Authentic Lebanese Chicken Shish Tawook
Tender and flavorful Lebanese chicken skewers marinated in yogurt, garlic, lemon juice, tomato paste, and a fragrant spice blend. Cooked to juicy perfection and served inside warm flatbread with garlic sauce, pickled cucumbers, and a sumac onion parsley salad.
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🍳 Cooking Flow
Cut chicken breast into cubes and whisk together all marinade ingredients. → Toss chicken in marinade and chill for at least 30 minutes. → Slice onions and parsley, tossing with sumac, cumin, and salt. → Thread chicken onto skewers and pan-sear until fully cooked, brushing with extra marinade. → Assemble wraps with flatbread, garlic sauce, chicken, pickles, and onion salad, then toast until crispy.
Cooking Steps
Brief Cooking Order
Cut chicken breast into cubes and whisk together all marinade ingredients. → Toss chicken in marinade and chill for at least 30 minutes. → Slice onions and parsley, tossing with sumac, cumin, and salt. → Thread chicken onto skewers and pan-sear until fully cooked, brushing with extra marinade. → Assemble wraps with flatbread, garlic sauce, chicken, pickles, and onion salad, then toast until crispy.
Introduction
Tender and flavorful Lebanese chicken skewers marinated in yogurt, garlic, lemon juice, tomato paste, and a fragrant spice blend. Cooked to juicy perfection and served inside warm flatbread with garlic sauce, pickled cucumbers, and a sumac onion parsley salad.
Step 1
Cut the boneless chicken breast into bite-sized cubes and set aside.
Step 2
In a mixing bowl, combine yogurt, olive oil, tomato paste, ketchup, mustard, salt, black pepper, sumac, chili pepper, ginger powder, white pepper, and sweet paprika.
Step 3
Crush the garlic cloves with a pinch of salt using a mortar and pestle, then add to the marinade along with the lemon juice. Whisk until smooth and taste-test to balance seasoning.
Step 4
Add the diced chicken to the marinade and mix thoroughly to coat. Cover and refrigerate for at least 30 minutes (ideally 1 to 2 hours or overnight).
Step 5
Prepare the garnish: thinly slice the red onion and roughly chop the fresh parsley. Toss together on a cutting board with sumac, a pinch of cumin, and a touch of salt.
Ingredients List
Important Notes
Always taste the marinade before adding the raw chicken to ensure the balance of salt, acidity, and spices is right.
If using wooden skewers over an open charcoal grill, soak them in water for at least 30 minutes beforehand to prevent burning.
Brushing the chicken with marinade during cooking keeps the meat moist, but make sure the chicken is thoroughly cooked through.
Toasting the wrapped sandwich in a hot pan gives the bread a crisp texture and locks the ingredients together.
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