Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Whisk the yogurt, tomato paste, garlic, lemon juice, paprika, oregano, and salt.
Toss the chicken cubes in the marinade and refrigerate overnight.
Thread the chicken onto skewers, leaving small gaps between pieces.
Cook on a hot grill 4-5 minutes per side until charred and cooked through.
Rest 3 minutes and serve with toum and grilled flatbread.