Lebanese Chicken Tawook Skewers
Chicken Tawook Skewers
Juicy Lebanese chicken tawook skewers marinated with yogurt, lemon, garlic, tomato paste, and warm spices, then grilled until lightly charred.
Chicken tawook is built around a bright, garlicky marinade that tenderizes boneless chicken and seasons it all the way through. Yogurt keeps the meat juicy, lemon adds sharpness, and tomato paste gives the skewers their familiar warm color.
The spice blend should be fragrant without overpowering the chicken. Paprika, cumin, coriander, allspice, and a little cinnamon bring warmth, while olive oil helps the marinade cling and encourages browning on the grill.
Cut the chicken into even pieces so the skewers cook quickly and stay tender. A short marinating time works, but a few hours in the refrigerator gives the best flavor and helps the chicken char before it dries out.
Serve the skewers with warm pita, garlic sauce, pickles, tomatoes, and a crisp salad. They also work well over rice or tucked into wraps with herbs and a squeeze of fresh lemon.
Nutrition (per serving)
Directions
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1
If using wooden skewers, soak them in water for at least 30 minutes so they do not scorch too quickly on the grill.
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2
In a large bowl, whisk together the yogurt, lemon juice, olive oil, tomato paste, garlic, paprika, cumin, coriander, allspice, cinnamon, salt, and black pepper until smooth.
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3
Add the chicken pieces and turn until every piece is evenly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
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4
Heat a grill or grill pan to medium-high. Brush the grates lightly with oil once hot.
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5
Thread the marinated chicken onto skewers, alternating with pieces of red onion. Leave a little space between pieces so heat can circulate.
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6
Grill the skewers for 10 to 14 minutes, turning every few minutes, until the chicken is lightly charred and reaches 165°F in the thickest pieces.
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7
Transfer the skewers to a platter and rest for 5 minutes so the juices settle.
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8
Sprinkle with parsley and serve with lemon wedges, warm pita, garlic sauce, pickles, or salad.
Ingredients
- Boneless Skinless Chicken Thighs, cut into 1 1/2-inch pieces:1 1/2 lb
- Plain Whole-Milk Yogurt:1/2 cup
- Fresh Lemon Juice:3 tbsp
- Olive Oil:2 tbsp
- Tomato Paste:1 1/2 tbsp
- Garlic Cloves, finely grated:5
- Sweet Paprika:2 tsp
- Ground Cumin:1 tsp
- Ground Coriander:1 tsp
- Ground Allspice:1/2 tsp
- Ground Cinnamon:1/4 tsp
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Red Onion, cut into 1-inch pieces:1 small
- Lemon Wedges, for serving:4
- Chopped Fresh Parsley, for serving:2 tbsp
Tips & Notes
- Chicken thighs stay juicier on the grill than breast meat, but either can be used if cut evenly.
- Do not wipe off the marinade before grilling; a thin coating helps the skewers brown and keeps the chicken tender.
- For an indoor version, use a preheated cast-iron grill pan and cook in batches so the chicken sears instead of steams.
- If the outside browns too quickly, move the skewers to a cooler part of the grill and finish with indirect heat.
