In a large bowl, whisk ½ cup of plain whole-milk yogurt, ¼ cup of lemon juice, ¼ cup of olive oil, 6 crushed garlic cloves, and 1 tablespoon of tomato paste.
Whisk in 1 teaspoon of paprika, ¾ teaspoon of cinnamon, ½ teaspoon of dried oregano, ½ teaspoon of ground ginger, and 1 teaspoon of salt.
Add 900g of boneless, skinless chicken breasts, cut into large chunks, and coat well. Cover and refrigerate for at least 4 hours, or up to 24 hours.
Thread the chicken onto skewers. Grill over medium heat for 5-8 minutes per side, until charred and cooked through.
