Chicken Tawouk Recipe

Cut the chicken breasts into 1.5-inch cubes and place them in a large bowl or resealable plastic bag.

In a separate bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, paprika, cumin, coriander, salt, black pepper, and cayenne pepper (if using).

Pour the marinade over the chicken pieces and mix well to coat all pieces evenly.

Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop.

Peel the garlic cloves and place them in a food processor with the salt.

Pulse the garlic until finely minced.

Add lemon juice and pulse a few times to combine.

With the processor running, slowly drizzle in the oil in a thin stream, alternating occasionally with a small amount of ice water to help emulsify the sauce.

Continue blending until the mixture becomes thick and creamy. Taste and adjust seasoning if needed.

Transfer to a bowl, cover, and refrigerate until ready to use.

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

Preheat a grill or grill pan over medium-high heat.

Thread the marinated chicken cubes onto skewers, leaving a small gap between each piece for even cooking.

Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Remove from the grill and let rest for a few minutes before serving.

Serve the grilled chicken tawouk hot, accompanied by garlic sauce on the side. Optionally serve with pita bread, rice, or salad.