6 boneless, skinless chicken breast halves
3 cloves garlic, crushed
1/4 cup olive oil
1 lemon, squeezed
1 tablespoon paprika
1 can (6 ounce size) tomato paste
1 cup yogurt
2 tablespoons sumac
1 teaspoon salt
2 teaspoons black pepper
Cut chicken breasts into pieces for skewers.
Mix remaining ingredients together to make a marinade.
Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
Thread chicken on skewers and grill or cook under a broiler.