Try the authentic Lebanese flavor of shish tawook! Marinated in yogurt and garlic, these restaurant-quality chicken skewers are tender, juicy, and bursting with flavor.

While there are many marinade varieties, this recipe follows the method I grew up with. Using a base of yogurt, garlic, and vinegar (or lemon juice), the chicken is wonderfully tenderized for the most delicious, soft, and juicy results. Add simple aromatic spices and marinate for at least 4 hours for the ultimate grilled chicken skewers!

It’s perfect for beginner cooks since the marinade adds tons of flavor. Ideal for gatherings and picnics, the aroma of grilled shish tawook is simply irresistible!

Prepare it a day ahead and enjoy it year-round by swapping out the cooking method. Traditionally, I prefer to grill shish tawook over coals for the smoky, charred flavor. However, you can pan-grill, bake, or broil them!

How to make shish tawook

Cut and marinate the chicken: Cut the chicken breasts into cubes – about 1 inch (2.5cm) in size. In a large bowl, mix the yogurt, minced garlic, vinegar, oil, mustard, paprika, salt and pepper. Then, add the chicken to the marinade and toss to coat completely. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chicken to fully marinate. This will also tenderize the chicken.

Skewer and grill 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.

Take your 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.

Chef’s Tip: Remember, if you’re using wooden skewers, you’ll want to soak them in water for at least 30 minutes before grilling the shish tawook.

Grill the chicken for 8-10 minutes, rotating every 2-3 minutes.

To make sure the shish tawook is safe to eat, check it with a meat thermometer – the internal temperature should be at 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 hot with toum and pickled cucumbers.

Pro tips for shish tawook

• Cut Chicken Evenly: Aim for identical cuts to ensure even cooking. Avoid pieces that are too small, as they may disappear in the marinade, and pieces that are too large, as they won’t marinate properly.
• Marinate Chicken for Flavor: Marinating makes the chicken taste better and more tender.
• Soak the Skewers: Soaking skewers prevents them from burning and helps cook the chicken evenly. Alternatively, invest in metal skewers.
• Grill for Best Taste: Grilling gives the chicken a delicious smoky flavor and keeps it juicy.
• Cover While Grilling: Covering helps keep the chicken moist and flavorful.

What to serve with shish tawook

• 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 hummus, tabouli, and other salads.
• In other parts of the Middle Eastern world, chicken tawook is served with rice. It won’t overwhelm the delicate flavor of the meat but will add another depth to it.

If you try this 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!