How To Make Lebanese Shish Tawook (Chicken Kebab)

Ingredients

• 1 kg Chicken Breast (skinless, boneless, diced into bite‑size pieces)
• 1 cup Lemon Juice (freshly squeezed from about 4–5 lemons)
• 5 Garlic Cloves (peeled and crushed)
• 0.25 cup Olive Oil (extra‑virgin recommended)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Salt (kosher or table salt)
• 1 tbsp Dried Oregano
• 0.5 tbsp Dried Thyme
• 1 tbsp Red Sumac (provides a tangy, lemony flavor)
• 1 cup Greek Yogurt (plain, full‑fat)
• 1 Brown Onion (coarsely diced)

Instructions

1. Dice the Chicken

   Trim any fat from the chicken breasts and cut into uniform bite‑size cubes (about 1‑inch pieces).

   Time: PT5M

2. Prepare the Marinade

   In a large mixing bowl whisk together lemon juice, crushed garlic, olive oil, black pepper, salt, dried oregano, dried thyme, sumac, and Greek yogurt until smooth.

   Time: PT5M

3. Dice the Onion

   Peel the brown onion and coarsely dice it; it will add texture and sweetness to the kebabs.

   Time: PT3M

4. Combine Chicken, Onion, and Marinade

   Add the diced chicken and onion to the bowl with the marinade. Toss until every piece is evenly coated.

   Time: PT3M

5. Marinate Overnight

   Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours (overnight) to let the flavors penetrate.

   Time: PT8H

   Temperature: 4°C

6. Give a Quick Mix Before Grilling

   Remove the bowl from the fridge, give the mixture a quick stir to re‑coat the pieces.

   Time: PT2M

7. Preheat the Grill

   Heat the grill (or grill pan) to medium‑high, about 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

8. Skewer the Chicken

   Thread about six chicken pieces onto each metal (or soaked wooden) skewer, leaving a small gap between pieces for even heat circulation.

   Time: PT5M

9. Grill the Kebabs

   Place the skewers on the hot grill. After 30 seconds, turn each skewer to seal the other side. Continue turning every 30 seconds for a total of about 7 minutes, until the chicken is firm and no longer pink.

   Time: PT7M

   Temperature: 400°F

10. Rest and Serve

    Remove the kebabs from the grill, let them rest on a plate for 2 minutes, then serve with flatbread, fresh herbs, and a drizzle of lemon juice.

    Time: PT2M

Nutrition Facts

Calories

710

Protein

60 g

Carbohydrates

8 g

Fat

42 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu (for a vegetarian version)
• Instead of Lemon Juice: Lime juice, White wine vinegar (use half the amount)
• Instead of Garlic Cloves: Garlic paste (1 tsp), Garlic powder (½ tsp)
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Red Sumac: Lemon zest (1 tsp)
• Instead of Greek Yogurt: Plain regular yogurt, Labneh (thinned)
• Instead of Brown Onion: White onion, Shallots (½ cup diced)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Plastic Wrap
• Grill or Grill Pan
• Metal Skewers (optional)
• Tongs
• Plate for Resting

Critical Steps — Do Not Skip

• Ensuring the chicken is fully coated with the yogurt‑lemon marinade.
• Marinating for at least 8 hours to develop flavor.
• Leaving small gaps between pieces on the skewer for even cooking.
• Turning the kebabs every 30 seconds to seal juices and avoid burning.
• Checking doneness by firmness; the chicken should feel springy.

Chef Tips from the Video

• Sumac adds a unique tangy note; if unavailable, use a pinch of lemon zest.
• For extra smoky flavor, add a few wood chips to the grill.
• Serve with a side of garlic‑yogurt sauce (tzatziki) and fresh parsley.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.

Freezer: Freeze uncooked, marinated chicken (still on skewers) in a sealed bag for up to 2 months; thaw in the fridge before grilling.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor.
• Skewer the chicken after marinating and keep covered in the fridge; grill when ready.
• Reheat leftovers on a skillet over medium heat, adding a splash of lemon juice.

Frequently Asked Questions