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Chicken Tawook Recipe

Chicken Tawook Recipe

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This simple Lebanese grilled chicken dish is often served with grilled ground lamb kebabs and grilled vegetable. You can also serve it in a pita as a sandwich.


  • 2 pounds skinless, boneless chicken breast halves, diced
  • 4 cloves crushed garlic
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon oregano
  • ½ teaspoon white pepper
  • ½ teaspoon cayenne
  • ¼ cup heavy cream
  • Rice, for serving
  • Grilled vegetables, like peppers and onions, for serving


Preheat a grill. Mix all ingredients well and let the mixture sit for about 8 hours. Grill chicken until thoroughly cooked, about 5-8 minutes per side. Serve with rice and mixed grilled vegetables.

This recipe is all about the marinade, with yogurt being the basic ingredient. Yogurt is what helps tenderize the chicken and reduces the cooking time. The rest of the ingredients include: apple cider, tomato paste, garlic, olive oil, paprika, oregano, salt and black pepper. Mix it all together and you’ll get this light orange creamy sauce to marinade your chicken chunks. Add the marinade to the cubes of chicken breast and mix well until every single piece of chicken is well coated. Let it marinate rest for at least a couple of hours or up to overnight.

Lebanese Style Shish Tawook Recipe - Grilled Chicken Skewers

Lebanese Style Shish Tawook Recipe is essentially chicken cubes pierced onto skewers and marinated overnight. A super simple recipe to make packed with flavours, is a great dish to make for your next barbeque party.

Lebanese style grilled chicken skewers is very simple to make with a lot of flavours in it. The marination of the meat overnight yields the most tender and juicy chicken.

There is something very comforting about Middle Eastern dishes. From the subtle flavourful pilaf, to the spice fragrant Kebabs to lip smacking baklava, everything has a unique flavour and taste. Not to forget the diverse variations of dips, spreads, sauces from different regions of the Middle East. Mostly in the Lebanon cuisine, shish normally uses lamb. But a lot of people are switching to white meat in place of red meat due to health aspects. The popularity of chicken around the world made people to adapt and use boneless chicken for shish tawook.

Serve Shish Tawook Recipe with Whole Wheat Pita Bread and Tzatziki Dip for a perfect weekend lunch with your friends and family.

Shish Tawook Chicken

If I could eat one food every single day for the rest of my life, it would be Lebanese food.

People often ask how I came up with “The Lemon Bowl” and ultimately it all goes back to my Middle Eastern roots. Lemon is the star ingredient in almost every Lebanese recipe and I have been watching my mom and aunts use lemons to flavor food since I could reach the counter.

I could go on for days about my love of lemons but today I’m going to talk specifically about using lemon as a meat tenderizer. Similar to yogurt or vinegar, the acid in lemon juice helps break down the muscle fibers in meat. This is especially important when you’re working with lean cuts of meat like boneless chicken breasts.

Lemon juice plays the starring role in everything from Indian Spiced Grilled Chicken to Beef Shawarma to Chicken Souvlaki and much, much, more.

Chicken Tawook, a native dish of Lebanon and Syria, is marinated chicken cubes that are typically grilled on skewers. Since we live in Michigan where the grill is covered in snow 75% of the year, we most commonly sauté the chicken in a pan with a little olive oil. I’ve also broiled the chicken in the oven which works well too.

Leftovers taste delicious wrapped in a pita with cucumber laban and hummus or served on top of my Spelt Tabbouleh with Jalapeño Vinaigrette.

Shish tawook is served different ways depending on the region you are eating it.

In Lebanon and Syria, shish tawook is most commonly found served as a pita &lsquosandwich&rsquo with a creamy garlic paste called toum (like an aioli or garlic mayo) and tomatoes.

(Go all out and make your own pita bread with our recipe!)

In Turkey, shish tawook is commonly served with rice and grilled vegetables.

No matter how you serve it, shish tawook is a recipe that need to be on your summer grilling agenda.

These skewers are a fun way to jazz up your grilling game! And, the make-ahead nature of this dish makes it perfect for summer entertaining!

Afghan Shish Kebab Recipe

You can put some of the vegetables to the skewer if you like such as onions, green peppers, tomatoes, and mushrooms.

The nowadays sheesh tawook is grilled over vertical bar, and served on plates, or in sandwiches with fried fries, garlic and pickles.

One of its features is how light it is on stomach that people who are sick with cholesterol can eat it freely, because it is free of red meat, and tasty at the same time.

