Yogurt-Marinated Chicken Shish Taouk with Saffron-Turmeric Rice and Zesty Fattoush Salad

Prepare the marinade 12 hours in advance: Juice 8 lemons to get 1 cup of juice. Peel and mince 20 cloves of garlic from 2 garlic heads. In a large bowl, whisk together 4 cups Greek yogurt, the lemon juice, minced garlic, 1/2 cup tomato paste, 4 tbsp smoked paprika, 2 tbsp cumin, 1 tsp cinnamon, and 2 tsp salt.

Pat 48 chicken thighs dry with paper towels. Cut each thigh into 1.5-inch chunks. Toss the chicken in the yogurt marinade until fully coated, cover, and refrigerate for 12 hours.

Start the rice: Rinse 6 cups basmati rice under cold water until clear. In a large pot over medium heat, melt 4 tbsp unsalted butter. Add 2 tsp ground turmeric and 1 tsp saffron threads (crushed). Add the rice and stir for 2 minutes to toast the grains.

Pour in 9 cups chicken broth and 1 tbsp salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes. Once done, remove from heat and let sit covered for 5 minutes.

While rice cooks, preheat the grill to medium-high (400°F). Thread the marinated chicken chunks onto metal or soaked wooden skewers (about 3 thighs per person).

Grill the chicken skewers for 6-7 minutes per side, or until the internal temperature reaches 165°F and the edges are slightly charred. Let the chicken rest for 5 minutes.

Prepare the Fattoush salad: Chop 3 heads of romaine lettuce, dice 4 English cucumbers, halve 4 cups cherry tomatoes, and thinly slice 10 radishes. Finely chop 2 bunches of parsley and 1 bunch of mint.

Toast 4 large pita loaves on the grill until crisp (about 2 minutes), then break them into bite-sized shards.

Make the dressing: In a small bowl, whisk together 1/2 cup red wine vinegar, 3 tbsp sumac, 1/2 cup olive oil, and salt to taste. Toss the vegetables, herbs, and pita shards with the dressing in a massive bowl.

Fluff the saffron rice with a fork and serve on large platters topped with the chicken skewers, with the zesty Fattoush salad on the side.