Yogurt-marinated chicken paired with Lebanese garlic sauce (toum), harissa, and quick pickled turnips creates a healthy, flavorful Middle Eastern feast you can make at home.
Recipes included:
Marinated Chicken for Grilling
Lebanese-Style Garlic Sauce (Toum)
Quick Pickled Turnips
Karen’s Quick Harissa Sauce
The cuisines of the Middle East and Mediterranean share an emphasis on fresh ingredients, bold spices, and healthy fats. This style of cooking features olive oil, lean proteins, vegetables, and aromatic seasonings that create memorable, vibrant dishes.
Yogurt is a classic component in many Middle Eastern and South Asian marinades because it tenderizes meat while adding a subtle tang. When you grill yogurt-marinated chicken—over charcoal, gas, or on a hot grill pan—the yogurt clings to the meat and forms a flavorful, slightly charred coating that keeps the chicken juicy and well seasoned.
My take on shish taouk: This Lebanese-style chicken kebab is a street-food favorite across the Middle East. The key is a bright, well-balanced marinade—yogurt, garlic, lemon, olive oil, ginger, salt, pepper, and a touch of harissa for warmth. Slice chicken breasts, toss in the marinade, and refrigerate for at least four hours or preferably overnight to let the flavors develop.
Thread the marinated chicken onto soaked bamboo skewers and cook on a hot grill or indoor grill pan until nicely charred and cooked through. Serve on warm pita bread and smear with Lebanese garlic sauce (toum) for a classic pairing. I often add thin slices of pickled turnip, cucumbers, tomatoes, and chopped parsley for textural contrast and brightness.
A healthy dish loaded with vegetables—serve extra toum and harissa on the side so everyone can customize their plates.
About the garlic sauce (toum): This whipped garlic emulsion is Lebanon’s answer to a bold, creamy condiment. Made in a small food processor, it becomes fluffy and intense; adding a bit of cooked potato or a small amount of neutral oil helps stabilize the sauce and softens the raw garlic’s edge. Toum pairs beautifully with grilled chicken, roasted vegetables, and sandwiches.
Harissa notes: Harissa is a North African chili paste commonly used in Tunisia, Morocco, and across the Middle East. Typical ingredients include hot chilies, red bell pepper, cumin, caraway, and olive oil. It adds heat, smoky depth, and aromatic spice to marinades, sauces, and dips. Adjust the amount to control spiciness.
When making the marinade, combine plain yogurt, crushed garlic, grated ginger, extra virgin olive oil, lemon juice, salt, pepper, and a spoonful of harissa. Coat the chicken pieces thoroughly and chill. The yogurt helps carry the spices into the chicken and yields tender, flavorful bites after grilling.
Pickled turnips are surprisingly quick to prepare and bring a bright color and tang to the plate. A few slices of red beet can deepen the color if you like the traditional pink hue. These crunchy pickles cut through the richness of the chicken and the creaminess of toum, balancing the meal.
Like the broader Mediterranean diet, Middle Eastern cuisine prioritizes wholesome ingredients—healthy fats, lean proteins, whole grains, fruits, and vegetables—while celebrating strong flavors from spices, herbs, and fermented or pickled elements. This style offers both nutrition and memorable taste.
Assemble your platter with grilled yogurt-marinated chicken, warm pita, generous toum, harissa on the side, pickled turnips, cucumber and tomato slices, and fresh parsley. It’s an easy way to enjoy a restaurant-quality Middle Eastern feast at home.
Enjoy these flavors of the Middle East,
Karen
