Shish Tawook (Lebanese Garlic Chicken Skewers)
شش طاووق (لبنانی لہسن والے چکن تکے)
Shish tawook is the chicken skewer of every Lebanese grill house: cubes of chicken breast marinated in yogurt, lemon juice, plenty of garlic and a little tomato paste and paprika, then grilled over charcoal until golden, juicy and lightly charred. It's served with garlic toum, fries, pickles and bread. The marinade keeps even lean breast meat tender. South Asian readers will see a mild, garlicky cousin of chicken tikka.
- ⏱ Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Whisk the yogurt, lemon juice, garlic, tomato paste, oil, paprika, oregano, pepper and salt. Add the chicken, mix well and marinate in the fridge for at least 3 hours or overnight.
Thread the chicken onto skewers, alternating with pepper pieces if using. Leave small gaps so it cooks evenly.
Grill over hot coals or on a very hot grill pan for 10–12 minutes, turning every few minutes, until golden, lightly charred and cooked through. (Oven: 230°C for 15–18 minutes.)
Serve with toum, fries, pickles and warm bread.
Kitchen notes
Thigh meat stays juicier; if using breast, don't marinate longer than 12 hours or cook past done.
Soak wooden skewers in water for 30 minutes so they don't burn.
Serve with the toum from our chicken shawarma recipe.
Lebanon’s favourite skewer
Shish tawook is on the menu of every Lebanese grill restaurant and is just as popular in Syria, Jordan and the Gulf. The name reveals Ottoman roots: şiş is skewer and tavuk is chicken in Turkish, and it’s a cousin of Turkish tavuk şiş.
The marinade
Yogurt and lemon tenderise the chicken; lots of garlic gives the characteristic flavour; tomato paste and paprika add colour and a gentle sweetness. Marinating overnight gives the best result.
Grill, pan or oven
Charcoal gives the best flavour, but a very hot grill pan, the oven grill or an air fryer all work well. The goal is golden, lightly charred edges and a juicy centre.
Breast or thigh
Lebanese restaurants traditionally use breast meat, which the yogurt marinade keeps surprisingly tender. Thigh meat is more forgiving and stays juicier if it cooks a little longer. Whichever you use, cut the pieces the same size so they cook evenly, and take them off the heat as soon as they’re done.
Serving
Serve with chicken shawarma’s garlic toum, fries, pickles, hummus and warm khubz. It makes an easy, crowd-pleasing barbecue for a mixed group of guests.
Questions people ask
Is it the same as chicken tikka?
Similar idea: yogurt-marinated chicken on skewers. Shish tawook is milder, with garlic, lemon and paprika instead of chilli and garam masala.
What does 'tawook' mean?
It comes from the Turkish word tavuk, chicken. Shish means skewer.
Can I make it in an air fryer?
Yes. Cook at 200°C for 12–14 minutes, turning halfway.
Nutrition (estimate, per serving)
- Calories
- 330
- Protein
- 44 g
- Fat
- 14 g
- Carbs
- 7 g
