Shish Tawook Recipe (Lebanese Chicken Skewers)

Name: Shish Tawook Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Ingredients: ¾ cup whole milk Greek yogurt (unsweetened (or plain yogurt)); ¼ cup lemon juice (freshly squeezed); 1 teaspoon lemon zest; 3 tablespoons olive oil (plus more for the grill); 6 garlic cloves (minced); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; Pinch cayenne pepper (optional); 2 tablespoons tomato paste; 1 teaspoon Kosher salt; ¼ teaspoon pepper; 2 pounds boneless and skinless chicken breasts (or boneless skinless chicken thighs - cut into 1-inch cubes)

What is Shish Tawook? (Origins and Meaning)

Also known as “chicken tawook” and “shish taouk”, this shish tawook recipe dates back to the Ottoman Empire, which ruled today’s Türkiye and much of the Middle East from the late 1200s to the early 1900s.

The name is actually Turkish: “Tavuk şiş“, where “shish” means “skewer,” and “tawook” means “chicken,” so together it simply means “chicken on a skewer.”

Since then, the dish has spread across the Middle East, including Lebanon, Egypt, and Turkiye, where I grew up cooking and eating it. As Ottoman cuisine spread into the Levant, local cooks made it their own, leaning into marinating chicken in creamy yogurt, fresh lemon juice, and plenty of garlic.

That version traveled with Lebanese immigrants to the US, which is why most Americans associate shish tawook with Lebanese cuisine.

Shish Tawook Ingredients

This chicken tawook recipe relies on basic ingredients. There are two main components to focus on here: the chicken itself and the yogurt-based shish marinade that gives the chicken its tenderness.

Ingredients for shish tawook recipe including chicken, Greek yogurt, tomato paste, garlic, lemon, and spices arranged on a marble surface.

You can find the full list of ingredients and exact measurements in the recipe card below, but here are a few helpful notes from my kitchen:

Chicken: Both boneless and skinless chicken breasts or thighs can be used in this recipe. Regardless of which you choose, be sure to cut the pieces into equal sizes (1-inch cubes), so they cook evenly.

Greek yogurt: Use plain, full-fat, unsweetened Greek yogurt. The lactic acid in Greek yogurt is what makes the chicken so tender.

While I prefer the thick, creamy texture of Greek yogurt, in a pinch, you can use regular unsweetened yogurt.

Lemon: I am using both the lemon zest and lemon juice. Freshly squeezed lemon juice, combined with yogurt’s lactic acid, tenderizes the meat, giving it its soft bite.

Lemon zest, on the other hand, is not traditional, and it is optional. I use it because it was my mom’s secret ingredient. She used it to enhance the lemony flavors of her chicken shish recipe.

Olive oil: I recommend using a high-quality extra virgin olive oil.

Fresh garlic: Looking at the recipe below, you might think that 6 cloves of garlic is a lot, but let me assure you, it is the right amount. Use fresh garlic cloves instead of garlic powder for the best shish tawook marinade.

Tomato paste: This is mainly added for that subtle umami note. It can be omitted if preferred.

Shish tawook spices: I use warm spices such as dried oregano, ground cinnamon, ground ginger, paprika, and cayenne pepper.

Plus, I added some ground cumin, again, following in my mother’s footsteps. She would always add a small amount of it to all her kebab recipes, and this one was no different. Though it is optional and can be omitted if preferred.

How to Make Shish Tawook

This Lebanese shish taouk recipe makes it easy to recreate a classic Middle Eastern chicken dish at home. Here is how I make it, so you get juicy and tender chicken every time:

Two step photos showing how to make Lebanese shish tawook recipe: cutting chicken into cubes and whisking the yogurt marinade

Step 1 – Prep the chicken: Start by removing any excess fat, then slice it into 1-inch chunks to ensure each piece cooks evenly. Transfer your sliced chicken cubes into a large mixing bowl, and set them aside.

Step 2 – Make the yogurt marinade: In a mixing bowl, mix the yogurt, fresh lemon juice, lemon zest, olive oil, garlic, ground cumin, dried oregano, paprika, cinnamon, ginger, tomato paste, salt, and black pepper. Whisk until everything is well combined.

Marinated chicken tawook covered with plastic wrap and wooden skewers soaking in water before grilling.

Step 3 – Add the chicken: Pour the marinade over the chicken and toss until each piece is evenly coated.

Cover the bowl with a lid or a sheet of plastic wrap, then let it marinate in the fridge for at least 4 hours, preferably overnight.

