Lebanese Chicken Kebabs - Shish Taouk - Chef Paul - World Food Studio
Lebanese Chicken Kebabs - Shish Taouk - Chef Paul - World Food Studio is a easy Middle Eastern recipe that serves 4. 250 calories per serving. Recipe by World Food Studio on YouTube.
Prep: 1 hr 30 min | Cook: 12 min | Total: 1 hr 57 min
Cost: $7.05 total, $1.76 per serving
Ingredients
- 500 g Chicken Breast (skinless, boneless, cut into 1‑inch cubes)
- 200 g Plain Yogurt (full‑fat, at room temperature)
- 2 tablespoon Tomato Paste (smooth)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 clove Garlic (minced)
- 1 teaspoon Salt (fine)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Olive Oil (for pan)
- 1 teaspoon Paprika (for garnish)
- 8 piece Wooden Skewers (soaked in water for at least 10 minutes)
Instructions
Make the Yogurt Marinade
In a mixing bowl combine the plain yogurt, tomato paste, lemon juice, minced garlic, salt and black pepper. Stir until the mixture is smooth and uniform.
Time: PT5M
Cube the Chicken Breast
Trim any remaining skin from the chicken breast, pat dry, and cut into 1‑inch cubes.
Time: PT5M
Marinate Chicken in Yogurt
Add the chicken cubes to the yogurt mixture, toss to coat every piece. Cover the bowl with cling film and refrigerate for 1 hour.
Time: PT1H
Soak Wooden Skewers
Place the wooden skewers in a shallow dish of water and let them soak for at least 10 minutes.
Time: PT10M
Heat Skillet
Put a skillet over medium heat, add the olive oil, and let it shimmer.
Time: PT5M
Temperature: Medium heat
Thread Chicken onto Skewers
Remove the chicken from the refrigerator, thread the cubes onto the soaked skewers, leaving a small gap between pieces.
Time: PT5M
Grill Chicken Skewers
Place the skewers in the hot skillet. Cook 5‑8 minutes per side, turning once, until the interior reaches 165°F (74°C).
Time: PT12M
Temperature: Medium heat
Add Paprika
Remove the skewers from the pan and sprinkle paprika over the hot chicken for color and a mild smoky flavor.
Time: PT2M
Plate and Serve
Arrange the skewers on a serving platter. Serve immediately, optionally with lemon wedges or a fresh salad.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein, Low-Carb
Allergens: Milk
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs (boneless)
- Instead of Plain Yogurt: Greek Yogurt, Buttermilk (reduce amount)
- Instead of Tomato Paste: Tomato puree
- Instead of Lemon Juice: Lime juice
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Paprika: Smoked paprika
- Instead of Wooden Skewers: Metal skewers
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Wooden Skewers
- Skillet
- Tongs
- Cling Film
- Measuring Spoons
Critical Steps — Do Not Skip
- Marinate chicken for at least 1 hour to tenderize.
- Soak wooden skewers to prevent burning.
- Grill until internal temperature reaches 165°F (74°C).
Chef Tips from the Video
- Pat the chicken dry before marinating for a better coating.
- A cast‑iron skillet gives a superior sear and heat retention.
- Allow the grilled chicken to rest 2‑3 minutes before serving to retain juices.
Troubleshooting
Chicken turns out dry.
Do not over‑cook; grill only until the internal temperature reaches 165°F. Let the chicken rest a couple of minutes before serving.
Chicken sticks to the skillet.
Make sure the pan is hot and the oil is shimmering before adding the skewers. Use a non‑stick or well‑seasoned cast‑iron skillet.
Chicken is not cooked through after the stated time.
Check the thickness of the cubes; larger pieces need a few extra minutes. Use a meat thermometer to confirm the internal temperature.
Storage
Refrigerator: Store cooked chicken in an airtight container for up to 3 days.
Freezer: Raw marinated chicken can be frozen for up to 2 months; thaw in the refrigerator before cooking.
Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours ahead for deeper flavor.
- Soak the skewers while the chicken is marinating to save time.
