Name: Lebanese Garlic Yogurt Chicken Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings (about 8 skewers)
Cuisine: Lebanese
Ingredients: 1 cup plain Greek yogurt; 6 cloves garlic, minced; 3 tablespoons tomato paste; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 2 teaspoons sweet paprika; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch cubes; 2 bell peppers (red and green), cut into 1 1/2-inch chunks; 1 large red onion, cut into 1 1/2-inch chunks; 2 tablespoons olive oil, for brushing; 8 wooden or metal skewers; Warm pita bread; Lebanese garlic sauce (toum); Pickled cucumbers or turnips; Fresh parsley, chopped; 1 teaspoon sumac, for dusting

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Tender cubes of chicken thigh marinated in a tangy yogurt sauce infused with garlic, lemon, tomato paste, and warm Lebanese spices, then grilled on skewers with peppers and onions. This iconic Beirut street food is smoky, juicy, and bright, traditionally served with garlic sauce and warm pita.

Prep Time20 mins

Cook Time12 mins

Total Time32 mins

Servings4

Yield4 servings (about 8 skewers)

Nutrition Facts

Per serving (estimated)

460 kcalCalories
22 gFat
5 gSaturated Fat
14 gCarbs
3 gFiber
6 gSugar
48 gProtein
780 mgSodium
760 mgPotassium
130 mgCalcium
3 mgIron
55 mgVitamin C
620 mcgVitamin A

Ingredients

For the marinade

1 cup plain Greek yogurt
6 cloves garlic, minced
3 tablespoons tomato paste
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/4 teaspoons salt
1/2 teaspoon black pepper

For the skewers

2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch cubes
2 bell peppers (red and green), cut into 1 1/2-inch chunks
1 large red onion, cut into 1 1/2-inch chunks
2 tablespoons olive oil, for brushing
8 wooden or metal skewers

For serving

Warm pita bread
Lebanese garlic sauce (toum)
Pickled cucumbers or turnips
Fresh parsley, chopped
1 teaspoon sumac, for dusting

Directions

In a large bowl, whisk together the yogurt, garlic, tomato paste, olive oil, lemon juice, paprika, allspice, cinnamon, cloves, salt, and pepper until smooth and well combined.
Add the chicken cubes to the marinade and toss until every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate.
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat an outdoor grill or grill pan to medium-high heat, about 400°F.
Thread the marinated chicken onto the skewers, alternating pieces with bell pepper and red onion chunks, leaving a little space between each piece for even cooking.
Lightly brush the assembled skewers with olive oil and place them on the grill. Cook for 4-5 minutes per side, turning carefully, until the chicken is lightly charred and reaches an internal temperature of 165°F.
Transfer the skewers to a platter, tent loosely with foil, and let rest for 3-5 minutes so the juices redistribute.
Sprinkle the skewers with fresh parsley and a dusting of sumac, then serve immediately with warm pita, generous spoonfuls of garlic sauce, and pickled vegetables on the side.

Cook’s Notes

Marinating overnight delivers the deepest flavor and most tender texture, so plan ahead when possible.
Chicken thighs stay juicier than breasts on the hot grill, but breast works if you reduce the cook time by a minute per side.
An indoor cast-iron grill pan set over high heat mimics the smoky char of a charcoal grill.
Toum (Lebanese whipped garlic sauce) is the classic pairing; thin with a little ice water if it seizes when mixing.
Reserve a few tablespoons of marinade before adding the raw chicken to brush on the skewers in the final minute for extra glaze.