How to make Incredible Syrian Grilled Chicken - Shish Tawouk
How to make INCREDIBLE Syrian Grilled Chicken - Shish Tawouk is a medium Middle Eastern recipe that serves 4. 555 calories per serving. Recipe by Middle Eats on YouTube.
Prep: 1 hr 25 min | Cook: 10 min | Total: 1 hr 50 min
Cost: $35.78 total, $8.95 per serving
Ingredients
- 3 tablespoons Lemon Juice (freshly squeezed)
- 8 cloves Garlic (peeled)
- 200 grams Plain Yogurt (full‑fat Greek yogurt preferred)
- 50 grams Olive Oil (extra virgin)
- 30 grams Tomato Paste (canned)
- 75 grams Red Pepper Paste (Middle Eastern red pepper paste (ajika))
- 2 teaspoons Salt
- 1.5 teaspoons White Pepper
- 1.5 teaspoons Paprika (sweet paprika)
- 1 teaspoon Greek or Turkish Oregano (dried)
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Ground Ginger
- 0.5 teaspoon Ground Cardamom
- 10 grams White Vinegar
- 1 kilogram Chicken Breast (skinless, boneless; can substitute thighs)
- 3 Red or Yellow Bell Peppers (cut into 1‑inch chunks)
- 1 Red Onion (cut into 2‑3 layer pieces)
- 8 Metal Square Skewers (reusable metal skewers)
- 4 Thin Pita Bread (for serving, optional)
- to taste Garlic Sauce (Toum) (store‑bought or homemade)
Instructions
Juice Lemons
Squeeze fresh lemons to obtain about three tablespoons of lemon juice.
Time: PT2M
Blend Garlic and Lemon Juice
Add eight peeled garlic cloves to the lemon juice in a blender and blend until a smooth paste forms.
Time: PT2M
Create Marinade
Add yogurt, olive oil, tomato paste, red pepper paste, salt, white pepper, paprika, oregano, coriander, ginger, cardamom, and white vinegar to the blender. Blend until the mixture is smooth and homogeneous.
Time: PT5M
Cut Chicken
Trim any fat from the chicken breasts, then slice into 1‑inch wide strips and cut crosswise into 1‑inch cubes.
Time: PT10M
Marinate Chicken
Place the chicken cubes in a large bowl, pour the prepared marinade over them, and toss until every piece is fully coated.
Time: PT5M
Rest the Marinade
Cover the bowl with plastic wrap and refrigerate for at least one hour, up to 12 hours, to allow the flavors to penetrate and the yogurt to tenderize the meat.
Time: PT1H
Prep Vegetables
While the chicken marinates, core and cut the bell peppers into 1‑inch chunks and separate the red onion into 2‑3 layer pieces.
Time: PT10M
Assemble Skewers
Thread onto each metal skewer in the order: onion piece, pepper piece, two chicken cubes, repeat the pattern twice more, ending with onion and pepper. Make eight skewers total, leaving a little space between pieces.
Time: PT5M
Preheat Grill
Light the grill and let it reach medium‑high heat. Remove the grate so the skewers can sit directly over the fire, preventing sticking.
Time: PT10M
Grill Kebabs
Place the skewers over the fire (not directly in flames). Grill for about 10 minutes total, turning every two minutes and shuffling to avoid hot spots, until the internal temperature reaches 72°C.
Time: PT10M
Serve
Remove skewers, slide the cooked chicken and vegetables onto warm pita, drizzle with garlic sauce, add chopped lettuce, roll up, and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 555
- Protein
- 45 g
- Carbohydrates
- 10 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: High-Protein, Low-Carb, Gluten-Free (if served without pita)
Allergens: Dairy
Ingredient Substitutions
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Garlic: Garlic paste
- Instead of Plain Yogurt: Kefir, Buttermilk
- Instead of Olive Oil: Vegetable oil
- Instead of Tomato Paste: Reduced tomato sauce
- Instead of Red Pepper Paste: Tomato paste mixed with 2 tsp paprika and pinch cayenne
- Instead of Chicken Breast: Chicken thighs
- Instead of Metal Square Skewers: Wooden skewers (soaked)
- Instead of Thin Pita Bread: Flatbread, Lettuce wraps
Equipment Needed
- Blender
- Large Mixing Bowl
- Chef's Knife
- Cutting Board
- Charcoal or Gas Grill
- Metal Square Skewers
- Tongs
- Meat Thermometer
- Serving Plate
Critical Steps — Do Not Skip
- Marinate chicken for at least 1 hour (step 6).
- Do not compress chicken pieces on the skewer; leave space for even cooking (step 8).
