Chicken Heaven Recipe

Prepare marinade and chicken

Finely cut chicken thighs into 1- to 1-1/2-inch cubes. In a bowl, combine yogurt, olive oil, lemon juice, minced garlic (press or finely mince), ground cumin, paprika, ground coriander, salt and black pepper. Stir until smooth.

Marinate

Add the chicken cubes to the marinade, toss to coat thoroughly. Cover and refrigerate at least 1 hour and up to 6 hours (longer will make chicken more tender).

Skewer and grill

If using wooden skewers, soak them in water 30 minutes before grilling. Thread marinated chicken onto skewers leaving small gaps for heat circulation. Preheat grill or grill pan to medium-high and brush with vegetable oil. Grill skewers 3–4 minutes per side (total 8–10 minutes) until internal temperature reaches 165°F (74°C) and char marks form. Let rest 3 minutes before serving.

Prepare filling

In a mixing bowl combine ground chicken, finely grated onion (squeeze out excess liquid if very wet), minced garlic, breadcrumbs, egg, ground cumin, paprika, dried oregano, salt and black pepper. Mix until just combined; avoid overworking to keep a tender texture.

Form and cook

Divide mixture into two equal portions. On a lightly oiled work surface or a piece of parchment, form each portion into a flat long sausage or log about 1-1/2 inches thick and 6 inches long. Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil. When hot, add the logs seam-side down (if applicable) and cook 5–6 minutes per side, turning gently, until evenly browned and internal temperature reaches 165°F (74°C). Optionally add 1 tablespoon butter during the last minute and spoon melted butter over the logs.

Slice and sauce

Remove cooked logs to a cutting board and let rest 3 minutes. Slice each log into 6–8 pieces or leave whole and roll in flatbread (traditional). Warm tomato sauce in a small saucepan; spoon warmed sauce over sliced beyti or rolled pieces. Serve with 1/2 cup yogurt spooned alongside or drizzled over, and sprinkle with dried mint and chopped parsley.

Season

Pat wings dry with paper towels. In a bowl toss wings with 1 teaspoon olive oil, garlic powder, paprika, salt and black pepper until evenly coated.

Cook

Preheat oven to 425°F (220°C) or heat a grill to medium-high. For oven: place wings on a wire rack over a baking sheet and roast 30–35 minutes, flipping once halfway, until skin is crisp and internal temp is 165°F (74°C). For grill: grill wings 8–10 minutes per side until cooked through and charred in spots.

Glaze (optional)

If using hot sauce, toss cooked wings with 1 tablespoon hot sauce immediately after cooking so sauce coats while wings are hot. Serve hot.

Arrange Chicken Shish skewers, sliced or rolled Chicken Beyti and the 4 chicken wings on a large platter. Sprinkle chopped parsley over everything and place lemon wedges alongside. Serve with rice or warm pita and additional yogurt and tomato sauce for dipping. Estimated plating: rice or 2 pitas for the plate, yogurt and tomato sauce in small ramekins.