Shish Tawook Chicken Recipe
Try our Chicken Shish Tawook Recipe, an Easy Way to Make Delicious Middle Eastern Chicken Kabobs.
While putting this recipe together, we experimented with a few different chicken marination and spices and settled on one that our guests and us loved the most. This recipe was inspired mainly from our family friend Mohammed who used to be a chef in a Lebanese restaurant in Michigan. In addition, we share a small secret later in the post that we learned from Laba, another family friend who owned and operated restaurants in Lebanon.
Ingredients
Chicken and Marinade
- 2 lbs boneless chicken breast cut into cubes/Kabab chunks
- 1 cup lemon juice
- slice lemon optional
- 15 cloves garlic crushed
- 6 tablespoons plain yogurt
- 6 tablespoons olive oil
- 2 tablespoons red vinegar or apple cider vinegar
- 1 teaspoon white pepper ground
- 1/3 teaspoon ground ginger
- 1/2 teaspoon ground thyme or ground oregano
- 1/3 teaspoon paprika
- 1 teaspoon salt or to taste
- 1 teaspoon tomato paste
Shish Tawook Kabob Wrap
- 4 teaspoons Garlic Paste Lebanese style
- 4 loafs pita bread
- 4 tomatoes grilled
- 2 cups French fries
- 8 salted pickles Lebanese style cucumber pickles
Lebanese Shish Tawook Recipe
Back to Lebanon, Shish Tawook can be found in most fast food restaurants. It is usually ordered as a sandwich of grilled chicken rolled in a “pita” bread with some Lebanese Garlic Sauce and some salty pickles, fries and I’ve even had it once with lettuce/mayo. It can also be served in a plate with a side of rice and grilled veggies. In its most basic form, Shish Tawook is just grilled chicken breast, but the secret is in the marination. I’ve had Shish Tawook at home and in restaurants pretty much all my life, and despite the common flavors of garlic and lemon being shared in the Lebanese-style Shish Tawook, spices and flavorings may vary quite a lot.
While putting this recipe together, we experimented with a few different chicken marination and spices and settled on one that our guests and us loved the most. This recipe was inspired mainly from our family friend Mohammed who used to be a chef in a Lebanese restaurant in Michigan. In addition, we share a small secret later in the post that we learned from Laba, another family friend who owned and operated restaurants in Lebanon.
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