Chicken Shish Tawook With Red Cabbage Slaw


For the Chicken Kebabs:

150g natural or Greek style yogurt

4-6 garlic cloves, crushed (see Tips)

Juice of 1 lemon

1 tbsp olive oil

2 tsp tomato puree

1 tsp each paprika and ground allspice

1/2 tsp each ground cinnamon, ground ginger, dried oregano and salt

1/4 tsp ground black pepper and grated nutmeg

600g chicken breast fillet, cut into chunks

1 onion, cut into small pieces


For the Cabbage Slaw:

450g red cabbage, trimmed and finely shredded

1 tsp salt

Juice of 1 lemon

1 tbsp olive oil

1 tbsp red wine vinegar

1/2 tsp sugar

Made With

Dina Foods Paninette®

Ready In: 2 Hours (plus marinating time) |  Servings: 5 Wraps

Chunks of chicken marinated in a blend of yogurt, lemon and fragrant spices, threaded onto skewers and bbq’d or chargrilled until golden, served with warmed Paninette® flat breads and a tangy red cabbage slaw. Who needs to go to the takeaway?

To Serve:

5 Dina Paninette® (any variety), warmed, salad leaves, sliced tomatoes and cucumber ribbons, Tzatziki or garlic mayonnaise.



For the chicken kebabs, mix the yogurt with the garlic, lemon juice, oil and tomato puree in a large shallow non-metallic dish. Stir in the spices, oregano and salt and pepper and mix well. Add the chicken and turn to coat in the marinade. Cover and leave to marinate in the fridge for 3-4 hours or overnight.


For the cabbage slaw, place the shredded cabbage in a colander set over a bowl and sprinkle over the salt. Leave for 30-45 mins then squeeze the cabbage between your clean hands to remove any excess liquid. Transfer the cabbage to a clean bowl and stir in the lemon juice, oil, vinegar and sugar. Cover and leave to stand for 1 hour, stirring once. Taste and adjust the seasoning, adding a little more lemon juice or salt, if liked.


To cook the kebabs, thread the chicken and onion pieces onto 5 metal skewers (see Tips). Cook on a hot barbecue or a hot griddle pan for 8-10 mins, turning frequently until golden, charred in places and cooked through (check by cutting into a thick piece of chicken – there should be no pinkness at all).
4 Serve the kebabs with the cabbage slaw, warm Paninette®, salad leaves, tomatoes and cucumber along with tzatziki or garlic mayonnaise.


4-6 cloves of garlic in the chicken marinade may seem a lot but it gives plenty of flavour and isn’t overpowering when the kebabs are cooked– however cut down to 2 cloves, if you prefer.

Choose flat metal skewers for these kebabs which will keep the chicken in place when you turn the kebabs. Wooden skewers can be used but be sure to soak in water for at least 30 mins to prevent them from burning during cooking.

To get really finely shredded cabbage use a flat vegetable peeler. The slaw can be made up to one day ahead. Keep covered in the fridge – it will produce a little more liquid so just drain this off before serving.