LebaneseMedium · Hot
Garlic Lemon Shish Tawook Skewers
Chicken breast soaks in yogurt, lemon, garlic, and paprika until every fiber is tenderized and flushed with tangy color, then grilled over high heat until the edges char and the inside stays impossibly juicy. The yogurt marinade does the quiet work of breaking down the meat while lending a subtle tang that no sauce can replicate. Simple in construction, but arranged properly on the table they are never simple to resist.
Prep
15 min
Cook
30 min
Rest
2h
Total
2h 45m
Method
Prepare the Marinade
Marinate the Chicken
2
Add the chicken pieces to the marinade and toss well to coat every surface. Cover the bowl tightly and refrigerate for at least 2 hours and no more than 24 hours, preferably overnight for maximum tenderness and flavor penetration.
Prepare for Grilling
3
Thread 4-5 chicken cubes onto each skewer, leaving a small gap between pieces for even cooking.
Grill the Skewers
4
During the last minute of cooking, heat the reserved portion of uncontaminated marinade separately until it reaches 165°F, then brush onto skewers for added char and flavor.
Prepare the Tahini Drizzle
Finish and Serve
6
Serve immediately with warm pita, additional lemon wedges, and a generous mezze spread.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
506
per serving
High in protein · 49gLow sugar · 5g
Protein
49g
Carbs
12g
Fat
30g
Sat. fat
6g
Fiber
3g
Sugar
5g
Sodium
1222mg
Gluten FreeDairy Free AdaptableLow CarbWhole30 AdaptableHeart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinBalanced Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.9
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.6m³
Land
70Pt
Runoff
0.2g P
Chicken Thigh drives 89% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
2
Sweet
5
Salty
7
Sour
1
Bitter
4
Spicy
Textures
CharredTenderJuicy
Aromas
SmokyCitrusGarlickyNutty
Kitchen Equipment
Primary Tool
GrillGrillWhiskChef KnifeCutting BoardMixing BowlMeasuring SpoonsMeasuring CupsPastry BrushPlastic WrapMetal Skewers
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook chicken skewers to 165°F internal temperature. Use a meat thermometer inserted into the thickest part of the chicken to verify safe doneness before serving.
Cross Contamination
Reserve a portion of the marinade before adding raw chicken. Do not brush the reserved marinade onto the skewers during the last minute of cooking unless it has been heat-treated. Never reuse marinade that touched raw poultry.
Storage
Keep marinated chicken refrigerated at 40°F or below. Do not leave at room temperature for more than 2 hours total. Marinade time is 2 hours minimum to overnight in refrigeration.
Handling
Use separate cutting boards, utensils, and plates for raw chicken. Wash all surfaces and tools with hot soapy water after handling raw poultry. Avoid touching other foods until hands are washed.
Allergen Warning
This dish contains dairy from the yogurt marinade and sesame from the tahini drizzle. Alert guests with milk or sesame allergies before serving.
High Risk Population
For pregnant individuals, elderly, children under 5, or immunocompromised persons, ensure chicken is cooked to 165°F with no pink remaining. Avoid serving rare or medium-rare portions.
Pro Tips
Technique
For beautifully charred skewers with a smoky exterior and juicy interior, don't crowd the grill—give each piece its space to kiss the flame. The yogurt in the marinade creates a natural caramelization that you want to protect, not flip away.
Substitution
No chicken thighs? Breast works beautifully, though reduce marinating time to 1 hour maximum, or the acidity in the lemon will break down the leaner meat into mush.
Make Ahead
The marinade does its best work overnight in the refrigerator. I often prep two batches—one to grill tonight, one to freeze on skewers for a quick weeknight dinner later.
Storage
Cooked skewers keep beautifully in the fridge for 3 days. Reheat in a hot oven at 400°F for 8-10 minutes to restore that lost char.
From the chef
Shish tawook earns its reputation through the marinade: yogurt tenderizes the chicken from the inside out, lemon brightens it, garlic drives deep into every fiber, and paprika adds color and a gentle warmth. The longer it sits — overnight if you can wait — the more completely the chicken transforms. Over high heat the edges char while the center stays impossibly juicy, that slight tang from the yogurt coming through in every bite. Arrange the skewers on warm pita with lemon wedges alongside, and the whole table leans in. This is mezze at its most satisfying — generous, fragrant, and built for sharing.
TagsGrilledSkewersLebaneseMezzeChickenYogurt MarinadeGarlicLemonTahini
AllergensMilkSesame
Source: generated · May 30, 2026