Chicken Tawook Skewers, commonly known as Shish Tawook, are one of the most beloved grilled dishes in Lebanese cuisine. Tender pieces of chicken are marinated in a creamy, tangy mixture of yogurt, lemon, garlic, and warm spices, then threaded onto skewers and grilled until beautifully charred on the outside while remaining juicy inside.
The secret is not a complicated spice blend. It is the marination, the size of the chicken pieces, and the high-heat grilling. The yogurt helps tenderize the chicken, while lemon adds brightness and garlic gives the skewers their unmistakable Lebanese character.
Served with garlic toum, warm pita bread, pickles, tomatoes, onions, and fresh parsley, Chicken Tawook becomes a complete Lebanese meal.
What Does Tawook Mean?
The word tawook is commonly associated with Turkish tavuk, meaning chicken. In Lebanese and Levantine cooking, Shish Tawook refers to cubes of marinated chicken threaded onto skewers and grilled.
Unlike some heavily spiced grilled chicken dishes, Lebanese tawook is relatively delicate. The flavor comes from the combination of garlic, lemon, yogurt, tomato paste, paprika, and subtle warm spices rather than an overwhelming amount of seasoning.
Ingredients
For the Chicken
- 1 kg boneless, skinless chicken breasts or chicken thighs
- ½ cup plain full-fat yogurt
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 5–6 garlic cloves, finely minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper, optional
- ½ teaspoon dried oregano, optional
For the Skewers
- Wooden or metal skewers
- 1 large onion, cut into chunks, optional
- 1–2 bell peppers, cut into large pieces, optional
- Cherry tomatoes, optional
For Serving
- Lebanese pita bread
- Garlic toum
- Pickled turnips
- Pickled cucumbers
- Fresh parsley
- Tomato slices
- Thinly sliced onions
- Lemon wedges
- French fries, optional
How to Make Lebanese Chicken Tawook
1. Prepare the Chicken
Trim away excess fat, cartilage, and tough connective tissue from the chicken.
Cut the chicken into even-sized cubes, approximately 3–4 cm across.
Try to keep the pieces similar in size. This is important because uneven pieces cook at different speeds. Small pieces can become dry before larger pieces are fully cooked.
Chicken thighs are especially good for tawook because they contain more fat and remain juicy during grilling. Chicken breast can also be used, but it benefits from careful cooking.
2. Make the Tawook Marinade
In a large bowl, combine:
- Yogurt
- Lemon juice
- Olive oil
- Tomato paste
- Garlic
- Paprika
- Cumin
- Coriander
- Black pepper
- Salt
- Cayenne pepper, if using
Mix everything thoroughly until you have a smooth, reddish-orange marinade.
The yogurt provides richness and helps tenderize the chicken. Lemon gives the marinade acidity, while tomato paste contributes both color and a gentle savory sweetness.
The garlic is particularly important. Fresh garlic gives the marinade the characteristic Levantine flavor that makes tawook so recognizable.
3. Marinate the Chicken
Add the chicken pieces to the marinade.
Toss thoroughly so every piece is completely coated.
Cover the bowl and refrigerate.
Recommended marinating time
Overnight marination works particularly well for chicken thighs.
Although the marinade contains lemon juice, avoid leaving the chicken for an excessively long time. Very acidic marinades can eventually affect the texture of the meat.
4. Prepare the Skewers
If using wooden skewers, soak them in water for approximately 30 minutes before grilling. This reduces the chance of the wood burning.
Thread the marinated chicken onto the skewers.
Do not pack the pieces extremely tightly. Leave a small amount of space between them so heat can circulate and the surfaces can develop a good grilled crust.
You can alternate chicken with:
- Bell pepper
- Onion
- Cherry tomatoes
However, for a more traditional tawook presentation, many cooks prefer chicken-only skewers and serve the vegetables separately.
5. Grill the Tawook
Preheat your grill or barbecue until it is very hot.
Place the skewers on the grill.
Cook for approximately 10–15 minutes, turning them every few minutes so they brown evenly.
The exact cooking time depends on the size of the chicken pieces and the heat of your grill.
Look for:
- Golden-brown edges
- Light charring
- Firm but juicy chicken
- No raw or translucent center
The chicken should reach a safe internal temperature of 74°C / 165°F.
The important grilling trick
Do not constantly move the chicken around.
Place the skewers on the hot grill and allow the surface to brown before turning. This creates those delicious caramelized and slightly charred edges that define good tawook.
Cooking Tawook on a Stovetop
You don't need an outdoor grill to make excellent Chicken Tawook.
Heat a heavy skillet or grill pan over medium-high to high heat.
Add a small amount of olive oil and place the marinated chicken pieces in the pan without overcrowding.
Cook in batches if necessary.
Allow each side to develop a browned crust before turning.
If the pan becomes crowded, the chicken will release moisture and begin to steam rather than grill.
For the best result, use a cast-iron skillet or heavy grill pan.
Oven Method
Chicken Tawook can also be prepared in the oven.
Preheat the oven to approximately 220°C / 425°F.
Arrange the skewers on a lightly greased baking tray or, preferably, place them on a rack above the tray so hot air can circulate underneath.
Bake until the chicken is cooked through, turning once during cooking.
For additional browning, place the skewers under the broiler/grill for the final few minutes.
Watch them carefully because the yogurt-based marinade can brown quickly.
The Secret to Juicy Tawook
There are several small details that make a major difference.
