Shish Tawook Recipe — Juicy Lebanese Chicken Kabobs with Yogurt Marinade
This Shish Tawook recipe makes juicy Lebanese-style chicken kabobs marinated in Greek yogurt, lemon, garlic, extra virgin olive oil, tomato paste, paprika, cumin, oregano, and turmeric, then grilled until tender with golden-brown and lightly charred edges. An easy Mediterranean chicken recipe that's high in protein and perfect with toum, warm pita, rice, grilled vegetables, pickles, or fresh salad.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6
A TASTE OF TRADITION
The Story Behind This Recipe
There is something wonderfully social about Shish Tawook: a bowl of marinated chicken goes onto the grill, the edges begin to char, garlic and lemon fill the air, and suddenly everyone seems to be standing a little closer to the barbecue. The chicken is simple, but the experience is not. Each skewer brings together tangy yogurt, bright lemon, fragrant garlic, warm spices, and smoky grilled edges. It is the kind of food that feels at home on a family table, at a summer gathering, or tucked into warm pita with a generous spoonful of toum.
Cultural & Culinary Context
Shish Tawook is especially associated with Lebanon and the wider Levant, where grilled chicken skewers are a familiar part of restaurant menus, family meals, and outdoor cooking. The dish also belongs to a much broader regional family of skewered meats. The name is related to Turkish şiş tavuk, literally referring to chicken cooked on a skewer, and similar preparations are found across Turkey and the Middle East. Because the dish has traveled and evolved across the region, it is more accurate to describe this recipe as a Lebanese-style or Levantine preparation rather than claim that one modern country invented the entire tradition. :contentReference[oaicite:1]{index=1}
What Makes It Mediterranean?
The Lebanese version fits naturally into the Mediterranean and Eastern Mediterranean food landscape through its use of olive oil, lemon, garlic, yogurt, herbs, vegetables, and grilled foods. Instead of depending on a heavy coating, the marinade builds flavor from ingredients that are bright, aromatic, and familiar across the region. The smoky grill then adds another layer, turning the yogurt and tomato-coated chicken into tender pieces with browned edges. Served with fresh vegetables, pita, rice, pickles, and garlic sauce, Shish Tawook becomes a complete meal built around contrast: hot and cold, smoky and fresh, creamy and crisp.
Mediterranean Influences
- 🌿Extra virgin olive oil forms part of the marinade.
- 🌿Fresh lemon provides brightness and balances the richness of the yogurt.
- 🌿Garlic is used generously for a deep savory aroma.
- 🌿Yogurt creates a tender texture and creamy marinade.
- 🌿Oregano and warm spices add an aromatic layer without overpowering the chicken.
- 🌿Fresh parsley brings a clean herbal finish.
- 🌿Grilling is central to the preparation and creates lightly charred edges.
- 🌿The chicken is traditionally enjoyed with vegetables, pita, rice, pickles, and sauces rather than as an isolated protein.
Ingredients
- 1.5 kg boneless skinless chicken breast (Cut into evenly sized 3–4 cm cubes. Similar-sized pieces cook at roughly the same rate and help prevent some pieces from drying while others remain undercooked.)
- 0.5 cup plain Greek yogurt (Use unsweetened yogurt. Thick Greek yogurt clings well to the chicken and helps create a tender texture.)
- 3 tbsp extra virgin olive oil (Helps distribute the spices and contributes to browning on the grill.)
- 2 fresh lemons, juiced (Fresh lemon gives the marinade its characteristic brightness. Because it is acidic, avoid leaving the chicken in the marinade for several days.)
- 5 cloves garlic, finely minced (Fresh garlic provides the savory aromatic base associated with this style of grilled chicken.)
- 2 tsp paprika (Adds warm color and a mild sweet pepper flavor.)
- 1 tsp ground cumin (Adds earthy warmth without overwhelming the chicken.)
- 1 tsp dried oregano (Rub lightly between your fingers before adding it to release more aroma.)
- 1 tsp sea salt (Reduce slightly if serving with salty pickles, toum, or other salty sides.)
- 0.5 tsp black pepper (Freshly ground pepper gives the marinade a deeper savory finish.)
- 0.5 tsp ground turmeric (Adds a subtle earthy flavor and warm golden color.)
- 1 tbsp tomato paste (Adds savory depth and helps the chicken develop a deeper grilled color.)
- 6 wooden or metal skewers (Soak wooden skewers in water for at least 30 minutes. Metal skewers do not require soaking.)
- 0.25 cup fresh parsley, chopped (Use as a fresh garnish immediately before serving.)
Instructions
- 1
Trim excess fat or tough connective tissue from the chicken. Pat it dry with paper towels and cut it into evenly sized 3–4 cm cubes. Uniform pieces are important because smaller pieces can dry out before larger pieces are safely cooked.
