Where garlic meets sesame in perfect balance
I don’t think I’ve ever known a Lebanese themed barbecue without tahini. Whether it’s whisked into sauce, folded into hummus, or drizzled over grilled chicken, that creamy sesame richness anchors so many meals. These skewers bring together smoky chicken, lemon, and a garlicky tahini drizzle that ties everything together. They’re one of my most-requested recipes from the 15 most delicious Lebanese chicken skewer recipes ever blog post we published.
The magic of tahini in Lebanese cooking
Tahini, or sesame paste, turns simple ingredients into something special. When mixed with lemon and garlic, it transforms into a silky, savoury sauce that clings beautifully to hot grilled meat. Its earthy undertone softens the acidity of the lemon and balances the smoke from the grill. If you’ve enjoyed the sweet tang of pomegranate molasses chicken skewers with fresh herbs, this is the savoury, creamy counterpart.
A balance of creamy, smoky, and bright
The trick is to keep the sauce light — drizzle, don’t drown. The chicken itself is marinated with lemon, olive oil, and garlic, while the tahini dressing adds a nutty layer that feels indulgent without heaviness. For a lighter weeknight version, I sometimes skip the sauce and serve it plain like the easy weeknight Lebanese chicken skewers with garlic oil.
Why this recipe works every time
It’s a harmony of contrasts — crisp and creamy, smoky and fresh, bold but not heavy. Once you try the garlic-tahini drizzle, you’ll want to pour it on everything from salads to roasted vegetables.
Ingredients (Serves 4)
For the chicken
- 700g chicken thighs or breast, cut into chunks
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, crushed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp ground cumin
For the tahini drizzle
- 4 tbsp tahini
- 1½ tbsp lemon juice
- 1 garlic clove, finely crushed
- 2–3 tbsp warm water (to loosen)
- Pinch of salt
Ingredient Notes
Tahini can vary in bitterness, so taste before using. Good tahini should be smooth, creamy, and nutty, not grainy or chalky. Add water gradually until the sauce turns pale and silky.
Chicken thighs hold up best to grilling, but breast works if you reduce the cook time slightly. Olive oil keeps everything moist and fragrant.
Equipment Needed
A BBQ or cast-iron grill pan is ideal. You’ll need metal skewers, a small whisk or fork for the tahini sauce, and a bowl for marinating the chicken. If using wooden skewers, soak them in water first so they don’t scorch. Have a basting brush on hand to coat the chicken mid-grill for extra shine.
Instructions
- Mix olive oil, lemon juice, garlic, salt, pepper, paprika, and cumin in a bowl.
- Add chicken and coat evenly. Marinate for 1–2 hours.
- Preheat grill to medium-high. Thread chicken onto skewers and grill for 10–12 minutes, turning often, until golden and cooked through.
- Meanwhile, whisk tahini, lemon juice, garlic, and salt together. Add warm water gradually until smooth and pourable.
- Drizzle the tahini over the hot skewers just before serving.
How to Get the Sauce Just Right
The perfect tahini sauce should coat the spoon but not clump. Add water slowly — too much at once can make it seize. Whisk until pale and glossy. If the garlic tastes too sharp, rest the sauce for ten minutes before serving. The lemon mellows it naturally.
What to Serve With This Recipe
A handful of flatbread and a simple but crisp tomato and cucumber salad make this a full meal. The sauce also pairs beautifully with grilled aubergine or cauliflower. Try serving alongside healthy grilled chicken skewers with lemon and parsley for a fresh contrast, or herby chicken skewers with mint, parsley and oregano for an herby feast.
Frequently Asked Questions
Can I make the tahini sauce ahead?
Yes, it keeps for up to five days in the fridge. Stir in a splash of warm water before using.
Can I bake the chicken instead?
Yes, 200°C for 20 minutes works well — just finish under the grill for charred edges.
Can I make it spicy?
Add a pinch of Aleppo pepper or a drizzle of chilli oil to the tahini for warmth.
Can I skip garlic in the sauce?
You can, but it’s the heart of this recipe — use roasted garlic for a milder flavour.
Tips for Success with Garlic Tahini Chicken Skewers
Use fresh lemon juice for the drizzle; bottled lacks brightness. Always whisk tahini in a wide bowl to control the texture — it thickens fast. Rest the chicken before adding the sauce so the drizzle doesn’t slide straight off. Serve warm, not hot.
Recipe Variations
Swap lemon juice for pomegranate molasses in the tahini for a tangy twist like in pomegranate molasses chicken skewers with fresh herbs. Or mix sumac into the sauce for a bright, citrusy edge similar to Lebanese chicken skewers with sumac yogurt marinade.
Storage and Reheating for Garlic Tahini Chicken Skewers
Keep leftover chicken and sauce separately. Store both in airtight containers in the fridge for up to three days. Reheat chicken at 160°C for 8 minutes, and refresh the sauce with warm water before serving. These also make an excellent next-day wrap — just layer with lettuce, tomato, and extra drizzle.
Health Benefits and Dietary Alternatives
Tahini provides calcium and magnesium for bone health, while olive oil adds healthy fats. Lemon and garlic boost immunity, and the high protein keeps energy steady without heaviness. Use tahini made from hulled sesame seeds for a smoother sauce. For a nut-free alternative, swap tahini for sunflower seed butter. Vegans can replace chicken with grilled aubergine or tofu.
Lebanese Chicken Skewers with Garlic Tahini Drizzle
Ingredients
For the chicken
- 700 g chicken thighs cut into chunks
- 3 tbsp olive oil
- 1 lemon juiced
- 3 cloves garlic crushed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp ground cumin
For the tahini drizzle
- 4 tbsp tahini
- 1½ tbsp lemon juice
- 1 clove garlic finely crushed
- 2 warm water to loosen, add more if needed
- 1 Pinch Sea salt
Instructions
- Mix olive oil, lemon juice, garlic, salt, pepper, paprika, and cumin in a bowl.
- Add chicken and coat evenly. Marinate for 1–2 hours.
- Preheat grill to medium-high. Thread chicken onto skewers and grill for 10–12 minutes, turning often, until golden and cooked through.
- Meanwhile, whisk tahini, lemon juice, garlic, and salt together. Add warm water gradually until smooth and pourable.
- Drizzle the tahini over the hot skewers just before serving.