Chicken kebabs with greek yoghurt marinade (Chef Jon)


700G DEWFRESH CHICKEN BREAST
MARINADE:
400G PLAIN GREEK YOGURT
40ML OLIVE OIL
JUICE OF 1 LEMON
1TSP SMOKED PAPRIKA
1TSP SWEET PAPRIKA
1TSP SALT
1TSP TOMATO PUREE (KUNSERVA)
1TSP GARLIC POWDER
1/2TSP BLACK PEPPER
1/4TSP CHILI FLAKES
1/4TSP GROUND CINNAMON
SIDES:
1PKT PITA BREAD,
1 LEMON
2 RED ONIONS
1 TUB CHERRY TOMATOES
1 CUCUMBER
1 CUP PLAIN YOGURT
CUT THE CHICKEN INTO BITE SIZE CUBES
PREPARE THE MARINADE BY COMBINING ALL THE INGREDIENTS TOGETHER.
PLACE THE CHICKEN IN THE MARINADE, MIX WELL, COVER AND PLACE IN THE REFRIGERATOR FOR AT LEAST 2 HOURS. OVERNIGHT IS BETTER.
PUT THE CHICKEN ONTO KEBAB SKEWERS AND PREHEAT THE GRILL.
GRILL FOR AT LEAST 4 MINUTES EACH SIDE OR UNTIL IT’S FULLY COOKED.
SINCE THE MARINADE WILL STICK TO THE GRILL, DO NOT TRY TO TURN BEFORE 4 MINUTES BECAUSE YOU MIGHT TEAR THE CHICKEN.
SERVE WITH WARM PITA BREAD AND FRESH SALAD.