In a large bowl whisk together yogurt, lemon juice, olive oil, minced garlic, paprika, cumin, coriander, sumac, salt, black pepper and Aleppo pepper (if using) until smooth.

Marinate chicken

Add the cubed chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 6–12 hours for best flavor.

Thread onto skewers

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

Grill

Preheat grill (or grill pan) to medium-high (about 400–450°F / 200–230°C). Oil grates lightly. Grill skewers 4–5 minutes per side, turning once, until charred at edges and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes.

Rice

Rinse rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium saucepan, melt butter or heat oil over medium heat. Add drained rice and stir to coat the grains for 1 minute. Add water and salt, bring to a boil uncovered.

Once boiling, reduce heat to low, cover tightly and simmer 15 minutes (for basmati) or until water is absorbed and rice is tender. Remove from heat and let stand, covered, 5–10 minutes. Fluff with fork before serving.

Garlic Sauce (Toum)

Peel garlic and remove any green sprout. In a food processor, pulse garlic with salt until finely minced, scraping down sides as needed.

Add 1 teaspoon ice-cold water and pulse to create a paste. With processor running, very slowly drizzle in neutral oil in a thin, steady stream (this emulsifies the sauce). After about half the oil is incorporated and mixture begins to thicken, alternate drizzling the remaining oil with the olive oil and lemon juice in a slow stream until all incorporated and the sauce is thick and fluffy. If sauce breaks or is too thick, add a few drops of cold water to bring it together.

Taste and adjust salt or lemon. Chill until ready to serve. Makes about 1 cup.

Accompaniments & Serving

Warm pita: Wrap pitas in foil and heat in a 350°F (175°C) oven for 5–8 minutes or warm briefly on the grill for 30–60 seconds per side.

Prepare salad: Toss mixed greens (or parsley), diced tomato and cucumber with a drizzle of olive oil, pinch of salt and a squeeze of lemon juice. Reserve separately.

Assemble plate: Spoon 1/2–3/4 cup cooked rice onto each plate. Slide off 2 skewers of grilled chicken (or remove pieces from skewers) and arrange over rice. Add a dollop (about 2 tbs) of garlic sauce on the side, warm pita, salad, and two chosen sides.

Garnish & serve: Drizzle a little olive oil over chicken and sprinkle chopped parsley if desired. Serve with lemon wedges to squeeze over chicken. Enjoy immediately.