Mediterranean Grilled Chicken Tenders with Yogurt Marinade

If chicken shawarma had a cousin, it would be chicken shish tawook! Whether you follow t he Mediterranean Diet or enjoy Lebanese food, this grilled chicken is flavorful and easy.

Skewered Chicken Breast vs. Chicken Tenders

This is the same the marinade I use for a popular Lebanese grilled chicken skewer recipe called chicken shish tawook. The benefit of using chicken tenders rather than cubed chicken chunks? You don't have to skewer the meat! You can also use boneless skinless chicken thighs. If you prefer to make this the traditional way, try this shish tawook recipe with boneless skinless chicken breasts.

How To Make Shish Tawook Marinade

This shish tawook marinade is made with ketchup (substitute tomato paste), lemon juice, pomegranate molasses, olive oil, garlic paste, yogurt, salt, all spice, Lebanese 7 spices, and white pepper.

Add all of the marinade ingredients to a large bowl. Mix until full combined.

Marinate the chicken. I chose to go with chicken tenders, so I don't have to mess with chicken skewers. Marinate the tenders for a minimum of 2 hours or overnight (for the best results).

Heat the grill up to about 450℉ (230℃). Grill the chicken tenders for about 4 to 5 minutes per side, or until the chicken is cooked through.

These grilled chicken tenders can be served wrapped in a pita bread, alongside vermicelli rice, or added to a chopped shirazi salad. Other ways to serve shish tawook tenders is a la carte with fresh pita bread, french fries, and a side of toom garlic sauce.

Why Use Yogurt?

Using yogurt in a marinade for chicken helps the chicken to stay moist and tender while grilling. Chicken is not the only meat that can benefit from yogurt as a marinade! I use yogurt in the marinade for my slow roasted lamb shanks as well.

Mediterranean Grilled Chicken Tenders with Yogurt Marinade

• 2 tablespoon ketchup
• 1 tablespoon pomegrante molasses optional
• ¼ teaspoon ground white pepper
• Marinate the chicken tenders. Add the yogurt, olive oil, lemon juice, crushed garlic paste, ketchup, Lebanese 7 spice, all spice, salt, white pepper, and pomegranate molasses to a bowl. Mix well. Add the chicken tenders. Marinate for a minimum of 2 hours or overnight.
• Traditionally, shish tawook is made with skewered cubed chicken. For a version of that recipe, check out this chicken shish tawook recipe. I chose chicken tenders because it saves time and energy from having to cube and skewer the meat.
• Serve hot alongside toum garlic sauce, pita bread, and homemade french fries.
• Storage: Store chicken tawook in an airtight container in the fridge for up to 4 days. If the chicken is not previously frozen, you can marinate the chicken and store the chunks of chicken in a freezer-friendly storage bag in the freezer. Just defrost the chicken when ready to grill.
• How to crush garlic: I have an entire post on the different ways to make garlic paste. I grew up watching my mom crush garlic with a mortar and pestle every time she needed it for a recipe. At Costco, they sell large bags of peeled garlic. I prefer to crush the garlic in a food processor with a little bit of oil, and then freeze the paste in a large gallon freezer bag. Once the garlic freezes, I cut it into cubes about an inch long. It saves me about 5 minute every time I cook with garlic, and the large freezer bag lasts about 6 to 8 months.