Chicken Taouk Recipe

Prepare the chicken

Trim any excess fat from chicken thighs and cut into 1 to 1 1/4-inch cubes. Place in a medium bowl.

In a separate bowl whisk together yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, cumin, coriander, salt and black pepper until smooth and uniform.

Add the chicken cubes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight (up to 24 hours) for best flavor.

If using wooden skewers, soak them in water for 30 minutes before grilling. Thread marinated chicken onto skewers, leaving a little space between pieces for even char.

Place peeled garlic cloves and coarse salt in the bowl of a small food processor or blender. Pulse until finely chopped, scraping down the sides as needed.

With the motor running, add lemon juice in a thin stream, then very slowly begin adding the neutral oil in a steady, thin drizzle to emulsify. As the mixture thickens, you can add the extra-virgin olive oil and continue until all oil is incorporated and the sauce is thick and glossy (about 3–5 minutes).

Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. If the sauce is too thick, whisk in 1–2 teaspoons of water or lemon juice to loosen slightly. Refrigerate until ready to serve (keep chilled; use within 3 days).

Preheat a grill or cast-iron grill pan to medium-high heat (about 450°F/230°C). Brush tomatoes and onion halves with olive oil.

Place chicken skewers on the hot grill. Grill for 8–10 minutes, turning every 2–3 minutes, until chicken is nicely charred on edges and cooked through to an internal temperature of 165°F (74°C).

At the same time, place tomato halves (cut side down) and thick slices or wedges of red onion on the grill. Grill tomatoes about 3–4 minutes per side until lightly charred; grill onion until softened and charred at edges, about 6–8 minutes, turning as needed.

Briefly warm chatta pita or flatbread on the grill for 30–60 seconds per side until puffed and slightly charred. Remove and keep warm wrapped in a clean towel.

Remove chicken from skewers and transfer to a serving platter. Slice or quarter the grilled tomatoes and arrange with grilled onions alongside the chicken.

Spread a generous spoonful of toum onto each warmed pita or serve the toum in a small bowl for dipping. Sprinkle chopped parsley over chicken and vegetables if using, and dust with sumac for a lemony tang, if desired.

Serve immediately with lemon wedges for squeezing over the chicken and extra toum on the side.