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Remove from the heat and serve with lemon wedges, warm pita bread, the tahini sauce and vegetable salad.

Place the pita bread on the hot grill and warm up for 1 to 2 minutes per side. The chicken is done when there is no sign of pink inside and the internal temperature reaches 160 degrees F when tested with a meat thermometer. If the chicken is cooking too fast or getting burnt, move the chicken off the direct heat over to a corner of the grill that isn’t as hot. Gently flip the chicken over and grill for another 8 to 12 minutes on the other side.

Place the chicken skewers on the grill and cook for 10 minutes.Repeat with the remaining onion and chicken. Top the skewer with another half of onion to hold the chicken on top. Skewer half the marinated meat on, pressing it down so there is very little room between pieces of meat. If using wooden skewers, soak them in cold water for 30 minutes before draining.Preheat a gas or charcoal grill to medium-hot, about 350 degrees.Make the tahini sauce cover and refrigerate for up to 24 hours.Add the chicken, toss to coat it all cover and refrigerate for at least 3 hours or overnight if possible. Add a dash of hot pepper sauce or several if you like a spicier flavor. In a bowl or resealable plastic container, mix the yogurt, olive oil, lemon juice, garlic, cumin, allspice, cardamom, cinnamon, turmeric and a generous amount of salt and pepper.1 ½ pounds boneless chicken thighs, cut in half horizontally, and then cut into 1-inch strips.

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⅓ cup plus 1 tablespoon plain yogurt or Greek yogurt.The grilled chicken is served with warm pita bread, tahini sauce and tomato-cucumber-cilantro salad. You can use wooden skewers (which must be soaked in cold water for an hour to prevent burning) or longer metal skewers, but the meat is pressed down so it's touching and compact. The chicken should marinate for several hours or overnight, but not for any longer, and is then tightly placed on skewers. It also works really well with lamb or beef or on certain vegetables, like cauliflower. It contains lactic acid and microbes, which provide a tangy flavor and result in exceedingly tender chicken. Yogurt is a great way to tenderize meat without breaking down the protein. But it’s another ingredient that plays a key role.

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This classic Middle Eastern favorite is full of big spices: turmeric, cardamom, cinnamon, cumin, allspice, lemon and garlic. (Kathy Gunst/Here & Now) Yogurt and spice-marinated chicken shawarma Yogurt and spice-marinated chicken shawarma. Looking for new ideas? Tips for getting the most out of the food you grill? Here are three new recipes as well as tips for getting everything on the grill cooked to perfection. Last weekend, many grillers fired up barbecues and opened up bags of charcoal.