- 2
In a large non-reactive bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, minced garlic, tomato paste, paprika, cumin, oregano, salt, black pepper, and turmeric until the marinade is smooth and evenly mixed.
- 3
Add the chicken and toss thoroughly until every piece is coated. Cover the bowl and refrigerate for at least 6 hours. Overnight is convenient, but avoid keeping the chicken in this acidic marinade for several days because the texture can become unpleasant.
- 4
If using wooden skewers, soak them in water for at least 30 minutes before grilling. If using an outdoor grill, prepare a hot cooking area and, if possible, a cooler area where you can move pieces that brown too quickly.
- 5
Thread the marinated chicken onto the skewers. Shake off only excess marinade; keep a thin coating around each piece. Leave small gaps between cubes instead of pressing them tightly together so heat can circulate around all sides.
- 6
Preheat the grill or grill pan over medium-high heat. The surface should be properly hot before the chicken goes on. A hot grill encourages browning and helps prevent the chicken from simply releasing liquid and steaming.
- 7
Place the skewers on the grill and cook for approximately 12–15 minutes total, turning every 2–3 minutes so the chicken browns on several sides. If the outside becomes dark too quickly, move the skewers to a slightly cooler part of the grill and continue cooking.
- 8
Check the thickest chicken cube with an instant-read thermometer. The center should reach 74°C (165°F). Do not rely on color, grill marks, or the stated cooking time alone because cube size and grill temperature vary.
- 9
Transfer the cooked skewers to a clean plate and let them rest for about 5 minutes. This gives the juices time to settle and helps the chicken remain tender.
- 10
Finish with chopped fresh parsley and serve immediately with toum, warm pita bread, rice, grilled vegetables, pickles, or a crisp Mediterranean salad.
SET YOURSELF UP FOR SUCCESS
Before You Cook
👨🍳 Keep In Mind
- •Cut every chicken piece to approximately the same size before marinating.
- •Pat the chicken dry before adding the marinade so the yogurt mixture adheres well.
- •Prepare the marinade in a glass, ceramic, or other non-reactive bowl.
- •Allow enough time for at least 6 hours of refrigeration so the chicken develops flavor.
- •Soak wooden skewers for at least 30 minutes if you are using them.
- •Prepare a clean plate for the cooked chicken so raw and cooked chicken never share the same surface.
- •Have an instant-read thermometer ready. It is the most reliable way to judge when the chicken is safely cooked.
- •Heat the grill thoroughly before adding the chicken.
💡 Helpful Tips
- •Uniform chicken cubes are more important than making the cubes perfectly shaped.
- •Do not pack the chicken tightly on the skewers. Small gaps help the heat reach more surfaces.
- •Do not overcrowd the grill. Too much chicken at once can lower the surface temperature and reduce browning.
- •Turn the skewers every few minutes instead of leaving one side exposed to high heat for too long.
- •If the chicken is browning too quickly, move it to a cooler part of the grill instead of lowering quality by leaving it over direct heat.
- •Avoid repeatedly pressing the chicken with tongs. This can force out moisture without improving cooking.
- •Use a thermometer in the center of the thickest cube, not just the smallest piece.
- •Let the cooked chicken rest before removing it from the skewers or serving.
- •If cooking indoors, provide good ventilation because yogurt and oil marinades can produce smoke on a very hot pan.
- •Do not use leftover marinade that has touched raw chicken as a serving sauce unless it has first been thoroughly cooked.
👀 How Do I Know It's Done?
- ✓The thickest chicken cube reaches 74°C (165°F).
- ✓There is no translucent or raw-looking center.
- ✓The exterior has developed browned and lightly charred areas.
- ✓The chicken feels firm but still yields slightly when pressed.
- ✓The juices are no longer visibly raw.
- ✓The chicken remains moist after resting for about 5 minutes.
- ✓The grill aroma changes from raw marinade to a savory roasted garlic, spice, and grilled chicken aroma.
WANNA SEE IT IN ACTION ?
Step-by-Step Visual Guide
Prepare the Chicken and Marinade
Cut the chicken into even 3–4 cm cubes and whisk the yogurt, olive oil, lemon, garlic, tomato paste, and spices into a smooth marinade.
💡 Tip: Keep the chicken pieces similar in size so they finish cooking at the same time.
Marinate the Chicken
Coat every chicken cube thoroughly, cover the bowl, and refrigerate for at least 6 hours or overnight.
💡 Tip: Keep the chicken refrigerated during marination and avoid leaving it in the acidic marinade for several days.
Thread the Chicken
Thread the marinated chicken onto soaked wooden or metal skewers, leaving small spaces between the cubes for better heat circulation.
💡 Tip: Do not compress the cubes together. Small gaps help the sides brown and cook evenly.
