The Secret Is the Marinade

Good grilled chicken starts the day before. Our shish tawook rests overnight in a marinade, and that is most of the secret.

Four things that make it juicy

• Yoghurt. It tenderises the meat gently and keeps it moist over the coals.
• Lemon and garlic. Fresh, never from a bottle, for a bright flavour.
• Time. At least eight hours, so the flavour reaches the middle of every piece.
• Even pieces. Cubes of the same size cook evenly, so none dry out.

Then a hot charcoal grill, a few turns, and it is ready the moment the edges catch.