Authentic Shish Tawook: Lebanese Grilled Chicken Skewers with Yogurt-Garlic Marinade

Unlock the secrets to perfectly tender and incredibly flavorful Lebanese grilled chicken with our authentic Shish Tawook recipe. These irresistible skewers begin with an easy-to-prepare, vibrant yogurt, lemon, and garlic marinade, generously seasoned with a medley of aromatic Middle Eastern spices. Whether you’re planning a summer barbecue or a cozy indoor meal, these grilled chicken skewers are a crowd-pleasing dish, ideal for serving alongside fluffy rice pilaf or tucked into warm pita bread with a lavish helping of creamy garlic sauce (Toum).

Get ready to fire up the grill because it’s officially chicken kabob season! And when it comes to grilled chicken, these Shish Tawook skewers are nothing short of absolute perfection. The beauty of this recipe lies in its deceptively simple, yet incredibly potent, marinade. You’ll begin by whisking together a harmonious blend of tangy lemon juice, rich olive oil, creamy yogurt, a touch of vibrant tomato paste, and a symphony of carefully selected seasonings in a large bowl. While the preparation is straightforward, the key to truly exceptional Shish Tawook lies in patience. The longer you allow the chicken to marinate – ideally for 8 hours or even overnight – the more profoundly flavorful and tender these skewers will become. This deep marination process allows the chicken to absorb all the incredible spices and tenderizing agents, transforming it into a succulent delight.

Even if you don’t have access to a traditional charcoal grill, you don’t have to miss out on that signature smoky flavor. We’ll show you a unique, simple, and safe trick to impart that delicious charcoal essence to your Shish Tawook, even when cooking on an indoor grill pan or electric grill. This ingenious method ensures that every bite carries a hint of that authentic grilled taste, elevating your homemade skewers to restaurant quality.

Seriously, there’s something inherently delightful about chicken on a stick! Whether it’s the rich and nutty flavors of Thai Chicken Satay, the bright and herbaceous notes of Greek Chicken Souvlaki, or the savory depths of Shish Tawook (also spelled Shish Taouk), marinated chicken threaded onto skewers and cooked over a flame is a culinary experience unmatched in summer. The char, the tender meat, the burst of flavor from the marinade – it all combines to create a meal that truly captures the essence of warm weather dining.

Our family’s favorite Middle Eastern restaurant serves the most incredible Shish Tawook pita bread wraps, generously loaded with a tangy sumac onion salad. We always pair them with a bucket of crispy French fries and an abundance of rich, garlicky Toum (Lebanese garlic sauce) for dipping everything. The combination is simply irresistible. Now, you can recreate that authentic and beloved dining experience right in your own kitchen, bringing the vibrant flavors of the Middle East to your table!

Essential Ingredients for Authentic Chicken Shish Tawook

Crafting the perfect Shish Tawook begins with selecting the right ingredients. Each component plays a vital role in developing the signature flavor and tender texture of this Lebanese classic.

• Chicken: For optimal results, use 2-3 pounds of boneless, skinless chicken. You have flexibility here – boneless, skinless chicken breasts offer a leaner option, while boneless, skinless chicken thighs will yield a juicier, richer flavor due to their higher fat content. Chicken tenders are also a viable choice. Regardless of the cut you choose, the critical step is to cut the chicken into uniform 1-inch cubes. This ensures that every piece marinates evenly and cooks at the same rate, preventing some pieces from drying out while others are still cooking.
• Yogurt: Plain yogurt is the cornerstone of many Indian and Middle Eastern marinades, and Shish Tawook is no exception. It’s not just for flavor; the lactic acid in yogurt acts as a natural tenderizer, helping to break down the chicken fibers without making them tough, as some highly acidic marinades can do. If you have Greek yogurt on hand, it works wonderfully, but it’s thicker. To ensure the marinade coats the chicken properly, you might want to thin Greek yogurt out with a tablespoon or two of water.
• Lemon Juice: Freshly squeezed lemon juice is another crucial acidic component in our marinade. It contributes a bright, tangy flavor that cuts through the richness of the chicken and spices, creating a well-balanced profile. This tartness is a distinguishing characteristic of Shish Tawook, setting it apart from other chicken preparations like shawarma.
• Olive Oil: A good quality olive oil binds the marinade ingredients together, helps to carry the fat-soluble flavors into the chicken, and contributes to a beautiful char and crisp exterior during grilling.
• Garlic: Garlic is indispensable in Middle Eastern cuisine, and this recipe calls for a generous amount – typically 8 cloves. For the most intense garlic flavor, I highly recommend pressing or grating the garlic with a microplane rather than simply mincing it. The finer the garlic is broken down, the more prominent and pervasive its flavor will be throughout the chicken, ensuring every bite is infused with its aromatic essence.
• Tomato Paste: Beyond adding a subtle umami depth, tomato paste lends a beautiful reddish hue to the marinade, contributing to the appetizing appearance of the cooked Shish Tawook. It also adds a layer of concentrated tomato sweetness that complements the other spices.
• Spices: This is where the magic truly happens! We’re building a complex flavor profile with an array of traditional Middle Eastern spices:
  • Kosher Salt: Essential for seasoning and bringing out all the other flavors.
  • Ground Sumac: A vibrant, tangy spice with a deep red color, sumac offers a delightful lemony zest that is quintessential to Lebanese cuisine.
  • Sweet Paprika: Provides a mild, sweet pepper flavor and enhances the red color of the marinade.
  • Dried Oregano: Adds an earthy, aromatic, and slightly bitter note that complements grilled meats beautifully.
  • White Pepper: Milder than black pepper, it offers a subtle heat without altering the color of the marinade.
  • Ground Ginger: Contributes a warm, slightly spicy, and aromatic note that adds complexity.
  • Allspice: As its name suggests, allspice delivers a flavor profile reminiscent of cloves, nutmeg, and cinnamon, tying many Middle Eastern spice blends together.
  • Ground Cinnamon: Just a hint of cinnamon adds a warm, sweet, and slightly woody aroma, balancing the savory elements.
  • Aleppo Pepper: A cornerstone in Turkish and Middle Eastern cooking, Aleppo pepper offers a moderate heat with fruity, cumin-like undertones. While highly recommended for its unique flavor, if it’s hard to find, you can substitute it with a dash of cayenne pepper mixed with some mild red pepper flakes for similar heat and color.
• Yellow Mustard: While not a typical ingredient you’d expect in a Shish Tawook recipe, a small squeeze of yellow mustard is my secret weapon. You won’t taste the distinct mustard flavor in the finished dish, but it acts as a phenomenal flavor enhancer, adding an underlying depth and complexity that subtly bumps up the overall profile of the chicken. Trust me on this one – it’s a game-changer!

