Lebanese Style Shish Tawook Chicken Kabob Recipe


2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
1 cup of freshly squeezed lemon juice
a small slice of lemon with the peel (optional, don't put too much)
15 cloves of garlic, crushed
6 table spoons of plain yogurt (Greek yogurt)
6 table spoons of olive oil
2 table spoons of red vinegar (apple cider vinegar)
1.5 to 2 teaspoons of ground white pepper
? teaspoon of ground ginger spice
teaspoon of ground thyme, or ground oregano
? teaspoon of paprika
1+ teaspoon of salt (or to taste)
to 1 teaspoon of tomato paste
Lebanese Garlic Paste (see our recipe here) to be served with shish tawook

  • Mix all ingredients well together while rubbing the chicken
  • Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
  • Skewer the chicken right before grilling
  • Grill on medium heat for 12-18 minutes maximum
  • As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes this helps the chicken become more moist (this step is optional)
  • Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, rench fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a rench grill for 2-3 mi