There’s a reason Lebanese Grilled Chicken Skewers appears on so many Lebanese restaurant menus. It is also a favorite at backyard barbecues across the Levant. The chicken tastes incredibly flavorful without requiring much effort. A yogurt-based marinade does most of the work. It tenderizes the chicken and infuses it with garlic, warm spices, and lemon. By the time the chicken reaches the grill, it is already packed with flavor.
I’ve made these Lebanese grilled chicken skewers many times. I have learned that the marinade is the key to success. Once the marinade is right, the grilling process is simple.
The yogurt does more than add flavor. It also makes the chicken noticeably more tender. The result is much juicier than a basic oil and lemon marinade.
Why You’ll Love This Recipe
- Incredibly tender chicken. The yogurt marinade breaks down the meat gently, so every bite stays juicy even after grilling.
- Bold, warm flavor from pantry spices. Paprika, cinnamon, and garlic build a distinctive Lebanese flavor profile without needing hard to find ingredients.
- Naturally high protein and gluten free. A clean, satisfying main that fits easily into a variety of diets.
- Great for entertaining. Skewers are easy to grill in batches and always feel a little festive on a platter.
- Multiple cooking methods. Grill, broil, bake, or pan sear depending on your setup and the season.
What Is Lebanese Grilled Chicken Skewers?
Shish Tawook is a traditional Lebanese grilled chicken dish. It is made with marinated chicken pieces threaded onto skewers and grilled over an open flame. The name explains the dish itself. “Shish” means skewer in Turkish and Arabic. “Tawook” is the Turkish word for chicken.
The dish has roots in the Ottoman Empire. During centuries of Ottoman rule, Turkish cuisine influenced Lebanon and much of the Levant. Over time, Shish Tawook became a staple of Lebanese home cooking and restaurant menus. Today, it is considered one of Lebanon’s signature dishes.
What makes Shish Tawook unique is its yogurt-based marinade. The yogurt gently tenderizes the chicken while keeping it juicy. It also helps the garlic, paprika, cinnamon, and ginger soak deep into the meat. The result is flavorful chicken with a tender texture. Shish Tawook is traditionally served with warm pita bread, creamy toum, and fresh vegetables. It also pairs well with tabbouleh or fattoush.
Ingredient Breakdown for Lebanese Grilled Chicken Skewers
Boneless,skinless breasts
The classic choice for shish tawook, since they cook evenly and absorb the marinade well. Cut into uniform 1 to 1½ inch chunks so every piece grills at the same rate. Boneless, skinless thighs are a great substitute if you prefer a juicier, more forgiving cut.
Plain yogurt
The heart of the marinade. Its acidity tenderizes the chicken from the inside out, which is what gives shish tawook its signature melt in your mouth texture. Whole milk yogurt gives the richest result, though low fat works too.
Lemon Juice
Adds brightness that balances the richness of the yogurt and olive oil, and contributes its own mild tenderizing effect alongside the yogurt.
Olive Oil
Olive oil Helps the marinade coat the chicken evenly and locks in moisture as the chicken grills.
Garlic
Garlic Crushed or minced garlic gives shish tawook its bold, unmistakable aroma. Don’t be shy with itthis dish is meant to taste distinctly garlicky.
Tomato paste
A small amount adds depth, a touch of natural sweetness, and the warm reddish color you’ll recognize from restaurant versions.
Warm spices (paprika, cinnamon, oregano, ginger)
This particular blend is what gives shish tawook its distinctive, slightly warm and smoky flavor profile, differentiating it from other Mediterranean grilled chicken dishes that lean more heavily on just lemon and oregano.
Salt and black pepper
Essential for rounding out and bringing forward all the other flavors in the marinade.
Equipment Needed for Lebanese Grilled Chicken Skewers
- Large mixing bowl For combining the marinade and coating the chicken thoroughly.
- Skewers (metal or bamboo) Metal skewers are reusable and conduct a little heat into the chicken as it cooksif using bamboo or wooden skewers, soak them in water for 20–30 minutes first so they don’t scorch on the grill.
- Grill or grill pan A charcoal or gas grill gives the most authentic smoky char, though a grill pan or broiler works well indoors.
- Instant read meat thermometer Chicken breast chunks can look done on the outside before they’re fully cooked through, so a thermometer removes the guesswork.
