Lebanese Garlic Chicken Shish Tawook

🔥 Prep

• Cut the 700g chicken breast into 2 cm bite‑sized cubes or strips.
• Mince the 8 garlic cloves.
• Measure out 0.5 cup plain yogurt, 3 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp tomato paste, 2 tbsp water, 1.25 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 0.5 tsp ground cumin, and 0.5 tsp oregano.
• If using wooden skewers, soak 8‑10 skewers in water for 15 minutes to prevent burning.
• In a bowl, combine the yogurt, minced garlic, lemon juice, olive oil, tomato paste, water, salt, pepper, paprika, cumin, and oregano; whisk until smooth.
• Add the chicken pieces to the marinade, toss to coat evenly, then cover and refrigerate for 30 minutes (or up to 2 hours).

🔥 Cook

• 1. Preheat a grill pan or outdoor grill to medium‑high heat (about 200‑220 °C / 400‑425 °F).
• 2. Remove chicken from marinade, letting excess drip off, and thread onto the prepared skewers (about 4‑5 cubes per skewer).
• 3. Lightly brush the skewers with a little of the remaining olive oil (optional) and place them on the hot grill.
• 4. Grill the skewers for 4‑5 minutes per side, turning once, until the chicken is nicely charred and reaches an internal temperature of 165 °F (74 °C), about 8‑10 minutes total.
• 5. During the last minute of grilling, drizzle a squeeze of fresh lemon juice over the skewers for extra brightness (optional).
• 6. Transfer the cooked skewers to a plate and let rest for 2 minutes before serving.

🔥 Serve

• Warm the 4 pita breads on the grill for 30 seconds per side until soft and slightly toasted.
• Slice the pita open and fill with sliced garlic chicken shish tawook.
• Garnish with 2 tbsp chopped fresh parsley and, if desired, a dollop of whipped toum (garlic sauce) or a drizzle of extra lemon juice.
• Serve immediately with lemon wedges on the side.