Lebanese Chicken Shish Platter

Name: Lebanese Chicken Shish Platter
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 4 lb chicken breast; 0.33 cup lemon juice; 0.25 cup olive oil; 0.5 cup Greek yogurt; 8 cloves garlic cloves; 1 tbsp paprika; 6 cloves garlic cloves; 1 cup neutral oil; 3 tbsp lemon juice; 1 cup bulgur wheat; 2 cups fresh parsley; 12 rounds pita bread

Garlic-lemon chicken skewers with toum and tabbouleh for ten

Prep: 35 min
Cook: 15 min
Serves 8
Difficulty: medium

Chicken breast chunks marinate in lemon, garlic, yogurt, and olive oil, then grill on skewers until charred at the edges. Serve with toum garlic sauce, tabbouleh, pickles, and warm pita.

Why crews like it: Shish taouk is Mediterranean comfort without the pasta or rice-bowl rut. Garlic-lemon chicken on skewers feels like a backyard cookout with better seasoning, and toum separates the rookies from crews who respect raw garlic.

420Cal

40gProtein

32gCarbs

16gFat

Ingredients

4 lb chicken breast
0.33 cup lemon juice
0.25 cup olive oil
0.5 cup Greek yogurt
8 cloves garlic cloves
1 tbsp paprika
6 cloves garlic cloves
1 cup neutral oil
3 tbsp lemon juice
1 cup bulgur wheat
2 cups fresh parsley
12 rounds pita bread

Instructions

Marinate chicken: Mix lemon juice, olive oil, yogurt, minced garlic, paprika, salt, and pepper. Coat chicken and marinate at least 2 hours.
Make toum: Blend garlic with lemon juice, then slowly stream in oil until thick and fluffy like mayonnaise.
Prep tabbouleh: Soak bulgur in hot water 20 minutes, drain, and toss with parsley, diced tomato, cucumber, mint, lemon, and olive oil.
Grill skewers: Thread chicken onto skewers. Grill over medium-high heat 10–12 minutes until charred and 165°F internal. Target oven/smoker temperature: 400°F.
Platter and serve: Arrange skewers on platters with tabbouleh, toum, pickles, and warm pita. Slide chicken off skewers at the line if preferred.

Tonight's spread

Shish taouk with toum, tabbouleh, pickles, and warm pita.
Hummus on the side for double-dip energy.

Hall tips

Sumac on finished chicken adds classic Lebanese tang.
Pickled turnips from a jar are worth buying for authenticity.
If toum breaks, blend in another egg white to re-emulsify.

Meal prep

Yogurt marinade tenderizes breast meat—do not skip. Make toum in a food processor ahead. Tabbouleh improves if parsley is chopped fine and salad rests 30 minutes.

Leftovers

Chicken in pita with toum and pickles for lunch.
Tabbouleh holds 2 days—good side for next shift.

Grill
Food processor
Skewers
Instant-read thermometer
Large platters