In a large bowl, cut the chicken breasts into bite-sized cubes. Add all of the marinade ingredients tomato paste, Greek yogurt, ginger and garlic paste, minced onions, all the ground spices (cumin, coriander, turmeric, smoked paprika, oregano, and cinnamon), melted butter, and lemon juice. Season with salt and pepper to taste. Mix thoroughly, ensuring each piece of chicken is evenly coated in the marinade. Cover the bowl and let the chicken marinate in the fridge for at least 24 hours. The longer it marinates, the more the flavours will infuse into the meat, ensuring a tender, flavourful result.

After the chicken has marinated, thread the marinated chicken cubes onto skewers, packing them tightly together to ensure even cooking.

Heat a griddle pan over medium-high heat. Once hot, place the skewers on the pan, cooking each side for about 5-7 minutes or until the chicken is fully cooked through and has developed a golden-brown crust. Remove from the pan and set aside.

To infuse the chicken with a traditional smoky flavour, heat a small piece of coal over a gas burner until it turns white-hot. Place a steel bowl in the centre of a serving dish and set the grilled chicken around the bowl. Once the coal is ready, carefully place it in the steel bowl. Pour a tablespoon of ghee over the coal and quickly cover the dish with a lid to trap the smoke. Allow the chicken to absorb the smoky aroma for about 5-10 minutes, or until the smoke dissipates.

Once the chicken is done smoking, remove the lid and serve immediately. I also like to brush mine with melted butter for extra flavour! You can enjoy it with a side of hummus, fresh salad, or warm flatbreads.