Chicken Shish Tawook

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Shish Tawook

1/2 cup plain yogurt (low-fat or whole)
1/3 cup fresh lemon juice
1/4 cup olive oil, plus more for grill, and optionally more for drizzling over grilled chicken
2 Tbsp tomato paste
2 Tbsp chopped fresh garlic
1 Tbsp peeled and chopped fresh ginger
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp cayenne pepper
1 1/2 tsp salt
1 1/2 tsp black pepper
2 1/2 lbs boneless skinless chicken thighs, trimmed of fat

If you are using wooden skewers soak them in water while the chicken marinades so they don’t burn up on the grill. You’ll need about 8 (10-inch) skewers for this recipe.
In a medium mixing bowl whisk together yogurt, lemon juice, olive oil, tomato paste, garlic, ginger, paprika, cumin, oregano, allspice, cinnamon, nutmeg, cardamom, cayenne pepper, salt and black pepper.
Cut chicken into 2-inch by 1-inch strips. Place chicken pieces into a gallon size resealable bag or a large bowl.
Pour marinade over chicken, seal bag and rub marinade over chicken (if using bowl just toss then cover).
Let marinate in fridge 2 to 3 hours.
Thread chicken pieces onto skewers folding in half as you thread.
Preheat a gas grill over medium-high heat to 425 degrees. Clean and brush grill grates lightly with oil.
Grill chicken pieces, rotating 1/3 of the way twice during grilling, for about 16 to 20 minutes total until center of thickest portion registers 165 degrees.
Plate chicken and if desired serve drizzled with olive oil or with hummus for dipping.