Shish Tawook (شيش طاووق) — Lebanese Garlic-Marinated Chicken Skewers

• 800 gChicken breast, boneless skinless, cut into 3 cm cubes
• 180 gPlain yogurt, full-fat
• 60 mlLemon juice, freshly squeezed
• 18 gGarlic, finely grated (about 6 medium cloves)
• 30 mlOlive oil, extra-virgin
• 30 gTomato paste
• 15 mlWhite vinegar
• 2 tspPaprika
• 1 tspGround cumin
• 1 tspGround coriander
• 0.5 tspTurmeric
• 0.5 tspBlack pepper, freshly ground
• 10 gFine sea salt (about 1 3/4 tsp)
• 150 gRed onion, cut into 3 cm chunks (optional but traditional on many grills)
• 150 gGreen bell pepper, cut into 3 cm squares (optional)
• 5 mlNeutral oil (for oiling grates)

Instructions

1. 1

   Cut the chicken into even 3 cm cubes so they cook at the same rate. Pat the pieces dry with paper towels, because excess surface moisture can dilute the marinade and prevent good browning.

2. 2

   In a large bowl, whisk together the yogurt, lemon juice, grated garlic, olive oil, tomato paste, vinegar, paprika, cumin, coriander, turmeric, black pepper, and salt until completely smooth. Taste the marinade and ensure it is boldly seasoned, because the chicken will mellow it as it absorbs the flavors.

3. 3

   Add the chicken cubes to the bowl and mix thoroughly until every piece is well coated. Cover and refrigerate for 8 hours, because the yogurt and acids need time to tenderize the meat and carry the garlic-lemon flavor through.

4. 4

   If using wooden skewers, soak them in water for 30 minutes to reduce scorching on the grill. While they soak, cut the onion and bell pepper into 3 cm pieces so they can alternate neatly between chicken chunks.

5. 5

   Preheat a grill (or grill pan) to medium-high heat, aiming for about 230–260°C surface temperature. Clean the grates and lightly oil them with the 5 ml neutral oil, because yogurt-based marinades can stick if the grill is dry.

6. 6

   Thread the chicken onto skewers, alternating with onion and bell pepper pieces if using, leaving a small gap between pieces for even heat circulation. Shake off excess marinade clumps, because thick drips can burn before the chicken is cooked through.

7. 7

   Grill the skewers for 10–12 minutes total, turning every 2–3 minutes to brown all sides evenly. Cook until the thickest piece reaches 74°C internal temperature, then transfer to a plate and rest for 3 minutes so the juices redistribute.

8. 8

   Serve immediately while the chicken is hot and lightly charred at the edges. Pair with toum and pickles, and use warm pita to catch the garlicky juices for the most authentic Lebanese experience.