Garlic and yogurt marinated grilled chicken rolled in pita with pickles, garlic sauce and fresh vegetables, a Lebanese street food favorite.
Shish taouk is one of Lebanon's most popular grilled chicken preparations, marinated in a mixture of yogurt, garlic and lemon that both tenderizes the meat and gives it a distinctive tang before it's grilled hot and fast on skewers. Wrapped into a portable lunch, the grilled chicken is rolled in warm pita with a generous smear of toum, Lebanon's famously intense whipped garlic sauce, along with pickles and crisp lettuce for contrast. The whole thing depends on getting the balance right β enough toum for real garlic punch, but not so much that it overwhelms the smoky, well-marinated chicken at the center of the wrap.
Serves 4
Combine chicken with yogurt, lemon juice, garlic, olive oil and salt; marinate at least 1 hour, or up to overnight.
Grill or sear the chicken over high heat, 6-7 minutes per side, until charred and cooked through; slice into strips.
Yogurt-based marinades char beautifully but burn easily β watch the heat and move the chicken if it's browning too fast.
Warm the pita briefly on a dry skillet or open flame until soft and pliable.
Spread toum generously down the center of each pita, then layer with sliced chicken, lettuce, tomato and pickles.
Roll the pita tightly into a wrap.
Serve immediately, or press briefly on a hot dry skillet to seal the seam and warm through.
Marinate the chicken in yogurt for as long as possible β the acidity and enzymes tenderize the meat while adding a subtle tang.
Watch the grill heat carefully, since yogurt-based marinades can char and burn faster than oil-only marinades.
Use real toum, whipped from garlic, oil and lemon, rather than a garlic mayo substitute for the most authentic flavor.
Add french fries inside the wrap, a very popular addition at many Lebanese shawarma shops.
A spicier version adds a drizzle of Lebanese hot sauce or harissa alongside the toum.
Grilled vegetables like zucchini or eggplant can be added for extra substance.
Grilled chicken keeps refrigerated up to 3 days; assemble fresh wraps rather than storing pre-rolled ones, since the pita softens quickly once filled.
Shish taouk reflects the broader Levantine tradition of yogurt-marinated grilled meats, and its adaptation into a wrap format grew alongside Lebanon's thriving street food and shawarma shop culture in cities like Beirut.
Yes, it's traditionally made by emulsifying garlic, oil, lemon juice and salt slowly, similar to making mayonnaise, though it takes practice to get the texture right.
A hot cast-iron pan or broiler works well indoors for a similar char on the chicken.
It likely wasn't emulsified slowly enough β add the oil in a very thin, steady stream while blending continuously for a thick, stable sauce.
Per serving (320g / 11.3 oz) Β· 4 servings total
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