Authentic Shish Tawook with Garlic Sauce and Rice

In a large bowl, combine the yogurt, olive oil, lemon juice, garlic, tomato paste (if using), allspice, white pepper, and salt. Whisk until smooth and well blended.

Add the chicken chunks to the marinade and toss well to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.

If using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates to prevent burning.

Rinse the rice under cold water until the water runs clear. In a medium saucepan, melt butter over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the rice and stir to coat, toasting for 1 minute. Pour in the broth or water, add salt, and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, make the toum. In a food processor, combine the garlic, lemon juice, and egg white. Process until finely chopped, scraping down the sides. With the motor running, slowly drizzle in the oil in a steady stream until the mixture emulsifies and becomes thick and creamy. Season with salt to taste. If the sauce is too thin, add a little more oil; if it splits, try adding a tablespoon of ice water at a time until it comes together.

Preheat your grill to medium-high heat (about 200°C/400°F). If using a gas or charcoal grill, oil the grates lightly.

Thread the marinated chicken chunks onto the skewers, pressing them together but not too tightly. If using bell peppers, alternate chicken and bell pepper pieces.

Place the skewers on the grill. Cook for 15 to 20 minutes, turning every 3 to 4 minutes, until the chicken is charred in spots and cooked through (internal temperature reaches 74°C/165°F). For enhanced flavor, baste with any remaining marinade during the first few minutes, then discard the leftover marinade.

Remove the skewers from the grill and let rest for 5 minutes. Slide the chicken off the skewers, if desired. To serve, mound the rice on a platter, top with the chicken, and drizzle with garlic sauce. Garnish with lemon wedges, fresh parsley, and a sprinkle of sumac if using. Serve extra garlic sauce on the side.