Chicken is marinated in lemon and garlic then baked in the oven until golden brown. This easy, 5-ingredient sheet pan Lebanese Shish Tawook Chicken recipe is ideal for salads, pitas, rice and more.
Responses are starting to pour in from my 2017 Reader Survey and you guys have already made it very clear: you want more of my family’s Lebanese recipes!! Ask and you shall receive, my friends.
(BTW – The survey will remain open for a few more weeks so if you haven’t had a chance to take it yet I would be honored if you took a couple minutes to give me feedback now!)
Hands down, Lebanese Shish Tawook Chicken is probably one of my go-to weeknight dinner recipes. Traditionally made in a frying pan, I decided to make this 5-ingredient recipe even easier by baking it in the oven on a sheet pan.
Flavored with plenty of bright lemon juice, fresh garlic and extra virgin olive oil, the chicken bakes in the oven while my hands are free to do other important things.
No matter how you choose to enjoy this Lebanese chicken recipe, I highly recommend making a double batch. Leftovers taste delicious the next day in a pita with creamy hummus or over a Lebanese chopped salad.
Your fork is waiting.
Chicken is marinated in lemon and garlic then baked in the oven until golden brown. This recipe is ideal for salads, pitas, rice and more.
- 24 ounces boneless, skinless chicken breasts cubed
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
In a medium bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. Toss with chicken cubes and marinade for 30 minutes (or up to oven night.)
Pre-heat oven to 350 degrees and spray a baking sheet with cooking spray. Spread chicken in a single layer and bake until golden brown and cooked through, about 20 minutes.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out more Lebanese recipes on my Pinterest board!