Lebanese shish taouk with yogurt dip

Cut the chicken breasts into large cubes and in a bowl whisk together the Greek yogurt with the olive oil, lemon juice, crushed garlic, tomato paste, ground sweet paprika, cumin, oregano, salt, and pepper.

Coat the meat thoroughly in the marinade, cover the bowl, and leave it to rest in the refrigerator for at least 1 hour so the chicken absorbs the flavor and stays juicy after grilling.

Cut the red bell pepper, zucchini, and red onion into large pieces and thread them onto skewers alternately with the marinated chicken to create evenly sized, colorful skewers.

Coarsely grate the cucumber, squeeze it lightly, and mix it with the Greek yogurt, crushed garlic, chopped parsley, and olive oil.

Season the dip with salt and pepper and chill it so that when served it provides a refreshing contrast to the hot, spiced skewers.

Brush the grill grate or grill pan with a little canola oil and heat it over medium-high heat so the meat sears quickly and does not stick.

Grill the skewers for about 10 to 12 minutes, turning them several times during cooking, until the chicken is cooked through and the vegetables are lightly charred at the edges.

Warm the pitas briefly on the side of the grill or in a dry pan so they soften and can be easily torn for sharing at the table.

Transfer the finished skewers to a large platter, place a bowl of chilled yogurt dip in the center, and arrange the warm pitas around it for relaxed outdoor dining.

Serve immediately after grilling, when the meat is at its juiciest and the whole dish feels like an informal yet striking spread for a garden party.