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Shish taouk is a beloved Lebanese grilled chicken dish where tender chicken breast is marinated in a tangy mustard-lemon marinade and threaded onto skewers, then cooked over charcoal or a hot grill until caramelized and juicy. It’s served with a creamy garlic sauce (toum), making it perfect for family dinners or entertaining. Simple, flavor-packed, and absolutely crave-worthy.
What is shish taouk?
Shish taouk is a popular Lebanese street food and home-cooked favorite featuring chunks of marinated chicken grilled on skewers. The name “taouk” means “poultry” in Arabic. Unlike some other Middle Eastern kebabs, shish taouk relies on a simple marinade of Dijon mustard, lemon juice, and garlic rather than yogurt, creating a brighter, more acidic flavor. It’s traditionally served with flatbread, fresh vegetables, and a silky garlic sauce (toum) that’s addictively good.
Why you’ll love it
- Fresh, bright flavors from lemon and mustard; nothing heavy or overly spiced
- The garlic sauce (toum) is so good you’ll want to make extra to drizzle on everything
- Quick to prep and grill—perfect for weeknight dinners or weekend entertaining
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Chicken breast, boneless and skinless | 700 g (1.5 lbs) | Meat counter; cut into 4 cm (1.5 inch) cubes |
| Dijon mustard | 3 tbsp | Condiment aisle |
| Lemon juice, fresh | 4 tbsp | Citrus section; or bottled |
| Olive oil | 4 tbsp | Pantry staple; extra-virgin preferred |
| Garlic, minced | 4 cloves | Produce section |
| Salt | 1 tsp | Pantry staple |
| Black pepper | 0.5 tsp | Pantry staple |
| Paprika, sweet | 0.5 tsp | Spice aisle |
| Onion powder | 0.25 tsp | Spice aisle |
| For the garlic sauce (toum): garlic cloves | 6–8 cloves | Produce section; adjust to taste |
| Lemon juice (for toum) | 3 tbsp | Citrus section |
| Neutral oil (vegetable, sunflower, or light olive) | 180 ml (0.75 cup) | Pantry staple |
| Egg white | 1 large | Dairy section; emulsifies the toum |
| Salt (for toum) | 0.5 tsp | Pantry staple |
| Ice water | 2 tbsp | Tap water, chilled |
| For serving: flatbread, tomato, cucumber, lettuce | As desired | Produce and bakery sections |
Allergens: Eggs (garlic sauce); mustard. Chicken must be fully cooked through to 74℃ (165℉). Do not eat raw or undercooked poultry.
How to make it
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Make the marinade: In a bowl, whisk together the Dijon mustard, lemon juice, 4 tbsp olive oil, 4 cloves minced garlic, salt, black pepper, paprika, and onion powder until combined.
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Marinate the chicken: Cut the chicken breasts into 4 cm (1.5 inch) cubes and place in a large bowl. Pour the marinade over and stir gently to coat all pieces. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. If using wooden skewers, soak them in water for 30 minutes.
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Make the garlic sauce (toum): In a food processor, combine 6–8 garlic cloves (peeled), 3 tbsp lemon juice, and 0.5 tsp salt. Blend until smooth. With the machine running, slowly add the egg white in a thin stream, then begin adding the neutral oil drop by drop (this is crucial—add too quickly and the sauce will break). Once the sauce begins to emulsify and thicken, add the oil in a thin, steady stream while the processor runs. If the sauce becomes too thick, add 1–2 tbsp of ice water to thin it. Continue until all oil is incorporated and the sauce is pale, creamy, and smooth. Taste and adjust seasoning. Set aside. (The sauce is very pungent—this is correct. It mellows when served with the chicken.)
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Thread the skewers: Remove the marinated chicken from the refrigerator. Thread the pieces onto skewers, leaving a small gap between each piece.
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Grill the chicken: Heat a grill or grill pan to high heat (or prepare charcoal to hot). Lightly oil the grill grates. Place the chicken skewers on the hot grill and cook for 10–12 minutes, turning occasionally, until the chicken is golden brown and cooked through to 74℃ (165℉) at the thickest point. Don’t overcrowd the grill.
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Rest and serve: Transfer the skewers to a serving platter and let rest for 3–5 minutes. Serve hot with warm flatbread, fresh tomato slices, cucumber, lettuce, and generous dollops of the garlic sauce on the side. Guests can build their own wraps.
Tips for success
- Soak wooden skewers: Always soak wooden skewers for at least 30 minutes to prevent burning. Metal skewers are ideal.
- Don’t skip the toum: The garlic sauce is what makes this dish special. It takes a few minutes in a food processor but is worth every second.
- Add oil to toum slowly at first: This is the key to emulsification. Adding oil too quickly causes the sauce to break. Be patient with the first quarter of the oil.
- Use an instant-read thermometer: Check that chicken has reached 74℃ (165℉) before serving.
- Build wraps to order: Let guests assemble their own wraps with bread, chicken, vegetables, and garlic sauce to their preference.
Variations / Storage
- Chicken thighs: Use boneless, skinless chicken thighs for extra juiciness; they’ll need 12–15 minutes on the grill.
- Add bell peppers and onions: Thread cubes of bell pepper and red onion between chicken pieces for vegetables in every bite.
- No-toum version: Serve with hummus or yogurt mixed with fresh herbs if you prefer a cooler sauce.
- Beef shish kabab: Substitute beef sirloin (cut into 4 cm / 1.5 inch cubes) and marinate for at least 3 hours. Grill for 10–12 minutes for medium.
- Storage: Store cooked shish taouk in an airtight container in the refrigerator for up to 3 days — storage life varies with conditions. Reheat gently in a low oven or on a warm grill. Toum keeps for up to 5 days refrigerated. Make fresh chicken skewers just before serving for best texture.
FAQ
Q. What if my toum breaks or looks grainy?
A. This happens when oil is added too quickly or the egg white isn’t at room temperature. Start over with a fresh egg white and garlic in the food processor, and add the broken sauce slowly while running the machine—it usually comes together.
Q. Can I make the toum without eggs?
A. You can make a nut-based version using soaked bread or a small amount of chickpeas as the emulsifier, though the texture won’t be quite the same. Standard toum uses egg white for authenticity.
Q. How much garlic should I use in the toum?
A. Start with 6 cloves and adjust to taste. Toum is meant to be boldly garlicky—it’s pungent, but mellows beautifully when served with grilled chicken and bread.
Q. Can I marinate the chicken overnight?
A. Yes—up to 12 hours is fine, though the acid in the lemon juice will begin to cure the chicken after about 8 hours, making it slightly denser in texture.
Q. What’s the best way to reheat leftover shish taouk?
A. Reheat in a 160℃ (320℉) oven for 8–10 minutes, or warm gently on a grill or grill pan to restore the texture. Avoid microwaving if possible, as it can dry out the chicken.
