← Nouns Cooking · Lebanese & Turkish

Ingredients

• 800 g boneless chicken breast or thighs, cut into 3 cm cubes
• 120 g thick plain yogurt
• 1 Lemon, juiced (about 3 tbsp)
• 3 tbsp Olive oil
• 5 cloves Garlic, crushed
• 1 tbsp Tomato purée (paste)
• 2 tsp Paprika
• 1 tsp Allspice
• ¼ tsp ground cinnamon
• 1 tsp Dried oregano
• ½ tsp White pepper
• 1½ tsp Salt
• 1 green or red pepper, cut into squares (optional)
• 4 Lebanese flatbreads (optional)
• pickles and garlic sauce (toum) (optional)

Method

1. Whisk the yogurt, lemon juice, oil, garlic, tomato paste, spices and salt together in a bowl. Add the chicken, mix well, cover and marinate in the fridge for at least 2 hours, or up to 12.
2. If using wooden skewers, soak them in water for 30 min so they do not burn.
3. Thread the chicken onto skewers, alternating with pepper squares if you like, leaving a little space between pieces so they cook evenly.
4. Heat a grill, barbecue or griddle pan to high and lightly oil it. Cook the skewers for 10–12 min, turning every few minutes, until charred in spots and cooked through to 75°C (165°F) in the thickest piece.
5. Rest for 5 min, then serve wrapped in flatbread with pickles, garlic sauce and chips, or with rice and fattoush.

Tips

• Do not marinate longer than about 12 hours; the lemon starts to make the chicken mushy.
• The flatbread is optional; serve with rice to keep the meal gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese Maureen Abood Feel Good Foodie