Shish Tawook
شيش طاووق·(sheesh-ta-wook)
The Sunday Spread: Mezze & Memories
Twenty minutes. True Tawook is an exercise in restraint and chemistry, utilizing a standard countertop blender to combine lactic acid from whole milk yogurt, citric acid from fresh lemon, garlic, and sharp white pepper to rapidly tenderize supermarket chicken thighs. Stateside takeout often ruins the dish with heavy warm spices or dried-out meat; to prevent this, once the broiler blisters the exterior, trapping the freshly grilled meat in a covered bowl between layers of flatbread forces the escaping, garlic-laced moisture right back into the chicken, which brings us to the exact method adapted for a Tuesday: the quick blend, the short rest, the hot metal sheet pan.
Before you start
Soak your skewers.
If you are using wooden skewers, submerge them in water for 30 minutes before threading to prevent them from burning on the grill.
Ingredients
- boneless skinless chicken breasts2 lb
- plain whole milk yogurt3/4 cup
- extra virgin olive oil1/4 cup
- fresh lemon juice1/4 cup
- apple cider vinegar1 tbsp
- garlic10 large cloves
- tomato paste1 tbsp
- kosher salt1 1/2 tsp
- white pepper1 tsp
- sweet paprika1 tsp
- ginger powder1/2 tsp
- dried oregano1/2 tsp
- thin Lebanese pita bread2 large
Method
- 01
Build the marinade.
In a large mixing bowl, whisk together the yogurt, olive oil, lemon juice, apple cider vinegar, crushed garlic, tomato paste, salt, white pepper, paprika, ginger powder, and oregano until it looks like a pale, creamy orange dressing.
- 02
Bathe the chicken.
Add the cubed chicken to the bowl and use your hands to thoroughly massage the marinade into every crevice of the meat.
- 03
Rest the meat.
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight. This allows the dual-acid marinade time to tenderize the chicken breast without turning it to mush.
- 04
Thread the skewers.
Thread the marinated chicken cubes onto skewers, pressing them gently against one another to form a continuous, tight line of meat that protects the center from drying out.
- 05
Grill the chicken.
Preheat an outdoor grill or a cast-iron stovetop pan to medium-high. Oil the grates and cook for 10 to 12 minutes, turning frequently, until the chicken bears beautiful golden-brown char marks and reaches an internal temperature of 165°F.
- 06
Perform the Pita Steam.
While the chicken finishes, line a deep bowl with one open pita bread. The second the chicken comes off the heat, use the other pita bread to grip the meat and slide it off the skewers directly into the bowl. Cover tightly with a lid or foil and let sit entirely undisturbed for 5 minutes.
Notes
Trust the yogurt.
Use plain whole milk yogurt, never Greek. You need the hydration from regular yogurt to protect the chicken from the high heat of the grill.
White pepper is non-negotiable.
It provides an earthy, sharp heat without darkening the marinade or overwhelming the palate like black pepper would. It is the secret to a true restaurant-style flavor profile.
Do not swap for thighs.
Authentic Shish Tawook demands breast meat. If you follow the minimum marination time and the Pita Steam technique, it will stay incredibly juicy.
From Cook Lebanese in America.