📝 About This Recipe
Transport your senses to the bustling streets of Beirut with this quintessential Middle Eastern chicken skewer. Marinated in a vibrant blend of yogurt, lemon, and warm spices, the chicken becomes incredibly tender and infused with a signature smoky char. This dish is the ultimate light bite, offering a perfect balance of zesty citrus notes and the pungent, creamy kick of authentic garlic sauce.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken Breast (cut into 1.5-inch uniform cubes)
- 1/2 cup Greek Yogurt (full fat preferred for tenderness)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Tomato Paste (for color and umami)
The Spice Blend
- 1 teaspoon Paprika (sweet or smoked)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cinnamon (adds an authentic warmth)
- 1/2 teaspoon Ground Allspice
- 1 teaspoon Dried Oregano (rubbed between palms to release oils)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon White Pepper (for a subtle heat)
For Assembly & Garnish
- 1 large Red Bell Pepper (cut into squares for skewering)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Sumac (for a final dusting of tartness)
👨🍳 Instructions
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1
In a large glass mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, tomato paste, and minced garlic until the mixture is smooth and pale orange.
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2
Add the paprika, cumin, cinnamon, allspice, oregano, salt, and white pepper to the yogurt base. Stir thoroughly to ensure the spices are evenly distributed.
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3
Pat the chicken cubes dry with paper towels. Submerge them in the marinade, tossing well to ensure every piece is generously coated.
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4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the most tender results.
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5
If using wooden skewers, soak them in water for at least 30 minutes prior to cooking to prevent them from burning on the grill.
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6
Preheat your grill or a heavy cast-iron grill pan to medium-high heat. You want a surface temperature that will sear the meat quickly.
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7
Thread the marinated chicken onto the skewers, alternating every two pieces of chicken with a square of red bell pepper for color and flavor.
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8
Lightly oil the grill grates. Place the skewers down and cook for about 3-4 minutes on the first side without moving them, allowing a nice char to form.
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9
Rotate the skewers 90 degrees and continue cooking for another 3 minutes. Repeat until all sides are browned and the chicken is cooked through (internal temperature of 165°F/74°C).
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10
Remove the skewers from the heat and let them rest on a warm platter for 3-5 minutes. This allows the juices to redistribute, ensuring every bite is succulent.
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11
Just before serving, sprinkle the skewers with fresh parsley and a generous dusting of sumac for a professional, vibrant finish.
💡 Chef's Tips
Don't skip the yogurt; the lactic acid is what breaks down the fibers for that signature melt-in-your-mouth texture. If you don't have white pepper, black pepper works, but white pepper provides the traditional 'hidden' heat found in Lebanese cuisine. Avoid overcrowding the skewers; leave a tiny bit of space between pieces so the heat can circulate and char the edges. For an extra layer of flavor, lightly toast your pita bread on the grill right next to the chicken during the last minute of cooking.
🍽️ Serving Suggestions
Serve alongside a bowl of 'Toum' (Middle Eastern garlic sauce) for the most authentic experience. Pair with a fresh Fattoush salad with plenty of crispy pita chips and pomegranate molasses dressing. Serve atop a bed of buttery vermicelli rice to soak up all the flavorful juices. A side of pickled turnips and salty wild cucumbers provides the perfect acidic crunch to cut through the richness. Enjoy with a glass of chilled Arak or a refreshing mint lemonade.