Chicken Souvlaki with Yogurt and Paprika

Name: Chicken Souvlaki with Yogurt and Paprika
Cuisine: Cypriot
Ingredients: 1 kg chicken breast; 1 cup (250g) strained yogurt; 2 tablespoons (12ml) olive oil; 1 well-filled teaspoon (15g) tomato paste; 1 teaspoon (3g) paprika; 1 tablespoon (20g) Mild mustard; 1 level teaspoon (3g) garlic powder; 1 tablespoon (4g) fresh chopped oregano or 1 teaspoon (3g) dried oregano; 2 tablespoons (12ml) lemon juice; 1 teaspoon (5g) lemon zest; 1 teaspoon (8g) salt; ½ teaspoon black pepper

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Chicken Souvlaki with Yogurt and Paprika - Recipe image

INGREDIENTS

1 kg chicken breast
1 cup (250g) strained yogurt
2 tablespoons (12ml) olive oil
1 well-filled teaspoon (15g) tomato paste
1 teaspoon (3g) paprika
1 tablespoon (20g) Mild mustard
1 level teaspoon (3g) garlic powder
1 tablespoon (4g) fresh chopped oregano or 1 teaspoon (3g) dried oregano
2 tablespoons (12ml) lemon juice
1 teaspoon (5g) lemon zest
1 teaspoon (8g) salt
½ teaspoon black pepper

METHOD

Place wooden skewers in a bowl of water to soak so they don't burn during grilling. Cut the chicken into cubes. In a bowl, add the yogurt and mix in all the remaining ingredients. Add the chicken cubes.
Mix well, cover the bowl with plastic wrap, and refrigerate for at least one hour or overnight to marinate. Take the chicken out of the fridge and let it come to room temperature.
Pat the wooden skewers dry and thread 4-5 pieces of chicken onto each one. Place them on a rack set over a baking tray. Bake in a preheated oven at 200°C (fan/convection) for 25-30 minutes. Serve, if you like, with Greek pita bread and tzatziki.