Lebanese Yogurt-Marinated Chicken Skewers

What you need

• 5 tbsp plain yogurt
• 3 tbsp lemon juice, fresh
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 5 cloves garlic, crushed
• 2 tsp sweet paprika
• 1 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 900 g (2 lb) boneless skinless chicken thighs, cut into 4 cm (1 1/2 in) pieces
• vegetable oil, for greasing
• 4 flatbreads, for serving
• toum (garlic sauce), for serving
• tomatoes and cucumber, sliced, for serving
• pickles, for serving
• parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Put the garlic, tomato paste, paprika, allspice, cayenne, black pepper and salt in a roomy bowl. Whisk in the lemon juice, olive oil and yogurt until smooth.

2. 2

   Tip in the chicken and turn it with your hands until each piece is coated.

3. 3

   Cover and chill for at least 2 hours, or overnight for more flavor.

4. 4

   If using wooden skewers, soak them in water for 30 min so they do not burn.

5. 5

   Thread the chicken onto 6-8 skewers, leaving a small gap between pieces so they cook evenly.

6. 6

   Heat a grill or grill pan to high, about 230 °C (450 °F), and brush the grates with oil.

7. 7

   Grill the skewers, turning every 3 min, until charred in spots and cooked through to 74 °C (165 °F) inside, 10-12 min.

8. 8

   Rest the skewers for 3 min off the heat.

9. 9

   Serve with warm flatbreads, toum, tomatoes and cucumber, pickles and a scattering of parsley.

Imported from anediblemosaic.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.