We get Lebanese carry-out a lot.
More than I care to admit.
We’re talking once a week, people. Usually on Sundays. But we’re working on cutting down on the carry-out to save money and be more conscientious about what we eat. Besides, now that cooking doesn’t make me want to lose my cookies (pregnancy nausea), I actually enjoy being in the kitchen again.
(PS: This was before we moved away from an area where authentic Lebanese carry-out was plentiful. Now I’m going through withdrawal….but thank goodness for recipes like this!)
I can’t even tell you how great that feels to be cooking meals we love. And let’s be honest, most things that you order at a restaurant, you can make at home.
Moreover, they will probably taste better and be better for you (less sodium, for sure!).
Soaked in the yogurt marinade (you won’t believe how tender and juicy the yogurt makes the chicken!), shish tawook definitely is NOT a boring chicken breast. The shish tawook is so flavorful thanks to lemon, garlic, and spices in the marinade.
We could eat these twice a week. I’m addicted, Ben loves them and so does E! Ben says he loves them more than the restaurant version — score!
Serve shish tawook with rice, a green salad or on a pita with tahini garlic sauce and pickled radishes. Or serve grilled chicken atop the salad. Perfect with homemade hummus and warm pita bread. I love to serve them with tabbouleh salad. Or make easy cucumber yogurt tzatziki which goes perfectly with shish tawook and pita.
Or just eat shish tawook straight off of the skewer. That’s what I do.
Used in this recipe:
I updated this recipe with a step-by-step video — hit PLAY and enjoy!
Looking for more chicken marinades?
Boneless skinless chicken breasts and thighs really benefit from a good marinade. It adds so much flavor and juiciness to the meat. Try:
- 2 pounds boneless, skinless chicken breasts, cut into cubes
- ½ cup fresh squeezed lemon juice (2 lemons)
- 3 cloves garlic, crushed
- 1/3 cup plain fat-free Greek yogurt
- 6 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground pepper
- ¼ teaspoon ground ginger
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon tomato paste
- Mix all ingredients together in a large zip-top bag. Rub and move around chicken to coat.
- Place in a glass baking dish or bowl (in case of leakage) and refrigerate and marinate for at least 4 hours.
- Meanwhile, soak wooden skewers in water, if using.
- Skewer the chicken onto soaked skewers and place on a broiler pan. Broil on high for 15-18 minutes, turning once, or until chicken is browned and cooked through. (They would also be great on the grill!)
- Serve with rice and salad or on a pita with garlic sauce.
- Nutrition information is lower than actually stated since much of the marinade is discarded after using.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.