Why Is Shish Tawook Dry? 7 Restaurant Problems Fixed

Why is shish tawook dry? Usually the grill time

Chicken breast is lean, with no skin or bone to protect it, so a few extra minutes on the grill turn a juicy cube into a dry one. Cook by temperature, not by guessing: chicken is done when the centre reaches 74 °C. Test the largest cube on the skewer with a meat thermometer, take the skewer off as soon as it gets there, and let it rest a minute or two before cutting or stuffing bread.

Uneven cubes

A small cube dries out before a big one is cooked. Cut the breasts into equal cubes so they cook at the same time, and give one person per shift the job of cutting.

Too short a marinade

With shish seasoning powder the marinade is set:

50 kg chicken: one 1.390 kg pack + 4–5 kg sunflower oil + 200 g crushed garlic + 2 sliced lemons + 200 g white vinegar.
25 kg chicken: 695 g + 2–2.5 kg oil + 100 g garlic + 1 sliced lemon + 100 g vinegar.
5 kg chicken: 140 g + 0.4–0.5 kg oil + 20 g garlic + 2 lemon slices + 20 g vinegar.
Mix everything into the oil, add the chicken, refrigerate for 24 hours and turn 3 times.

Raw chicken smell under the marinade

Treat it before marinating: soak boneless breast in off-flavor neutralizer solution (1 kg in 10–12 L water) for 10 minutes at most, stirring, rinse with filtered water and marinate straight away.

Crowded skewers

Skewers packed side by side lower the grill heat, so the chicken steams instead of browning. Leave space between them, start on the hottest part of the grill for colour and finish on gentler heat.

A different taste in every branch

When each chef mixes his own marinade, customers notice. Ready seasoning with fixed ratios gives the same light colour and garlic-lemon taste on every skewer. Weigh the oil, garlic and vinegar instead of pouring by eye.

Pan-cooked shish tawook drying out

Cook the marinated cubes on a hot griddle or pan with a little of the marinade oil, without overcrowding, turning until browned on all sides and cooked through.

The same method works with herb, smoked and barbecue shish tawook seasonings, so you can offer several skewers on one menu. Packs: the ready 1.390 kg pack (50 kg chicken), 1 kg and 5 kg packs and 15 and 25 kg bags, with delivery across Egypt. Send your quantity on WhatsApp for a quote.

Frequently asked questions

Why is my shish tawook dry even though I marinate it?

Usually overcooking or uneven cubes. Take the skewer off when the largest cube reaches 74 °C inside, cut equal cubes and marinate for 24 hours in the fridge.

How long should shish tawook marinate?

With Al Laith shish seasoning, 24 hours in the fridge, turning the chicken 3 times.

How much chicken does one pack season?

The ready 1.390 kg pack seasons 50 kg chicken with 4–5 kg oil, 200 g garlic, 2 lemons and 200 g vinegar.