If you're craving something vibrant and full of flavor, this Authentic Lebanese Chicken Tawook Skewers Recipe is a fantastic choice. It's perfect for weekend barbecues, casual dinners, or when you want to impress friends with something a little special but still straightforward. The juicy chicken chunks, marinated in a tangy yogurt blend and grilled to perfection, offer a taste of Lebanon right at your kitchen counter.
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Why This Recipe Works
This recipe nails the balance between tender, juicy chicken and a beautifully spiced marinade that's both fresh and bold. The yogurt not only tenderizes the meat but also creates a silky coating that locks in moisture as it grills. I've found that marinating for at least two hours brings out the best flavors, and grilling over medium-high heat ensures you get those perfect golden edges and a subtle char without drying the chicken out.
- Consistent Texture: The yogurt marinade gently breaks down the fibers for a tender, juicy finish every time.
- Deep, Balanced Flavor: Garlic, lemon, cumin, and paprika combine to create a classic Lebanese profile that's neither too spicy nor too mild.
- Simple Ingredients: Pantry staples come together in a straightforward way to deliver a dish that feels authentic but isn't fussy.
- Fast Prep, Big Payoff: With a quick marinade and a short grilling time, you enjoy flavorful skewers in under half an hour plus marinating.
Ingredient Game Plan
Quality ingredients are the bedrock of this Authentic Lebanese Chicken Tawook Skewers Recipe. Fresh chicken and good yogurt really make a difference, and sourcing spices you trust will bring this dish studio-level flavor right to your home kitchen.
- Chicken breast or thigh: Thighs offer more juiciness, but breasts work if you prefer leaner meat; cut into uniform pieces for even cooking.
- Greek-style yogurt: Thick and creamy yogurt is ideal as it clings better and tenderizes efficiently.
- Garlic: Use fresh minced garlic to maximize aroma and pungency in the marinade.
- Lemon juice: Freshly squeezed ensures bright acidity and that toasty lemon note once grilled.
- Ground cumin and sweet paprika: These spices create the warm, earthy backbone of flavor-make sure they're fresh for best results.
- Tomato purée: Adds subtle sweetness and depth-don't substitute with ketchup, which is too sweet.
- Olive oil: Use a good-quality extra virgin for richness and a glossy marinade finish.
- Skewers: Metal skewers are reusable and heat quickly, wooden skewers should be soaked 30 minutes to avoid burning.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Authentic Lebanese Chicken Tawook Skewers Recipe
Step 1 - Prep & Season
Start by combining the yogurt, minced garlic, lemon juice, salt, white pepper, ground cumin, sweet paprika, olive oil, and tomato purée in a large bowl. Stir until everything blends into a smooth, rich marinade with a warm reddish-orange hue. Then add your chicken pieces, coating each one thoroughly so the marinade clings to the surface. Cover and pop it in the fridge for at least two hours, ideally overnight if you've got the time-this step tenderizes and infuses every bite.
Step 2 - Build Flavor
While the chicken marinates, you'll notice the garlic and spices meld together into a fragrant, tangy mixture. This is where the magic happens-don't rush it. I like to prep any sides now, like garlic sauce or pickled vegetables, so once the skewers go on the grill, everything is ready to plate. Thread the marinated chicken chunks onto your skewers with a bit of space between pieces for even cooking and maximum char.
Step 3 - Finish for Best Texture
Heat your grill or barbecue to a nice medium-high, aiming for an even heat source. Place the skewers on the grill and cook for about 12 to 15 minutes, turning every few minutes so all sides get those beautiful golden edges and grill marks. Watch closely so the chicken doesn't dry out-you're looking for a charred exterior with no pink inside. Once done, let the skewers rest for a few minutes; this step keeps the juices locked in, making every bite deliciously juicy.
Pro Moves I Swear By
One thing I've learned is that the visual doneness cues are your best friends here. Avoid overcooking by keeping an eye on the color change and firmness. Also, don't forget to soak wooden skewers; it sounds simple, but skipping that step can lead to burned sticks and uneven cooking.
- Doneness Cue: Look for opaque, white chicken with golden grill spots and firm springiness.
- Temperature Trick: Medium-high heat lets the outside char while keeping the inside juicy, so avoid high direct flames that cause burning.
- Make-Ahead Move: Marinade leftovers keep wonderfully for up to 24 hours for a second batch or meal prep.
- Skip This Pitfall: Avoid overcrowding the skewers to ensure even cooking and proper caramelization.
