Entrée: Lebanon – شيش طاووق ▶ Shish Taouk (Chicken Skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (500 g) boneless, skinless halal chicken breast, cut into 1–1.5 inch (2.54 to 3.81 cm) pieces
3 cloves garlic, minced
1 / 2 cup (120 ml) plain yogurt
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) olive oil
1 tsp (5 ml) paprika
Salt and freshly ground black pepper to taste
2 tbsp (30 g) unsalted butter, melted (for basting)
Metal or soaked wooden skewers
Sumac and chopped parsley, for garnish (optional)

Show original ingredient measurements

1 lb / 500 g boneless, skinless halal chicken breast, cut into 1–1.5 inch pieces
3 cloves garlic, minced
1 / 2 cup (120 ml) plain yogurt
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) olive oil
1 tsp paprika
Salt and freshly ground black pepper to taste
2 tbsp (30 g) unsalted butter, melted (for basting)
Metal or soaked wooden skewers
Sumac and chopped parsley, for garnish (optional)

Instructions

1. In a bowl, combine yogurt, minced garlic, lemon juice, olive oil, paprika, salt and plenty of black pepper; add chicken pieces and marinate at least 1 hour or overnight.  
2. Thread marinated chicken onto skewers.  
3. Grill or sear skewers in a hot pan over medium-high heat, turning, until cooked through and nicely charred (8–12 minutes total).  
4. Brush with melted unsalted butter during the last minute of cooking, sprinkle with sumac and parsley if using, and serve with rice, pita or a garlic sauce.