Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shish Taouk
Chicken breast cubes marinated in yogurt, lemon juice, garlic, and tomato paste with paprika, then grilled on skewers for a tangy, charred Lebanese kebab.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Trim the chicken breasts of excess fat and cut them into uniform 1.5-inch cubes to ensure even cooking.
- 2
In a mixing bowl, combine the Greek yogurt, fresh lemon juice, minced garlic, tomato paste, paprika, oregano, olive oil, and 1 tsp kosher salt, whisking until thoroughly blended.
- 3
Add the chicken cubes to the marinade, massaging it into the meat. Cover and let it marinate in the refrigerator for at least 20 minutes to tenderize.
- 4
If using wooden skewers, soak them in water for 15 minutes to prevent burning. Thread 5-6 chicken cubes onto each skewer tightly so they stay juicy.
- 5
Preheat a grill or a cast-iron grill pan to medium-high heat and brush the grates lightly with oil.
- 6
Grill the skewers for 10-12 minutes, turning every 3 minutes, until beautifully charred on the outside and cooked through (internal temp 165°F). Let rest for 3 minutes before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving370
Calories
56 g
Protein
4 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Shish taouk is a Levantine and Turkish grilled chicken skewer, its name combining the Turkish words for skewer and chicken. The dish is defined by a tangy marinade of yogurt, lemon, and garlic that keeps the lean meat juicy over fierce coals. It is the chicken counterpart to lamb kebab on grill tables from Beirut to Istanbul, almost always served with garlic sauce.
Listahan note
This version leans on a yogurt-and-lemon marinade with plenty of garlic to keep the chicken tender and bright, charred just enough at the edges. It is built to come off the grill juicy.
Technique cues
- Marinate the chicken in yogurt for several hours so the lactic acid tenderizes the lean breast and keeps it from drying out on the grill.
- Cut the chicken into even, slightly large cubes so they cook through before the outside burns over high heat.
- Grill over hot direct heat and resist flipping until the first side has a real char, which is where the flavor concentrates.
Kitchen flow
- Parallel prep
- While the chicken marinates, soak wooden skewers and make the garlic toum so everything is ready when the grill is hot.
- Make-ahead
- Marinate the chicken up to a day ahead so the flavor deepens and grilling becomes a fast weeknight job.
- Leftover move
- Slice leftover taouk into a wrap with toum, pickles, and fries for the classic Lebanese sandwich the next day.
- Cleanup rhythm
- Marinate in a zip bag so there is no bowl to scrub, just a bag to toss after threading the skewers.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken breast or thigh
the protein
Purpose: Chicken is the whole point of taouk, and the cut decides juiciness; thigh forgives overcooking while breast stays lean.
Handling: Cut into even cubes so they cook at the same rate on the skewer.
Adaptation: Boneless thigh is the most forgiving choice for grilling novices.
plain yogurt
tenderizing marinade base
Purpose: Yogurt's acidity and enzymes break down the meat gently and help it stay moist over the fire.
Handling: Whisk with the other marinade ingredients and coat the chicken fully.
Adaptation: A dairy-free coconut yogurt or extra lemon and oil can stand in.
lemon juice
brightening acid
Purpose: Lemon lifts the marinade and balances the richness of the yogurt and garlic.
Handling: Squeeze fresh into the marinade for the cleanest flavor.
Adaptation: Lime juice works as a slightly different tang.
garlic
aromatic backbone
Purpose: Garlic is central to both the marinade and the toum sauce that traditionally accompanies the dish.
Handling: Grate or crush into a paste so it coats the chicken evenly.
Adaptation: Garlic powder works in the marinade if fresh is unavailable.
tomato paste and paprika
color and depth
Purpose: A spoonful adds the warm reddish tint and subtle sweetness typical of taouk marinades.
Handling: Whisk into the yogurt until fully dissolved with no streaks.
Adaptation: A pinch of Aleppo pepper deepens both the color and a gentle heat.
Technique notes
- Leave a small gap between cubes on the skewer so the heat circulates and the edges char instead of steaming together.
- Brush the skewers with a little reserved marinade or oil partway through to keep lean breast from drying.
- A squeeze of fresh lemon over the chicken the second it leaves the grill brightens the char beautifully.
Ingredient swaps
- Dairy-free option
- Marinate in coconut yogurt or a lemon-oil mix instead of dairy yogurt to keep it tender while removing the dairy.
- Weeknight shortcut
- Cook the marinated cubes in a hot grill pan or under the broiler when outdoor grilling is not practical.
- Lower-sodium direction
- Rely on garlic, lemon, and paprika for flavor and salt the chicken lightly only at the end.
Serve alongside
- Garlic toum sauce
- Saffron or vermicelli rice
- Fattoush salad
- Grilled vegetables
- Mint lemonade
- Ayran yogurt drink
- Hot mint tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Grilled shish taouk keeps in the fridge for up to three days and reheats best in a covered skillet with a splash of water to keep it moist. Raw marinated chicken can be frozen for up to two months and grilled after thawing. Avoid overheating leftovers, which dries the lean meat.
Equipment
- Metal or soaked wooden skewers
- Grill or grill pan
- Mixing bowl for marinade
- Tongs
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