LEBANESE STREET FOOD at HOME! JUICY SHISH TAWOOK Chicken

You may know it as the juicy, yogurt-marinated chicken that lights up every Middle Eastern BBQ. But Shish Tawook is more than just a delicious grilled skewer — it’s a culinary passport that tells the story of cultural exchange, local adaptation, and pure flavor magic. Learn where these irresistible kebabs come from and how to make them in under 30 minutes!

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CHICKEN SHISH TAWOOK
🥙 Ingredients (Serves 4–6)

1 kg chicken breast, cut into cubes

½ cup plain yogurt

¼ cup fresh lemon juice

¼ cup olive oil

6 garlic cloves, crushed

1 tablespoon tomato paste

1 teaspoon paprika

½ teaspoon dried oregano

½ teaspoon ground ginger

1 teaspoon salt

¼ teaspoon black pepper

1 teaspoon sumac

🔥 Instructions

In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, tomato paste, and spices.

Add the chicken cubes, mixing well to coat. Cover and refrigerate at least 5 hours, preferably overnight.

When ready to cook, soak wooden skewers in water for 30 minutes to prevent burning.

Thread chicken cubes onto skewers.

Grill over medium-high heat for 3–4 minutes per side, until golden and fully cooked.

Serve hot with toum, pita bread, hummus, and tabbouleh.

As merchants and soldiers and families moved through the empire, they carried food traditions and cooking techniques with them. These markets didn’t just distribute spices. They helped define the regional flavor profiles. Local food that was harvested from the Leavant like olive oil, chickpeas, lentils, yogurt, and herbs inspired the popular dishes of today like shishawuk. Now shishawuk is a Lebanese and Syrian chicken dish inspired by Turkish cuisine. herbs and spices and a yogurt marinade tenderizes the chicken with balanced flavors that turn average chicken breast into something special. And I’m going to show you how to make it in under 30 minutes. Each bite is tangy, juicy, and smoky with loads of garlic just like my baba likes it. [Music]