Armenian Shish Kebab Recipe

Chicken Kebab Preparation


1 kg. chicken drumsticks, cut into cubes

2 cups buttermilk
1 tbsp. ketchup
1 tbsp. mustard
½ tbsp. chicken spices
1 tsp. paprika
2 garlic cloves, minced
1 tsp. thyme
12 bamboo bars, soaked in water for 30 minutes
red pepper cubes

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

  1. In a deep bowl, mix all the marinade ingredients well.
  2. Add the cubes chicken.
  3. Coast chicken well with the marinade, cover and refrigerate for a couple of hours.
  4. Thread the chicken into skewers and grill or bake in the oven

  • 1 pound boneless, skinless chicken thighs, cut into large pieces
  • 1 pound boneless, skinless, thin-cut chicken breasts, cut into large pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon ground sumac
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon freshly grated nutmeg
  • 4 cloves garlic, grated
  • 1 large lemon, juiced
  • 2 tablespoons safflower, sunflower or extra light olive oil
  • 10 to 12 wooden skewers, soaked for at least 1 or more hours in water
  • minced parsley, for serving
  • [Lebanese garlic sauce (toum)], for serving (
  1. In a large bowl toss chicken with salt, cardamom, sumac, oregano, paprika, cinnamon, white pepper, ground clove and nutmeg. Grate in the garlic and squeeze in the juice from a large and juicy lemon. Lastly, pour the oil.
  2. Toss to combine, cover and marinate on the counter for 20-30 minutes.
  3. Meanwhile preheat your grill to medium-high heat (about 500°).
  4. Once the chicken has marinated, thread onto the soaked skewers. Alternating between thigh and breast meat so each skewer has a little of both.
  5. Place the skewers on the hot grill grates, immediately turn the heat down to medium and close the cover. Cook for only a few minutes before using tongs and turning the kebabs. Once the chicken is fully cooked (after about 5 to 8 minutes) remove from the grill.
  6. Slide chicken off of the skewers and serve as is, in pita with tomato, cucumber and onion as a sandwich or on top of a salad. Either way, be sure to serve it with garlic sauce.

Nutrition Information:


Serving Size:

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Lebanese Shish Taouk (Tawook)

This is such an easy and flavorful, low cal, high protein dish- chicken on a stick. I like the sounds of that! And I totally heart this recipe. If you can get the chicken marinating before you go to work you will have little left to do when you get home. All you’ll need to do is grill it up. Ladies, who’s with me on the grill? Anyone?

Gary bought me a gas grill for our 10th wedding anniversary and I’m in love. I cannot believe how easy to use it is! Where has my little gas grill been all these years? I know, I know it’s smack dab in the middle of winter and grilling, for most, is a summer thing. But we’re talking like 5 minutes per side so you don’t have to hang outside while these little skewers cook. Aaannnndddd, grilling in the winter helps me cope with it a little more.

Ironically, Gary hates gas grills and refuses to use them. He’s a Weber charcoal man all the way. Make no mistake, if I cook on the gas grill, he’s fine and eats anything I make, . but you won’t catch him cooking on it. Anywaaaays…. if you’re not with me on the grill you can throw your taouk’s in the oven and I’ve also made them on my George Foreman (remember those? does anyone else have one?). I like to eat my shish taouk with a yogurt sauce and pita bread and a side salad or tabbouleh and hummus.


MARINADE OR BRINE? - Traditionally, the chicken meat is just soaked into spices, lemon juice and yogurt. I prefer to prepare a simple brine with water, lemon juice, and salt to tenderize the meat. Then, I proceed with the classic marinade.

OVEN AND BBQ - Originally, the Shish Tawook has been prepared over a charcoal grill. In case you want to give it a try, the temperature of the BBQ and the internal temp of the meat are the same as the oven baking proceeding.

MEAT TEMPERATURE - Cooking the chicken breast could be difficult: often the meat results undercooked or dry and overcooked. I prefer to monitor the internal temperature of my skewers in order to obtain Shish Tawook cooked to perfection!

SERVING AND STORING - The Shish Tawook give their best just cooked. Otherwise, sometimes it's more convenient to prepare the chicken skewers in advance. In case you want to reheat the meat, preheat the oven to 210° F (100° C) and heat up the skewers very slowly, covered.

Watch the video: Ζουμερό Στήθος Κοτόπουλο, ο σωστός τρόπος ψησίματος! Master Class By Chef Panos Ioannidis (July 2022).


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