Shish Taouk, Lebanese Chicken Skewers

Clean the chicken breasts and cut them into even cubes of 3-4 cm. In a larger bowl, add 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 carefully mix them so that each piece is coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, preferably overnight. Longer marinating will ensure softer meat and a more pronounced flavor. If using wooden skewers, soak them in cold water for at least 30 minutes to prevent them from burning while grilling.

Preheat the grill to medium-high heat. Lightly brush the grill grate with canola oil to prevent the meat from sticking. Thread the marinated chicken cubes closely together on the skewers, which will help keep the skewers juicier during grilling.

Grill the skewers on each side for about 10-12 minutes, regularly turning them with tongs during cooking. The surface of the meat 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 cooked, let them rest for two minutes to allow the juices to redistribute evenly. Then sprinkle them with chopped flat-leaf parsley or cilantro, which will add freshness and color to the meat.

Serve the meat directly on the skewers with fresh pita and lemon wedges. Everyone can season the chicken with juice to their taste. It tastes best hot straight from the grill.