Grill and Turn
Place the skewers on a properly heated grill and turn them every 2–3 minutes so multiple sides develop golden-brown and lightly charred edges.
💡 Tip: If the outside browns too quickly, move the skewers to a cooler part of the grill and continue cooking.
Check, Rest, and Garnish
Check the thickest chicken cube for 74°C (165°F), transfer the cooked skewers to a clean plate, rest for about 5 minutes, and finish with fresh parsley.
💡 Tip: Do not judge doneness by grill marks alone. Use a thermometer in the center of the thickest piece.
Serve the Shish Tawook
Serve the juicy grilled chicken with toum, warm pita, rice, grilled vegetables, pickles, or a fresh Mediterranean salad.
💡 Tip: Serve the chicken while warm and keep sauces and crisp vegetables separate until the last moment.
Tweak It
Make This Recipe Work for You
Adapt the recipe to your ingredients, dietary needs, budget, time, serving size, or meal-prep plans.
🔄 Ingredient Substitutions
Use chicken thighs
Boneless skinless chicken thighs are an excellent alternative when you want a juicier, more forgiving skewer. Cut them into similar-sized cubes and use the same marinade.
Use regular plain yogurt
Regular plain yogurt can replace Greek yogurt. If it is very thin, use slightly less marinade or allow excess marinade to drip off before skewering.
Use metal skewers
Metal skewers do not need soaking and can make turning the chicken easier. Their handles can become extremely hot, so use appropriate protection.
Use a heavy skillet
A heavy skillet or grill pan can replace an outdoor grill. Work in batches so the chicken sears instead of steaming.
🌱 Dietary Adjustments
Gluten-free serving
The chicken and marinade can fit a gluten-free meal. Check packaged yogurt, spice blends, sauces, and other prepared ingredients when strict gluten avoidance is required.
Dairy-free version
Use a thick plain unsweetened dairy-free yogurt alternative. Choose a neutral-tasting variety that can tolerate lemon and garlic.
Lower-carb meal
Serve the chicken with grilled vegetables, cucumber salad, pickles, and toum while reducing or skipping rice and pita.
Higher-protein meal
Keep the full chicken portion and pair it with Greek yogurt-based sauce or a protein-rich side such as chickpeas.
💰 Budget-Friendly Options
Choose chicken thighs
Chicken thighs are often less expensive than breast and remain juicy on the grill. They work particularly well for skewers.
Use seasonal vegetables
Build the plate around whatever vegetables are affordable and fresh, such as cucumber, tomatoes, onions, peppers, or leafy greens.
⏱️ Time-Saving Options
Marinate the night before
Mix the marinade and coat the chicken the evening before cooking so the chicken is ready to skewer when you start dinner.
Prepare skewers ahead
Thread the chicken onto skewers shortly before cooking and keep them refrigerated until the grill is ready.
Prepare several meals
Grill a larger batch, cool the portions appropriately, and store chicken separately from fresh vegetables, sauces, and pita so the textures stay better.
👨👩👧👦 Serving Adjustments
Make three servings
Halve the main ingredients approximately, while keeping the chicken pieces evenly sized. Cook in a smaller batch to maintain good browning.
Feed a larger group
Double the ingredients when needed, but grill the chicken in batches rather than overcrowding the cooking surface.
🥡 Meal Prep
Store components separately
Keep grilled chicken, rice, vegetables, pickles, pita, and sauce separate until serving. This prevents the pita and fresh vegetables from becoming soggy.
Build a Shish Tawook lunch box
Pack chicken with rice or pita, fresh vegetables, pickles, and a small sealed container of toum or yogurt sauce.
RECIPE RESCUE
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STORAGE & LEFTOVERS
🥡 Storage & Leftovers
Refrigerate cooked chicken promptly in shallow, covered containers rather than leaving it at room temperature for an extended period.
For best texture, store the grilled chicken separately from fresh vegetables, pita, pickles, and sauces.
Keep toum and yogurt-based sauces refrigerated in sealed containers.
Reheat only the portion you plan to eat so the chicken is not repeatedly heated and cooled.
Reheat gently until the chicken is thoroughly hot, avoiding prolonged high heat that can dry the breast meat.
Keep fresh vegetables and pita separate until serving so they do not become soggy.
Use refrigerated leftovers within the timeframe recommended by your local food-safety guidance.
Best Storage Time
Refrigerate cooked leftovers promptly and use them within the timeframe recommended by your local food-safety guidance.
How to Store
Use airtight containers for cooked chicken and sauces. For meal prep, a divided container works well when the fresh vegetables and sauce can remain separated from the warm components.
