The BEST Chicken Shish Tawook Marinade Lebanese

Chicken Shish Tawook Marinade Lebanese style changed my grilling game. I know—sometimes grilled chicken just tastes blah or comes out too dry, but trust me, this marinade is a five-star restaurant situation at home. The tang, the juiciness, it’s wild. If you ever struggle with boring chicken or you want that taste you had on vacation in Beirut, you need this. Oh, and if you’re ever curious about calories in those takeout chicken wraps, check this handy Chicken Bacon Ranch Melt breakdown—different dish, but super useful.

What is Shish Tawook (Chicken Shish Kabob)

Here’s the thing. Shish Tawook is literally everywhere in Lebanon. If you ask my uncle, he’ll say it’s the national grilling pastime. It’s basically chicken chunks, marinated ‘til they soak up loads of flavor, then grilled on skewers. You get this perfect tangle of juicy meat and those little crispy charred bits. Not like sad, rubbery kebabs you had at some backyard party—this is chicken, transformed.

Most families have a twist on the marinade, but classic Lebanese style? It’s garlic, yogurt, lemon, and spices that you’d sniff and go “that smells like a real restaurant!” People eat it with fluffy pita, pickles, sometimes a creamy garlic sauce. Hasn’t failed me at parties yet. Trust me, people start picking at the platter before you even sit down.

“I tried the chicken shish tawook marinade Lebanese recipe for our Sunday barbecue, and my notoriously picky dad went back for thirds! It’s now the official family party request.” — Mira S.

Shish Tawook Marinade

I’m a stickler for the marinade. This is the most important part. If you skip it or rush it, you’ll end up with bland meat. And we don’t want that. My go-to Chicken Shish Tawook Marinade Lebanese has a tiny ingredient list but big personality.

Here’s what you need:

• Plain yogurt—for tender chicken, never dry.
• Fresh lemon juice—adds that sharp, wake-up tang.
• Crushed garlic. Don’t be stingy. The more the merrier.
• Tomato paste. Just a spoon or two.
• Olive oil. Good stuff, not the dusty bottle from the back of the cupboard.
• Spices—paprika, salt, maybe a sprinkle of cayenne for heat.
• A pinch of cumin (trust me here).

Stir it all up in a bowl. Then dunk the chicken in and let it hang out for at least a few hours, or overnight if you think ahead (I almost never do and it’s still great).

How to Make Shish Tawook

First, you want bite-sized chicken pieces. Not too tiny, but not massive either. I like to use chicken breast here. Easier to cut, and it absorbs the marinade like a champ.

Toss the chicken in the marinade (get your hands in there, don’t be shy). After the chicken has soaked up those flavors, thread them onto metal or soaked wooden skewers. Mix in a few chunks of sweet onion or bell pepper if you want a more colorful kebab, but honestly, sometimes simple is just best.

Preheat your grill—super important, because if it’s cold, you’ll get soggy, pale chicken. You want that sizzle when the chicken hits the grates. There’s something magical about watching those skewers cook, the yogurt marinade turning golden, and the scent of grilled spices in the air. Makes me hungry even writing this.

Once cooked, pile the kebabs on a platter and serve up hot!

Tips for Making Shish Tawook

Let’s get real. Not every grilled chicken turns out amazing. Here’s what works for me—maybe it’ll help you too.

• Don’t skimp on marinating time; more is, well, actually more.
• Use full-fat yogurt for the marinade for a creamier, richer flavor.
• If you see the grill flaring up, move the skewers or lower the heat a tad. Keeps things juicy.
• Serve them right off the grill—hot is key.

And if you love wrap ideas (who doesn’t?), check out this Chicken Bacon Ranch Wrap guide for another tasty option.

Grilling the Shish Tawook (Chicken Shish Kabob)

Now the fun part. The grill should be properly heated. Not lava levels. Just a nice, medium-high. Put each skewer down, close the lid, and give ‘em a few minutes. Turn once or twice so they don’t burn, and check with a fork for doneness. About ten to twelve minutes total, usually.

Don’t wander off or you’ll come back to hockey puck chicken. If you notice burning on the edges but the inside is still underdone, slide them to a cooler part of the grill. Sometimes I’ll brush more marinade over the kebabs while cooking. Not strictly traditional, but hey—it keeps things juicy and adds an extra punch of flavor.

When they’re done, they’ll have this awesome golden reddish crust and the inside stays tender. Get yourself some pita and maybe drizzle with a little extra lemon before eating.

Common Questions

Q: Can I oven-bake shish tawook instead of grilling?
A: Totally! Use a hot oven (think 425°F). Place skewers on a rack and bake about 20 minutes, flipping once.

Q: Do I need to use skewers?
A: Nope, you can just lay the marinated chicken on a baking tray if you want. But the skewers are classic for the full vibe.

Q: How long do I marinate?
A: Minimum two hours but overnight makes the biggest difference. Sometimes I even do a few hours and still get solid results.

Q: What goes well with shish tawook?
A: Fluffy rice, garlic sauce, and fresh salad are perfect sides (and don’t forget the pickles!).

Q: Is there a vegetarian version?
A: You bet. Use halloumi chunks or mushrooms instead of chicken and marinate the same way.

Wrapping It All Up with Flavor

Here’s what I know after a lot of trial and error: Chicken Shish Tawook Marinade Lebanese is foolproof once you find the right balance of yogurt, lemon, and garlic. Marinate, don’t rush the grilling, and pile up the flavor. You want more food inspiration? A friend of mine swears by char siu chicken—check out what char siu chicken is made of for another cool twist. You can also get more tips straight from some pro cooks, like this Shish Tawook Authentic Lebanese Recipe, if you want to geek out extra hard. Now, grab your skewers and make dinner epic—your friends and family will thank you.

📌 Save This Recipe for Later – Pin It Now on Pinterest!

Love this recipe? Don’t lose it—pin it to your favorite board on Pinterest now and have it ready when hunger hits! 📌😋

Print