Shish Taouk Recipe (Lebanese Chicken Skewers)
Once you’ve tried this Shish Taouk recipe, you won’t have grilled chicken any other way. The yogurt-based marinade creates the most tender and flavorful chicken, and the lemony yogurt sauce is a match made in heaven.
Don’t have an outdoor grill? This Lebanese chicken recipe is easy to make on the stovetop, and you can cook the skewered chicken right in a skillet!
Amazing Middle Eastern Chicken Skewers
Shish Taouk is a popular dish in Lebanese cuisine. The chicken is marinated in a tangy yogurt marinade and traditionally grilled on skewers. If you love chicken skewers, I know you would also enjoy these Joojeh Kabab (Persian Chicken Kabob Recipe)!
The use of yogurt is key in this dish, as it helps tenderize the chicken and infuse it with traditional Lebanese Mediterranean spices and herbs like paprika, cinnamon, and thyme. I also use Greek yogurt to make a tangy, lemony dipping sauce, which really takes this chicken tawook to GOAT status.
While I prefer it cooked over a charcoal grill (and am including the process for that, too), I like to use a skillet for an easy weekday option that still leaves you with one incredibly tasty chicken dish! Choose your own adventure by cooking them on the grill, the stove, in the oven, or in the air fryer. Either way, they’ll cook to perfection.
Why You’ll Love It
- You can choose the cooking method that meets your personal preference, whether it’s grilling, stovetop, air fryer, or oven.
- The yogurt marinade makes the chicken incredibly tender and infuses it with delicious flavors.
- It’s simple to make and perfect for a quick weeknight meal.
- The lemony yogurt sauce adds a refreshing and tangy element to the dish.
What You’ll Need to Make Chicken Shish Tawook
- Boneless, skinless chicken thighs: Chicken thighs are always my go-to as they are more flavorful and tender than chicken breasts.
- Avocado oil: I like using Chosen Foods’ Avocado Oil because it has a neutral flavor, helping bring out all the flavors in the spices. It’s a healthy fat, and it has a high smoke point, so it’s perfect for cooking or grilling at temperatures up to 500°F.
- Greek yogurt: The real star of this dish, Greek yogurt is used to marinate the chicken and make the flavorful yogurt sauce.
- Tomato paste: Adds a rich tomato flavor to the marinade.
- Lemon juice: Another key ingredient to give the marinade and yogurt sauce a bright and tangy flavor.
- Garlic: A must-have for any dish, garlic adds a delicious kick of flavor.
- Spices & herbs: This recipe features Middle Eastern spices like dried thyme, sweet paprika, smoked paprika, cinnamon, fresh parsley, fine sea salt, and ground black pepper.
- Pickled red onions (optional): You know I gotta throw in some pickled red onions for a bit of crunch and tang.
- Salad Shirazi (optional): This is a traditional Persian salad made with cucumbers, tomatoes, red onion, and parsley dressed in lemon juice and olive oil. It’s the perfect topping for chicken shish tawook!
Easy Ingredient Swaps
Chicken thighs: You’re welcome to use boneless skinless chicken breast, but they can be less juicy and flavorful. The cooking time will also vary.
Avocado oil: If you don’t have avocado oil, you can substitute it with extra virgin olive oil.
Fresh parsley: Fresh mint is another way to add delicious Lebanese flair to the dish.
How to Make the BEST Lebanese Shish Tawook Recipe
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how a variation of this recipe comes together in my Instagram reel!
STEP 1 – MARINATE CHICKEN
Add the chicken cubes to a large bowl and drizzle with 1 tablespoon avocado oil. Then add the Greek yogurt, tomato paste, lemon juice, minced garlic, and spices.
Mix well, cover bowl, and marinate for 2-6 hours, ideally overnight.
STEP 2 – COOK SHIsh TAOUK
When you’re ready to prepare the chicken, remove it from the refrigerator and let it sit at room temperature for 30 minutes.
During this time, heat up a large cast iron skillet over medium-high heat. Skewer the chicken pieces on wooden bamboo skewers.
Pro Tip: Make sure your wood skewers can easily fit in the pan. If they’re too long, cut them down to size with sharp kitchen shears.
Add 1 tablespoon avocado oil to the skillet. Place the chicken skewers in the skillet and let them cook for 2-3 minutes.
Turn and cook another 2-3 minutes; repeat until the chicken is cooked through and the internal temperature is 165°F when measured with an instant-read thermometer. This should take about 15-17 minutes total, but the cooking time will vary.
STEP 3 – PREPARE YOGURT SAUCE
In a small bowl, combine the Greek yogurt, smoked paprika, lemon juice, and parsley (or mint). Mix well and add salt and pepper to taste.
Serve the chicken skewers with yogurt sauce on the side for dipping.
ENJOY!
Storage
This chicken shish tawook can be stored in an airtight container in the fridge for 3-4 days.
Make a Decked-Out Plate
Now that you have mastered the art of making chicken shish tawook, it’s time to take your meal to the next level and create a full-on Lebanese feast!
If you can have carbs, some warm pita bread or hummus is a classic and always delicious accompaniment. And for my low-carb friends, you’ll love it with my Mutabal Recipe (Middle Eastern Eggplant Dip) or Cauliflower Tabbouleh.
Baba ghanoush and a fresh tomato salad are also always an option, as is a side of green salad and fresh vegetables.
Other Ways to Cook These Juicy Chicken Skewers
- If you prefer to grill this shish taouk recipe, cook the skewers on an outdoor grill over medium heat for about 15-20 minutes. Turn the chicken skewers every 5 minutes.
- To air fry, cook at 400°F for 20 minutes, turning halfway.
- For the oven, roast the chicken skewers on a baking sheet at 450°F for 15-20 minutes, turning halfway.
Pro Tip: If you’re using wooden or bamboo skewers and want to grill or roast the shish taouk, soak the skewers in water for 20 minutes to prevent the wood from burning.
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- Joojeh Kabab (Persian Chicken Kabob Recipe)
- Air Fryer Mediterranean Vegetables
- Green Goddess Chicken Thighs
Breakfast Power Bowl
This breakfast power bowl is a savory, high-protein twist to the popular sweeter breakfast bowls. With cottage cheese as its base, you'll be satiated and ready to conquer your day.
Ingredients
- 4 medium eggs
- 1 serving full-fat cottage cheese
- Half an avocado (65g), sliced
- Fresh cilantro, to taste
- Finely diced red onion, to taste
- Truffle hot sauce, to taste
- Chile lime seasoning, to taste
- Everything bagel seasoning, to taste
Optional toppings
- Cucumber
- Tomato
- Jalapeños
Instructions
- Bring a pot of water to a boil. Carefully add in eggs straight out of the fridge and boil for 8 minutes and 25 seconds. If you want a firmer egg, go a few seconds longer. If you want it more jammy, go with 7.5 minutes or so. When they’re done, bring them out of the hot water and drop them into an ice bath for a few seconds to cool down.
- Grab a serving bowl and add 1 serving of cottage cheese as the base layer. If you don't like the curds, you can always process them to get them creamier.
- Remove your eggs from the ice bath. Remove the shells, slice them into your favorite shape, and add them to the cottage cheese.
- Slice half an avocado and add to the bowl. Then add fresh cilantro, red onion, and lots of truffle hot sauce. You can add whatever you like: cucumbers, tomatoes, and jalapeños would be great here too.
- Top with some Chile Lime seasoning and Everything Bagel seasoning.
Notes
This recipe was made to be enjoyed fresh, but if you have any leftovers, you can store the ingredients in separate airtight containers in the fridge for up to 2 days.
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