Instructions

1. Cut the chicken fillet into bite-sized cubes.
   
2. In a small bowl, mix together the yogurt, lemon juice, tomato paste, and curry powder until well combined.
   
3. Place the chicken pieces in a container, add the marinade, and mix until the chicken is evenly coated.
   
4. Cover and refrigerate for 8-12 hours (I usually leave it for a full day).
   
5. If using wooden skewers, soak them in water for an hour before cooking to prevent burning.
   
6. Thread the marinated chicken pieces onto the skewers. Grill them not too close to the coals, turning occasionally, until cooked through.