Step 1

In a large bowl, mix the yogurt, oil, mustard, paprika, salt and pepper together.

Step 2

Cut the chicken into cubes – about 1 inch (2.5cm) in size. Then, add the chicken to the marinade and toss to coat completely.

Step 3

Cover the bowl and refrigerate for at least 6 hours – though, preferably overnight to allow the chicken to fully marinate.

Step 4

Preheat the grill to 350ºF/175ºC. You can use a grill or ordinary BBQ over coals.

Step 5

Take your grilling skewers and carefully thread the chicken onto them. You should aim for about 5-6 cubes of chicken per skewer, depending on the size.

Step 6

Cook the chicken kabobs for 8-10 minutes, rotating every 2-3 minutes. To make sure the chicken is safe to eat, check it with a thermometer – the internal temperature should be at 165ºF/75ºC when safe to eat.

Step 7

After the chicken shish kabobs cook, place them under tented foil (or an opened pita bread) to rest for 10 minutes before serving. This helps to lock in all the juiciness for truly tender, moist chicken.