Ingredients
- 1 cup Full Fat Greek Yogurt
- 3 Tablespoons Olive Oil
- 2 Tablespoons Vinegar
- 2 Tablespoons Tomato Paste
- 5 cloves Garlic
- Minced
- 1- 1/2 teaspoon Coarse Kosher Salt
- 2 teaspoons Ancho Chile Powder
- 2 teaspoons Smoked Paprika
- 1/2 teaspoons Cayenne
- 2- 1/2 pounds Skinless
- Boneless Chicken
Instructions
- 1.
- Mix all the ingredients except the chicken in a large bowl.
- Cut the chicken into 1-inch dice and stir into the marinade.
- 2.
- Cover and refrigerate for at least 4 and up to 16 hours.
- 3.
- Thread the chicken onto the skewers (soak skewers in water at least 30 minutes).
- 4.
- Grill over medium-high heat for about 10 minutes, turning the skewers midway through.
- The chicken will be done when charred spots are just starting to appear on its surface.
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