Lebanese Chicken Shish Taouk
Tender marinated chicken skewers grilled until charred, served in warm pita with garlicky sauce and fresh vegetables. A classic Lebanese street-food favorite that tastes restaurant-quality at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- ⅓ cup olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 1.5 tsp paprika
- 1 tsp cumin
- ¾ tsp salt
- ¼ tsp black pepper
- 1 set warm pita bread, tomato, cucumber, and garlic sauce (store-bought or homemade)
Instructions
- 1
Pat the chicken breasts dry with paper towels, then place them on a cutting board and slice each one lengthwise into 1-inch-wide strips so they cook quickly and evenly on the skewers.
- 2
In a large bowl, pour in 0.33 cup olive oil, 3 tbsp lemon juice, and the minced garlic; whisk together until combined.
- 3
Add 1.5 tsp paprika, 1 tsp cumin, 0.75 tsp salt, and 0.25 tsp black pepper to the bowl and stir until the spices are evenly distributed throughout the oil mixture.
- 4
Add the chicken strips to the bowl and toss with your hands or two spoons until every piece is coated evenly with the marinade.
- 5
Cover the bowl with plastic wrap and place it in the refrigerator for at least 20 minutes so the chicken absorbs the spices and becomes tender.
- 6
While the chicken marinates, soak wooden skewers in a bowl of cold water for 10 minutes to prevent them from burning on the grill.
- 7
Preheat the grill to medium-high heat for 5 minutes; you should see a steady heat wave rising from the grates and feel intense warmth when you hold your hand 4 inches above the surface.
- 8
Thread each marinated chicken strip onto a soaked wooden skewer by pushing the skewer through the meat lengthwise, weaving it back and forth gently to keep the pieces from falling off.
- 9
Place the skewers directly on the grill grates and cook without moving them for 3 minutes until the bottom develops golden-brown char marks.
- 10
Flip each skewer once and cook for another 3 minutes until the other side is golden-brown with slight char and the thickest piece of chicken is no longer pink in the center when you cut into it.
- 11
Transfer the skewers to a clean plate and let them rest for 2 minutes so the juices stay inside the meat when you remove it from the skewer.
- 12
Warm the pita bread by laying it face-down on the grill for 20 seconds per side until it has light grill marks and is pliable, then place it on a serving plate.
- 13
Slide the chicken strips off the skewers onto a serving platter.
- 14
Arrange the warm pita, grilled chicken, sliced tomato, sliced cucumber, and garlic sauce in separate bowls or on a platter so each person can fill their own pita wrap.
Tools you’ll need
- sharp chef's knife
- large mixing bowl
- whisk
- paper towels
- plastic wrap
- wooden skewers (8–10)
- outdoor grill or grill pan
- tongs
- instant-read meat thermometer (optional but helpful)
- clean serving platter
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