📝 About This Recipe
Transport your senses to the bustling streets of Beirut with this authentic Shish Taouk, a cornerstone of Levantine grilling. Succulent chunks of chicken are bathed in a vibrant marinade of creamy yogurt, bright lemon, and a pungent garlic punch, accented by the warm, earthy notes of paprika and cinnamon. The result is an impossibly tender, charred-to-perfection kebab that balances zesty acidity with smoky depth, making it a perennial favorite for any backyard feast.
🥗 Ingredients
The Chicken
- 2 pounds Chicken Thighs or Breast (boneless and skinless, cut into 1.5-inch cubes)
The Signature Marinade
- 1/2 cup Greek Yogurt (full fat preferred for tenderness)
- 1/4 cup Fresh Lemon Juice (about 1-2 large lemons)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 8-10 pieces Garlic Cloves (finely minced or crushed into a paste)
- 1 tablespoon Tomato Paste (adds color and umami)
- 1 tablespoon Paprika (sweet or smoked)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon (the secret Lebanese touch)
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Sumac (for a tangy floral note)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Skewers
- 1 piece Red Bell Pepper (cut into 1-inch squares)
- 1 piece Yellow Onion (peeled and cut into large chunks)
👨🍳 Instructions
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1
In a large glass mixing bowl, whisk together the Greek yogurt, lemon juice, olive oil, tomato paste, and the crushed garlic paste until smooth.
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2
Add the paprika, cumin, cinnamon, oregano, sumac, salt, and black pepper to the yogurt mixture. Stir well until the marinade is a uniform reddish-orange color.
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3
Pat the chicken cubes dry with paper towels. Add the chicken to the bowl and toss thoroughly, ensuring every piece is generously coated in the marinade.
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4
Cover the bowl tightly with plastic wrap or transfer to a gallon-sized zip-top bag. Refrigerate for at least 4 hours, though overnight (up to 24 hours) is ideal for the most tender results.
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5
If using wooden or bamboo skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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6
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
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7
Thread the marinated chicken onto the skewers, alternating with pieces of red bell pepper and onion for contrast and flavor.
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8
Place the skewers on the hot grill. Close the lid and cook for 5-6 minutes on the first side.
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9
Flip the skewers using tongs. You should see beautiful charred grill marks and the chicken should release easily from the grates.
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10
Cook for another 5-7 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with charred edges.
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11
Remove the skewers from the grill and transfer them to a warm platter. Cover loosely with foil and let the meat rest for 5 minutes.
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12
Serve warm, ideally slid off the skewers onto a bed of fluffy rice or tucked into fresh pita bread.
💡 Chef's Tips
Don't skip the yogurt; the lactic acid is what breaks down the fibers to make the chicken incredibly tender. If you don't have a grill, you can use a cast-iron grill pan on the stovetop or roast them in a 425°F oven on a wire rack. Always use fresh garlic rather than jarred for that authentic, sharp 'Taouk' punch. For an extra layer of flavor, brush the chicken with a little bit of the leftover marinade (if boiled first) or extra olive oil during the last 2 minutes of grilling. Avoid overcrowding the skewers; leave a tiny bit of space between pieces so the heat can circulate and char the edges.
🍽️ Serving Suggestions
Serve with a side of 'Toum' (Middle Eastern Garlic Sauce) for the ultimate flavor explosion. Pair with a fresh Fattoush salad or Tabbouleh to cut through the richness of the meat. Serve over Vermicelli Rice (Riz Bi Sh'arieh) to soak up all the delicious juices. Offer warm pita bread and a side of pickled turnips or cucumbers for a traditional mezze experience. A cold glass of Arak or a crisp, dry Rosé complements the citrusy notes of the marinade perfectly.