📝 About This Recipe
Transport your senses to the bustling streets of Beirut with this quintessential Middle Eastern grill. These skewers feature succulent chicken thighs marinated in a creamy, spice-infused yogurt base that tenderizes the meat to perfection. Charred to a golden hue and bursting with the zing of fresh lemon and aromatic garlic, it is a masterclass in balancing smoke, spice, and citrus.
🥗 Ingredients
The Chicken
- 2 lbs Boneless skinless chicken thighs (cut into 1.5-inch uniform cubes)
The Signature Marinade
- 1/2 cup Greek yogurt (full fat preferred for tenderness)
- 1/4 cup Extra virgin olive oil (high quality)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 6-8 pieces Garlic cloves (minced into a paste)
- 1 tablespoon Tomato paste (provides the classic orange hue)
- 1 tablespoon Ground paprika (smoked or sweet)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground cinnamon (adds a subtle warmth)
- 1 teaspoon Dried oregano (or za'atar for extra depth)
- 1/2 teaspoon Ground white pepper (black pepper is a fine substitute)
- 1.5 teaspoons Kosher salt (adjust to taste)
For Assembly
- 2 pieces Bell peppers (red and green, cut into squares)
- 1 large Red onion (cut into wedges)
👨🍳 Instructions
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1
In a large glass mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, and tomato paste until smooth.
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2
Stir in the minced garlic, paprika, cumin, cinnamon, oregano, white pepper, and salt. Mix until the spices are evenly distributed and the marinade is a vibrant orange-red.
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3
Add the cubed chicken thighs to the bowl. Use your hands or a spatula to ensure every piece of chicken is thoroughly coated in the marinade.
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4
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the most tender results.
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5
If using wooden 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 or indoor cast-iron grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates.
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7
Thread the chicken onto the skewers, alternating with pieces of bell pepper and red onion. Do not crowd the pieces too tightly; leave a tiny bit of space so the heat can circulate.
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8
Place the skewers on the hot grill. Let them sear undisturbed for 3-4 minutes until dark grill marks appear and the meat releases easily from the grate.
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9
Rotate the skewers 90 degrees and continue cooking, turning every few minutes to ensure all sides are beautifully charred and the chicken is cooked through.
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10
The chicken is done when the internal temperature reaches 165°F (74°C). This usually takes 12-15 minutes total.
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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 to allow the juices to redistribute.
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12
Serve immediately while steaming hot, ideally over a bed of saffron rice or tucked into warm pita bread.
💡 Chef's Tips
For the most authentic flavor, use chicken thighs rather than breasts; they stay juicy under high heat. Don't skip the tomato paste; it provides that signature reddish-gold color that defines Shish Tawook. If you don't have a grill, you can bake these in a 425°F oven on a wire rack for 20 minutes, finishing under the broiler for 2 minutes to get the char. Always use fresh lemon juice; bottled juice lacks the brightness needed to cut through the garlic and yogurt. Make sure your garlic is turned into a fine paste (use a mortar and pestle or the side of a knife) so it integrates perfectly into the marinade.
🍽️ Serving Suggestions
Serve with a generous side of Toum (Lebanese garlic sauce) for the ultimate flavor punch. Pair with warm Lebanese pita bread, pickled turnips, and fresh parsley. A side of Fattoush salad provides a crisp, acidic contrast to the smoky grilled meat. Serve over a bed of vermicelli rice or turmeric-stained Basmati rice. Enjoy with a cold glass of Arak or a refreshing mint lemonade.