Step 4 – Prepare the skewers: If you are using bamboo or wooden skewers, soak them in water for 30 minutes before assembling the chicken kebabs.

Pro Tip: Do not skip this step, as soaking them prevents the skewers from burning or charring too quickly on the grill. If you have metal skewers, you can skip it.

Oiling grill grates with tongs and threading marinated chicken onto skewers for shish tawook.

Step 5 – Preheat the grill: Set the burners to medium-high, and let it preheat for 10 minutes or until it reaches 400°F (200°C).

Pro Tip: I always like to clean and oil grates before cooking any meat on them. It takes two minutes and is worth the effort. Using a grill brush, scrape off any leftover meat, then, using tongs, dip a paper towel into olive oil and wipe the grates thoroughly.

Step 6 – Assemble the skewers: Thread the meat through the skewers, tapping off any excess marinade. If you have any thin pieces, fold them before threading them so everything cooks evenly.

As you thread the skewers, do not overcrowd the meat. Leaving a little space between each piece will help the heat reach all of them during grilling. I also recommend leaving 1-2 inches at the ends of your skewers so you can easily remove the chicken pieces.

Lebanese chicken skewers grilling on an outdoor gas grill with a meat thermometer reading 165 degrees F.

Step 7 – Cook: Place the chicken skewers onto the oiled grate in a single, even layer. Cover the grill and cook for 12-15 minutes, rotating the skewers every five minutes. This rotation will evenly brown your meat and give each piece even color and char.

To check for doneness, insert a meat thermometer in a few of the chicken pieces. They are fully cooked if they reach 165°F (74°C).

Grilled shish tawook skewers resting under aluminum foil and arranged on a gold sheet pan after cooking.

Step 8 – Rest and serve: Once they are off the grill, loosely cover the grilled chicken skewers with aluminum foil and let them rest for 10 minutes to redistribute the juices.

Pro Tip: Alternatively, if you are planning to serve it with pita bread, place a warm pita directly over the grilled chicken while it rests. It traps the steam, keeps the chicken juicy, and warms the pita at the same time.

Lebanese Shish taouk served over tabouli with yogurt sauce on the side.

Other Cooking Methods (Oven, Grill Pan, and Air Fryer)

In the Oven

If you do not have access to a grill or want to make this recipe during the winter months, the oven is the easiest and most reliable alternative. Below are the steps I follow:

Step 1 – Prepare the oven: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly oil it to prevent the chicken from sticking.

Step 2 – Arrange the chicken: Place the marinated chicken pieces on the sheet pan. You can either thread them onto skewers or bake them un-skewered in a single layer, making sure they are not overcrowded.

Step 3 – Bake: Bake for 14-16 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Pro Tip: If you are baking them on skewers, I recommend rotating the skewers once to ensure even browning. It is optional, but if you want, you can broil them for one minute right before they are done cooking to simulate their grilled version.

On the Stovetop (Grill Pan)

A cast-iron grill pan is one of the best ways to recreate those charred grill marks when cooking indoors.

Step 1 – Preheat the pan: Lightly oil the grill pan grates and heat it over medium-high heat until it is fully hot. I usually splash a bit of water to check; if it sizzles, it is good to go.

Step 2 – Cook the skewers: Place the chicken skewers in a single layer on the pan. Cook for 15-20 minutes, turning every few minutes so they brown on all sides.

Pro tip: Do not move the skewers too often. Letting the chicken sit undisturbed for a minute or two helps it brown better and prevents it from sticking to the pan.

Step 3 – Check for doneness: Continue cooking until the chicken is nicely charred in some spots and reaches an internal temperature of 165°F (74°C).

In the Air Fryer

The air fryer works surprisingly well for hands-off cooking. Here is how I do it:

Step 1 – Arrange the chicken: Place the marinated chicken pieces in a single layer in the air fryer basket, making sure they are not overcrowded so they can all cook properly.

Step 2 – Air fry: Cook at 380°F (193°C) for 12 to 14 minutes, flipping the chicken halfway through.

Pro Tip: Keep in mind that air fryers nowadays come in a variety of shapes and sizes. I tested this recipe in my Instant Pot Vortex 6 qt air fryer, and that timing was ideal.

Additionally, because of the limited room, I opted to cook the chicken in two batches to avoid overcrowding the basket. Otherwise, the chicken could steam rather than roast.

Step 3 – Check doneness: Continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

How to Make Ahead, Store, and Reheat?

