1/2lbBoneless Skinless Chicken breast, cut into bite sized pieces
1Medium yellow onioncut into chunks.
For the mint yogurt dip:
1/2CupNon-fat Plain Greek yogurt(or coconut yogurt for paleo)
Pinch of pepper
2TbspFresh mint,roughly chopped, plus additional mint for garnish (optional)
In a large bowl combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon and olive oil. Mix well.
Add in the cut up chicken and stir to coat. The mixture is very thick, and I found it much easier to use my hands to really rub the tomato paste mixture all over the chicken. Cover and refrigerate for at least 4 hours - overnight (the longer the better!)
Preheat your grill to medium heat and lightly spray with cooking spray.
Using sharp skewer sticks, alternate between pieces of chicken and onion, piercing each piece and sliding it to the end, building a "stack" of skewered ingredients as you go.
Place the skewers on the grill and cook until no longer pink inside, about 12 minutes, turning every 3 minutes so you cook the chicken on each side.
While the chicken cooks, place the grated cucumber into a kitchen towel and ring out the excess water.
Add the cucumber, and all the other sauce ingredients, into a medium food processor and blend until smooth, well mixed, and the mint gets broken down.
Garnish the skewers with fresh mint and serve with yogurt sauce.