- Tongs For turning the skewers evenly on the grill.
Step by Step Instructions for Lebanese Grilled Chicken Skewers
1. Prepare the marinade. In a large bowl, whisk together the yogurt, lemon juice, olive oil, crushed garlic, tomato paste, paprika, cinnamon, oregano, ginger, salt, and pepper until fully combined and free of lumps.
2. Cut and marinate the chicken. Cut the chicken into uniform 1 to 1½ inch chunks and add them to the marinade, tossing well to coat every piece. Cover and refrigerate for at least 4 hours, or overnight for the deepest flavor and most tender texture. Don’t marinate longer than about 24 hours beyond that, the yogurt’s acidity can start to break down the texture too much, making the chicken mushy rather than tender.
3. Skewer the chicken. Thread the marinated chicken onto skewers, leaving a small gap between pieces so heat can circulate evenly. Adding onion wedges or bell pepper chunks between pieces is optional, but it adds extra flavor and moisture as everything grills together.
4. Preheat and grill. Preheat your grill to medium heat. Grill the skewers, turning occasionally, for about 15–18 minutes, until the chicken is golden with light char marks and reaches an internal temperature of 165°F.
5. Rest briefly, then serve. Let the skewers rest for a couple of minutes off direct heat before serving, so the juices settle back into the meat. Serve hot with warm pita, toum, and your choice of fresh vegetables or salad.
Expert Tips for Best Results
- Don’t skip the marinating time the yogurt needs at least a few hours to properly tenderize the chicken and let the spices soak in.
- Cut the chicken into evenly sized pieces so every piece on the skewer finishes cooking at the same time.
- Leave a small gap between pieces on the skewer rather than packing them tightly, which lets heat reach all sides evenly.
- Check for doneness with a thermometer rather than cutting into a piece, which lets moisture escape before you’re ready to serve.
- If you want a smoky, charcoal grilled flavor without an outdoor grill, a cast iron grill pan gets you close, though it won’t fully replicate open flame char.
Common Mistakes to Avoid
- Marinating for too short a time. Less than a couple of hours doesn’t give the yogurt enough time to tenderize the chicken or let the spices penetrate.
- Marinating for too long. More than about 24 hours can start to break down the chicken’s texture, making it mushy rather than tender.
- Cutting chicken pieces unevenly. Mismatched sizes mean smaller pieces dry out while larger ones are still cooking through.
- Skipping the skewer soak for wooden skewers. Dry bamboo skewers can scorch and even catch fire on a hot grill if they aren’t soaked first.
- Grilling over too high a heat. High, direct heat can char the outside before the inside finishes cookingmedium heat gives a more even result.
Variations and Customizations
- Chicken thighs instead of breasts: Boneless, skinless thighs stay juicier and are more forgiving if slightly overcooked.
- Add vegetables to the skewers: Bell peppers, onions, or cherry tomatoes threaded between chicken pieces add color, flavor, and char.
- Oven method: No grill? Roast the skewers on a parchment lined baking sheet (or a rack set over one) at 400°F for about 20–25 minutes, turning halfway, until cooked through.
- Extra smoky flavor: A brief, careful smoking technique using a small piece of lit charcoal in a foil pouch placed briefly in the marinating bowl (covered) can add a charcoal aroma before grilling, for those who want that flavor even when grilling indoors.
- Spicier version: Add a pinch of cayenne or Aleppo pepper to the marinade for background heat.
Best Ways to Serve Shish Tawook
- Warm pita bread and toum (Lebanese garlic sauce) the most traditional pairing.
- A fresh tabbouleh or fattoush salad for brightness alongside the rich, spiced chicken.
- Vermicelli rice pilaf as a heartier side.
- Wrapped in pita with lettuce, pickles, and garlic sauce for an easy handheld lunch.
- Over a grain bowl with hummus and roasted vegetables for a more composed plate.
Storage Instructions for Lebanese Grilled Chicken Skewers
- Refrigerator: Store leftover cooked skewers in an airtight container for up to 3–4 days.
- Uncooked marinated chicken: Keep covered in the refrigerator and cook within 24 hours of marinating for both food safety and best texture.
