Do you ever taste a dish at a restaurant and think, “I wish I could make this at home”? That was me with Shish Tawook. I remember my first bite at a tiny, family run Lebanese restaurant; the chicken was so impossibly juicy and bursting with a flavor I couldn’t quite place. It was tangy, garlicky, and subtly sweet all at once. I became obsessed with recreating that magic in my own kitchen. After testing countless marinade combinations, I finally landed on this authentic recipe. The secret? A simple but powerful marinade of yogurt, lemon, and warm spices that does all the work for you. This Shish Tawook isn’t just grilled chicken; it’s a tender, flavor packed experience that will transport your backyard barbecue straight to the streets of Beirut.
Let’s talk about the symphony of flavors you’re about to create. This chicken is a beautiful balance of bright, tangy, and deeply savory notes. The lemon and garlic provide a vibrant punch, while the yogurt tenderizes the meat to an unbelievable degree, ensuring every bite is incredibly moist and succulent. The warm spices; paprika, cinnamon, oregano, and ginger; are the soul of the dish, adding a complex, aromatic warmth that’s unmistakably Middle Eastern without being overpowering. When grilled, the exterior gets those gorgeous slightly charred, caramelized edges, while the inside stays tender, juicy, and perfectly seasoned throughout. It’s a texture and flavor contrast that is utterly addictive.
Expert Tips & Tricks for Perfect Shish Tawook
- Marinate Like You Mean It: Don’t rush the marinating time. A minimum of 4 hours is essential, but letting the chicken soak overnight (up to 24 hours) is the true game changer. This allows the yogurt’s enzymes and the acidic lemon juice to fully tenderize the meat and for the spices to penetrate deeply.
- Pat Dry Before Grilling: After removing the chicken from the marinade, use paper towels to gently pat each piece dry. This might seem counterintuitive, but removing excess moisture helps the chicken achieve a beautiful sear and caramelization on the grill instead of steaming.
- Don’t Crowd the Skewers: When threading your chicken, leave a small space between each cube. This allows the heat to circulate evenly around every piece, ensuring they cook through at the same rate and get that all around char.
Make Ahead, Storage & Freezing
- The Ultimate Make Ahead: This is a meal prep superstar. You can prepare the marinade and add the chicken up to 24 hours in advance. Simply store it covered in the refrigerator until you’re ready to skewer and grill. The flavors only get better.
- Storage & Reheating: Store leftover cooked Shish Tawook in an airtight container in the refrigerator for up to 4 days. To reheat, the best methods are in a skillet over medium heat or in a 350°F oven until warmed through. This helps retain moisture better than the microwave.
- Freezing Instructions: You can freeze both the raw marinated chicken (perfect for planning) or the cooked skewers. For raw, freeze the chicken in the marinade in a freezer bag for up to 3 months. Thaw overnight in the fridge before grilling. For cooked, freeze the cooled skewers on a tray before bagging; reheat from frozen in the oven.
Step by Step Instructions
1Make the Marinade: In a large mixing bowl, whisk together ½ cup plain whole milk yogurt, ¼ cup lemon juice, ¼ cup olive oil, 6 crushed garlic cloves, 1 tablespoon tomato paste, 1 teaspoon paprika, ¾ teaspoon cinnamon, ½ teaspoon oregano, ½ teaspoon ground ginger, 1 teaspoon salt, and ¼ teaspoon black pepper until a smooth, cohesive marinade forms.
2Marinate the Chicken: Add 2 pounds of boneless, skinless chicken breast (cut into 1.5 inch cubes) to the bowl with the marinade. Using your hands or a spoon, toss and massage until every piece of chicken is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
3Prep for Grilling: About 30 minutes before cooking, remove the chicken from the fridge. If using wooden skewers, soak them in water for at least 20-30 minutes to prevent burning. Preheat your outdoor grill, grill pan, or broiler to medium high heat.
4Skewer the Chicken: Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece. Optional: alternate with chunks of onion or bell pepper for added flavor and color.
5Grill to Perfection: Place the skewers on the hot grill. Cook for 5-8 minutes on the first side, until you see nice grill marks and the edges begin to char. Flip carefully and cook for another 5-7 minutes on the other side, or until the chicken is cooked through and registers 165°F on an instant read thermometer.
