Adapted from Once A Chef
Ingredients
1 cup plain whole milk Greek yoghurt
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
½ teaspoon cumin
⅛ teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1 ¾ teaspoons salt
½ teaspoon freshly ground black pepper
5 garlic cloves, minced
2 large skinless chicken breasts cut into 2cm pieces
Vegetable oil, for greasing the grill
Method
In a medium bowl, combine the yoghurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Put the chicken pieces into the marinade, coating well. Cover and refrigerate at least eight hours or overnight.
Thread the chicken onto metal skewers, folding if the pieces are long and thin. Be sure not to cram the skewers. (Note: You’ll need about 6 skewers.)
Preheat the bbq to a medium-high heat and grill the chicken kebabs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yoghurt marinade may make these kebabs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kebabs and release them.)
Transfer the kebabs and served them with grilled pita bread, red onion, red pickled cabbage, corriander, Flying Goose Sriracha Mayo and a glass of chilled Pfeiffer Marsanne.