Use chicken thighs
Chicken thighs are naturally juicy and forgiving. They are particularly suitable for high-heat grilling.
Cut evenly
Uniform pieces cook at the same rate.
Don't skip the yogurt
Yogurt gives the chicken a tender texture and helps the marinade cling to the meat.
Use fresh garlic
Freshly minced garlic provides a much stronger and fresher flavor than garlic powder.
Don't overcook
Tawook should be cooked through but still juicy.
Grill over high heat
High heat creates the characteristic char without requiring a long cooking time.
Lebanese Garlic Toum
Tawook is traditionally associated with toum, the famous Lebanese garlic sauce.
Toum is intensely garlicky, creamy, fluffy, and slightly sharp. It provides a wonderful contrast to the smoky chicken.
A simple serving combination is:
Warm pita + Chicken Tawook + Toum + Pickled Turnips + Parsley
The combination is difficult to beat.
What to Serve with Chicken Tawook
Pita Bread
Warm Lebanese pita is one of the simplest and best accompaniments.
You can use the pita to make a sandwich or serve it alongside the chicken.
Garlic Toum
Creamy garlic toum is almost essential for the classic Lebanese experience.
Pickled Turnips
Bright pink pickled turnips provide acidity and crunch.
Their sharp flavor cuts through the richness of the chicken and garlic sauce.
French Fries
Lebanese tawook sandwiches are often served with crispy fries inside the bread.
The combination of hot chicken, cold garlic sauce, crunchy pickles, and crispy potatoes is particularly delicious.
Fresh Salad
A simple Lebanese salad of tomatoes, cucumber, parsley, lemon, and olive oil keeps the meal fresh.
Fattoush
For a larger family meal, Chicken Tawook pairs beautifully with Lebanese fattoush.
How to Make a Lebanese Tawook Sandwich
Warm a piece of pita bread.
Spread a generous layer of toum across the bread.
Add several pieces of grilled Chicken Tawook.
Add:
- Pickled turnips
- Pickled cucumbers
- French fries
- Tomato
- Parsley
Squeeze over a little fresh lemon juice.
Roll the pita tightly around the filling.
Wrap the bottom in parchment or foil if desired.
The result is a classic Lebanese-style chicken sandwich: creamy, smoky, tangy, garlicky, crunchy, and incredibly satisfying.
Chicken Tawook vs. Chicken Shawarma
Although both are popular Levantine chicken dishes, they are prepared differently.
Chicken Tawook uses chunks of chicken that are marinated and grilled on skewers.
Chicken Shawarma traditionally consists of seasoned slices of meat stacked on a vertical rotating spit.
Tawook has a brighter yogurt-lemon-garlic profile, while shawarma usually has a deeper, more complex spice profile.
Common Mistakes to Avoid
Cutting the chicken too small
Tiny pieces cook extremely quickly and can become dry.
Using too much lemon
Lemon should brighten the marinade rather than dominate it.
Skipping the resting time
Marination is important for flavor and texture.
Overcrowding the grill
Crowded chicken steams instead of developing a good grilled crust.
Turning the skewers constantly
Give the chicken enough time to brown before turning.
Overcooking breast meat
Chicken breast can become dry quickly. Watch it carefully and remove it as soon as it reaches the safe internal temperature.
Make-Ahead Tips
The marinade can be prepared a day in advance and stored in the refrigerator.
You can also marinate the chicken several hours before cooking, making Chicken Tawook an excellent choice for gatherings and family dinners.
For entertaining, prepare the following ahead of time:
- Marinated chicken
- Toum
- Pickles
- Chopped parsley
- Salad
- Pita bread
Then grill the chicken just before serving.
The aroma of the chicken hitting the hot grill makes the meal feel like a Lebanese barbecue feast.
Storage and Reheating
Cooked Chicken Tawook can be refrigerated in an airtight container for approximately 3–4 days.
To reheat, use a skillet over medium heat or a hot oven.
Avoid prolonged microwave heating because it can make the chicken rubbery and dry.
If making sandwiches, reheat the chicken separately and add the toum and pickles afterward.
Frequently Asked Questions
Can I use chicken breast?
Yes. Chicken breast works very well, but it is important not to overcook it. Chicken thighs are generally more forgiving.
Can I marinate the chicken overnight?
Yes. Around 6–12 hours is excellent for flavor and tenderness.
Can I freeze marinated tawook?
Yes. Place the raw chicken together with its marinade in a freezer-safe container or bag. Thaw it safely in the refrigerator before grilling.
Can I make tawook without skewers?
Absolutely. You can grill the chicken pieces directly on a grill or cook them in a skillet.
Why does my chicken tawook become dry?
Usually because the chicken was cut too small, cooked over insufficient heat for too long, or simply overcooked.
Can I make it spicy?
Yes. Add cayenne pepper, Aleppo pepper, or a little chili paste to the marinade.
Lebanese Chicken Tawook
Chicken Tawook is a perfect example of why Lebanese cooking doesn't need an enormous list of ingredients to create extraordinary flavor.
The combination of creamy yogurt, fresh lemon, garlic, olive oil, tomato paste, and warm spices transforms simple chicken into something smoky, juicy, tangy, and deeply aromatic.
Serve it fresh from the grill with toum, warm pita, pickled turnips, parsley, and crispy fries, and you have one of the great classics of Lebanese cuisine.
The best tawook should arrive at the table hot from the grill, lightly charred around the edges, juicy in the center, and surrounded by the bright, crunchy, creamy flavors that make Lebanese food so memorable.
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