* 4 boneless skinless chicken breasts (about 800 g/ 1.75 lbs)
* 1/4 cup yogurt
* 3 tbsp olive oil
* 2 tbsp tomato paste
* 4 cloves garlic
* 1 lemon (juice only)
* 1 tbsp sweet paprika
* 3/4 tsp dried thyme
* 1/2 tsp ground cumin
* 1/4 tsp ground allspice *
* 1 tsp salt + 1/2 tsp ground pepper, or to taste
For skewers
* 1 medium red bell pepper
* tomatoes
* 1/2 large white onion
Method: chop the garlic and put it in a medium bowl along with the yogurt, tomato paste, olive oil and lemon juice. Add in the dried spices, salt and pepper and stir or whisk until the mixture is uniform.
Cut the chicken into bite sized cubes, each about 1 – 1.5″ in length and as uniform in size as possible. You want the chicken to cook at a fairly consistent rate. Coat the chicken with the marinade and leave it to soak up those flavors in the fridge for 2-8 hours . The yogurt marinade will make the chicken decidedly juicy, but if you leave it in the marinade too long the meat will actually get soft and lose it’s texture.
Assemble the skewers start by adding 2-3 pieces of chicken, a slice of onion and pepper, 2-3 more pieces of chicken, and so on until the skewer is full.
Grill the chicken over moderately high to high heat for about 5-7 minutes per side, flipping only once, until you see visible char marks and the chicken is cooked through.
you can eat this as it is or you can add it to a sandwich or even with rice enjoy
