Shish Tawook (Marinated Chicken Skewers with Garlic Sauce)

• 800 g Chicken thighs, boneless, skinless
• 200 g Greek yogurt
• 1 large Lemon
• 5 cloves Garlic
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 120 g Mayonnaise

1. Cut the chicken into bite-size chunks. Finely grate 3 cloves of garlic and zest the lemon, then squeeze out the juice.
2. In a mixing bowl, whisk together the greek yogurt, half the lemon juice, half the olive oil, sweet paprika, ground cumin, 1 tsp of the fine sea salt, and the black pepper. Add the chicken and turn well to coat.
3. Cover and marinate for 20 minutes at room temperature while you prepare the grill and sauce. If your kitchen is very warm, marinate in the fridge instead.
4. Make the garlic sauce: finely grate the remaining 2 cloves of garlic into the mayonnaise, then stir in the remaining lemon juice and a pinch of the fine sea salt. Set aside while you cook the chicken.
5. Heat the grill to high and lightly oil the grates with the remaining olive oil. Thread the chicken onto skewers, leaving a little space between pieces so they cook evenly.
6. Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until lightly charred and cooked through. The chicken should be opaque throughout and the juices should run clear.
7. Rest the skewers for 3 minutes, then serve hot with the garlic sauce on the side. Spoon any resting juices over the chicken for extra flavour.

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