Ingredients:
2 pounds boneless, skinless chicken breasts cut into 1.5 inch cubes
1/3 cup Greek yogurt
1 tablespoon olive oil
4-5 cloves frozen garlic cubes
1.5 tablespoons rice wine vinegar or lemon juice
1.5 teaspoons ginger paste (or 1.5 frozen ginger cubes)
1/2 tablespoon paprika
2 (heaping) teaspoons cumin (roughly 2.25 teaspoons)
1 teaspoons salt
1/2 teaspoon pepper
Directions:
1. In a bowl, combine all ingredients (yogurt to pepper). Place cubes of chicken in Ziploc bag.
2. Once mixed, transfer marinade to Ziploc bag and toss to coat. Refrigerate for 1-4 hours.
3. If using, soak wooden skewers in water for thirty minutes to help avoid burning. (I use metal, so no need to soak!). Thread your marinated chicken, making sure to leave some ends to grab!
4. Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a fresh pinch of kosher salt, and grill on a preheated, oiled grill, or grill pan over medium-high heat for about 5 minutes per side. (I used my grill setting on my air fryer (500 degrees) for 4-5 minutes per side.)
5. I served with naan bread and tzatziki!
*www.lillieeatsandtells.com