Shish Taouk Plate with Toum and Sumac-Dusted Vegetables

Marinate the chicken breast (cut into 1-inch cubes) in a mixture of Greek yogurt, lemon juice, minced garlic, tomato paste, and a touch of sumac for at least 30 minutes.

Thread the chicken onto skewers, alternating with chunks of green bell pepper.

Heat a heavy-bottomed grill pan or cast-iron skillet over medium-high heat. Brush with a tiny amount of olive oil.

Sear the skewers for about 4-5 minutes per side until the chicken is golden-brown with charred edges and cooked through.

While the chicken cooks, sauté the zucchini slices and spinach in a separate pan until just tender, seasoning with sea salt and a squeeze of fresh lemon.

Serve the skewers over a bed of fluffy white long-grain rice.

Plate with the sautéed vegetables, a dollop of traditional garlic toum, and a final generous dusting of sumac for brightness.