1 cup plain whole milk Greek yogurt
2 tbsp olive oil
2 tsp paprika
½ tsp cumin
⅛ tsp cinnamon
1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
5 garlic cloves, minced
2½ to 3 pounds boneless skinless chicken breast/thighs, cut into 1½-inch pieces

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Put the pieces of chick in the marinade and refrigerate. This can be done over night if you wish.

Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, crammed. Place the kabobs on the prepared baking sheet.

Grill about 15 minutes. Turning occasionally. 165F for chicken breasts, 175F for chicken thighs.