Shish Tawook Recipe — Authentic Lebanese Grilled Chicken Skewers

In Dubai, Shish Tawook is not a weekend recipe. It is a daily reality.

Every Arabic restaurant has it. Every shawarma shop grills it. Every food court in the UAE has at least one counter serving skewers of charred, yogurt-marinated chicken beside a bowl of white garlic sauce and a stack of warm flatbread. I have been eating Shish Tawook — locally called Shish Taouk — since I moved to Dubai, and it is one of the dishes I have eaten more times here than I can count.

What I noticed over years of eating it across the city: the marinade is always yogurt-based with tomato paste for color, always bright with lemon, always carries a warm spice warmth from paprika and cinnamon. The texture of good Shish Tawook is what makes it different from ordinary grilled chicken — the yogurt marinade penetrates the chicken breast over several hours and produces a tenderness that no quick marinade can replicate.

This shish tawook recipe is the version I settled on after testing in my Dubai kitchen. The marinade proportions are calibrated for genuine restaurant flavor. The technique for stovetop grill, oven, and air fryer are all included. And I have written below exactly why each ingredient in the marinade does what it does — because understanding the marinade is what separates consistently good Shish Tawook from the version that sometimes works and sometimes doesn't.

What is Shish Tawook?

Shish Tawook (شيش طاووق) — also spelled Shish Taouk or Shish Taoug — is a Lebanese and Levantine grilled chicken dish in which boneless chicken breast pieces are marinated in a yogurt-based mixture with lemon juice, tomato paste, garlic, and warm spices, then threaded onto skewers and grilled over charcoal, on a stovetop grill, or in an oven. The name comes from Turkish: Shish (شيش) means skewer, and Tawook / Tavuk (طاووق) means chicken.

Originally from Ottoman cuisine, Shish Tawook is now one of the most widely eaten grilled chicken dishes across Lebanon, Syria, Turkey, Egypt, Jordan, the UAE, and the wider Arab world. In Lebanon it is typically served in a sandwich with Toum (Lebanese garlic sauce), tomato, and pickles wrapped in flatbread. In Gulf countries it is served as a platter with rice, salad, and dipping sauces.

Shish Tawook vs Shawarma vs Shish Kebab — the clear difference

The Marinade — What Each Ingredient Does

The Shish Tawook marinade is where the entire recipe is won or lost. Using the right ingredients in the right ratios is the difference between bland grilled chicken and the version that tastes like it came from a Lebanese restaurant.

Yogurt (½ cup): The foundation of the marinade. The lactic acid in yogurt gently breaks down the surface proteins of the chicken over the marination period, producing the characteristic tenderness that makes Shish Tawook soft rather than chewy. Use full-fat thick yogurt — Greek yogurt, strained yogurt, or any yogurt thick enough to coat the chicken without dripping. Thin yogurt produces a watery marinade that slides off the chicken and produces pale, uneven color when grilled.

Tomato paste (1 tablespoon): Two functions — color and flavor. The concentrated tomato gives the finished chicken its signature deep orange-red color and adds a subtle sweetness and umami that rounds out the spice profile. Do not substitute with fresh tomato — the water content will thin the marinade and the concentrated flavor will be absent.

Lemon juice (2 teaspoons): Acts as a secondary tenderizer alongside the yogurt and brightens the entire flavor profile. Fresh lemon only — bottled lemon juice has a chemical aftertaste that is amplified in the finished chicken. Do not use more than 2 teaspoons — excess lemon begins to "cook" the chicken surface during marination, producing a chalky texture.

Mustard paste (1 teaspoon): This is the ingredient that surprises people. Mustard does not make the chicken taste of mustard — the flavor mellows completely during grilling. What it does is act as an emulsifier that binds the oil and water-based marinade ingredients together, ensuring even coating. It also adds a subtle sharpness that enhances the other flavors without being identifiable.

