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Grilled Chicken Skewers With Toum (Shish Taouk)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These grilled chicken skewers with toum offer a masterclass in Levantine flavour, combining tender, marinated chicken with a cloud-like garlic sauce. Known traditionally as Shish Taouk, this high-protein dish relies on a vibrant marinade of tomato paste, lemon, and coriander to achieve its signature savoury depth. The star of the plate, however, is the toum—a light and airy emulsion that provides a bold, creamy contrast to the charred edges of the chicken.

Perfect for a weekend barbecue or a healthy midweek meal, this recipe is as nourishing as it is delicious. By using skinless, boneless chicken thighs, each skewer remains juicy and succulent even under the high heat of the grill. Serve these golden skewers over warm, fluffy pitas with plenty of pickled vegetables for a complete, homemade feast that is sure to become a firm family favourite.

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Ingredients for Grilled Chicken Skewers With Toum (Shish Taouk)

  • 6 garlic cloves

  • 2 large egg whites 2 tablespoons fresh lemon juice

  • 350ml vegetable oil

  • 45ml fresh lemon juice

  • 2 tablespoons tomato paste

  • 1 tablespoon ground coriander

  • 45ml vegetable oil, plus more for grill

  • 575g skinless, boneless chicken thighs

  • 4 pitas, warmed

  • 5 (8"–12"-long) metal skewers

How to make Grilled Chicken Skewers With Toum (Shish Taouk)

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Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.

Do Ahead: Toum can be made 2 days ahead. Cover and chill.

Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 45ml oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.

Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10–12 minutes.

Serve chicken on top of pitas, with pickles and reserved toum alongside

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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