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If there’s one dish that captures the spirit of Middle Eastern grilling, it’s Shish Tawook. This beloved Lebanese chicken skewer is simple, flavorful, and unforgettable. Marinated in a rich blend of yogurt, lemon, garlic, and spices, the chicken turns out incredibly tender—smoky on the outside, juicy on the inside. Whether you’re cooking over charcoal, gas, or in the oven, this recipe brings the aroma of Beirut’s street grills right to your kitchen.
What Is Shish Tawook?
“Shish” means skewer, and “Tawook” (from the Turkish word tavuk) means chicken. This classic dish dates back centuries, originating in the Levant—particularly Lebanon and Syria—where families often gather around open grills for weekend feasts. The marinade’s balance of tangy yogurt and bright citrus gives it a flavor that’s both comforting and bold, making it one of the most popular grilled dishes across the Middle East.
Ingredients
For the Marinade:
- 2 lbs (900 g) boneless chicken breast or thighs, cut into 1½-inch cubes
- ¾ cup plain yogurt
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 4 garlic cloves, crushed
- 1 tbsp tomato paste (optional, for color and richness)
- 1½ tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne or chili powder (optional, for heat)
For Serving:
- Garlic toum sauce or garlic yogurt
- Warm pita bread
- Lemon wedges
- Fattoush or tabbouleh salad
- Pickled turnips or cucumbers
Instructions
- Prepare the Marinade:
In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, tomato paste, and all the spices. Taste the marinade—it should be tangy, garlicky, and a bit salty. - Marinate the Chicken:
Add the chicken cubes and mix until well coated. Cover and refrigerate for at least 3 hours, or overnight if possible. The longer it rests, the more tender and flavorful the chicken becomes. - Thread the Skewers:
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the chicken tightly, leaving just a bit of space between pieces so they cook evenly. - Grill or Bake:
- Grill: Preheat to medium-high heat. Grill skewers 10–12 minutes, turning occasionally until golden and slightly charred.
- Oven: Bake at 450°F (230°C) for 18–20 minutes, then broil for 2–3 minutes to get that perfect smoky edge.
- Serve:
Plate the skewers hot, drizzle with garlic toum or serve it on the side, and add pita, pickles, and a squeeze of lemon. The combination of smoky meat and creamy garlic sauce is what makes this dish legendary.
Chef’s Tips for Perfect Shish Tawook
- Use thighs for juicier meat—they’re more forgiving on the grill.
- Don’t skip the yogurt. It tenderizes the chicken better than any fancy marinade.
- Add a touch of tomato paste for beautiful color and depth.
- Rest before serving. Let the skewers sit for 5 minutes after grilling so juices redistribute.
A Taste of Middle Eastern Hospitality
In Lebanon, grilling is more than cooking—it’s an act of connection. The air fills with smoke and laughter, and the grill becomes the center of conversation. Shish Tawook is often served at family gatherings, weddings, and weekend picnics, where everyone has their own “secret” marinade tweak. When you make this dish at home, you’re not just following a recipe—you’re sharing in that same spirit of generosity and flavor.
Enjoy & Share
Serve your Shish Tawook straight from the grill with pita, toum, and good company. Tag your photos with #HabibiRecipes and show us your version!