A quick note on the recipe: as stated in the recipe, rather than using plain yogurt as the sauce, you can double the marinade and use half of that as sauce instead.
2 1/4 Lbs. Boneless Skinless Chicken Breasts (cut into 1 1/2 inch cubes)
4 Large White Flat Breads
1 Tbsp. Red Pepper Flakes
2 Tsp. Paprika
1 C. Plain Yogurt (any kind will do)
4 Tbsp. Olive Oil
2 Tbsp. Tomato Paste
2 Tbsp. Red Wine Vinegar
4 Diced Garlic Cloves
2 Tbsp. Lemon Juice
2 Tsp. Coarse Ground Salt
1 Tsp. Black Pepper
1 Diced Cucumber
Lots of wooden or metal skewers
More Yogurt as a Sauce
Prepare the chicken - place in a large mixing bowl and set aside. At this point, if you want to double the marinade to have some to use as a sauce intsead of just yogurt, then do so now. In another smaller bowl, combine the pepper flakes, paprika, and 1 C. yogurt. Stir until blended. Add the olive oil, tomato paste, red wine vinegar, garlic, lemon juice, salt, and pepper. Stir until everything is mixed together. Pour the marinade over the chicken in the larger bowl. Cover the chicken, and set it aside. Marinate the chicken for about an hour.
Heat up your grill to around medium or high heat. Skewer the chicken on either the metal or wooden skewers. I prefer wooden, because you get that cool charred look when grilling. Throw out the rest of the marinade. Sprinkle the skewers with some pepper flakes, salt, and black pepper. Brush some oil on the grill before placing the skewers on, or they will stick.
Place the skewers on the grill, and cook the chicken until it is golden on the outside. This should take around 12 minutes - turn the skewers every few minutes. Once they are cooked, pile the skewers onto a large plate. Next, grill the flat breads until they are warm.
Instruct whoever is eating this dish to first scoop out some cucumbers onto the flat bread, then the skewer (but remove the actual wooden or metal part), then drizzle some sauce on top. Wrap it all up, and eat it immediately. Enjoy!