Shish Taouk

🔥 Prep

• Cut the 500g chicken breast into bite-sized cubes (approx 2‑3 cm) for even marination.
• Peel and mince the 4 garlic cloves finely.
• In a bowl, combine 0.5 cup yogurt, 2 tbsp lemon juice, the minced garlic, 1 tbsp tomato paste, and 1 tsp paprika; stir until smooth.
• Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours).

🔥 Cook

• 1. Preheat a grill or grill pan to medium-high heat (about 200‑220 °C) and lightly oil the grates.
• 2. Thread the marinated chicken cubes onto soaked wooden or metal skewers, leaving a small gap between pieces.
• 3. Place the skewers on the grill and cook for 6‑8 minutes per side, turning occasionally, until the chicken is nicely charred and reaches an internal temperature of 75 °C.
• 4. If using a grill pan, you may need to cover with a lid for the last 2 minutes to ensure even cooking.
• 5. Remove the skewers from the heat and let them rest for 3 minutes before serving.

🔥 Serve

• Arrange the shish taouk skewers on a platter with warm pita bread or flatbread.
• Serve alongside a side of toum (garlic sauce) or a simple yogurt‑lemon dip.
• Add a fresh salad of chopped cucumber, tomato, parsley, and a squeeze of lemon for brightness.
• Optionally, sprinkle sumac or extra paprika over the skewers for added flavor.