Shish Tawook is a classic Lebanon / Syria dish that rewards attention to texture, heat, and serving balance.
Use this guide to follow the ingredients, method, and serving pattern that suit Shish Tawook best at home.
Tawook is just tavuk, the Turkish word for chicken, carried into Arabic — a linguistic fossil of the Ottoman centuries embedded in Lebanon's most popular grilled dish. Shish tawook is defined by its white marinade: yogurt, lemon juice, crushed garlic, and often a spoon of tomato paste for colour, coating cubes of chicken breast or thigh before they meet the charcoal. Unlike shawarma's deep spice blend, tawook stays bright and tangy, which is why it's the dish Lebanese children order first. At the restaurant it comes as skewers with garlic sauce, grilled tomatoes, and flatbread; at the sandwich shop it's rolled with toum, pickles, and fries pressed inside. The yogurt does double duty here — its acidity tenderises while its milk sugars brown into a lightly charred coating the lean meat couldn't develop alone.
Also known as: Sis Tavuk, Sis Tavuk, Shish Taouk, Sheesh Tawook, Lebanese Chicken Skewers
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Source: Chef Ahmad's Kitchen
Published February 18, 2021
Authentic Lebanese Chicken Shish Tawook Recipe Ingredients: 350 gr boneless chicken breast for the marinade: 1\3 cup of yogurt 2 tbsp. olive oil 1tbsp tomato paste 1 tsp ketchup 1 tsp mustard 1 tsp salt little crushed
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View Original VideoIngredients
Origin: Lebanon / SyriaStyle: Chunked skewer stylePrep time: 6hBest with: Warm wrap bread, salad, and sauce
- 1kg Chicken Breast (Cubed)
- 1 cup Yogurt
- 1/4 cup Lemon Juice
- 6 Garlic Cloves (Crushed)
- 2 tbsp Tomato Paste (for color overlap)
- Paprika, Oregano
How To Make Shish Tawook
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1
MARINADE: Mix yogurt, lemon, crushed garlic, tomato paste (optional red version) or just white marinade.
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2
REST: Marinate for at least 6 hours.
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3
SKEWER: Thread onto skewers.
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4
GRILL: Medium-high heat. Do not overcook breast meat.
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5
SERVE: With Garlic sauce (Toum) and fries.
Chef note: Using breast meat is traditional, but yogurt keeps it juicy.
Go Deeper · the full story
About this recipe
Why this recipe works
Why This Recipe Works
- Shish Tawook works best when the core ingredients stay clear and balanced: 1kg Chicken Breast (Cubed), 1 cup Yogurt, 1/4 cup Lemon Juice.
- Its character depends on respecting the texture, shaping, and heat that this style expects.
- The final result improves when the cooking and the serving style are treated as one complete dish rather than separate steps.
Serving, storage & reheating
Serving Notes
Serve Shish Tawook with the breads, garnishes, or grilled sides that match its regional style.
Keep the plate simple enough for Shish Tawook to stay central, then add breads, vegetables, or sauces that support the main flavors.
If you are building a fuller meal, pair it with one bread or side from the same regional family instead of mixing too many competing elements.
Common mistakes to avoid
Common Mistakes
- Rushing the preparation before Shish Tawook has the texture and structure it needs.
- Using the wrong heat level and losing the balance between browning outside and tenderness inside.
- Serving it without the bread, garnish, or plating details that make the recipe feel complete.
Frequently Asked Questions
What matters most when making Shish Tawook?
Focus on the texture, cooking method, and serving balance first, because those details define whether Shish Tawook feels convincing.
Can I prepare Shish Tawook ahead of time?
You can prepare parts of Shish Tawook ahead of time, then finish cooking and serving closer to the meal for the best texture. The current prep window is about 6h.
What should I serve with Shish Tawook?
Serve Shish Tawook with the breads, garnishes, or grilled sides that match its regional style.
Can I cook Shish Tawook in the oven?
Yes, but use high heat and aim for browning, not gentle baking. A broiler, hot tray, or cast iron pan helps create the edge color that a kebab needs to taste finished.
How long should I marinate Shish Tawook?
Marinate long enough for seasoning to cling and penetrate, but do not let acidic or tenderizing ingredients destroy the texture. Thin pieces need less time than thick cubes or larger cuts.
Why is my Shish Tawook dry?
Dryness usually comes from lean meat, pieces cut too small, low heat that cooks too slowly, or overcooking after the surface has already browned. Use the right cut and pull the kebab before it tightens completely.
Keep Cooking
Build The Full Plate
Technique And Support Guides
Bread guide
Best Bread For Kebab Wraps
Choose the best bread for kebab wraps, gyros, shawarma, doner, and plate service with lavash, pita, somun, pide, and durum explained clearly.
Comparison
Gyros Vs Shawarma Vs Donair
Compare gyros, shawarma, and donair by meat style, bread, sauce, garnish, and wrap structure so you know which page to cook next.
Bread comparison
Lavash Vs Pita Vs Durum
Compare lavash, pita, and durum for kebab wraps so you know which bread to use for gyros, shawarma, Adana wraps, and sliced-meat rolls.
Oven guide
How To Cook Kebab In The Oven
Learn how to cook kebab in the oven with better browning, broiler timing, pan setup, and moisture control for minced and chunked kebabs.
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