Chicken Shish Taouk

Ingredients

• •900g (2 lb) boneless skinless chicken thighs, cut into 4 cm cubes
• •120g (½ cup) plain whole-milk yogurt
• •3 tablespoons fresh lemon juice
• •3 tablespoons olive oil
• •5 cloves garlic, minced or grated
• •1½ teaspoons sweet paprika
• •1 teaspoon ground cumin
• •½ teaspoon ground cinnamon
• •½ teaspoon dried oregano
• •1½ teaspoons fine salt
• •½ teaspoon black pepper

Directions

1. 1In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, paprika, cumin, cinnamon, oregano, salt, and black pepper until smooth and fully combined.
2. 2Add the chicken cubes to the marinade and turn to coat every piece thoroughly. Cover and refrigerate for a minimum of 2 hours (overnight gives the best result); this rest is mandatory for the yogurt to tenderize the meat.
3. 3When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes. Thread the pieces snugly onto metal or pre-soaked wooden skewers.
4. 4Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
5. 5Grill the skewers for 12–15 minutes total, turning every 3–4 minutes, until the chicken is charred at the edges and cooked through with no pink at the center (internal temperature 74°C / 165°F).
6. 6Rest the skewers off heat for 3 minutes before serving with garlic toum, flatbread, or sliced tomatoes and pickles.

💡 Chicken thighs stay far juicier than breasts on the grill; don't substitute breast meat or the skewers will dry out.

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