Chicken Tawouk in the Pan

Another Lebanese popular dish is the “Shish Tawouk”, which is basically marinated chicken that is put on skewers and grilled over an outdoor bbq.

Outdoors bbq is not always an option so today we will see how we can do it in the pan at home.

Difficulty: Easy

Cooking Time: ~1 hour (+ at least 4 hours marinade)

Ingredients

You will be needing the following ingredients:

Chicken breasts (or thighs), boneless and skinless

For the marinade:

Greek Yogurt
Lemon Juice
Minced garlic
Tomato paste
Olive oil
Tawouk spice mix, which you can buy ready (if you’re lazy like me) or do yourself by mixing the following spices: salt, paprika, garlic powder, ground ginger, red pepper (optional), black pepper, cinnamon, oregano, and ground cardamom

Some optional ingredients:

Onions, cut into julienne slices
Canned mushrooms, sliced
A bay leaf

Tools

A bowl/container to marinade the chicken in
A large pan or wok
Knife and cutting boards

Notes

The secret to a successful tawouk is generally the marinade, and for best result marinade your chicken overnight.

Make sure not to overcrowd the pan/wok you are working with as the chicken will take much longer to cook and eventually dry out.

Instructions

1- Cut the chicken into large cubes.

2- Prepare the marinade and mix it with the chicken making sure every piece is well coated. Marinade for at least 4 hours.

3- In a large pot, over high heat, or wok, sauté the onions until tender, add in the mushrooms and bay leaf and let them cook for a few minutes.

4- Add the chicken to the pot and cover. Lower the heat to medium-low and flip them whenever needed. When the chicken is cooked thoroughly, then it is ready to serve.