Step by step

Method

4 steps

1. 1

   Cut 1½ pounds boneless chicken breast or thighs into 1½-inch cubes. Whisk marinade: ½ cup plain yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon oregano or thyme, 1 teaspoon salt, and optional ½ teaspoon tomato paste for color. Coat chicken well; marinate at least 30 minutes (overnight is better).

2. 2

   Thread onto skewers (if wood, soak 20 minutes first), leaving a little space between pieces. Or cook as loose cubes in a hot skillet.

3. 3

   Grill or broil on high, or sear in a screaming-hot skillet with a thin film of oil, 3–4 minutes per side until charred in spots and cooked through (165°F). Don't overcook — yogurt-marinated chicken dries out if you walk away.

4. 4

   Rest 2 minutes. Serve with garlic sauce (toum or mayo-garlic-lemon), warm pita, pickles, and a simple tomato-cucumber salad. You want juicy, garlicky yogurt-marinated chicken with charred edges — not pale boiled cubes.