Shish Tawook Classic Lebanese Grilled Chicken Skewers

Shish Tawook

Shish Tawook, also spelled Shish Taouk, is a beloved Middle Eastern street food that turns simple chicken into something truly special. The dish is all about the marinade, a creamy mix of yogurt, olive oil, fresh lemon juice, tomato paste, and plenty of garlic. Warm spices like paprika, cumin, and oregano bring a gentle smokiness that fills the kitchen the moment the skewers hit the grill. After a good soak in that flavorful bath, the chicken pieces are threaded onto skewers and cooked over high heat until charred on the edges and juicy inside. You can serve it straight off the stick, stuff it into a warm pita with garlic toum and pickled turnips, or slice it over a bright tabbouleh salad. It is the kind of meal that feels exciting yet comforting, perfect for weeknight dinners or weekend cookouts. Once you try this easy shish tawook recipe, it will quickly become a go to in your rotation. To dive deeper into authentic technique, peek at this Lebanese chicken shish tawook guide.

For the most authentic flavor, never skip a sprinkle of sumac or a final squeeze of lemon right before serving.

Ingredients You Will Need

The ingredient list is short and straightforward, but each one plays a key role in building that classic taste.

• 1/2 cup plain yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon tomato paste
• 3 cloves garlic, grated or minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces

Quick tip: Chicken thighs will give you juicier skewers than breast meat, but both work beautifully.

How to Make Shish Tawook

1. Make the marinade. In a large bowl, whisk together the yogurt, olive oil, lemon juice, tomato paste, grated garlic, paprika, cumin, oregano, salt, and black pepper until smooth.
2. Marinate the chicken. Add the bite sized chicken pieces to the bowl and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes, though marinating overnight gives the deepest flavor and most tender texture.
3. Soak the skewers. If you are using wooden skewers, submerge them in water for at least 30 minutes before grilling. This keeps them from burning.
4. Thread the chicken. Slide the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece so the heat can circulate evenly.
5. Grill over high heat. Preheat your grill to high. Place the skewers on the grates and cook for 8 10 minutes, turning occasionally, until the chicken is nicely charred on the edges and cooked through.
6. Rest and serve. Let the skewers rest for a couple of minutes before serving. That short rest helps the juices settle.

Cooking Methods: Grill, Oven, and Pan Fry

If you are stuck without a grill, the oven method works like a charm and is just as effortless as my Amish Oven BBQ Burgers that prove you do not need a grill for great flavor.

Serving Suggestions

Part of the joy of Shish Tawook is piling on all the fresh, vibrant sides. Here is how to build a plate that feels like a trip to a Lebanese street stall.

• Garlic toum. This creamy, pungent garlic sauce is the classic partner. Its bold garlic kick cuts through the richness of the grilled chicken.
• Warm pita bread. Perfect for wrapping around the chicken and scooping up all the sauces.
• Pickled turnips. Their tangy crunch adds a bright pink pop of color and acid that balances the smoky meat.
• Fresh salad. A simple cucumber and tomato salad or a lemony tabbouleh brings freshness and herbaceous notes.
• Sumac onions. Thinly sliced red onions tossed with sumac and a little oil make a quick, zippy topping.

For a low carb twist, skip the pita and serve the skewers over cauliflower rice or tucked into crisp lettuce wraps.

Tips for the Best Shish Tawook

After making this dish countless times, I have picked up a few tricks that make all the difference.

• Choose thighs for juiciness. Boneless, skinless chicken thighs stay more tender than breast meat. If you prefer white meat, just watch the cook time so it does not dry out.
• Marinate overnight. While 30 minutes will do, a full night in the refrigerator lets the yogurt and lemon truly tenderize the meat and build deep flavor.
• Do not skip the tomato paste. It gives the chicken a rich reddish color and a subtle, sweet undertone that is hard to beat.
• Soak those skewers. A quick 30 minute water bath prevents them from turning into charcoal on a hot grill.
• Grill hot and fast. High heat gives you those crave worthy charred edges while keeping the inside moist. Resist the urge to walk away, turn the skewers often.
• Let it rest. A couple of minutes off the heat keeps all those juices from running out when you cut into the meat.
• Avoid blandness. A common mistake is being shy with the spices. The marinade should taste bold before the chicken goes in. If it tastes flat, add an extra pinch of paprika or cumin.

The single biggest mistake I see is not marinating long enough. Give the yogurt time to work its tenderizing magic.

Variations to Try

Once you master the classic, you can play with flavors to suit your mood. My Honey Harissa Chicken Skewers with Mint Sauce are a fun spin if you love sweet heat.

• Spice it up. Add a pinch of cayenne or a chopped fresh chili to the marinade for a fiery version.
• Warm the spices. A pinch of ground nutmeg or allspice adds an extra layer of cozy warmth that echoes traditional Middle Eastern blends.
• Herb boost. Stir in a handful of chopped fresh parsley or cilantro to the marinade for a greener note.
• Breast only option. For a leaner meal, stick with chicken breast. Just reduce the marinating time to under 6 hours, as the lemon can start to break down breast meat faster.

Storage and Leftovers

Leftover Shish Tawook is a gift for busy days. Tuck the chopped chicken into wraps, toss it into salads, or pile it onto rice bowls. Store the cooked skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for 8 10 minutes, or warm gently in a skillet over medium heat with a splash of water to keep them moist. I find the microwave can make the chicken rubbery, so oven or stovetop is best.

Frequently Asked Questions

Shish Tawook

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🍗 Tender, juicy chicken skewers marinated in a creamy yogurt-spice blend and grilled to smoky perfection.
🥙 Serve with warm pita, garlic toum, and pickled turnips for an authentic Lebanese street food experience.

• Total Time: 1 hour
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1/2 cup plain yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon tomato paste

3 cloves garlic, grated or minced

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces

Cook Mode Prevent your screen from going dark

Instructions

1-Make the marinade: Whisk together yogurt, olive oil, lemon juice, tomato paste, grated garlic, paprika, cumin, oregano, salt, and black pepper until smooth.

2-Marinate the chicken: Toss bite-sized chicken pieces in the marinade until well coated, then cover and refrigerate for at least 30 minutes (overnight for deepest flavor and tenderness).

3-Soak the skewers: If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning.

4-Thread the chicken: Slide the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even heat circulation.

5-Grill over high heat: Preheat grill to high, then cook skewers for 8-10 minutes, turning occasionally, until nicely charred on the edges and cooked through.

6-Rest and serve: Let the skewers rest for a couple of minutes before serving to allow the juices to settle.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

💡 Use boneless chicken thighs instead of breast for juicier, more forgiving skewers.
⏰ Marinate overnight if possible — the yogurt and lemon need time to fully tenderize the meat.
🔥 Grill over high heat and turn often for those crave-worthy charred edges without burning.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Marinating time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Lebanese, Middle Eastern
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 skewer
• Calories: 210
• Sugar: 3g
• Sodium: 380mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg