Ingredients:

  • 1 cup Greek yogurt
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs boneless, skinless chicken thighs, cut into 1.25-inch cubes
  • 1 medium white onion, thinly sliced
  • 1 tbsp sumac

Instructions:

  1. In a large glass bowl, whisk together 1 cup Greek yogurt, 3 tbsp olive oil, 2 tbsp tomato paste, 1 tbsp red pepper paste, 3 cloves minced garlic, 1 tbsp lemon juice, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper until smooth and no clumps remain.
  2. Add 2 lbs cubed chicken thighs to the bowl and toss until every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
  3. Slide the marinated chicken onto metal skewers, leaving a 2mm gap between each piece to ensure the sides sear rather than steam.
  4. Heat a grill or cast iron grill pan over medium-high heat. Place the skewers on the heat and cook for 3-4 minutes per side until a dark golden char forms and the internal temperature reaches 165°F (74°C).
  5. While the meat rests, toss 1 thinly sliced medium white onion with 1 tbsp sumac.
  6. Serve the skewers hot over a bed of the sumac onions.