While most people think of this dish as street food (and it is), I see its potential as a great addition to my weekly meal prep. Below is how I do it:

Make ahead: The best part about Middle Eastern chicken kabobs is that the flavor deepens the longer the chicken marinates. You can marinate your chicken for up to 24 hours before cooking. Then, assemble your chicken kabobs and grill them as written in the recipe below.

For more on how yogurt works as a marinade, check out my Yogurt Chicken Marinade.

Storage: When done eating, let your chicken reach room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.

Freezing: I do not recommend freezing the raw chicken in the marinade, as the yogurt will separate and turn grainy when thawed, making the meat texture mushy rather than juicy.

That said, you can freeze leftover cooked shish tawook. Simply bring the leftovers to room temperature, place them in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating: You can reheat the leftover Lebanese grilled chicken using three different methods:

In the oven: Place your leftovers on a sheet pan and warm them in a preheated 325°F (165°C) oven for 10 minutes or until heated through.
On the stove top: Heat your chicken in a skillet with a bit of oil over medium-high heat until heated through.
In the microwave: To reheat quickly, place your leftovers in a microwave-safe container, add a splash of water, and microwave for 1-2 minutes, checking every 30 seconds until warm.

How To Serve Shish Tawook (The Sandwich and Beyond)

If you have ever ordered this dish in your local Mediterranean restaurant, it is probably served with toum, the traditional garlic sauce. It is truly a wonderful pairing.

However, when making your own version at home, you have many other options to turn it into a Middle Eastern feast. Below are a few of my favorite ways of serving it:

Hands holding a chicken tawook sandwich in grilled pita bread with garlic sauce and fresh herbs

Make it a sandwich or wrap: Remove the chicken from the skewers and place it in a warm pita or lavash.

For the Lebanese restaurant version, spread toum on the bread and top with lettuce, pickles, and tomatoes.
For the Turkish version I grew up with, spread hummus instead, add sliced tomatoes and sumac onions, and drizzle with yogurt dill sauce or tahini yogurt sauce.

Serve over rice or tabouli: A pot of vermicelli rice is the most traditional pairing back home in Türkiye. You can also serve it with Turkish tabbouleh, or tabbouleh with quinoa, with a helping of cool tzatziki on the side.

Simple salad on the side: A fresh salad like my Turkish white bean salad or Fattoush Salad. You can also serve it with my yogurt coleslaw.

Add vegetables to the skewers: The traditional recipe is made with chicken only. However, if you prefer, you can use quick-cooking vegetables such as onions, mushrooms, and green bell peppers as you thread the chicken.

FAQs

What is the difference between shish tawook and shawarma?

The difference between shish taouk and shawarma lies in the marination and cooking methods. Though both dishes originate in the Middle East, chicken shawarma uses different spices, including cardamom and cloves, resulting in a different flavor profile.
Traditionally, chicken shawarma is made by stacking spiced chicken slices on a vertical rotisserie and slow cooking them, then shaving off the outer layer to serve. Shish tawook, on the other hand, uses boneless chicken pieces marinated in a yogurt, lemon, and garlic base and cooked on skewers over a grill.

What is the difference between chicken mishwi and chicken tawook?

Chicken mishwi, which directly translates as “grilled chicken,” usually refers to bone-in chicken pieces or a flattened whole chicken, seasoned with a simple lemon-garlic-oil base and charred on the grill. Whereas shish tawook uses skinless, boneless chicken breast or thigh cubes marinated in a yogurt-lemon-garlic marinade and usually cooked on the grill.

How can I turn this into a chicken maroosh recipe?

Popularized by a Philadelphia-based restaurant, chicken maroosh is a version of shish tawook served on a hoagie roll rather than on pita or lavash. Top your hoagie with charred onions, tomatoes, pickles, and garlic sauce for an authentic maroosh recipe.

More Mediterranean Chicken Favorites

A Street-Food Classic: If you love bold Middle Eastern spices, I highly recommend trying my Chicken Shawarma Recipe. It is a well-seasoned classic just as easy to make at home.

Perfect For Meal Prep: My Chicken Kofta recipe is easy to prepare ahead and cook quickly, making it ideal for weeknight dinners or for meal prep.

Oven-Friendly Option: When grilling is not an option, my Chicken Kabobs in Oven offer the same juicy results using a simple, reliable indoor method.

Middle Eastern chicken kebabs on skewers served over tabbouleh with a bowl of yogurt sauce, served by a person.

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Shish Tawook Recipe (Lebanese-Style Chicken Skewers)

What is Shish Tawook? (Origins and Meaning)

Shish Tawook Ingredients

How to Make Shish Tawook