Lebanese Chicken Tawook

    45 minutes

    The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.

    205 people made this

    Serves: 6 

    • 3 tablespoons vegetable oil
    • 2 tablespoons low fat natural yoghurt
    • 2 tablespoons tomato sauce
    • 2 tablespoons English mustard
    • 2 teaspoons paprika
    • 1 1/2 teaspoons ground allspice
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon curry powder (optional)
    • 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces
    • For the dipping sauce
    • 1/2 cup (125ml) mayonnaise
    • 1 cup (250ml) low fat natural yoghurt
    • 3 cloves garlic, crushed
    • 1/4 teaspoon salt

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.
    2. Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.
    3. To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.
    4. Preheat oven to 200 degrees C.
    5. Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.

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    Reviews in English (152)


    Something else. this was pretty good. I had 5 thighs and used in lieu of breasts. The stated marinade was perfect for 5 good sized thighs...none wasted but plenty to cover liberally. I skinned the thighs and also omitted oil altogether. I omitted the curry powder and keep it more mideast than Indian. Allspice is a commonly used mideast spice and when I got the marinade together(also crushed in 1 clove garlic) the allspice seemed a bit overpowering so added another tbsp. lowfat yoghurt. The thighs were tender after marinating overnight and baked up nicely. Served with jasmin rice. I will make again because of ease of prep and ingredients that I always have plenty of on hand. I think next time I would omit the prepared mustard and use lemon juice instead.  -  29 Sep 2008


    I live in the Middle East and I like this recipe as much as I do when I go out! I made it for my whole family as a special Middle Eastern Dinner Night when I went home on vacation and there wasn't one person who disliked it. Even the kids loved it. And we're talking down home southern folks that devoured everything! I added fresh garlic as well, because we love garlic. Served it with hummous, falafels, tabbouleh, fatoosh, pita and fresh veggies.  -  29 Sep 2008


    I was so excited to see a recipe for this - one of my favourite dishes at Middle Eastern restaurants (which there are none of in my hometown). I was a little skeptical that it would be as good as what I'd had in restaurants in big cities, but it was - the garlic sauce is excellent with it. My husband and 2-year-old daughter loved it too. I only marinated it for 5 hours, and it was fine.  -  29 Sep 2008