Ingredients
For The Marinade:
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- Pinch of pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/2 teaspoon garlic minced
- 1/8 teaspoon cinnamon
- 1 teaspoon olive oil
- 1/2 pound boneless skinless chicken breast cut into bite-sized pieces
For The Kabobs:
- 1 medium yellow onion cut into chunks
For The Sauce:
- 1/4 cup cucumber grated
- 1/2 cup nonfat plain Greek yogurt
- 1/2 teaspoon fresh garlic minced
- 1/4 teaspoon salt
- Pinch of pepper
- 2 tablespoons fresh mint roughly chopped, plus additional for garnish, optional
Instructions
Marinate The Chicken:
- In a large bowl combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon, and olive oil. Mix well.
- Add the cut up chicken to the mixture and stir to coat. Cover and refrigerate for at least 4 hours to overnight.
Grill The Kabobs:
- Preheat grill to medium heat and lightly spray with cooking spray.
- Thread chicken and onion pieces onto sharp skewer sticks, alternating between the two and sliding each piece to the end of the skewer to build a "stack" of skewered ingredients.
- Place the skewers on the grill and cook until chicken is no longer pink inside, about 12 minutes, turning every 3 minutes to cook the chicken evenly.
Make The Sauce:
- While the chicken cooks, wrap the grated cucumber in a kitchen towel and wring out the excess water.
- Add the cucumber, Greek yogurt, garlic, salt, pepper, and 2 tablespoons of the chopped mint to a medium food processor. Blend until the mint is broken down, all the ingredients are well combined, and the mixture is smooth.
Serve The Dish:
- Garnish the skewers with fresh mint and serve immediately with the yogurt sauce on the side.