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Try the authentic Lebanese flavor with this shish tawook recipe! Marinated in yogurt and garlic, these grilled chicken skewers are tender, juicy, and bursting with flavor.
This beloved Lebanese dish, known as shish tawook (with “shish” meaning “skewer” in Arabic and “tawook” meaning “chicken”), features chicken skewers marinated in a savory blend of yogurt, garlic, lemon juice, and earthy spices. In this post, I am sharing my top secrets to making the flavor even better. The marinade is the trick to having ultra-juicy and super-tender chicken with deep flavor. The smell when the authentic shish tawook hits the grill is fantastic!
My shish tawook recipe is so easy, and you can try different cooking methods, too. Grill it, pan-fry it, bake it, or even broil it! Serve these skewers with a fresh salad like the popular Lebanese tabbouleh, pickled cucumbers recipe, French fries, and homemade hummus, and don’t forget to serve this shish tawook with the most incredible garlic toum ever! Trust me, you don’t want to miss out on this mouth-watering delight!
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Ingredients
- Chicken breast: It’s best to use boneless, skinless chicken breasts. But you can also use chicken thighs – they have a higher fat content and will still be plenty tender when grilled.
- Natural yogurt: Plain, full-fat – slightly thinner, yielding juicier results.
- Lemon juice: I like to use lemon juice, but you can also try white vinegar or apple cider vinegar. They all help to make the chicken tender and tasty!
- Vegetable oil: Any neutral cooking oil, such as sunflower oil, can be used.
- Tomato paste: To enhance the flavor and tenderize the chicken.
- Yellow mustard: To add depth of flavor to the marinade.
- Garlic (minced): Adds a burst of flavor to the marinade!
- Spices: For this shish tawook recipe, you need garlic powder, white pepper, sumac, paprika, red chili powder, black pepper, and salt.
See the printable recipe card below for full information on ingredients and quantities.
How to make shish tawook
Prepare the marinade: Start by mincing the garlic. If you need any help, check out how to mince garlic, but you can easily grate it with a box grater or a microplane or finely chop it with a knife.
Then, in a large bowl, mix the yogurt, lemon juice, vegetable oil, tomato paste, mustard, and minced garlic. Add all the spices and whisk well to remove any lumps.
Cut the chicken: Cut the chicken breasts into even-sized cubes. I recommend making them about about 1 inch (2.5cm) in size. As long as they are even in size, they will cook at the same speed.
Marinate the chicken and chill: Place all the chicken cubes in the large bowl with the marinate. Toss to ensure all the pieces are completely coated. Then, cover the bowl and place it in the refrigerator for at least 4 hours (or overnight). The marinade will tenderize the chicken and infuse it with a lot of flavor.
Note: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling the shish taouk.
Skewer the marinated chicken: When you’re ready to cook, preheat the grill to 350ºF/175ºC. For the best restaurant flavor, opt for an outdoor grill or a regular BBQ over coals, giving that irresistible smoky flavor.
Then, take the chicken out of the fridge and carefully thread a few pieces onto the skewers. I usually add 5-6, but you can add as many as you want, depending on the size of the pieces and how long your skewers are.
Grill: Place the skewered chicken on the grill and cook it for about 5 minutes per side.
To ensure the shish tawook is safe to eat, check it with a meat thermometer—the internal temperature should be 165ºF/75ºC when safe to eat. Alternatively, look for a golden-brown exterior with clear juices, and the chicken should feel firm yet tender to the touch.
After the chicken shish kabobs are cooked, place them under tented foil (or an opened pita bread) to rest for 10 minutes before serving. This helps to lock in all the juiciness for truly tender, moist chicken.
Serve: If desired, you can remove the chicken from the skewers before serving. Then, serve the authentic shish tawook hot with homemade pita bread, garlic sauce(Toum), pickled cucumbers, French fries, and lettuce leaves. See the FAQs below for more serving suggestions.
Tips for making shish tawook
- Cut chicken evenly: Cut the chicken into similar-sized pieces so it cooks evenly, reducing the risk of some pieces being undercooked or overcooked.
- Marinate the chicken: It’s best to marinate the chicken for at least 4 hours, preferably overnight. Marinating breaks down muscle fibers and connective tissue through enzymatic action, making the chicken more tender and flavorful.
- Use regular yogurt: Go for plain, full-fat yogurt instead of Greek yogurt. The higher water content in regular yogurt helps to retain moisture in the chicken during cooking, preventing it from becoming dry.
