- 1 1/2 lb. boneless, skinless chicken breasts (cut into cubes)
- 1 tbsp minced garlic
- 3 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil (or any cooking oil)
- 2 tbsp Greek yogurt (or plain yogurt)
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1/2 tsp. cayenne
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 3-4 tortillas
Preheat a grill to medium heat.
Place chicken cubes in a large bowl.
Add garlic, lemon juice, extra-virgin olive oil, Greek yogurt, tomato paste, paprika, cayenne, salt, and black pepper, and mix to combine. And marinade it for about 2-3 hours in the fridge.
Skewer chicken, dividing equally among 5 skewers. Place chicken on the grill, and cook for 8 minutes, turning over every 2 minutes to grill all sides.
If you don’t want to skewer place it in frying pan and cook it for 8 minutes. Keep turning after 2 minutes.
Heat another pan, add tortillas one by one to toast them a bit.
Put the cooked chicken pieces on the tortillas and make a roll.
It can be served as is or with salad and hummus.