Shish Tawook

Chicken

• boneless skinless chicken thighs800 g
• Greek yoghurt150 g
• lemons1
• garlic cloves4
• tomato paste1 tbsp
• sweet paprika1 tsp
• dried oregano1 tsp
• olive oil3 tbsp
• salt1½ tsp

Toum and serving

• garlic cloves6
• vegetable oil150 ml
• lemons1
• gluten-free flatbreads4
• pickled cucumbers4

Chicken

1. 01

   Squeeze the juice from one lemon and crush the 4 garlic cloves. Mix the yoghurt, the lemon juice, the garlic, the tomato paste, paprika, oregano, olive oil and 1 tsp of the salt.

2. 02

   Cut the chicken thighs into 3 cm cubes and turn them through the marinade. Cover and marinate in the fridge for at least 4 hours, or overnight. The yoghurt tenderises it.

3. 03

   Heat a grill or barbecue to high. Thread the chicken onto skewers (soak wooden ones in water for 30 minutes first) and grill for 10 to 12 minutes, turning, until charred at the edges and cooked through, with no pink inside and the juices running clear.

Toum

4. 04

   Squeeze the juice from the second lemon. In a mini food processor, or with a stick blender in a narrow jug, blend the 6 garlic cloves with the remaining salt and a little of the lemon juice to a paste.

5. 05

   With the motor running, add the vegetable oil in the thinnest possible stream, alternating with the rest of the lemon juice, until it emulsifies into a fluffy white sauce like mayonnaise.

6. 06

   Serve the chicken in the gluten-free flatbreads with the toum and the pickled cucumbers.