Shish Taouk Lebanese Chicken Skewers

Clean the chicken breasts and cut into even cubes of 3-4 cm. In a larger bowl, combine yogurt, squeeze in the juice of a lemon, add olive oil and crushed garlic. Sprinkle in ground sweet paprika, cumin, pepper, salt, and optionally hot paprika. Mix everything thoroughly to create a smooth marinade.

Place the chicken cubes into the prepared marinade and mix carefully so that every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Longer marinating ensures softer meat and a more pronounced flavor. If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning on the grill.

Preheat the grill to medium-high heat. Lightly brush the grate with canola oil to prevent sticking. Thread the marinated chicken cubes closely together on the skewers, this helps keep them juicy during grilling.

Grill the skewers on each side for about 10-12 minutes, turning regularly with tongs. The surface should be golden and caramelized in places. Before removing from the grill, always check the largest piece, it should not be pink inside, with an ideal internal temperature of at least 75 °C.

Once the skewers are done, let them rest for two minutes so the juices redistribute evenly. Then sprinkle with chopped flat-leaf parsley or cilantro for freshness and color.

Serve the meat directly on the skewers with fresh pita and lemon wedges. Everyone can season to taste with a squeeze of lemon. Best enjoyed hot straight from the grill.