Shish Tawook

🔥 Prep

• Cut the 500 g chicken breast into uniform bite-sized cubes or strips suitable for skewers.
• Peel and mince the 4 garlic cloves.
• Measure out 0.5 cup yogurt, 1 tbsp tomato paste, 2 tbsp lemon juice, 1 tsp paprika, and 1 tsp salt into a bowl.
• Combine the yogurt, tomato paste, minced garlic, lemon juice, paprika, and salt; stir until smooth to form the marinade.
• Add the chicken pieces to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to absorb flavors.
• If using wooden skewers, soak them in water for 10 minutes to prevent burning.

🔥 Cook

• 1. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
• 2. Thread the marinated chicken onto the soaked skewers, leaving a small gap between pieces for even cooking.
• 3. Place the skewers on the hot grill and cook for 8‑10 minutes, turning every 3‑4 minutes, until the chicken is nicely charred and the internal temperature reaches 165°F.
• 4. If using a grill pan, you may need to adjust to medium heat after the initial sear to avoid burning the exterior before the interior is done.
• 5. Remove the skewers from the heat and let them rest for 5 minutes to allow juices to redistribute.

🔥 Serve

• Arrange the hot shish tawook skewers on a platter with a drizzle of extra lemon juice or a garlic‑yogurt sauce.
• Serve alongside warm pita bread, flatbread, or toasted flatbreads.
• Add a side of tabbouleh, fattoush, or a simple cucumber‑tomato salad with mint.
• Offer optional accompaniments such as hummus, tahini dip, pickled turnips, or olives.
• Garnish with fresh chopped parsley or cilantro for a pop of color and freshness.