Levantine

PlateMap recipe · #116

Lebanese Shish Tawook

Name: Lebanese Shish Tawook
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 800 g chicken breast; 150 g yogurt; 40 ml lemon juice; 15 g garlic; 20 g tomato paste; 4 g paprika; 30 ml olive oil; 8 g salt; 2 g black pepper

Cubes of chicken breast marinated in yogurt, lemon, garlic and tomato paste, threaded on skewers and grilled over high heat until lightly charred. A Lebanese grill classic.

35+ waiting: Plus 2 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)

4Servings

easyDifficulty

Prep:: 20 minutes
Cook:: 15 minutes
Waiting:: 2 hours (Marinate the chicken in the fridge for at least 2 hours.)

Jump to ingredients & method

Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done

Set up your tools

Grill and tongs, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

01
Cutting
8 minutes
Cut the chicken breast into 3 cm cubes.
Success cue
Even cubes of the same size.
02
Marinating
2 hours
Mix the yogurt, lemon juice, crushed garlic, tomato paste, paprika, olive oil, salt and black pepper, coat the chicken well and refrigerate for at least 2 hours.
Success cue
Every piece is coated in a thick orange marinade.
Watch out
Keep raw chicken in the fridge and wash everything it touched.
03
Skewering
10 minutes
Thread the chicken onto skewers, leaving a little space between the pieces.
Success cue
Small gaps between the pieces.
04
Grilling
15 minutesHigh heat
Grill over hot coals or under a hot grill for 10 to 12 minutes, turning often, until lightly charred and the center reaches 74°C.
Success cue
Charred edges and clear juices.
Watch out
Chicken must reach 74°C in the thickest part.
05
Resting
3 minutes
Rest the skewers for 3 minutes before serving.
Success cue
The juices settle back into the meat.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

The yogurt in the marinade keeps breast meat juicy on a hot grill.

• Do not marinate longer than 12 hours; the lemon starts to turn the chicken mushy.
• Soak wooden skewers in water for 30 minutes so they do not burn.

Common mistakes

• Cutting the cubes unevenly, so some dry out before others cook.
• Packing the pieces tightly on the skewer, so the middle stays raw.

Serving ideasServe with garlic sauce, fries, pickles and bread.

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I use chicken thighs?

Yes. Boneless thighs stay even juicier; grill them 2 to 3 minutes longer.

Can I cook it in the oven?

Yes. Use the top shelf at 230°C for 15 to 18 minutes, turning once, until the center reaches 74°C.

PlateMap picks

You May Also Love

Levantine

Lebanese Shish Tawook

Method

Cutting

Marinating

Skewering

Grilling

Resting