Step 1

In a large bowl, whisk together the yogurt, garlic, shawarma seasoning, lemon juice, 1/4 cup of olive oil, tomato paste and salt. Add the chicken cubes and mix well to coat. Cover tightly with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.

Step 2

Preheat the oven or grill to 450 F. Line two rimmed baking sheets with parchment paper. Drizzle 2 tablespoons of the olive oil on each baking sheet.

Step 3

Remove the chicken from the marinade and skewer 4 to 6 pieces on 6-inch skewers.

Step 4

Arrange on the prepared baking sheets. Drizzle the remaining 2 tablespoons of olive oil over each sheet of chicken. Bake 8 to 10 minutes, until the chicken is cooked through to an internal temperature of 165 F. If grilling, grill the chicken for 4 to 5 minutes on each side until it reaches 165 F.