- Freezer: Freeze cooked chicken pieces (off the skewers) in a freezer safe container for up to 2–3 monthsyou can also freeze raw chicken directly in the marinade for up to 2 months, then thaw and grill when ready.
Reheating Instructions
- Skillet: Reheat gently over medium low heat with a small splash of water or broth to prevent drying out.
- Oven: Warm at 350°F for about 8–10 minutes, covered loosely with foil, until heated through.
- Avoid high heat when reheating since the chicken is already fully cooked, gentle reheating keeps it from drying out or turning tough.
Frequently Asked Questions
How long should I marinate the chicken for Lebanese Grilled Chicken Skewers?
At least 4 hours for good flavor, though overnight marination gives the most tender and flavorful result. Avoid marinating longer than about 24 hours, since the yogurt’s acidity can eventually make the texture mushy.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work very well and tend to be juicier and more forgiving on the grill than breast meat.
How do I know when the chicken is fully cooked?
The most reliable way is with an instant read thermometerthe chicken is done once it reaches 165°F in the thickest part of a piece. The juices should also run clear rather than pink.
Can I cook shish ta wook without a grill?
Yes. You can cook the skewers on a grill pan on the stovetop, broil them, or bake them in the oven at 400°F for about 20–25 minutes, turning halfway through. Grilling over an open flame gives the most authentic smoky flavor, but the other methods still produce tender, flavorful chicken.
What is toum, and do I need it?
Toum is a pungent, creamy Lebanese garlic sauce made from garlic, oil, lemon juice, and salt, traditionally served alongside shish tawook. It’s not strictly required, but it’s a classic pairing that many consider essential to the full experience.
Why is yogurt used in the marinade instead of just oil and lemon?
Yogurt’s natural acidity tenderizes the chicken more effectively than oil and lemon alone, breaking down proteins gently so the meat stays juicy and tender rather than becoming tough on the grill.
Is shish ta wook the same as chicken shawarma?
No. Shish tawook is grilled on skewers with a yogurt based marinade, while shawarma is typically stacked and slow roasted on a vertical rotisserie with a different spice blend, then shaved off in thin slices. Both are popular Levantine chicken dishes, but the preparation and texture differ.
A Few Honest Final Thoughts
The marinade really is doing almost all the work in this recipe give the chicken enough time in the yogurt and spice mixture, and the grilling itself is close to foolproof. Serve it with warm pita and a generous amount of garlic sauce, and you’ll understand pretty quickly why this dish has stuck around on Lebanese tables for as long as it has.
Lebanese Grilled Chicken Skewers Recipe (Shish Tawook)
Notes
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1–1½ inch chunks
- ½ cup plain whole milk yogurt
- ¼ cup lemon juice
- ¼ cup olive oil
- 6 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- ¾ teaspoon cinnamon
- ½ teaspoon dried oregano
- ½ teaspoon ground ginger
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Skewers (metal, or bamboo soaked in water for 20–30 minutes)
Instructions
- Whisk together yogurt, lemon juice, olive oil, garlic, tomato paste, paprika, cinnamon, oregano, ginger, salt, and pepper in a large bowl.
- Add chicken chunks and toss to coat fully. Cover and refrigerate at least 4 hours, or overnight, but no longer than 24 hours.
- Thread marinated chicken onto skewers, leaving small gaps between pieces.
- Preheat grill to medium heat. Grill skewers, turning occasionally, for 15–18 minutes, until golden and internal temperature reaches 165°F.
- Rest briefly, then serve hot with pita bread, toum, and fresh vegetables or salad.
Notes
- Don’t marinate longer than 24 hours the yogurt can eventually make the texture mushy.
- Soak wooden skewers before grilling to prevent scorching.
- No grill? Bake at 400°F for 20–25 minutes, turning halfway, instead.
Storage
- Fridge: Airtight container, up to 3–4 days.
- Freezer: Cooked chicken up to 2–3 monthsraw marinated chicken up to 2 months.
- Reheat: Skillet over medium low with a splash of water, or oven at 350°F for 8–10 minutes, covered.
Nutrition Estimate (per serving)
Calories: 276 kcal | Carbohydrates: 4g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 595mg | Potassium: 648mg | Fiber: 1g | Sugar: 2gNutrition values are estimates and will vary based on specific ingredients and portion sizes.
