Whisk together the yogurt, lemon juice, oil, tomato paste, garlic, paprika, salt, allspice, cayenne pepper, and black pepper in a large bowl. Add the chicken and toss to coat. Cover the bowl and refrigerate at least 1 hour (or up to 24 hours).
Thread the chicken onto skewers. I like to divide the chicken onto 6 skewers so each serving gets 1 skewer.
Preheat a grill to medium-high. Grill the chicken until fully cooked, flipping occasionally, about 12 minutes. Chicken is done cooking when it reaches an internal temperature of 165F in the thickest part, and the juices run clear.
Remove the chicken from the grill. Serve.
Video
Notes
Net Carbs: 3g per serving
Nutritional Information: The information this recipe was calculated for the marinated chicken only (not the optional additions).
Soak Wooden Skewers: If you’re using wooden skewers to grill the chicken, soak them in water for 20 minutes before skewering the chicken.
Other Ways to Cook This Chicken: If you don’t have an outdoor grill, you can use a grill pan inside. Alternatively, you can roast the chicken pieces at 400F for about 20 minutes.
Recipe Inspiration: Recipe adapted slightly from the recipe in my cookbook An Edible Mosaic, published by Tuttle Publishing.