Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1–1½ inch 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 dried oregano
• ½ teaspoon ground ginger
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Skewers (metal, or bamboo soaked in water for 20–30 minutes)

Instructions

1. Whisk together yogurt, lemon juice, olive oil, garlic, tomato paste, paprika, cinnamon, oregano, ginger, salt, and pepper in a large bowl.
2. Add chicken chunks and toss to coat fully. Cover and refrigerate at least 4 hours, or overnight, but no longer than 24 hours.
3. Thread marinated chicken onto skewers, leaving small gaps between pieces.
4. Preheat grill to medium heat. Grill skewers, turning occasionally, for 15–18 minutes, until golden and internal temperature reaches 165°F.
5. Rest briefly, then serve hot with pita bread, toum, and fresh vegetables or salad.

Notes

• Don't marinate longer than 24 hours the yogurt can eventually make the texture mushy.
• Soak wooden skewers before grilling to prevent scorching.
• No grill? Bake at 400°F for 20–25 minutes, turning halfway, instead.

Storage

• Fridge: Airtight container, up to 3–4 days.
• Freezer: Cooked chicken up to 2–3 monthsraw marinated chicken up to 2 months.
• Reheat: Skillet over medium low with a splash of water, or oven at 350°F for 8–10 minutes, covered.

Nutrition Estimate (per serving)