Tomato Grilled Moroccan Chicken Skewers with Mint Yogurt Sauce

So tasty, so tender, grilled chicken kebabs by Chef M

recipe adapted from here
Ingredients 
1 lb boneless skinless chicken thigh, cut into bite sized pieces
4 tbsp tomato paste
1/3 tsp salt
1/3 tsp pepper 
1 tsp smoked paprika
1/2 tsp cumin powder 
1 tsp garlic minced 
1/4 tsp cinammon
1 tbsp olive oil
1/2 large yellow onion - cut into chunks 

For the mint yogurt dip: 
1/2 cup non fat plain greek yogurt 
1/4 cup Cucumber, grated 
1/4 tsp Salt 
1 tbsp lemon juice
Pinch of  pepper 
3 tbsp fresh mint, roughly chopped, plus additional mint for garnish (optional)

Method

1. Combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon and olive oil. Mix well.
2. Add in the cut up chicken and coat with the marinade till evenly mixed.
   Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium heat and lightly spray with cooking spray.
4. Using wooden skewers, alternate between pieces of chicken and onion, piercing each piece and sliding it to the end, building a stack of skewered ingredients as you go.
5. Place the skewers on the grill and cook until no longer pink inside, about 12 minutes, turning every 3 minutes so you cook the chicken on each side.
6. While the chicken cooks, place the grated cucumber into a kitchen towel and ring out the excess water.
7. Add the cucumber and all the other sauce ingredients into a food processor and blend until smooth, well mixed, and the mint gets broken down.
8. Garnish the skewers and rice with fresh mint and serve with yogurt mint sauce.

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