works for weeknight dinners, potlucks and festive gatherings like Hari Raya or a casual CNY reunion where variety is the aim. The marinade uses everyday ingredients you can find at NTUC FairPrice or Cold Storage — plain yoghurt, garlic, lemon juice, tomato paste and paprika — which tenderise and flavour the chicken while keeping it moist when grilled or broiled. For a local twist, serve with sambal mayo or sliced chilli padi for heat, or pair with fragrant pandan rice for a fusion touch.

The flavour profile is bright and garlicky from lemon and raw garlic, subtly smoky from paprika and char, with a creamy tang from yoghurt. Texture is key: cut the chicken into even cubes so it cooks evenly and gets a good sear like you’d expect at a good hawker stall. Finish with chopped parsley, a drizzle of olive oil and freshly squeezed lemon for lift. Leftovers reheat well for lunchboxes or can be shredded for wraps — handy for busy CBD workers or parents packing bentos.

Ingredients

  • 700 g boneless chicken thighs (trimmed and cut into 3 cm cubes)
  • 150 g plain natural yoghurt (full-fat preferred)
  • 3 tbsp lemon juice (about 1 large lemon)
  • 4 large garlic cloves, minced (about 2 tbsp)
  • 2 tbsp tomato paste
  • 2 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1 tsp fine sea salt (adjust to taste)
  • 1/2 tsp sugar or honey
  • 1 tbsp white vinegar or apple cider vinegar
  • Pinch of sumac (optional, for tang)
  • 8–10 bamboo skewers, soaked in water for 30 minutes
  • 1 medium red onion, cut into rings for skewering (optional)
  • 1 red bell pepper, cut into 3 cm pieces (optional)
  • Fresh parsley or coriander, chopped, for garnish (about 15 g)
  • Lemon wedges to serve
  • Pita bread or Arabic flatbread, to serve
  • Pickled turnips or quick cucumber salad, to serve
  • Toum or garlic-yoghurt sauce, to serve (optional)

Step-by-Step Method

  1. Prepare the chicken: trim excess fat and cut the boneless thighs into even 3 cm cubes so they cook uniformly.
  2. Make the marinade: in a bowl whisk together yoghurt, lemon juice, minced garlic, tomato paste, olive oil, both paprikas, cumin, coriander, salt, pepper, sugar and vinegar until smooth. Taste and adjust salt or lemon as needed, similar to adjusting seasonings at a zi char stall.
  3. Marinate the chicken: add the chicken cubes to the marinade, toss to coat thoroughly, cover and refrigerate for at least 6 hours or overnight for best results. If short on time, 2 hours will still add flavour.
  4. Prepare skewers and grill: thread chicken pieces onto soaked bamboo skewers alternating with onion or bell pepper pieces if using. Preheat a grill, grill pan or oven broiler to high heat (about 220–250°C).
  5. Cook the skewers: grill skewers for 10–12 minutes, turning every 2–3 minutes to develop even char and colour. Aim for a nice sear; reduce heat slightly if the exterior is charring too fast. Internal temperature should reach 75°C.
  6. Rest and finish: transfer to a plate and rest 5 minutes. Finish with a drizzle of olive oil, a sprinkle of chopped parsley and a squeeze of fresh lemon.
  7. Serve: slide the chicken off skewers into warm pita or serve on a platter with toum or garlic-yoghurt sauce, pickled turnips, cucumber-tomato salad and lemon wedges — great for sharing hawker-style or plated as a main.
  8. Leftover handling: cool quickly and refrigerate in an airtight container for up to 3 days or shred the chicken for sandwiches and rice bowls.

Tips & Serving Ideas

  • Use chicken thighs rather than breast for juicier results — thighs are widely available at Sheng Siong and NTUC and stand up well to grilling.
  • Soak bamboo skewers for at least 30 minutes to prevent burning when grilling or broiling.
  • If you don't have a grill, use a hot cast-iron grill pan on high heat for good char; slightly oil the pan and cook in batches to avoid overcrowding.
  • Adjust garlic and lemon to taste — Singapore palates vary, so offer extra lemon wedges and sambal mayo at the table for guests who want more tang or heat.
  • Marinate overnight if possible; the yoghurt tenderises the chicken and gives the best texture. For a quick fix, marinate for at least 2 hours.
  • For a local fusion, swap plain yoghurt for a mix of yoghurt and evaporated milk or add a teaspoon of kecap manis for a sweet-savory glaze used sparingly.
  • Make-ahead: keep cooked skewers in the fridge and reheat gently in a 180°C oven for 8–10 minutes; shredded leftovers are great in wraps for lunchboxes (bento or tiffin).

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