Lebanese · Free recipe
Shish Tawook Chicken Kebabs
Lebanese street-style chicken marinated in yogurt, lemon, tomato paste, and a generous dose of garlic, then grilled until the edges blacken slightly. Tucked into warm flatbread with a swipe of toum or garlic sauce and pickles, it tastes like a late-night shawarma counter.
- Prep
- 2 hr 20 min
- Cook
- 15 min
- Total
- 2 hr 35 min
- Serves
- 4
- Level
- Easy
Method
-
Whisk the yogurt, lemon juice, olive oil, tomato paste, garlic, paprika, allspice, oregano, and salt into a smooth, rosy marinade.
-
Add the chicken, massage to coat, and refrigerate for 2 to 6 hours; longer than that and the lemon starts to make the texture mealy.
-
Thread the chicken onto skewers, alternating with pieces of bell pepper.
-
Preheat a grill to medium-high, about 450F, and oil the grates.
-
Grill for 10 to 12 minutes, turning every few minutes, until the chicken is lightly charred and 160F inside.
-
Slide the kebabs into warm flatbread and serve with garlic sauce and pickles.
Zest note from the test kitchen
Breast meat dries out fast, so pull the skewers at 160F and let carryover heat finish them while they rest.
