Shish taouk

Method

Cut chicken breasts into 3cm cubes and place in a large bowl. Combine yoghurt, tomato puree, minced garlic, lemon juice, olive oil, paprika, cumin, coriander, salt and pepper in a separate bowl, stirring until smooth. Pour the marinade over the chicken, coating thoroughly, then cover and refrigerate for at least 4 hours or overnight for best flavour. Thread the marinated chicken pieces onto skewers, alternating with chunks of onion, green pepper and tomato. Heat a griddle or barbecue to a high temperature and cook the skewers for 10-12 minutes, turning regularly until the chicken is cooked through and lightly charred on all sides. Serve hot with flatbread, garlic sauce and a salad of tomatoes, cucumbers and parsley.