In a large bowl whisk together Greek yogurt, olive oil, lemon juice, minced garlic, sweet paprika, smoked paprika, cumin, coriander, salt and black pepper until smooth.

Marinate chicken

Add the cubed chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight) to develop flavor.

House Potatoes

Preheat oven to 425°F (220°C). In a bowl toss the halved potatoes with olive oil, garlic powder, dried oregano, salt and pepper until evenly coated. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, turning once halfway, until golden and tender. Remove from oven and sprinkle with chopped parsley. Keep warm.

Skewers & Veggies

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread marinated chicken pieces onto skewers alternating with red and green bell pepper pieces and onion wedges. Leave a small gap between pieces so heat circulates.

Brush the grill grates or pan with a little oil. Grill skewers 10–14 minutes total, turning every 2–3 minutes, until chicken reaches 165°F (74°C) and has good char marks. If using oven broiler, arrange skewers on a foil-lined tray and broil 6–8 minutes per side, watching carefully.

Remove skewers and let rest 3–5 minutes before serving.

Toum (Garlic Sauce)

Place peeled garlic cloves and salt in a food processor. Pulse until garlic is very finely minced, scraping down sides as needed.

With processor running, add lemon juice in a thin stream, then add oil drop by drop at first to initiate an emulsion. After mixture begins to thicken and emulsify (a minute or two), you can add oil in a slow, steady stream. If sauce becomes too thick or stalls, add 1–2 teaspoons of ice water to loosen and continue processing. Aim for a smooth, mayonnaise-like consistency. Taste and adjust salt or lemon as desired. Refrigerate until ready to serve.

To Serve

Plate house potatoes alongside chicken tawook skewers. Spoon a generous dollop of toum on the plate or serve in a small bowl. Garnish chicken with a light dusting of sumac and serve with lemon wedges for squeezing.

Enjoy while hot. Leftover toum keeps refrigerated in a sealed container for up to 5 days; chilled chicken is good for 2–3 days.