Shish Tawook
The garlicky yogurt marinade behind Lebanese chicken skewers. Pairs with the baharat rub. Best on chicken breast and thigh.
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Ingredients
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Method
- 4h
Cut the chicken breasts into 1-inch cubes. In a large bowl, whisk together the yogurt, lemon juice, minced garlic, olive oil, tomato paste, baharat, salt, and black pepper. Add the chicken cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate.
Why it matters
Cutting the chicken into uniform pieces ensures even cooking. The yogurt tenderizes the chicken while the acid from the lemon juice brightens the flavors and helps the marinade penetrate.
Common mistake
Not marinating long enough, which results in less flavorful and tender chicken.
- 10 min
In a large bowl, whisk together Greek yogurt, lemon juice, minced garlic, olive oil, tomato paste, salt, and black pepper until well combined.
Why it matters
A well-mixed marinade ensures even flavor distribution. The acidity from lemon juice and enzymes in yogurt help tenderize the chicken.
Common mistake
Not mincing garlic finely enough, leading to inconsistent strong garlic bites.
Whisk everything together until smooth.
- 325°F15 min
Fill your pellet hopper with your preferred wood pellets (oak or apple work well for chicken). Preheat your smoker to 325°F.
Why it matters
Properly preheating ensures a stable cooking temperature from the start, preventing temperature fluctuations that can negatively impact the cook time and texture.
Common mistake
Placing food on a cold smoker, leading to inconsistent cooking and less smoke flavor absorption.
- 4h
Add the cubed chicken breast (and/or thigh) to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight (up to 24 hours).
Why it matters
Longer marination times allow the flavors to deeply penetrate the chicken and enhance tenderness. The yogurt creates a barrier that helps keep the chicken moist during cooking.
Common mistake
Skipping minimum marination time, resulting in less flavorful and potentially drier chicken.
Marinate 4 to 12 hours. Skewer and cook hot. Pairs with the baharat rub for a double Levantine hit.
- 15 min
Remove chicken from the marinade. Thread the chicken pieces onto the pre-soaked wooden skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.
Why it matters
Soaking wooden skewers prevents them from burning on the grill. Spacing chicken pieces allows smoke and heat to circulate properly.
Common mistake
Overcrowding skewers, which can lead to uneven cooking and steaming instead of smoking.
- 10 min
While the smoker preheats, thread the marinated chicken pieces onto metal or pre-soaked wooden skewers. Do not pack the chicken too tightly.
Why it matters
Leaving a small gap between chicken pieces allows for better airflow and more even cooking, promoting browning on all sides.
Common mistake
Overcrowding skewers, which makes it harder for heat and smoke to circulate, leading to unevenly cooked chicken.
- 5 min
Lightly sprinkle the baharat spice blend evenly over all sides of the skewered chicken. Do this just before placing on the smoker.
Why it matters
Applying the rub right before smoking ensures the spices adhere well and develop a flavorful crust. Baharat adds a warm, aromatic depth that complements the garlicky marinade.
Common mistake
Applying the rub too early, which can draw moisture out of the chicken or cause the spices to clump.
- 325°F30 min
Place the skewers directly on the grates of the preheated smoker. Cook, turning occasionally, until the internal temperature of the chicken reaches 165°F.
Why it matters
Cooking at a slightly higher temperature than typical low-and-slow smoking helps develop a nice exterior texture while still imparting smoke flavor. Turning ensures even cooking and browning.
Common mistake
Not monitoring internal temperature, leading to undercooked (unsafe) or overcooked (dry) chicken.
- 300°F20 min
Preheat your smoker or pellet grill to 300°F (149°C). For wood, a lighter fruit wood like apple or cherry, or even oak, would be good. Place a drip pan underneath where the skewers will be if desired for easier cleanup.
Why it matters
Maintaining a consistent smoker temperature is crucial for even cooking. The type of wood impacts the smoke flavor; choose a milder wood for poultry.
Common mistake
Not allowing the smoker to come to a stable temperature before loading food, leading to fluctuating cook times.
- 5 min
Once the chicken reaches 165°F internal temperature, remove the skewers from the smoker and place them on a platter. Tent loosely with foil.
Why it matters
Resting allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. Tenting with foil keeps it warm without steaming.
Common mistake
Cutting into the chicken immediately after cooking, which causes juices to escape and the chicken to dry out.
- 300°F1h
Place the skewers directly on the grates of your preheated smoker. Cook, turning occasionally, until the internal temperature of the chicken reaches 165°F (74°C). This typically takes about 45-60 minutes.
Why it matters
Smoking at a slightly higher temperature than traditional low-and-slow smoking helps crisp the exterior while still imparting a good smoke flavor. Turning ensures even cooking and coloring.
Common mistake
Not using a reliable meat thermometer, risking undercooked or overcooked, dry chicken.
Carefully remove the chicken from the skewers and serve hot. Excellent with pita bread, rice, or a fresh salad.
Why it matters
Serving immediately ensures the best taste and texture, especially while the chicken is still warm and juicy.
Common mistake
Letting the chicken sit too long before serving, which can dry it out and diminish its appeal.
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