- Grill for best taste: Grilling adds a smoky flavor, which makes the chicken taste amazing and keeps it juicy.
- Cover after grilling: Covering helps keep the chicken moist. Traditionally, after grilling, the chicken is placed inside a pita bread pocket or wrapped with pita bread right away. Doing so keeps the chicken moist by trapping the steam and juices.
- Consider metal skewers: Metal skewers are a great option because they heat up better and cook the chicken more evenly. If you’re using bamboo skewers, soak them in water for 30-45 minutes to keep them from burning.
FAQs
– Traditionally, this shish tawook recipe is served hot with pita bread, toum, pickled cucumbers, tomatoes, and lettuce. And, of course – if you’re looking for an excellent hangover cure, you have to try it with French fries.
– You can also serve it with other popular side dishes, like creamy homemade hummus, tabouli salad, and other salads.
– In other parts of the Middle Eastern world, chicken tawook is served with rice. The rice will not overwhelm the delicate flavor of the meat but add another depth to it.
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Reheat in the oven at 350°F/175°C covered with aluminum foil to prevent drying or use a microwave or air fryer. I like to use leftovers in wraps, sandwiches, or as a topping for salads.
Yes, you can marinate the chicken a day before cooking. Just keep it refrigerated until you’re ready to grill. You can also freeze the marinated chicken. Place the chicken and marinade in a freezer-safe bag or container; it can last for two months. When wanted, thaw it in the refrigerator overnight before grilling.
Usually grilled outside, you can also use an indoor grill pan or the oven. Grill the chicken skewers for 8-10 minutes on each side or until the internal temperature gets to 165°F/75ºC. Turn them once midway and look for that nice golden brown color. If baking or broiling, use medium heat and keep an eye on them to avoid overcooking. The yogurt and lemon juice make the chicken super tender, so it cooks pretty quickly!
More Lebanese recipes
If you try this Lebanese shish tawook recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Shish Tawook (Authentic Lebanese Recipe)
Equipment
- Grill charcoal or gas
- Flat metal skewers I recommend metal but bamboo also work
Ingredients
- 2.2 lb boneless skinless chicken breast or thighs
- 1/2 cup plain yogurt
- 1/2 cup lemon juice
- 3 Tbsp vegetable oil
- 2 Tbsp tomato paste
- 1.5 Tbsp yellow mustard
- 1 Tbsp garlic minced (3-4 medium cloves)
Spices
- 1 Tbsp garlic powder
- 1 tsp white pepper
- 1/2 Tbsp sumac
- 1 tsp paprika
- 1 tsp red chili powder
- 1 tsp black pepper
- 1/2 Tbsp salt
Instructions
Marinate the chicken
- In a large bowl, mix the yogurt, lemon juice, vegetable oil, tomato paste, mustard, and minced garlic. Add all the spices and whisk well to remove any lumps.
- Cut the chicken breasts into cubes – about 1 inch (2.5cm) in size.
- Add the chicken to the marinade and toss to coat completely. Cover the bowl and refrigerate for at least 4 hours or overnight.
Grill
- When you're ready to grill, preheat the grill to 350ºF/175ºC.
- Take your grilling skewers and carefully thread the chicken onto them. Depending on the size of the skewers, you should aim for 5-6 cubes of chicken per skewer.
- Place the skewered chicken on the grill and cook it for about 5 minutes per side.Check for doneness with a meat thermometer—the internal temperature should be 165ºF/75ºC. Alternatively, look for a golden-brown exterior with clear juices, and the chicken should feel firm yet tender to the touch.
- Once cooked, place the skewers under tented foil (or an opened pita bread) to rest for 10 minutes before serving.
- Serve the shish tawook hot with homemade pita bread, Lebanese garlic sauce (toum), pickled cucumbers, tomatoes, and lettuce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of mustard did you use? I have dijon and mild yellow mustard, would one these be ok?
Hi there.
It was yellow mustard. You can use the mild yellow mustard as the Dijon has a more overpowering flavor. I hope this helps.
How do you recommend cooking this chicken if you can’t grill it?
Hi Gene,
You can use a grill pan and cook them on the stove top – preheat the pan with some oil or cooking spray, place the chicken on the hot pan and cook, flipping every 4-5 minutes until evenly browned and cooked through. Another way is to use the oven – preheat to 450ºF/230ºC, place the chicken in the center and flip once or twice while cooking. Cook for between 18-25 minutes, keeping an eye on them after 12.
I hope this helps.