- Grill until internal temperature reaches 72°C to ensure safety and juiciness (step 10).
Chef Tips from the Video
- Use full‑fat Greek yogurt; its higher protein and fat content tenderizes the meat better.
- Let the marinated chicken sit at room temperature for 15 minutes before grilling for more even cooking.
- If you cannot find red pepper paste, blend roasted red peppers with smoked paprika and a touch of olive oil to mimic the flavor.
- Warm the pita on the grill for 30 seconds to make it pliable and prevent tearing.
Troubleshooting
Chicken turns out dry.
Do not over‑cook; grill only until internal temperature hits 72°C. Also ensure the chicken was fully coated with yogurt‑based marinade and marinated for at least an hour.
Kebabs stick to the grill.
Remove the grill grate and cook directly over the fire as demonstrated, or lightly oil the grill grates before placing skewers.
Flavor is bland.
Increase marination time or add an extra tablespoon of lemon juice and a pinch more salt. Ensure the red pepper paste is authentic for proper depth.
Vegetables burn before chicken is done.
Turn skewers more frequently and move them to a slightly cooler part of the grill; keep the fire indirect.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.
Freezer: Freeze uncooked marinated chicken (in sealed bag) for up to 2 months; thaw before grilling.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 12 hours for deeper flavor.
- Assemble skewers after marinating and keep them covered in the fridge; grill when ready.
- Cook extra kebabs and reheat gently on the grill or in a skillet before serving.
Frequently Asked Questions
What is the cultural significance and history of Syrian Lebanese Chicken Kebabs (Shish Taouk) in Middle Eastern cuisine?
Shish Taouk originated in the Levant, especially Syria and Lebanon, as a street‑food staple. The lemon‑yogurt marinade reflects the region’s love for bright, tangy flavors, and the kebab is traditionally grilled over charcoal and served in pita with garlic sauce.
What are the traditional regional variations of Shish Taouk in Syrian and Lebanese cuisine?
In Syria, the kebab often includes a hint of pomegranate molasses, while Lebanese versions may add sumac or use a slightly spicier red pepper paste. Both regions serve the kebabs with garlic sauce, pickles, and flatbread.
How is authentic Shish Taouk traditionally served in Syria and Lebanon?
Authentic Shish Taouk is grilled over charcoal, then placed inside warm pita or flatbread, topped with toum (garlic sauce), fresh lettuce, tomatoes, and sometimes pickled turnips. It is eaten as a handheld sandwich or on a platter with rice.
During which occasions or celebrations is Shish Taouk traditionally enjoyed in Middle Eastern culture?
Shish Taouk is popular at family gatherings, outdoor picnics, Ramadan evenings, and weekend barbecues. Its quick grilling makes it ideal for festive street‑food stalls during holidays.
What makes Shish Taouk special or unique in Middle Eastern cuisine?
The combination of yogurt and lemon in the marinade tenderizes the chicken while imparting a distinctive tang. Red pepper paste adds a deep, smoky sweetness that sets it apart from other grilled meats.
What are the most common mistakes to avoid when making Syrian Lebanese Chicken Kebabs (Shish Taouk)?
Common errors include over‑cooking the chicken, not marinating long enough, compressing the meat on the skewer, and grilling over direct flames which can char the exterior before the interior is done.
Why does this Shish Taouk recipe use yogurt and lemon juice instead of a simple oil‑only marinade?
Yogurt contains enzymes that break down protein fibers, keeping the chicken juicy, while lemon juice adds acidity that brightens the flavor. An oil‑only marinade would not achieve the same tenderness.
Can I make Syrian Lebanese Chicken Kebabs (Shish Taouk) ahead of time and how should I store them?
Yes. Marinate the chicken up to 12 hours, then either grill and refrigerate the cooked kebabs for up to 3 days or freeze the uncooked marinated chicken for up to 2 months. Reheat gently before serving.
What texture and appearance should I look for when grilling Shish Taouk?
The chicken should be golden‑brown on the outside with a slight char, while remaining pink‑white and juicy inside. The internal temperature must reach 72°C and the vegetables should be tender‑crisp.
What does the YouTube channel Middle Eats specialize in?
The YouTube channel Middle Eats focuses on authentic Middle Eastern home cooking, offering step‑by‑step tutorials for classic dishes, street‑food favorites, and modern twists on traditional recipes.
How does the YouTube channel Middle Eats' approach to Middle Eastern cooking differ from other cooking channels?
Middle Eats emphasizes simplicity, using everyday ingredients and clear visual instructions while preserving authentic flavors. The channel often highlights cultural context and regional variations, unlike many channels that only present the recipe steps.
Last updated: September 2, 2026
