In a large bowl, whisk all the ingredients together except for the chicken.
Use paper towels to pat the chicken dry, this will help the marinade stick better.
Add chicken to marinade and mix well. Place plastic wrap over the bowl and place in refrigerator if marinating longer than an hour.
About 30 minutes before you're ready to grill, remove chicken from refrigerator and skewer onto metal skewers. (if using wood skewers, just make sure to soak them in water for an hour before grilling).
Once your grill or grill pan is nice and hot, skewer chicken and grill on first side for about 3-4 minutes or until deep golden and lightly charred, then turn over and grill other side until golden brown and charred.
Once done, remove from grill and let rest for at least 5 minutes. I like to place the tawook directly on top of lavash or pita bread to serve.
Serve shish tawook with pita or lavash bread or along side a salad.
This is a great make ahead recipe, you can marinate for as long as 24 hours and as little as 30 minutes.