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Lebanese · Dinner

Lebanese grilled chicken skewers (shish tawook)

Juicy lemon-garlic yogurt-marinated chicken skewers with warm pita, crisp vegetables, and a cool herb yogurt sauce.

About 1 hr 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 6 servings
Lebanese shish tawook with lightly charred yogurt-marinated chicken skewers, warm pita, tomato, cucumber, lemon, and mint yogurt.

Equipment

  • Use matched long metal skewers; flat shafts keep the stacked food from spinning.

Ingredients

1× recipe · Makes 6 servings

  • 2 pounds boneless skinless chicken breasts, cut in 1 1/2-inch pieces
  • 1 cup plain whole-milk yogurt, divided
  • 2 lemons, zested and juiced, divided
  • 5 garlic cloves, finely grated and divided
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground allspice
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh mint
  • 6 pocketless pitas
  • 2 tomatoes, cut in wedges
  • 1 English cucumber, sliced
  • 8 metal or soaked wooden skewers

Instructions

  1. Whisk 3/4 cup yogurt with zest and juice of 1 lemon, 4 garlic cloves, oil, tomato paste, paprika, allspice, 1 teaspoon salt, and pepper. Coat chicken and refrigerate 1 to 8 hours.

  2. Stir remaining yogurt with mint, remaining garlic, 1 tablespoon lemon juice, and remaining salt. Refrigerate while the grill heats to medium-high.

  3. Lift chicken from marinade, letting the excess fall away, and thread loosely on so heat can reach the edges. Discard raw marinade.

  4. Grill with the lid closed, turning every 2 to 3 minutes, until lightly charred and the thickest pieces reach 165°F, 10 to 15 minutes. Rest 5 minutes.

  5. Warm pitas and serve skewers with tomato, cucumber, remaining lemon wedges, and mint yogurt. Slide chicken into the bread or serve as a simple plate.

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