Step 1
Make the marinade by combining Lactose-free yogurt, tomato paste, and spices in a large
bowl.
Step 2
Cut chicken breasts into chunks and coat in marinade. Transfer to a freezer-proof bag and marinate in the refrigerator for a minimum of 30 minutes, or ideally overnight.
Step 3
Once marinated, thread chicken pieces onto skewers and grill until chicken is cooked through.
Step 4
Meanwhile, prepare the yogurt dip by mixing all the ingredients together in a bowl. Drizzle over skewers and serve with lemon wedges, cherry tomatoes (optional), pita (optional) and extra dip on the side.