Shish tawook is Lebanese chicken on skewers, marinated in yogurt, garlic, lemon, and a spice blend that makes even plain chicken breast worth eating. The marinade is what I keep coming back to: yogurt tenderizes, tomato paste deepens, soy sauce adds a savory note you wouldn’t expect but can’t identify. Marinate overnight if you can. Grill over high heat for char on the outside and juicy meat inside. This is a recipes that becomes your go-to for feeding a group because it scales easily and everyone always wants seconds.
How to Make Shish Tawook – Chicken Skewers
Overnight marinade
Two hours is listed as the minimum and it is genuinely the minimum. Eight hours or overnight is where the chicken gets tender all the way through and absorbs the spice blend properly. The flavor difference between two-hour and overnight is significant.
Skewer spacing
Pack the chicken pieces snugly on the skewer so they don’t dry out, but not so tightly that they steam instead of sear. Leave a small gap between pieces. If using wooden skewers, soak them for at least 30 minutes or they’ll catch on the grill. 
High heat matters
A hot grill or oven broiler gives you the charred exterior that makes shish tawook taste like it should. Medium heat just steams the chicken. Get the grill very hot before the skewers go on, and don’t move them until they release naturally.
Shish Tawook – Chicken Skewers
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Succulent chicken marinated in a vibrant blend of Mediterranean spices, perfect for grilling or oven-roasting. A crowd-pleasing dish thats easy to customize.
Ingredients
- 1 1/2 lb (680 g) boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 3 tbsp (45 ml) plain yogurt
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) ketchup
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh lemon juice
- 3/4 tbsp (11 ml) mustard
- 1 tbsp (15 ml) soy sauce
- 1 tsp ground paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Salt, to taste
- Black pepper, to taste
- Optional: fresh parsley and lemon wedges, for serving
Instructions
- In a large bowl, combine yogurt, olive oil, tomato paste, ketchup, minced garlic, lemon juice, mustard, soy sauce, paprika, oregano, cumin, coriander, salt, and pepper. Mix well to form a smooth marinade.
- Add the chicken cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
- Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is golden and cooked through (internal temperature 165°F / 74°C).
- Serve the chicken skewers hot with fresh parsley and lemon wedges on the side. They pair well with garlic sauce, pita bread, or a simple salad.
Notes
- To prevent sticking, soak wooden skewers in water for at least 30 minutes before threading the chicken.
- For a smokier flavor, grill the skewers over charcoal instead of using the oven.
- Leftover shish tawook can be added to salads, wraps, or enjoyed cold for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I bake these in the oven instead of grilling?
Yes. Arrange the skewers on a lined baking sheet and broil on high for about 5 to 6 minutes per side, until charred in spots and cooked through. Keep the oven door slightly ajar to prevent steam buildup.
Why does the marinade include both tomato paste and ketchup?
Tomato paste adds concentrated, savory depth while ketchup brings sweetness and acidity. Together they create a richer base than either one alone.
How long can I marinate the chicken?
Two hours minimum, overnight for best results. Do not go past 24 hours, since the yogurt’s acidity can break down the meat too much and make it mushy.
