Shish Tawook (Lebanese Grilled Chicken)
Juicy, tender, and flavorful Lebanese grilled chicken skewers marinated in yogurt, lemon, garlic, paprika, and warm spices. Grilled to perfection with smoky, charred edges, this easy Shish Tawook recipe is perfect for a quick weeknight meal or a Middle Eastern-inspired feast.
Ingredients
For the Chicken
- 2 pounds boneless and skinless chicken thighs , cut into 1-inch cubes
For the Marinade
- 3/4 cup Greek Yogurt
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1/4 cup lemon juice
- 4 cloves garlic , minced
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cayenne pepper
Instructions
- Marinate the chicken: In a large bowl, combine the yogurt, lemon juice, olive oil, tomato paste, garlic, and spices. Season the chicken with salt, then add it to the marinade and toss well until every piece is coated. Cover and refrigerate for 4–8 hours, or overnight for even more flavor.
- Prepare the skewers: Preheat a gas grill to medium heat and lightly oil the grates. Thread the marinated chicken onto the skewers, folding any larger pieces if needed.
- Grill the chicken: Place the skewers on the hot grill in a single layer. Cover and cook for 15–20 minutes, turning every 5–7 minutes, until the chicken is cooked through and nicely charred.
- Air fryer method: Preheat the air fryer to 400°F (200°C). Arrange the chicken skewers in a single layer, leaving some space between them. Cook for 10–14 minutes, turning halfway through, until golden and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
Notes
- Marinate overnight: For the best flavor and tenderness, marinate the chicken for at least 4 hours, or preferably overnight. The yogurt and spices will have more time to flavor and tenderize the chicken.
- Use full-fat plain yogurt: I recommend regular full-fat yogurt instead of Greek yogurt. Its higher moisture content helps keep the chicken juicy while cooking.
- Soak wooden skewers: Soak bamboo or wooden skewers in water for 30–45 minutes before grilling to prevent them from burning.