Crafting Perfect Homemade Shish Tawook Skewers

Follow these steps carefully to achieve tender, juicy, and incredibly flavorful Shish Tawook every time. Remember, good things come to those who marinate!

1. Marinate the Chicken for Maximum Flavor: The marination phase is absolutely critical for Shish Tawook. In a large, non-reactive bowl, whisk together all the marinade ingredients: lemon juice, plain yogurt, olive oil, pressed or grated garlic, tomato paste, yellow mustard, kosher salt, ground sumac, sweet paprika, dried oregano, white pepper, ground ginger, allspice, ground cinnamon, and Aleppo pepper. Ensure everything is thoroughly combined into a smooth, fragrant mixture. Add your evenly cut chicken pieces to the bowl, tossing them thoroughly until every surface is well-coated with the vibrant marinade. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. For truly spectacular results, aim for 4 to 8 hours, or even overnight (up to 24 hours). The longer the chicken rests in this flavorful bath, the more tender and deeply infused with flavor it will become. If you are using wooden skewers, remember to soak them in water for at least 30 minutes prior to threading to prevent them from burning on the grill.
2. Smoke the Chicken (Optional for Authentic Flavor): Do you crave that authentic charcoal-grilled taste but don’t have a charcoal grill or prefer to cook indoors? This optional step will give your chicken a delicious smoky flavor without needing a smoker! Please read the directions carefully and proceed at your own risk, ensuring good ventilation. Take a small piece of natural charcoal (a brickette) and heat it over an open flame (like a gas burner on medium-high heat) until it starts to glow and is fully lit. You can do this outdoors on a side burner if you prefer. Once the charcoal is hot, carefully place it into a small, heat-resistant basket made from heavy-duty aluminum foil. Gently push the marinated chicken pieces to the sides of your marinating bowl, creating a small space in the center. Place the foil basket with the hot charcoal into this empty space. Immediately pour about one teaspoon of a neutral oil (like vegetable or canola oil) directly over the glowing charcoal. As soon as you pour the oil, the charcoal will begin to smoke profusely. Quickly cover the bowl tightly with a well-fitting lid to trap the smoke. Allow the chicken to ‘smoke’ for just 30-45 seconds. This short burst is usually enough to impart a lovely smoky aroma. Any longer and the flavor can become overpowering. After the desired smoking time, carefully remove the charcoal basket (using tongs). To extinguish the charcoal safely, run it under cold water until it’s completely cooled before discarding. This step is purely optional and should always be done with extreme caution and good ventilation. If you’re uncomfortable, feel free to skip it – your Shish Tawook will still be delicious!
3. Grill the Chicken to Perfection: Once the chicken is marinated, thread the pieces onto metal or pre-soaked wooden skewers. Don’t overcrowd the skewers; leave a little space between each piece for even cooking and charring. Preheat your indoor grill pan or outdoor grill to a medium-high temperature, around 450ºF (230ºC). If you’re using an outdoor grill, ensure the grates are clean and lightly oiled to prevent sticking. Place the skewers on the hot grill. Grill for a total of 10-15 minutes, flipping them halfway through, until the chicken is thoroughly cooked and reaches an internal temperature of 165ºF (74ºC). The chicken should have beautiful grill marks and be tender and juicy. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.

If You Enjoy This Shish Tawook Recipe, You Might Also Love:

• Flavorful Beef Shawarma (Two Ways)
• Easy Persian Chicken Kebabs (Jujeh Kebab)
• Hearty Ghormeh Sabzi (Persian Herb Stew)
• Aromatic Beef Kefta Kebabs