THE INGREDIENTS:
2 pounds boneless skinless chicken breast cut into large chunks
½ cup plain whole milk yogurt
¼ cup lemon juice
¼ cup olive oil
6 garlic cloves crushed
1 tablespoon tomato paste
1 teaspoon paprika
¾ teaspoon cinnamon
½ teaspoon oregano
½ teaspoon ground ginger
1 teaspoon salt
¼ teaspoon black pepper
THE METHOD:
In a large bowl, add the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the seasoning and salt/pepper) and whisk to combine.
Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
Grill on medium heat for 5-8 minutes per side.
Serve with pita bread, lettuce and garlic sauce, if desired.
NOTES:
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.Equipment: If you want to make these on grill pan, I highly recommend the Anolon grill pan that I use (affiliate link)
Make Ahead: You can make the marinade about 3 days in advance and you can marinate the chicken in the marinade for up to 24 hours in advance.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. It does not include the garlic sauce or the pita bread.
NUTRITION:
Calories: 276kcal, Carbohydrates: 4g, Protein: 33g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 99mg, Sodium: 595mg, Potassium: 648mg, Fiber: 1g, Sugar: 2g, Vitamin A: 270IU, Vitamin C: 7mg, Calcium: 44mg, Iron: 1mg
THE SOURCE:
Yumna Jawad, Feel Good Foodie