For the Chicken Shish:
- 680 grams / 1.5 pounds Chicken Breasts (or thighs), boneless, skinless – cleaned and pat-dried with paper towels
- ½ cup Plain Greek Style Yogurt (or plain whole milk yogurt)
- 1.5 TBLS Tomato Paste (or 1 TBLS Double Concentrated Tomato Paste)
- 1 TBLS Harissa Paste (DEA harissa or Le Phare Cap Du Bon harissa brands preferred)
- 5–6 Garlic cloves – smashed and finely chopped
- 1 TBLS freshly squeezed Lemon Juice
- 1.5 TSP Kosher Salt
- ½ TSP freshly cracked Black Pepper
- ½ TSP Sumac
- 1 TSP Ground Cayenne (or Kashmiri chili powder)
- ¾ TSP Paprika
- ¾ TSP ground Cinnamon
- 1/8 TSP ground Cardamom
- ½ TSP ground Cumin
- ½ TSP Coriander Powder
- ½ TSP Dried Oregano Flakes
- ¼ TSP Dried Thyme
- ¼ TSP Dried Mint Flakes
- 2–3 TBLS Olive Oil (or any other cooking oil)
For the Garlic Sauce:
- ¾ cup Mayonnaise
- 3 Garlic cloves – smashed into a paste using a mortar and pestle
- 2 TBLS Greek Style Yogurt (or plain yogurt)
- 1 TBLS Extra Virgin Olive Oil
- 2 TSP freshly squeezed Lemon Juice
- ½ TSP Za’atar Spice Blend
- 1/8 TSP Dried Oregano Flakes, or more to taste
For the Chili Mayo-Yogurt Sauce:
- ½ cup Mayonnaise
- 1 TBLS Greek Style Yogurt (or plain yogurt)
- 1–2 TBLS Harissa Chili Paste, to taste
- ½ TSP Crushed Red Pepper Chili Flakes, to taste
- ½ TSP Ground Cayenne (or chili powder), to taste
- ¼ TSP Sumac
For the Chicken Shish Kebab Rolls (optional breads and toppings):
- Large 25cm / 10-inch tortillas (or pita bread or any other flatbread) – I highly recommend Aly and Ekin brand tortillas for kebab rolls
- Chopped romaine lettuce (or any other type of lettuce)
- Sliced red onion
- Cherry tomatoes – halved
- Sliced cucumber
- Garlic Sauce
- Chili Mayo-Yogurt Sauce
- Mint-Yogurt Sauce