Shish Taouk (Lebanese Grilled Chicken Skewers)

About This Recipe

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.

Ingredients

Serves 4

• 800 gboneless chicken thighs(cut into cubes)
• 0.75 cupplain yogurt
• 3 tbsplemon juice
• 5 clovesgarlic(minced)
• 1 tbsptomato paste
• 2 tbspolive oil
• 1 tsppaprika
• 1 tspsalt
• 0.5 tspblack pepper
• 1onion(cut into chunks, for skewers)
• 1bell pepper(cut into chunks, for skewers)
• 0.5 cuptoum (garlic sauce)
• 4 piecespita or flatbread

Instructions

1. 1

   Make the marinade

   Whisk yogurt, lemon juice, garlic, tomato paste, olive oil, paprika, salt, and pepper together.

2. 2

   Marinate the chicken

   Toss chicken cubes in the marinade, coating thoroughly. Refrigerate at least 2 hours, ideally overnight.

3. 3

   Thread the skewers

   Thread marinated chicken onto skewers, alternating with onion and bell pepper chunks if desired.

4. 4

   Grill

   Grill over high heat 3-4 minutes per side, turning, until charred outside and cooked through (74C/165F internal temperature).

5. 5

   Rest

   Let skewers rest 3 minutes before serving.

6. 6

   Serve

   Serve with warm flatbread and toum garlic sauce.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions