Shish Tawook
Lebanese marinated chicken skewers with garlic sauce.
About This Recipe
Tender chunks of chicken marinated in a deeply flavoured mixture of yoghurt, lemon, tomato paste, and spices, then grilled on skewers over high heat and served with fluffy flatbread and toum — the punchy Lebanese garlic sauce.
Ingredients
Serves 4
- 800 gchicken breast, cut into 4 cm cubes
- 150 gplain yoghurt
- 3 tbsplemon juice
- 2 tbsptomato paste
- 3 clovesgarlic, minced
- 2 tbspolive oil
- 1 tspground cumin
- 1 tsppaprika
- 0.5 tspground cinnamon
- 0.5 tspground allspice
- 1 tspsalt
- 4 pcsflatbreads, to serve
- 100 gtoum (garlic sauce) or garlic mayo
Instructions
- 1
Marinate
Mix yoghurt, lemon juice, tomato paste, garlic, olive oil, cumin, paprika, cinnamon, allspice, and salt. Add chicken pieces and coat well. Marinate for at least 2 hours, or overnight in the fridge.
- 2
Skewer
Thread chicken pieces onto metal or soaked wooden skewers, leaving small gaps between pieces for even cooking.
- 3
Grill
Grill over very high heat (barbecue or griddle pan) for 12–15 minutes, turning every few minutes, until nicely charred on the outside and cooked through.
- 4
Rest
Allow skewers to rest for 3 minutes before serving.
- 5
Serve
Serve with warm flatbread, toum, pickled vegetables, and sliced tomato and parsley.
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Pro Tips
- →
Overnight marinating produces noticeably more tender and flavourful chicken.
- →
Do not move skewers too frequently — let them char before turning.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Use the same marinade on lamb or prawns.
- •
Wrap in flatbread with garlic sauce for a shish tawook wrap.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Cooked chicken keeps in fridge 3 days. Marinated raw chicken keeps 2 days.
History & Origin
Shish Tawook is grounded in Lebanese mezze culture of bright lemon, tahini and fresh herbs. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Frequently Asked Questions
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Why didn't mine turn out as expected?
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Nutrition Facts
Per serving (380g / 13.4 oz) · 4 servings total
Time Summary
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