Tender chunks of chicken marinated in a tangy garlic-yogurt sauce, threaded onto skewers, and grilled to juicy perfection. This iconic Lebanese grill dish is a staple of every barbecue and restaurant menu.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cut chicken breasts into 3cm cubes. Whisk together yogurt, crushed garlic, lemon juice, olive oil, tomato paste, and all spices.
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2
Toss chicken cubes in the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours, ideally overnight.
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3
Thread marinated chicken onto skewers, leaving small gaps between pieces to allow even heat circulation and char development.
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4
Preheat grill to medium-high heat. Brush grates with oil to prevent sticking and ensure clean grill marks on the chicken.
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5
Grill skewers for 4-5 minutes per side, turning occasionally, until chicken is charred on edges but still juicy and cooked through.
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6
Serve immediately on a platter with garlic sauce, pickled vegetables, warm flatbread, and a crisp fattoush salad on the side.
Did You Know?
Every Lebanese restaurant guards its shish tawook marinade recipe like a state secret — the competition for the juiciest version is fierce.
Chef's Notes
Equipment Tips
- metal or soaked wooden skewers
- grill or grill pan
- mixing bowl
- tongs
The Story Behind Shish Tawook
Shish tawook arrived in Lebanon through Ottoman culinary influence, where skewered grilled meats were a cornerstone of palace and street cuisine alike. Lebanese cooks transformed the basic concept by adding their signature yogurt-garlic marinade, which tenderizes the chicken while infusing it with tangy flavor. The dish became inseparable from Lebanese identity, served everywhere from beachside restaurants to mountain village grills, always accompanied by the fiery garlic sauce called toum.
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