📝 About This Recipe
Transport your kitchen to the heart of Beirut with this authentic, sun-drenched marinade that defines the classic Middle Eastern chicken skewer. This recipe balances the creamy tang of Greek yogurt with the sharp punch of fresh garlic and a signature blend of warm spices like paprika and cinnamon. The acidity from fresh lemon juice and vinegar ensures the chicken remains incredibly tender and juicy, even over the high heat of a charcoal grill.
🥗 Ingredients
The Creamy Base
- 1/2 cup Greek Yogurt (plain, full-fat is best for moisture)
- 2 tablespoons Tomato Paste (provides deep color and umami)
- 1/4 cup Extra Virgin Olive Oil (use a high-quality Lebanese or Greek oil)
Acids and Aromatics
- 3 tablespoons Fresh Lemon Juice (juice of about one large lemon)
- 1 tablespoon Red Wine Vinegar (helps tenderize the meat fibers)
- 8-10 pieces Garlic Cloves (crushed into a fine paste with a pinch of salt)
- 1 teaspoon Fresh Ginger (finely grated, optional for extra zing)
The Spice Blend
- 1 tablespoon Smoked Paprika (for a hint of smokiness)
- 1 teaspoon Ground Cumin (earthy and aromatic)
- 1/2 teaspoon Ground Cinnamon (the secret ingredient for authenticity)
- 1/2 teaspoon Ground Coriander (adds a floral citrus note)
- 1 teaspoon Dried Oregano (rub between palms to release oils)
- 1/2 teaspoon White Pepper (provides a sharp, clean heat)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/4 teaspoon Cayenne Pepper (optional, for a spicy kick)
👨🍳 Instructions
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1
Begin by preparing the garlic. Peel the cloves and crush them using a mortar and pestle with a half-teaspoon of salt until a smooth, buttery paste forms.
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2
In a large non-reactive mixing bowl (glass or stainless steel), whisk together the Greek yogurt and tomato paste until the mixture is a uniform pale red color.
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3
Slowly stream in the olive oil while whisking constantly to create a stable emulsion.
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4
Add the fresh lemon juice and red wine vinegar, whisking until the marinade is smooth and liquid.
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5
Stir in the crushed garlic paste and grated ginger, ensuring the aromatics are evenly distributed.
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6
Add the smoked paprika, cumin, cinnamon, coriander, dried oregano, white pepper, salt, and cayenne. Whisk vigorously until the spices are fully incorporated and no clumps remain.
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7
Taste the marinade. It should be bold, salty, and quite acidic—remember, it needs to season the interior of the chicken.
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8
Cut 2 lbs of boneless, skinless chicken breast or thighs into 1.5-inch cubes, ensuring they are uniform for even cooking.
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9
Place the chicken in the bowl and massage the marinade into every piece of meat with your hands (wear gloves if preferred) to ensure total coverage.
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10
Cover the bowl tightly with plastic wrap or transfer to a heavy-duty gallon freezer bag, squeezing out all excess air.
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11
Refrigerate for at least 4 hours, though 12-24 hours is highly recommended for the best flavor and texture.
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12
When ready to cook, thread the chicken onto skewers and let them sit at room temperature for 20 minutes before hitting the grill.
💡 Chef's Tips
Always use full-fat yogurt; the fat content protects the chicken from drying out over high heat. Don't skip the tomato paste as it provides the iconic reddish-orange hue and helps the marinade caramelize. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. For the most authentic flavor, grill the marinated chicken over natural lump charcoal rather than gas. Avoid marinating for more than 24 hours, as the acid in the lemon and vinegar can eventually make the texture of the chicken mushy.
🍽️ Serving Suggestions
Serve inside warm pita bread with a generous smear of Toum (Lebanese garlic sauce). Pair with a side of Lebanese vermicelli rice and a crisp Fattoush salad. Serve alongside grilled onions, tomatoes, and green peppers for a full kebab platter. Accompany with a bowl of pickled turnips and salty wild cucumbers for a bright crunch. A glass of chilled Arak or a refreshing mint lemonade cuts through the richness of the garlic perfectly.