Recipe variation — oven or air fryer. This version offers oven and air-fryer cooking methods. See the grilled Shish Taouk version for the alternative marinade and method.
A garlic, lemon and yoghurt marinade for Lebanese chicken skewers, with oven and air-fryer cooking options. This is a separate variation from our longer-marinated grilled Shish Taouk.
Approximately 4–6 servings · 15 minutes preparation · 2–8 hours marinating
Ingredients
- 1 kg boneless chicken breast or thighs, cut into large cubes
- ½ cup plain full-fat yoghurt
- 4–5 garlic cloves, crushed
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp sweet paprika
- ½ tsp ground allspice or Lebanese seven spice
- ½ tsp dried oregano
- ½ tsp black or white pepper
- 1¼ tsp salt
- ½ tsp ground coriander, optional
Method
- Mix yoghurt, garlic, lemon juice, olive oil, tomato paste, spices and salt until smooth.
- Coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, preferably 4–8 hours.
- Thread onto suitable skewers or arrange in a single layer. For the air fryer, cook at 190°C for approximately 14–18 minutes, turning halfway. If needed, finish at 200°C for 2–3 minutes for colour.
- For the oven, cook at 220°C fan-forced for approximately 18–22 minutes, preferably on a rack over a tray. Grill briefly for charred edges if desired.
- Check that the thickest pieces reach 74°C internally. Rest briefly and serve with Lebanese bread, toum, pickles and salad.
Kitchen notes
Cooking times are estimates: use the internal temperature to confirm doneness.