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1
Wash chicken breasts with cool water, then cut them into equal sized cubes.
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2
In a mixing bowl, squeeze the juice of 1/2 lemon over chicken cubes and coat them with the flour and a pinch of salt.
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3
Cut two lemons and put the pieces in the bowl with the chicken.
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4
Cover and refrigerate for 15 minutes.
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5
During that 15 minutes, in a mixing bowl, mix tomato paste, yogurt, mustard, garlic cloves, salt, black pepper, cinnamon, 7 spice/allspice, season-all and the juice of 1/2 lemon together.
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6
Rinse flour and lemon mixture off of the chicken cubes and discard the lemons.
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7
Coat the chicken with the spice mixture, cover bowl with saran wrap and refrigerate for at least 3 hours.
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8
I like to eat this meal with fattoush salad and baba ghannouj, and use the marinating time to prepare those things.
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9
Preheat the oven to 350 degrees.
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10
Fry the chicken cubes until they are almost completely cooked.
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11
Allow them to cool to the touch.
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12
When they have cooled, put about 6 cubes on each skewer.
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13
Mix the remaining sauce with 3T of water in the bottom of a Pyrex baking dish and balance the chicken skewers over the top.
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14
Bake the chicken for about 15 minutes until the sauce thickens and the chicken is thoroughly cooked.
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15
Serve with pita bread and/or rice.
