Tender chicken skewers marinated in yogurt, garlic, and lemon, grilled until charred and juicy, served with garlic sauce and flatbread.
Shish taouk is one of Lebanon's most popular grilled dishes -- cubes of chicken marinated in a mixture of yogurt, garlic, lemon juice, and tomato paste, threaded onto skewers, and grilled over high heat until the exterior chars while the interior stays remarkably juicy. The yogurt marinade is the defining technique here, tenderizing the chicken through its natural acidity while helping it develop a beautifully charred, slightly caramelized crust on the grill. The technique that separates excellent shish taouk from dry, bland chicken skewers is marinating for real time -- at least 2 hours, ideally overnight -- so the yogurt fully tenderizes the meat, and grilling over genuinely high, direct heat so the exterior chars quickly without overcooking the interior. A small amount of tomato paste in the marinade gives the chicken a subtle reddish hue and depth that's characteristic of the dish, distinguishing it from plainer yogurt-marinated chicken found elsewhere. Served with warm flatbread, garlic toum sauce, and pickled vegetables, shish taouk is a staple of Lebanese grill restaurants and home barbecues alike, beloved for its bright, garlicky flavor and tender, charred exterior.
Serves 4
Whisk yogurt, lemon juice, garlic, tomato paste, olive oil, paprika, salt, and pepper together.
Toss chicken cubes in the marinade, coating thoroughly. Refrigerate at least 2 hours, ideally overnight.
Thread marinated chicken onto skewers, alternating with onion and bell pepper chunks if desired.
Grill over high heat 3-4 minutes per side, turning, until charred outside and cooked through (74C/165F internal temperature).
Let skewers rest 3 minutes before serving.
Serve with warm flatbread and toum garlic sauce.
Marinate for at least 2 hours, ideally overnight -- the yogurt needs real time to tenderize the chicken and infuse it with flavor.
Grill over genuinely high heat so the exterior chars before the chicken has a chance to overcook and dry out.
Use chicken thighs rather than breast -- their higher fat content keeps them juicier through the high-heat grilling.
Use boneless chicken breast for a leaner version, though be extra careful not to overcook it since it dries out more easily than thigh meat.
Add a pinch of cayenne to the marinade for a spicier version.
Serve over rice instead of in flatbread for a heartier plate.
Refrigerate cooked skewers up to 3 days in an airtight container. Reheat in a hot pan for 2-3 minutes per side to restore some char, rather than microwaving.
Shish taouk is found throughout the Levant, with Lebanon's version particularly known for its bright, yogurt-and-lemon marinade and near-universal pairing with toum, the country's distinctive whipped garlic sauce.
Yes -- a very hot grill pan or broiler works well; aim for the same high, direct heat to develop char on the chicken's exterior.
It was likely overcooked, or breast meat was used instead of thigh. Use thighs for more forgiving juiciness, and pull the chicken off the heat as soon as it reaches 74C/165F.
A garlic yogurt sauce (yogurt, minced garlic, lemon, and salt) makes a milder but still delicious substitute.
Per serving (280g / 9.9 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
