Shish Tawook Sandwich
Chicken cubes in yogurt, lemon and tomato paste, grilled on skewers and wrapped in bread with toum and fries.

- Cooking time
- 4 hr 28 min
- Hands-on time
- 28 min
- Free time
- 4 hr
- Difficulty
- Easy
- Cuisine
- Levantine
- Calories
- 620
- Contains
- Gluten, Dairy, Eggs
Yogurt and lemon together tenderize chicken breast, and less than two hours isn't enough, which is why it's left for four. The cubes are threaded with a little space between them, because packed cubes steam instead of grilling.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the shish tawook
For bread and toppings
For the sauce
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Skewers — The gap between cubes is what roasts them instead of steaming them.
- Grill — Hot, turning every two minutes.
Method
Mix the marinade and stir the cubes into it, then cover and refrigerate for four hours.
You’ll know it’s ready whenEach cube is coated with a white layer.
Tip: Yogurt and lemon together tenderize the breasts — less than two hours isn't enough.
Thread the cubes onto the skewers with a slight spacing between them.
You’ll know it’s ready whenThe cubes touch lightly but are not packed tight.
Tip: Cubes packed tight steam instead of grilling.
Grill the skewers on a hot grill, turning them every two minutes.
You’ll know it’s ready whenBrowned with grill marks, and the juices run clear.
Heat the bread, spread with garlic sauce, add the chicken, potatoes and pickles, and roll it up.
You’ll know it’s ready whenThe wrap is tight and the bread is warm.
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