In a large mixing bowl, finely grate the onion. Add the yogurt, garlic, lemon juice, olive oil, salt and pepper. Mix until all the ingredients are evenly distributed.
Cut the chicken into 3/4 inch cubes. Place the chicken into the marinade and cover the bowl. Refrigerate for at least 2 hours but no longer than 8 hours.
Heat a grill pan on medium-high. Place the chicken in a colander or strainer and drain the excess marinade off. Pat the chicken dry.
Skewer the chickens tightly, don’t leave much room between each piece. This will create chicken with a beautiful charred crust and tender and juicy inside. Season the chicken on all sides with salt and pepper.
Grill the chicken over medium-high heat for about 8-10 minutes or until the chicken is fully cooked. Flip the chicken halfway through the grilling process.
Rest the cooked chicken for 2 minutes over pita bread or rice, which will catch all the flavorful chicken juices. Serve the chicken with our garlic sauce and a few slices of lemon
3 Skinless, Boneless Chicken Breasts
1 Cup Homemade Yogurt
1 Small Yellow Onion
4 Garlic Cloves Minced
Juice of 1 Lemon
2 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. Smoked Paprika
1 tbsp. Tomato Paste
3 tbsp. Olive Oil
Tips and Tricks
If grilling the chicken is not possible, you can cook the chicken in the oven flipping the skewers halfway, this will take altogether around 18-20 minutes.
Instead of chicken breast, you can use chicken thigh. This will result in a tastier and more flavorful chicken however chicken breast is more traditional and healthier.
A lot of recipes will claim the longer you marinade the chicken the better the flavor. However, the longer you marinate the chicken the acids in the lemon juice and the yogurt will make your chicken mushy.