Classic chicken shish, where chicken pieces marinated in yogurt and spices are threaded onto skewers and grilled. Tender, juicy and carrying the aroma of the embers, this recipe is a favorite of barbecue tables and picnic spreads.
In a bowl, whisk together yogurt, olive oil, crushed garlic, pepper paste, thyme, red pepper flakes, salt, and black pepper. Add the diced chicken to the sauce and coat every piece by hand.
Cover the bowl and let it marinate in the refrigerator for at least 2 hours. During this time, the yogurt tenderizes the meat and helps it absorb the seasoning.
Thread the marinated chicken onto skewers, alternating with chunks of onion and pepper. Do not pack the pieces too tightly so the heat can reach between them and everything cooks evenly.
Cook the skewers on a medium charcoal grill, turning occasionally. Caution: Every side should brown and the chicken's internal temperature should reach 74°C (165°F), with no pink remaining in the center. It takes about 15-20 minutes to cook.
Take the skewers off the heat and let rest for 2 minutes, then serve hot with lavash, charred vegetables, and onion salad.
Important: A yogurt marinade both tenderizes the chicken and slows its burning over the coals; marinate for at least 2 hours. Caution: If using wooden skewers, soak them in water for 30 minutes so they don't burn. The chicken's internal temperature should reach 74°C (165°F), with no pink remaining in the center. Contains dairy (yogurt). Contains no nuts, gluten-free.
Cutting the chicken pieces to an even size ensures they all cook at the same time. If you thread pieces of onion and pepper between them on the skewers, it adds visual appeal, and the vegetables soak up the chicken's juices and become tastier.
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