Optional: Brine the chicken overnight in 8% brine (8 grams salt for every 100mls of water).
If using wooden skewers, soak them in cold water for 20 minutes before beginning. Preheat the oven to 180℃.
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, lemon juice, salt, pepper and minced garlic.
Thread the chicken onto 6 metal or wooden skewers.
Cover a baking pan with foil or oil it well and place the chicken skewers on it. Pour the marinade over the chicken, turning the chicken to coat all sides in the marinade.
Grill the chicken skewers for about 10-15 minutes until golden and cooked through. They should be crispy on the outside and juicy on the inside. Serve with your chosen sides. Some ideas could be saffron and onion rice, couscous or warm flat breads.