- Grilled chicken can be reheated gently in a skillet or microwave.
Frequently Asked Questions
What is the cultural significance and history of yogurt‑marinated grilled chicken skewers in Middle Eastern cuisine?
Yogurt‑marinated grilled chicken, often called shish taouk or chicken kebab, has long been a staple of Levantine street food and family gatherings. The yogurt tenderizes the meat while adding a tangy flavor that reflects the region’s love for dairy‑based marinades.
What are the traditional regional variations of yogurt‑marinated grilled chicken skewers across the Middle East?
In Turkey the dish is known as şiş tavuk and may include sumac; in Lebanon and Syria it often features a hint of pomegranate molasses; in Iran it’s called joojeh kebab and is flavored with saffron. Each region tweaks the spice blend while keeping the yogurt base.
How is yogurt‑marinated grilled chicken traditionally served in countries like Turkey or Lebanon?
It is typically served on a platter with flatbread, fresh herbs, pickled vegetables, and a drizzle of garlic‑yogurt sauce. In many homes it’s accompanied by rice pilaf or a simple salad of tomatoes and cucumbers.
On what occasions or celebrations are yogurt‑marinated grilled chicken skewers typically enjoyed in Middle Eastern culture?
These skewers appear at family barbecues, Ramadan iftars, Eid feasts, and casual weekend gatherings. Their quick grill time makes them ideal for both everyday meals and festive occasions.
How does yogurt‑marinated grilled chicken fit into the broader Mediterranean culinary tradition?
The combination of dairy, citrus, and aromatic spices is a hallmark of Mediterranean cooking, emphasizing bright flavors and tender proteins. Grilling over high heat aligns with the region’s love for open‑flame cooking.
What are the authentic traditional ingredients for yogurt‑marinated grilled chicken versus acceptable substitutes?
Traditional recipes use plain full‑fat yogurt, lemon juice, garlic, and spices like paprika, cumin, and sumac. Substitutes such as Greek yogurt, lime juice, or smoked paprika work well, but avoid using low‑fat yogurt as it can make the meat less tender.
What other Middle Eastern dishes pair well with yogurt‑marinated grilled chicken skewers?
Serve them alongside tabbouleh, fattoush, hummus, or a simple cucumber‑yogurt salad. Warm pita or flatbread and a side of rice pilaf complete the meal.
What makes yogurt‑marinated grilled chicken special or unique in Middle Eastern cuisine?
The yogurt acts as both a tenderizer and a flavor carrier, creating a juicy interior with a lightly charred exterior. This technique showcases the region’s clever use of everyday ingredients to achieve complex textures.
What are the most common mistakes to avoid when making yogurt‑marinated grilled chicken skewers?
Common errors include over‑marinating (which can make the surface mushy), using a cold pan (causing the chicken to stick), and grilling for too long, which dries the meat. Keep the marination time to 1‑24 hours and ensure the skillet is hot before adding the skewers.
Why does this recipe use yogurt as a tenderizer instead of a vinegar‑based marinade?
Yogurt contains mild lactic acid and enzymes that gently break down protein fibers without making the meat mushy, while also adding a creamy richness. Vinegar is harsher and can toughen the exterior if left too long.
Can I make the yogurt‑marinated grilled chicken skewers ahead of time and how should I store them?
Yes, you can marinate the chicken up to 24 hours in advance and keep it refrigerated. After grilling, store the cooked skewers in an airtight container in the fridge for up to 3 days, reheating gently before serving.
What does the YouTube channel World Food Studio specialize in?
World Food Studio focuses on authentic international recipes, showcasing traditional techniques and cultural stories behind each dish. The channel emphasizes clear step‑by‑step visuals for home cooks of all skill levels.
How does the YouTube channel World Food Studio’s approach to Middle Eastern cooking differ from other cooking channels?
World Food Studio blends cultural context with practical home‑cooking tips, often highlighting ingredient sourcing and regional variations. Unlike many channels that simplify recipes, they preserve authentic flavors while adapting methods for everyday kitchens.
Last updated: September 3, 2026
