Flavorful Lebanese Shish Tawook Chicken Recipe with Easy Garlic Toum Sauce

“You wouldn’t expect the best cooking advice to come from my accountant, but there I was, waiting for my tax appointment, and he started chatting about his weekend BBQ. He claimed his secret was Lebanese shish tawook chicken, marinated just right, and paired with a garlicky toum sauce that knocked his family’s socks off. Honestly, I was skeptical—chicken skewers and garlic sauce? But the way he described it, the spices, the marinade soaking in overnight, the creamy yet punchy toum, I couldn’t resist trying it myself.

One chaotic Friday night, I finally gave it a shot. I forgot to buy pita bread, spilled a little marinade on the counter, and had my phone buzzing nonstop. But that first bite? Pure magic. The chicken was tender, juicy, with a smoky char from the grill, and that toum sauce added a garlicky, citrusy punch that made everything pop. Maybe you’ve felt that way after a meal that surprises you—comforting but exciting at the same time. This recipe stuck with me because it’s simple enough for a weeknight, yet impressive enough for guests. And let me tell you, it’s been a game-changer in my kitchen ever since.

Why You’ll Love This Recipe

I’ve tested this Lebanese shish tawook chicken recipe more times than I can count, tweaking the marinade, timing, and grill method until it felt just right. Here’s why you’ll want this recipe in your collection:

• Quick & Easy: The marinade comes together in minutes, and the chicken grills in under 15, making it perfect when you need dinner fast.
• Simple Ingredients: No exotic spices or hard-to-find stuff—most are pantry staples or easy to grab at the local market.
• Perfect for Gatherings: Whether it’s a weekend cookout or casual dinner, this chicken always impresses without fuss.
• Crowd-Pleaser: Kids, adults, garlic lovers, skeptics—you name it. Everyone keeps coming back for more.
• Unbelievably Delicious: The balance of tangy yogurt, warm spices, and smoky grill marks creates a flavor that feels homemade but special.

What sets this apart? The garlic toum sauce. It isn’t just any dip—it’s creamy, fluffy, and packs a punch without being overwhelming. Plus, blending the marinade’s spices with freshly squeezed lemon juice and garlic gives the chicken layers of flavor that sneak up on you. Honestly, once you try this, you’ll see why it’s one of my go-to recipes for both quick meals and special occasions.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to bring authentic flavors without the fuss. You probably have most of these already, or they’re easy to find at any grocery store.

• For the Chicken Marinade:
  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch cubes (thighs stay juicy and tender)
  • 1 cup plain yogurt (full-fat works best for creaminess)
  • 3 tablespoons olive oil (I like California Olive Ranch for a fruity flavor)
  • 4 cloves garlic, minced (fresh is key here)
  • 2 tablespoons lemon juice, freshly squeezed (brightens the marinade)
  • 1 tablespoon tomato paste (adds subtle sweetness and color)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked paprika adds a lovely depth)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground allspice
  • Salt and freshly ground black pepper, to taste
• For the Garlic Toum Sauce:
  • 1 whole head garlic, cloves peeled (about 12 cloves)
  • 1 teaspoon salt
  • 1 cup neutral oil, such as sunflower or canola (important for light flavor)
  • ¼ cup lemon juice, freshly squeezed
  • ¼ cup ice water (helps keep the sauce fluffy)
• Optional for Serving:
  • Pita bread or flatbreads
  • Fresh parsley, chopped
  • Sliced cucumbers and tomatoes
  • Pickled turnips or onions

Note: For a gluten-free option, serve with rice or salad instead of pita. You can swap the yogurt for a dairy-free coconut yogurt if needed, but the flavor will shift slightly.

Equipment Needed

• Mixing bowls – one large for the marinade and one for the toum sauce prep.
• Sharp knife and cutting board – for prepping chicken and garlic.
• Skewers – metal or soaked wooden skewers work well. I prefer metal since they’re reusable and don’t burn.
• Grill or grill pan – an outdoor grill adds the best smoky char, but a heavy skillet or grill pan is a fine alternative.
• Food processor or blender – essential for whipping up that fluffy toum sauce. A small food processor works best for control.
• Measuring spoons and cups – for precise seasoning and marinade balance.
• Optional: kitchen towel or paper towels – for patting chicken dry before marinating, helps with better sear.

If you don’t have a grill, a cast-iron skillet or broiler can substitute just fine. I once used my apartment stove’s broiler when the weather was bad, and it still turned out great. Just watch closely to avoid burning.

Preparation Method

1. Prep the Chicken: Rinse and pat dry the chicken thighs. Cutting them into 1-inch cubes ensures even cooking. This size also helps the marinade penetrate better and the chicken to stay juicy. (About 10 minutes)
2. Make the Marinade: In a large bowl, whisk together the yogurt, olive oil, minced garlic, lemon juice, tomato paste, cumin, paprika, coriander, allspice, salt, and pepper. The yogurt tenderizes, while the spices bring that signature Lebanese flavor. (Around 5 minutes)
3. Marinate the Chicken: Add the chicken cubes to the marinade, mixing well to coat every piece. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight. I once marinated for just an hour and still got good flavor, but longer is better. (2+ hours)
4. Prepare the Garlic Toum Sauce: Peel all garlic cloves and remove any green sprouts (bitterness alert!). In a food processor, pulse garlic with salt until finely minced. Slowly drizzle in the oil in a thin stream while running the processor, alternating with lemon juice and ice water to keep the sauce fluffy and emulsified. This step takes patience—don’t rush, or the sauce might separate. (Approx. 10-15 minutes)
5. Thread the Chicken onto Skewers: Remove chicken from marinade, letting excess drip off. Thread pieces evenly onto skewers without crowding, so they cook evenly. (5 minutes)
6. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the skewers for about 4-5 minutes per side, turning once, until nicely charred and cooked through. Internal temperature should reach 165°F (74°C). Avoid flipping too often to keep those grill marks beautiful. (10 minutes)
7. Rest and Serve: Let the chicken rest for 5 minutes before serving. This locks in the juices. Serve with garlic toum sauce, pita, and fresh veggies for a full experience. (5 minutes)

