Shish Tawook

Lebanese Shish Tawook (Yoghurt-Marinated Chicken Skewers)

Lebanese chicken skewers marinated in yoghurt, lemon, garlic and tomato paste until tender and tangy, then grilled over high heat for a light char. Classically served with toum (whipped garlic sauce), pickles and warm flatbread.

Prep

25 min

Cook

12 min

Total

37 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) boneless, skinless chicken thighs or breasts, thighs stay juicier; breasts work too
• •150 g (⅔ cup) plain full-fat yoghurt, Greek-style or laban
• •60 ml (¼ cup) fresh lemon juice, about 2 lemons
• •60 ml (¼ cup) olive oil
• •40 g (2 tbsp) tomato paste
• •8 cloves garlic, finely grated or crushed to a paste
• •2 tsp sweet paprika, not smoked; Aleppo pepper may be added
• •1 tsp ground white pepper, or black pepper
• •1 tsp ground cinnamon
• •1 tsp dried oregano
• •2 tsp fine salt, plus more to taste
• •8 skewers wooden or metal skewers, soak wooden skewers in water 30 minutes

Steps

1. 1 Cut the chicken into bite-sized cubes, roughly 3 cm (1¼ inch). Pat dry with paper towels.
2. 2 In a large bowl, combine the yoghurt, lemon juice, olive oil, tomato paste, grated garlic, paprika, white pepper, cinnamon, oregano and salt. Mix until smooth.
3. 3 Add the chicken and toss until every piece is evenly coated. Cover and refrigerate to marinate for at least 2 hours, preferably 8–12 hours. Do not exceed 24 hours, as the lemon and yoghurt will start to break down the surface of the chicken.
4. 4 If using wooden skewers, soak them in cold water for 30 minutes so they don't burn on the grill. Thread the chicken onto the skewers, leaving a small gap between pieces so heat circulates.
5. 5 Preheat a grill, grill pan or broiler to high heat. Lightly oil the grates. Cook the skewers for 10–12 minutes total, turning every 2–3 minutes, until the chicken is lightly charred in spots and cooked through. The chicken is done when the juices run clear and no pink remains; verify with an instant-read thermometer reading 74°C (165°F) in the thickest piece.
6. 6 Rest the skewers for 2–3 minutes. Serve hot with toum, pickles, and warm pita or flatbread.