Shish Tawook

• 1 lb. boneless skinless chicken breast
• 1 onion, cut into wedges
• 0.25 cup plain whole milk yogurt
• 2 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 4 garlic cloves, crushed and minced
• 2 tsp. tomato paste
• 0-.5 tsp. paprika
• 0.25 tsp. cinnamon
• 0.25 tsp. oregano
• 0.25 tsp. ground ginger
• 0.5 tsp. salt
• 0.25 tsp. black pepper

Whisk all the ingredients except the chicken and onion together in a large bowl to make a marinade.

Cut the chicken into large chunks, place them in the bowl, and stir it up to coat all the pieces of chicken. Cover the bowl and place it in the fridge for a minimum of four hours, or overnight if you think that far ahead.

Pre-heat your grill pan.

If you're using wooden skewers, be sure to give them at good soaking first (at least a half hour), then thread the chunks of chicken onto the skewers, finishing each skewer off with a wedge of onion.

Grill over medium-hot heat for 5–8 minutes a side and serve in warm pita bread with a little salad and toum.