I can never resist Shish Tawook with its juicy lemon-garlic chicken, creamy yogurt marinade, and smoky charred edges. This Lebanese favorite brings big flavor to the table with surprisingly simple ingredients.

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I’m obsessed with Shish Tawook because it tastes bold without trying too hard. I love how the chicken comes out juicy, tangy, and loaded with that garlicky punch I crave every time I fire up kabobs.

The yogurt gives it that tender, almost silky bite, while garlic keeps every piece loud in the best way. No bland chicken here.

Just charred edges, bright flavor, and the kind of meal I keep picking at before it even hits the plate. And honestly, I never get tired of it.

It’s simple, Lebanese, and seriously addictive in the most delicious way.

Ingredients

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Chicken thighs stay juicy on the grill, and honestly, they’re way more forgiving.
Yogurt makes the chicken tender and gives that creamy, tangy base.
Lemon juice wakes everything up with bright, fresh flavor.
Olive oil helps the marinade cling and keeps things from drying out.
Garlic brings the bold, savory kick you totally want here.
Tomato paste adds color, richness, and a little sweet depth.
Paprika gives warmth and that pretty golden-red look.
Cumin makes it earthy and cozy without taking over.
Coriander adds a soft citrusy note that plays really nicely.
Salt pulls the flavors together, because bland kabobs are just sad.
Black pepper gives a simple bite that keeps things balanced.
Cayenne is optional, but it’s fun if you like heat.
Plus, parsley adds a fresh finish and makes the plate look alive.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into 1 to 1 1/2 inch cubes

1 cup plain yogurt (Greek or regular)

1/4 cup fresh lemon juice (about 2 lemons)

3 tablespoons olive oil

4 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

2 tablespoons finely chopped fresh parsley (optional, for garnish)

How to Make this

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1. In a large bowl whisk together yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, cumin, coriander, kosher salt, black pepper and cayenne if using until smooth.

2. Add the chicken cubes to the marinade and toss to coat thoroughly; cover and refrigerate at least 2 hours and up to 24 hours for best flavor.

3. If using wooden skewers, soak them in water for 30 minutes before threading; if using metal skewers no soaking is needed.

4. Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking.

5. Preheat grill to medium high or set oven broiler to high and position rack about 6 inches from heat. Lightly oil grill grates or brush the chicken with a bit of olive oil.

6. Grill skewers over direct heat 4 to 6 minutes per side, turning once, until exterior is nicely charred and internal temperature reaches 165 F. If broiling, arrange on a rimmed baking sheet and broil 4 to 6 minutes per side, watching carefully to avoid burning.

7. If pieces brown too quickly before cooking through, move skewers to a cooler part of the grill or reduce broiler distance and continue cooking until done.

8. Remove skewers from heat and let rest 5 minutes to allow juices to redistribute.

9. Slide chicken off skewers or serve on the skewers, garnish with finely chopped fresh parsley if desired.

10. Serve with warm pita, rice, tabbouleh, pickles or garlic sauce for a classic presentation.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Chef knife and cutting board
5. Wooden or metal skewers
6. Grill or oven with broiler and a rimmed baking sheet
7. Long tongs and a pastry or basting brush
8. Instant read meat thermometer

FAQ

What is the best marinating time for tender, flavorful Shish Tawook? Marinate at least 4 hours for good flavor and tenderness; overnight 8 to 24 hours is best for maximum flavor and juiciness.

Why is yogurt used in the marinade and can I substitute it? Yogurt gently tenderizes the chicken and adds tang. Substitute with buttermilk or a mix of 1/2 cup milk and 1/2 tablespoon lemon juice if needed, though texture will differ slightly.

How should I cook the skewers and what temperature or doneness should I aim for? Grill over medium high heat or broil, turning every 2 to 3 minutes, until edges are lightly charred and internal temperature reaches 165 F. Cooking time is about 10 to 12 minutes depending on cube size and heat.

Can I use chicken breast instead of thighs? Yes. Breast cooks leaner and can dry out faster, so cut into uniform cubes, marinate well, and watch timing closely to avoid overcooking.

Should I soak wooden skewers and how do I prevent sticking? Soak wooden skewers for 30 minutes before grilling to prevent burning. Brush grill grates with oil or use a lightly oiled nonstick spray and turn skewers gently to prevent sticking.

How do I store and reheat leftovers? Refrigerate cooked chicken in an airtight container for up to 3 days or freeze up to 3 months. Reheat gently in a 350 F oven or covered skillet over low heat until warmed through to avoid drying out.

Shish Tawook Chicken Kabob Recipe Substitutions and Variations

Chicken thighs: substitute boneless skinless chicken breasts for leaner meat, or firm tofu or seitan for a vegetarian option.
Plain yogurt: use buttermilk or thinned sour cream for similar acidity and tenderizing effect; coconut yogurt for dairy free.
Fresh lemon juice: swap with fresh lime juice for a slightly different citrus note, or white wine vinegar at a reduced amount (use about half the volume).
Tomato paste: replace with concentrated tomato sauce or a tablespoon of red pepper paste for sweetness and color.

Pro Tips

– Marinate at least 4 hours when you can, and up to 24 hours if possible. The yogurt tenderizes the thighs while the lemon brightens them, so longer time means juicier, more flavorful bites.

– Pat the chicken pieces lightly with paper towel before threading if the marinade is very wet. That helps them brown instead of steaming, giving you those tasty charred edges.

– Thread pieces with a little space between each one so heat can circulate and they cook evenly. If parts are crowded, the outside will cook before the center reaches 165 F.

– Keep a digital meat thermometer on hand and pull the chicken at 165 F. Resting for 5 minutes after cooking will raise the temp slightly and keeps the juices from running out when you cut or bite in.

– If grilling, oil the grate or brush the chicken with oil right before cooking to prevent sticking. If you notice heavy charring before done, move skewers to a cooler zone or raise the broiler rack to avoid a burnt exterior and undercooked interior.