Shish taouk

Cut the chicken breasts into larger, evenly sized cubes so the meat cooks evenly on the skewers and stays juicy after grilling.

In a bowl, mix the Greek yogurt, juice and finely grated zest from half a lemon, crushed garlic, olive oil, sweet paprika, ground cumin, cinnamon, salt, and black pepper. Add the chicken to the finished marinade, coat it thoroughly on all sides, and let it rest in the refrigerator for at least 1 hour so the meat can absorb the flavor and aroma of the spices.

Place the Greek yogurt, crushed garlic, chopped flat-leaf parsley, juice from half a lemon, and salt to taste in a small bowl.

Mix the dip well until smooth and refrigerate it so the flavors can meld pleasantly while the meat is being prepared and the dip can chill before serving.

Thread the marinated chicken onto skewers and let any excess marinade drip off lightly so it does not burn during cooking and the meat gets a nicely browned surface.

Heat a grill pan over medium-high heat and cook the skewers for about 10 to 12 minutes. Turn them regularly so they brown on all sides while the meat stays juicy inside rather than drying out.

Once the meat is cooked through and lightly charred on the surface, remove the pan from the heat and let the skewers rest briefly for 2 minutes so the juices can redistribute evenly inside the meat.

Warm the pita breads briefly in a dry pan or in the oven so they soften, stay pliable, and are easier to fill.

Cut the cucumber and tomato into smaller pieces and drizzle them lightly with olive oil to taste so the vegetables stay fresh and do not seem dry.

Serve the shish taouk with warm pita, garlic dip, and fresh vegetables. You can assemble the individual ingredients directly into the bread with the meat, so everyone can prepare a portion to their liking.