Smoked Shish Tawook

In a large non-reactive bowl, whisk together 1.0 cup yogurt, 0.25 cup olive oil, 0.25 cup lemon juice, 6.0 cloves of grated garlic, and 2.0 tbsp tomato paste. Once smooth, incorporate 1.0 tbsp paprika, 1.0 tsp white pepper, 1.0 tsp dried oregano, 1.0 tsp cinnamon, and 1.0 tsp salt. The yogurt's lactic acid and the lemon's citric acid work together to denature the protein, while the tomato paste provides sugars for the ultimate Maillard reaction during the final sear.

Submerge the 2.0 lbs of 1.5-inch chicken cubes into the marinade, ensuring total coverage. Transfer the mixture into a vacuum-seal bag or a gallon-sized heavy-duty zip bag, squeezing out all excess air to maximize surface contact. Based on Smoke Brothers' Freeze-Marinade principles, refrigerating this for 6 to 12 hours is essential for flavor penetration; the vacuum environment forces the aromatics into the meat fibers rather than just coating the exterior.

Stabilize your smoker at 275°F using oak or apple wood chunks for a clean, blue smoke. While the pit stabilizes, soak 8.0 wooden skewers in water for at least 30 minutes. If using metal skewers, wipe them with a high-smoke-point oil. Properly soaking the wood prevents the skewers from becoming brittle and snapping under the weight of the chicken during the flip.

Thread the marinated chicken cubes onto the skewers, packing them tightly so the pieces are touching firmly with no gaps. Unlike typical kebabs where you leave space for airflow, Shish Tawook benefits from being 'bunched' together. This shielding technique protects the inner moisture of the chicken from the 275°F convective air, allowing the exterior to take on smoke while the interior remains succulent. Discard any remaining raw marinade to avoid cross-contamination.

Place the skewers on the grate, perpendicular to the airflow for maximum smoke contact. Close the lid and maintain a steady 275°F. Smoke for approximately 30-35 minutes until the internal temperature of the center cubes reaches 155°F. We pull the chicken 10 degrees early here because chicken is a lean protein that suffers from over-exposure, and we need thermal 'headroom' for the high-heat finish.

Immediately move the skewers to the hottest part of the grill or a dedicated sear station. Flip every 30-45 seconds to develop 'leopard spotting'—small charred bits of caramelized yogurt and tomato paste. Continue this process until the thickest part of the chicken hits a food-safe internal temperature of 165°F. This high-heat blast transforms the wet marinade into a savory, textured bark.

Remove the skewers from the heat and place them on a warm platter. Loosely tent with foil—do not wrap tightly or you will steam the bark you just created. Allow the chicken to rest for 5 to 7 minutes. This allows the muscle fibers to relax and reabsorb the lemon-garlic infused juices; cutting or biting into it too early will cause the moisture to purge, resulting in a dry mouthfeel despite a perfect cook.

Slide the chicken off the skewers or serve the sticks whole on a bed of warm pita bread. Serve alongside traditional Lebanese toum (garlic sauce), pickled turnips, and grilled veggies. The pita serves a dual purpose: it acts as a vessel and absorbs any remaining seasoned juices from the smoked chicken. Ensure the toum is cold to provide a temperature contrast to the hot, smoky tawook.