Shish Tawook Lebanese Chicken Skewers: Grilled and Marinated

Shish tawook announces itself by aroma alone. The moment the marinated chicken hits the grill, the warm spices perfume the air: cumin, allspice, cinnamon, paprika. The yogurt in the marinade caramelizes on the exterior, creating a golden, slightly charred crust while the interior remains tender and juicy. The name comes from Turkish roots, where "shish" means skewers and "tawook" translates to chicken. Yet in Lebanon, this dish has been thoroughly absorbed into the culinary identity, served at street-side grills from Beirut to Byblos, marinated overnight and grilled to order while customers watch.

Shish tawook is a beloved authentic Lebanese kebab of grilled chicken marinated in yogurt, lemon, garlic, and spices, with the yogurt and lemon helping to break down muscle fibers and tenderize the chicken. The marinade combines yogurt, lemon juice, vegetable oil, tomato paste, mustard, and minced garlic with a combination of spices including paprika, garlic powder, onion powder, cinnamon, allspice, oregano, cayenne pepper, and salt. The chicken should marinate for at least 4 hours, and for maximum tenderness, 8 to 12 hours in the refrigerator. Longer than 18 hours and the acids begin to break down the protein structure so much that the texture becomes slightly pasty.

This is dining as spectacle and substance combined: the sizzle of the grill, the perfume of spices, the promise of something juicy and tender within a charred exterior. Shish tawook is often served with toum (garlic sauce), pickles, and warm pita, creating a complete meal that tastes like celebration.

Ingredients

Serves 4 to 6. Prep and marinade time: 20 minutes plus 8 to 12 hours refrigeration. Grilling time: 12 to 15 minutes.

• 900 g boneless, skinless chicken breasts, cut into 3-cm cubes
• 240 ml plain yogurt
• 80 ml fresh lemon juice (about 2 large lemons)
• 60 ml vegetable oil
• 30 ml tomato paste
• 15 ml Dijon mustard
• 4 cloves garlic, minced
• 1.5 teaspoons paprika
• 1 teaspoon garlic powder
• 0.75 teaspoon onion powder
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• 0.25 teaspoon freshly ground black pepper
• Metal or wooden skewers (wooden skewers soaked in water for 30 minutes)

Method

1. In a large bowl, combine the yogurt, lemon juice, vegetable oil, tomato paste, mustard, and minced garlic. Whisk until smooth and well blended.
2. In a small bowl, combine all the spices: paprika, garlic powder, onion powder, cinnamon, allspice, oregano, cayenne, salt, and black pepper. Add the spice mixture to the yogurt marinade and whisk thoroughly until evenly distributed.
3. Add the cubed chicken to the marinade and stir gently but thoroughly, ensuring every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably 8 to 12 hours for maximum tenderness. The chicken can marinate for up to 18 hours, but no longer.
4. When ready to grill, preheat your grill to medium-high heat (about 200 degrees Celsius or 400 degrees Fahrenheit). If using wooden skewers, remove them from the water and pat dry.
5. Remove the chicken from the marinade, allowing excess liquid to drip back into the bowl. Thread the marinated chicken pieces onto skewers, leaving a small gap between pieces to allow heat to circulate. Discard the remaining marinade.
6. Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes to ensure even cooking and charring on all sides. The exterior should be golden brown to slightly charred, and the internal temperature should reach 74 degrees Celsius at the thickest part.
7. Remove the skewers from the grill and let rest for 3 to 5 minutes before serving.

Serving and Variations

Serve shish tawook immediately while hot, with toum (Lebanese garlic sauce), pickled vegetables, fresh tomato and cucumber slices, and warm pita bread. Some cooks serve it with a simple salad or hummus on the side. You can prepare the skewers a few hours ahead and grill just before serving. If you prefer to bake instead of grill, place the threaded skewers on a rack above a baking sheet and bake at 200 degrees Celsius for 18 to 20 minutes, turning halfway through. The texture will be slightly different but still tender and flavorful. Chicken thighs can be substituted for breasts for additional juiciness, though they require slightly longer cooking time.

Shish tawook teaches us that sometimes the best marinades are those that respect the ingredient they are designed to enhance, allowing it to taste like itself, only better.