Garlic (1 teaspoon, crushed): The most recognizable flavor in the finished dish. Use freshly crushed garlic — not garlic powder, not jarred paste. Fresh garlic releases allicin during the marination period, which is the compound responsible for the distinctively pungent, aromatic quality of Lebanese grilled chicken.

Olive oil (1 tablespoon): Creates a protective barrier around the chicken during grilling that prevents the outside from drying out before the inside is cooked through. Extra virgin olive oil adds a fruity, slightly bitter depth. Do not substitute with neutral oil — the flavor difference in the finished dish is noticeable.

Paprika (1 teaspoon): Adds color and a mild, sweet warmth. Smoked paprika gives additional complexity if you want a smokier result without a charcoal grill.

Cinnamon (⅓ teaspoon): The warm spice signature of Lebanese and Levantine cooking. At this quantity it is not identifiable as "cinnamon" in the finished chicken — it adds a background warmth and sweetness that makes the spice profile feel complete. This is the ingredient that distinguishes Shish Tawook from generic marinated grilled chicken.

Ginger powder (½ teaspoon): Adds a fresh, slightly sharp warmth that cinnamon alone cannot provide. The combination of cinnamon and ginger is the warm spice pair at the heart of Lebanese seasoning.

Oregano (½ teaspoon): A Mediterranean herb note that connects this recipe to its Ottoman and Levantine culinary roots. Dried works well here — the flavor is more concentrated than fresh and holds up through the marination period.

Black pepper (½ teaspoon): Immediate, clean heat. Works differently from chili or ginger — the peppercorn heat is nose-forward and fades quickly, adding dimension without building heat level.

Ingredients

For the chicken:

• 200g boneless chicken breast — cut into 12–15 even pieces approximately 2 inches (5cm) each. Consistent sizing ensures even cooking on the grill. Thigh meat is an excellent substitute — it is more forgiving of high heat and stays juicier if slightly overcooked. Avoid chicken with skin — the skin prevents the marinade from penetrating the meat and produces an uneven char.

For the marinade:

• ½ cup full-fat thick yogurt
• 1 teaspoon garlic, freshly crushed
• 1 tablespoon tomato paste
• 1 teaspoon mustard paste
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon black pepper
• ½ teaspoon ginger powder
• ⅓ teaspoon cinnamon powder

For skewering and cooking:

• 4 wooden skewers, soaked in cold water for 30 minutes
• Green bell pepper, cut into cubes — for threading between chicken pieces
• Red onion, cut into cubes — for threading between chicken pieces
• 1 tablespoon oil for brushing the grill pan
• Fresh cilantro for garnish

How to Make Shish Tawook — Step By Step

Prep time: 10 minutes | Marination: 4–8 hours | Cook time: 15–20 minutes | Serves: 2

Step 1 — Make the marinade

In a large bowl, combine yogurt, crushed garlic, tomato paste, mustard paste, and fresh lemon juice. Whisk together until smooth and uniform — the tomato paste and mustard should be fully incorporated with no streaks.

Add olive oil, salt, paprika, oregano, black pepper, ginger powder, and cinnamon powder. Mix well. The marinade should be thick enough to coat the back of a spoon — if it drips immediately, the yogurt is too thin. Adjust by adding a tablespoon of strained yogurt.

Step 2 — Marinate the chicken

Add the chicken pieces to the marinade. Using your hands or a spoon, ensure every surface of every piece is coated. The marinade should cling to the chicken, not pool at the bottom of the bowl.

Cover the bowl tightly with plastic wrap and refrigerate.

Minimum marination: 3–4 hours. Good result — the lemon and yogurt have had time to work on the surface.

Optimal marination: 7–8 hours or overnight. Best result — the spices penetrate fully, the yogurt tenderizes throughout, and the color development from the tomato paste is deepest. For dinner, marinate in the morning or the night before.

Do not marinate longer than 12 hours — beyond this, the acid begins to break down the meat texture too aggressively, producing a slightly mushy bite.