Serve It Up
Finishing Touches
I love serving these Authentic Lebanese Chicken Tawook Skewers with creamy garlic sauce-its cool, tangy profile complements the smoky chicken perfectly. Wrap them in warm, fluffy pitta breads and add a handful of pickled vegetables for a bright, crunchy contrast. It's the mix of textures and flavors that truly elevates the dish.
Great Pairings
To balance the rich, spiced chicken, I often go for sides like tabbouleh with its zesty parsley and bulgur wheat or a simple fattoush salad with fresh veggies and toasted pita bits for variety. Grilled vegetables like zucchini and bell peppers also add a smoky, sweet note that pairs beautifully.
Easy Plating Wins
For a casual weeknight, I arrange the skewers on a large platter with small bowls of garlic sauce, pickles, and lemon wedges. For a dinner party, try skewers placed over a bed of vibrant tabbouleh with a drizzle of pomegranate molasses. A sprinkle of chopped parsley or sumac on top adds instant color and authenticity.
Make-Ahead & Storage
Storing Leftovers
Place leftover skewers in an airtight container and refrigerate for up to three days. You'll notice the chicken remains tender, though it will absorb some marinade flavor in the fridge. Reheating gently will help maintain that juiciness.
Freezer Notes
This recipe freezes quite well. Wrap the cooked skewers tightly in foil or plastic wrap, then pop them in a freezer-safe bag. They'll keep for up to two months. When ready, thaw in the refrigerator overnight to avoid soggy textures.
Reheating Authentic Lebanese Chicken Tawook Skewers Recipe Without Drying Out
The trick to reheating is gentle heat and moisture. I recommend wrapping the skewers in foil and warming in the oven at 325°F (160°C) for about 10-12 minutes. For a quicker option, use an air fryer at 300°F for 6-8 minutes, checking to avoid overcooking. If using a microwave, place a damp paper towel over the skewers to keep moisture in and heat in short 30-second bursts.
Frequently Asked Questions
Absolutely! Thighs tend to be juicier and more forgiving if slightly overcooked, while breasts provide a leaner option. Either works well with the marinade.
At minimum, 2 hours is good, but overnight marination is best to maximize tenderness and flavor infusion.
Yes, you can grill them indoors using a grill pan or broiler. Just pay close attention to cooking times to avoid drying out the chicken.
Great pairings include garlic sauce, pickled vegetables, pitta bread, tabbouleh, fattoush salad, or grilled veggies for a balanced meal.
Final Thoughts
PrintComplete Recipe
Authentic Lebanese Chicken Tawook Skewers Recipe
Authentic Lebanese Chicken Tawook Skewers feature tender chicken chunks marinated in a flavorful blend of Greek yogurt, garlic, lemon juice, and spices. Grilled to perfection, these skewers are a delicious and aromatic Middle Eastern dish, perfect for a flavorful meal served with garlic sauce, pita bread, and pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Lebanese
- Diet: Halal
Ingredients
Chicken and Marinade
- 600 g chicken breast or thigh fillets, cut into chunks
- 150 g Greek-style yoghurt
- 4 garlic cloves, minced
- 2 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon ground cumin
- 2 teaspoon sweet paprika
- 2 tablespoon olive oil
- 1 tablespoon tomato purée
- Metal or wooden skewers (soaked if wooden)
Instructions
- Prepare the Marinade: In a large bowl, mix Greek yogurt, minced garlic, lemon juice, salt, white pepper, ground cumin, sweet paprika, olive oil, and tomato purée until the mixture is smooth and well combined.
- Marinate the Chicken: Add the chicken chunks to the marinade and coat them thoroughly. Cover the bowl and refrigerate for 2 hours or preferably overnight to allow the flavors to penetrate.
- Preheat the Grill: Heat the grill or barbecue to medium-high heat, ensuring it is properly hot before cooking.
- Thread the Chicken: Thread the marinated chicken pieces onto the metal or pre-soaked wooden skewers evenly.
- Grill the Skewers: Place the skewers on the grill and cook for 15 minutes, turning occasionally so the chicken chars slightly and cooks evenly through.
- Rest and Serve: Remove the skewers from the grill and let the chicken rest briefly. Serve hot accompanied by garlic sauce, pita bread, and pickled vegetables for an authentic experience.
Notes
- For juicier chicken, use thigh fillets instead of breast fillets.
- Marinating overnight enhances the flavor and tenderness significantly.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Adjust spice levels by adding chili flakes or cayenne pepper if desired for heat.
- Serve with fresh garlic sauce like toum and warm pita for best results.
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