Lebanese
Shish Tawook (Garlic Lemon Chicken)
Juicy chicken skewers marinated in a rich blend of yogurt, lemon, and garlic, grilled to perfection. A staple of Lebanese BBQ.
Watch it madeRecipeTin Eats · 2:30
Ingredients
- Chicken breast1 kg
- Plain yogurt1 cup
- Garlic cloves6 cloves
- Lemon juice1/4 cup
- Tomato paste1 tbsp
- Paprika1 tsp
- Olive oil2 tbsp
Method
- Cut the chicken breast into 1.5-inch cubes.
- In a bowl, whisk together yogurt, crushed garlic, lemon juice, olive oil, tomato paste, paprika, and oregano.
- Coat the chicken thoroughly with the marinade, cover, and refrigerate for at least 4 hours (overnight is best).
- Thread the chicken onto skewers.
- Grill on medium-high heat for 12-15 minutes, turning occasionally, until charred and cooked through.
Common questions
Can I substitute Greek yogurt or skip the yogurt in the marinade?
Greek yogurt works well and gives a thicker coating; thin it with a little lemon juice or water if needed. Skipping yogurt is possible, but the chicken will be less tender and the marinade won’t cling as well.
How long should I marinate shish tawook for the best flavor?
Marinate at least 4 hours so the garlic, lemon, and spices penetrate the chicken. Overnight is best for deeper flavor and tenderness. Don’t go much beyond 24 hours, or the lemon can start to soften the meat too much.
What are the most common mistakes when grilling shish tawook?
The biggest mistakes are cutting the chicken too small, grilling over too-high heat, and overcrowding the skewers. Keep pieces about 1.5 inches, use medium-high heat, and turn occasionally so they char without drying out.
How should I store leftovers, and can I freeze the marinated chicken?
Store cooked leftovers in an airtight container in the fridge for up to 3 days. Reheat gently so it stays juicy. You can freeze the raw chicken in the marinade for up to 2 months; thaw in the fridge before grilling.
What should I serve with shish tawook?
It’s great with pita, garlic sauce, rice, or a simple salad. Add pickles, tomatoes, cucumber, and onions for a classic Lebanese-style plate. It also works well wrapped in flatbread with tahini or toum.