Step 3 — Prepare the skewers

Soak wooden skewers in cold water for at least 30 minutes before use. Dry skewers char and can split under the heat. Metal skewers can be used without soaking.

Thread the chicken alternating with pieces of green bell pepper and red onion — chicken, pepper, onion, chicken, pepper, onion. The vegetables add color, flavor, and visual presentation. Press the pieces firmly together — gaps on the skewer cause uneven cooking and pieces falling off during grilling.

Step 4 — Grill on stovetop (recommended method)

Heat a ridged grill pan over high heat for 2–3 minutes until very hot. Brush lightly with oil using a heat-resistant brush.

Place the skewers on the hot grill pan. Cook on high heat for the first 2 minutes without moving — this seals the surface of the chicken and creates the grill marks. Then reduce to medium heat for the remaining cooking time.

Cook for 12–15 minutes total, turning the skewers every 3–4 minutes to ensure all sides color evenly. The chicken is done when:

• Deep golden-brown to slightly charred on the outside
• Juices run clear when pierced with a skewer (no pink)
• Internal temperature reaches 75°C / 165°F

Do not cover the pan during cooking. The steam from covered chicken prevents the char that defines Shish Tawook.

The initial high heat is critical. It seals the surface immediately, locking the marinade and juices inside. If you start on medium heat, the marinade weeps into the pan, the chicken steams rather than grills, and the result is pale and damp rather than charred and juicy.

What To Serve With Shish Tawook

The essential Lebanese accompaniments:

Toum — Lebanese garlic sauce. Thick, white, intensely garlicky, and made from emulsified garlic and oil. This is the sauce you see in every Lebanese restaurant alongside Shish Tawook — the pairing is as classic as chips and ketchup. Add a generous dollop directly alongside the skewers.

Warm flatbread or pita — to wrap the chicken with sauce and vegetables for a Shish Tawook sandwich. I like to serve with soft and fluffy Turkish Bazlama.

Baba Ganoush — smoky roasted eggplant dip. Serve as a dipping sauce alongside Shish Tawook for a complete Lebanese mezze spread.

Falafel — serve the Shish Tawook as part of a mixed mezze platter alongside falafel for a Lebanese restaurant-style spread.

Dakkous — Arabic Tomato Sauce — if serving in the Gulf style alongside rice rather than in a wrap, Dakkous is the natural accompaniment.

For a complete Gulf Arabic spread:

• Chicken Mandi — serve Shish Tawook as a starter or side protein alongside Mandi rice
• Chicken Kabsa — same principle; Shish Tawook alongside the rice dishes as a mixed platter
• Garlic Butter Rice — serve the skewers over garlic rice for a complete plate

The Shish Tawook wrap: Warm a flatbread. Spread a generous layer of Toum or garlic mayonnaise. Add 3–4 pieces of chicken from the skewer. Add sliced tomato, cucumber, pickled vegetables, and fresh parsley. Wrap and serve. This is how Shish Tawook is eaten as street food across Lebanon and the UAE.

How To Store And Reheat Shish Tawook

Refrigerator: Store cooked chicken in an airtight container for up to 3 days. Shish Tawook reheats well — the marinade spices deepen slightly overnight.

Freezer (uncooked — best method): The marinated raw chicken freezes very well. After marinating, place the chicken in a flat freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator. The marination actually continues slowly in the freezer, producing a deeply flavorful result when cooked. This makes Shish Tawook an ideal meal-prep recipe — marinate, freeze in portions, defrost when needed.

Freezer (cooked): Cooked chicken freezes for up to 1 month. Thaw in the refrigerator and reheat in a covered pan with a splash of water on medium-low heat — this keeps the chicken moist. Air fryer at 180°C for 5–6 minutes also works well.

Reheating: Grill pan on medium heat for 3–4 minutes turning once. Air fryer at 180°C for 5–6 minutes. Microwave on 60% power covered with a damp paper towel — acceptable for speed but does not restore the charred exterior.

Frequently Asked Questions