SERVING & PAIRING
🍽️ Serving & Pairing
Serve Shish Tawook warm with a generous spoonful of toum, warm pita, rice, grilled vegetables, pickles, and a fresh salad. For a classic-style plate, keep the chicken as the centerpiece and arrange the accompaniments around it so every bite can combine smoky chicken with something fresh, creamy, crisp, or tangy.
What Goes Well With It?
RECIPE FAQ
❓ Frequently Asked Questions
How do you make Shish Tawook?
To make Shish Tawook, cut 1.5 kg of boneless skinless chicken breast into even 3–4 cm cubes. Whisk together 1/2 cup Greek yogurt, 3 tablespoons extra virgin olive oil, the juice of 2 fresh lemons, 5 minced garlic cloves, 1 tablespoon tomato paste, 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric. Coat the chicken thoroughly and refrigerate for at least 6 hours or overnight. Thread the chicken onto soaked wooden or metal skewers, leaving small gaps between the pieces. Grill over medium-high heat for approximately 12–15 minutes total, turning every 2–3 minutes for even browning. Check the thickest piece with an instant-read thermometer and continue cooking until it reaches 74°C (165°F). Rest the chicken for about 5 minutes, garnish with fresh parsley, and serve with toum, warm pita, rice, grilled vegetables, pickles, or a fresh salad.
What does Shish Tawook mean?
The name is associated with Turkish şiş tavuk, referring to chicken cooked on a skewer. The dish is widely prepared across Turkey and the Middle East, with Lebanese and other regional versions developing their own marinades and serving traditions.
Is Shish Tawook Lebanese or Turkish?
Modern Shish Tawook is strongly associated with Lebanese and Levantine cuisine, while the name and broader skewered-chicken tradition connect it with Turkish şiş tavuk. Similar preparations exist across the region, so it is more accurate to describe this recipe as Lebanese-style rather than claiming a single exclusive origin.
Why is yogurt used in Shish Tawook?
Yogurt gives the marinade a creamy base and helps create a tender texture. It also carries the garlic, lemon, spices, and olive oil around the chicken.
How long should I marinate Shish Tawook?
This recipe uses at least 6 hours for good flavor development, with overnight marination being convenient. Because the marinade contains lemon juice, avoid leaving the chicken in it for several days because the texture can suffer.
Can I marinate Shish Tawook overnight?
Yes. Overnight refrigeration is convenient and allows the flavors to develop. Keep the chicken refrigerated throughout the marinating period.
How do I know Shish Tawook is fully cooked?
Check the thickest chicken cube with an instant-read thermometer. It should reach 74°C (165°F). Cooking time and exterior color alone are not reliable because cube size and grill temperature vary.
Why did my Shish Tawook become dry?
The most common causes are cubes that are too small, excessive grill heat, overcrowding followed by uneven cooking, or cooking well beyond 74°C (165°F). Cut the pieces evenly, turn regularly, and use a thermometer.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless skinless chicken thighs are an excellent alternative and generally remain juicier. Cut them into evenly sized pieces and cook until the thickest piece reaches 74°C (165°F).
Can I make Shish Tawook without skewers?
Yes. Grill the marinated chicken cubes directly on a hot grill pan or skillet, leaving space between them and turning them regularly.
Why are my skewers burning?
Wooden skewers can scorch over intense heat. Soak them for at least 30 minutes, keep the exposed handles away from direct flames, and turn the skewers regularly. Metal skewers are another option.
Why is the marinade burning before the chicken is cooked?
Tomato paste, paprika, yogurt, and oil can brown quickly over very high heat. Move the skewers to a cooler zone and continue cooking until the thickest piece reaches 74°C (165°F).
Can I cook Shish Tawook in a frying pan?
Yes. A heavy skillet works well. Preheat it over medium-high heat and cook in batches so the pan remains hot enough to brown the chicken instead of steaming it.
What is traditionally served with Shish Tawook?
Common accompaniments include toum, pita bread, rice, fresh vegetables, pickles, salads, and other mezze-style dishes. The exact combination varies by household and restaurant.
What can I use instead of toum?
Try a garlic-lemon yogurt sauce, tahini-lemon sauce, hummus, or another creamy garlic-forward accompaniment. Each gives the grilled chicken a different but complementary character.
Can I make Shish Tawook gluten-free?
The chicken itself can fit a gluten-free meal, but check packaged yogurt, spice blends, sauces, and prepared accompaniments if strict gluten avoidance is required. Serve with rice or gluten-free bread instead of conventional pita.
Can I make Shish Tawook dairy-free?
Yes. Replace the Greek yogurt with a thick plain unsweetened dairy-free yogurt alternative. Choose a neutral variety so the lemon, garlic, and spices remain prominent.
Can I prepare Shish Tawook as meal prep?
Yes. Grill the chicken in advance and store it separately from fresh vegetables, pita, pickles, and sauces. Reheat the chicken gently and add the fresh components just before eating.
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