Cut chicken breasts into 3 cm cubes. Grate the garlic.

Ingredients

• 900 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 120 gYogurt, plain, whole milk
• 45 gLemon juice, raw
• 18 gGarlic, raw
• 35 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 5 gSpices, paprika
• 3 gSpices, cumin seed
• 25 gOil, olive, salad or cooking
• 6 gSalt, table

Method

1. Cut chicken breasts into 3 cm cubes. Grate the garlic.
2. Mix yoghurt, lemon juice, garlic, tomato paste, sweet paprika, cumin, olive oil and salt in a bowl. Coat chicken so no dry spots remain.
3. Marinate covered in the refrigerator for 30 minutes. Meanwhile heat the oven to 220 °C and preheat four metal skewers on a tray.
4. Thread chicken onto skewers and spread all marinade from the bowl over it. Roast 12 minutes at 220 °C, turn and roast another 8 minutes until the centre of the largest piece reaches 74 °C.
5. Rest skewers for 5 minutes and serve with all juices from the tray.