6 boneless, skinless, chicken thighs, cut into thirds
1 medium onion, fine diced
3 garlic cloves, microplaned
½ cup (60 ml) Greek yogurt
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) tomato paste
2 teaspoons (30 ml) paprika
1 teaspoon (5 millilitres) salt
1 teaspoon (5 ml) freshly ground pepper
½ teaspoon (2.5 ml) cumin
¼ teaspoon (1.25 ml) turmeric
¼ teaspoon (1.25 ml) cinnamon
Oil for grilling
GARNISH
Zataar spice
Parsley, chopped
EQUIPMENT
4-inch pastry ring to cut the roti
Nonstick muffin pan
Directions
Combine onion, garlic, yogurt, olive oil, tomato paste, paprika, salt, pepper, cumin, turmeric, and cinnamon into a bowl. Mix to form a marinate.
Add the chicken pieces to the marinate and fold until all the pieces are covered.
Cover the top of the bowl with plastic wrap and refrigerate overnight.
Remove the bowl from the fridge and thread the chicken pieces onto 1/3rd length of the skewers, using two skewers for each application.
Place tinfoil in a strip on the barbeque.
Heat barbeque to high or 400 F (205 C).
Brush the grill with oil.
Grill the skewers on both sides for about four minutes per side. Cooking times and temperatures will vary depending on the size and type of your barbeque.
Keep the non-chicken sides of the skewers over the tinfoil sheet to stop the skewers from burning.
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