Ingredients:

• 2 pounds boneless skinless chicken breasts, cut into large 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 oregano
• ½ teaspoon ground ginger
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, olive oil, crushed garlic, tomato paste, and all the spices (paprika, cinnamon, oregano, ginger, salt, and pepper). Whisk until everything is well combined.
2. Marinate the Chicken: Add the chicken chunks into the marinade and mix to coat evenly. Cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld together.
3. Skewer the Chicken: When ready to cook, thread the marinated chicken onto skewers. Optionally, add a wedge of onion to each skewer for extra flavor.
4. Grill: Preheat your grill to medium heat. Grill the chicken for 5-8 minutes per side, or until fully cooked and golden brown.
5. Serve: Serve the grilled Shish Tawook with pita bread, fresh lettuce, and garlic sauce for an authentic experience.

Notes:

• Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days.
• Make Ahead: You can prepare the marinade up to 3 days in advance. Marinate the chicken for up to 24 hours before grilling.