Pro Tip: If your toum sauce breaks (looks oily and separated), don’t panic! Start with a fresh egg white (if you eat eggs) and slowly whisk the broken sauce into it until smooth again.

Cooking Tips & Techniques

Getting this Lebanese shish tawook chicken just right is about few key techniques I’ve learned the hard way. First, marinate the chicken long enough to let flavors soak in. I tried skipping this once—big mistake. The chicken ended up bland and dry.

When grilling, make sure your grill is hot before placing the skewers on. A sizzling sound is your cue. Don’t poke or prod the chicken too much; let it sear and develop that gorgeous char.

For the toum sauce, the slow drizzle of oil is crucial. Pour too fast, and you risk it splitting. Using ice water helps keep it light and fluffy. I sometimes add a little ice cube during blending to keep the temperature down.

Multitasking tip: While the chicken marinates, prep your toum sauce and chop veggies. This keeps the flow smooth and dinner on the table faster.

Lastly, always taste as you go—seasoning can vary by brand or freshness, so adjust salt and lemon juice to your liking. I find that a bit more lemon juice in the marinade brightens everything beautifully.

Variations & Adaptations

• Spicy Twist: Add ½ teaspoon cayenne or Aleppo pepper to the marinade for a gentle heat that complements the garlic toum.
• Grilled Veggie Skewers: Pair chicken with bell peppers, cherry tomatoes, and onions threaded on skewers for a colorful side and extra char.
• Dairy-Free Version: Substitute yogurt with coconut milk or almond yogurt in the marinade, and swap toum with a garlic-infused tahini sauce if preferred.
• Oven-Baked Option: If grilling isn’t accessible, bake skewers at 425°F (220°C) for 15-20 minutes, turning halfway. Finish under the broiler for 2 minutes to get charred edges.
• My Favorite Twist: I sometimes add a teaspoon of sumac to the marinade for a tangy, lemony note that’s authentically Middle Eastern and adds a lovely color.

Serving & Storage Suggestions

Serve this shish tawook chicken hot off the grill with a generous dollop of garlic toum sauce on the side. Warm pita bread wrapped around the skewers, fresh parsley, and crunchy cucumber slices make it a meal you’ll want to repeat.

For beverage pairing, a crisp white wine or a refreshing mint lemonade balances the garlic and spices nicely.

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep the chicken juicy. The toum sauce is best served fresh but can be refrigerated for up to a week—just stir it before serving.

Fun fact: The flavors meld even more after a day, making leftovers a tasty lunch or snack. Just be sure to store components separately if possible to avoid soggy pita.

Nutritional Information & Benefits

Each serving (approximately 4 oz/115g chicken with sauce) provides about 280 calories, 18g protein, 15g fat, and minimal carbs, making this recipe a balanced meal option.

The chicken thighs offer a good dose of iron and zinc, while the garlic in the toum sauce supports heart health and immune function. Using olive oil adds heart-healthy monounsaturated fats, and the fresh lemon juice provides vitamin C.

This dish is naturally gluten-free if served without pita, and can be adapted for dairy-free diets with simple swaps. It’s a flavorful way to enjoy lean protein with a punch of garlic that’s both satisfying and nourishing.

Conclusion

Honestly, this Lebanese shish tawook chicken with garlic toum sauce has earned a permanent spot in my recipe lineup. It’s one of those dishes that feels special without the stress, combining juicy, spiced chicken with a creamy, garlicky sauce that’s just irresistible.

Feel free to tweak the spices or the heat level to suit your taste—you might find your own signature version. I’d love to hear how you make it your own, so please share your twists or questions in the comments!

So, fire up that grill or heat that pan, and treat yourself to a meal that’s as fun to make as it is to eat. You’ve got this!

FAQs

Can I use chicken breasts instead of thighs for shish tawook?

Yes, but chicken breasts dry out more easily. Marinate longer and watch the cooking time carefully to keep them juicy.

How long can I store the garlic toum sauce?

Stored in an airtight container in the fridge, toum sauce will keep for up to a week. Always stir before serving.

Can I prepare the marinade and toum sauce ahead of time?

Absolutely. The marinade can be made a day ahead to deepen flavors. Toum sauce is best fresh but can be made a day ahead and refrigerated.

What can I use if I don’t have a grill?

A grill pan, cast iron skillet, or oven broiler works well to cook the chicken with a nice sear and char.

Is shish tawook spicy?

Traditionally, it’s mildly spiced, focusing on garlic and warm spices. You can always add chili flakes or cayenne for heat if you like it spicy.

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