6Rest & Serve: Transfer the grilled skewers to a clean plate or platter. Let them rest for 3-5 minutes. This allows the juices to redistribute, ensuring supremely juicy chicken. Serve immediately with your favorite sides.
Ingredient Substitutions
- Dairy Free: For a dairy free marinade, substitute the whole milk yogurt with an equal amount of plain, unsweetened coconut milk yogurt. The tenderizing effect will be slightly less, but the flavor will still be excellent.
- Gluten Free: This recipe is naturally gluten free! Just double check that your spices and tomato paste are certified gluten free if you have a severe allergy.
- For the Yogurt: Full fat Greek yogurt can be used for a thicker, tangier marinade. If it’s too thick, thin it with a tablespoon of water or milk. Sour cream is not a recommended substitute, as its flavor profile is quite different.
- No Tomato Paste? In a pinch, you can use 1 tablespoon of ketchup, though it will add a touch of sweetness. For a deeper flavor, a teaspoon of smoked paprika can stand in for the regular paprika and add some of the richness tomato paste provides.
Serving Suggestions
Shish Tawook is incredibly versatile! For the ultimate Middle Eastern feast, serve the skewers with warm, fluffy pita bread for wrapping, a simple chopped salad (like cucumber, tomato, and parsley), and a generous drizzle of creamy garlic sauce (Toum) or tangy tahini sauce. It’s also fantastic over a bed of lemony rice pilaf, fragrant couscous, or a crisp fattoush salad. For drinks, pair with an ice cold glass of mint lemonade, a dry Riesling, or a light lager.
Frequently Asked Questions
- Q: Can I bake or cook these in an air fryer instead of grilling?
- A: Absolutely! For baking, place the skewers on a parchment lined baking sheet and bake at 400°F for 15-20 minutes, flipping halfway. For the air fryer, cook at 375°F for 10-12 minutes, shaking the basket halfway through. You won’t get the smoky char, but the flavor will still be delicious.
- Q: Can I use chicken thighs instead of breasts?
- A: Yes, boneless, skinless chicken thighs work wonderfully and are actually more forgiving due to their higher fat content. They may require 1-2 extra minutes of cooking per side. Cut them into slightly larger chunks as they shrink more than breast meat.
- Q: My marinade seems too thick/too thin. Is that okay?
- A: The consistency can vary based on your yogurt. If it’s too thick to coat the chicken easily, whisk in a tablespoon of water or olive oil. If it’s too thin, it’s still fine; the flavor will penetrate, though it may not cling as thickly. The key is the long marinating time.
Recommended Equipment
- Heavy Duty Grill Pan or Outdoor Grill: A well seasoned cast iron grill pan (like the Anolon model) is perfect for achieving those signature grill marks indoors. For the best flavor, nothing beats a charcoal or gas outdoor grill.
- Metal or Wooden Skewers: Metal skewers are reusable and conduct heat. If using wooden skewers, soaking them is non negotiable to prevent them from catching fire.
- Instant Read Meat Thermometer: The only foolproof way to ensure your chicken is perfectly cooked (165°F) and juicy, not dry.
- Large Mixing Bowl with Lid: For easy marinating and cleanup. A glass or stainless steel bowl works best.
Authentic Shish Tawook (Middle Eastern Chicken Skewers
Ingredients
For the Marinade & Chicken:
- 2 lbs boneless skinless chicken breasts, cut into 1.5 inch cubes
- ½ cup plain whole milk yogurt not Greek
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 6 large garlic cloves crushed or finely minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- ¾ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Serving (Optional):
- Warm pita bread
- Creamy garlic sauce Toum or tahini sauce
- Sliced onions & bell peppers for skewering
- Chopped parsley for garnish
- Lemon wedges
Instructions
- Marinate: In a large bowl, whisk together all marinade ingredients (yogurt, lemon juice, olive oil, garlic, tomato paste, and all spices) until smooth.
- Add the chicken cubes to the bowl and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Prep to Cook: Soak wooden skewers in water for 30 minutes if using. Preheat grill or grill pan to medium high heat.
- Skewer: Thread the marinated chicken onto skewers, leaving small gaps. Optional: alternate with onion or pepper chunks.
- Grill: Place skewers on the hot grill. Cook for 5-8 minutes per side, turning once, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
- Rest & Serve: Transfer skewers to a plate, tent loosely with foil, and let rest for 5 minutes. Serve immediately with pita bread, garlic sauce, and your favorite sides.
