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In a large bowl, mix the yoghurt, tomato paste, garlic, lemon juice, olive oil, spices, and salt and pepper.
Add the chicken cubes to the marinade, ensuring each piece is well coated.
Cover and refrigerate for at least 2 hours (preferably overnight).
If using wooden skewers, soak for 30 minutes to prevent them from burning.
Thread the marinated chicken cubes onto the skewers.
Preheat a grill or grill pan over medium-high heat.
Grill the chicken skewers for 10-12 minutes, turning occasionally, until fully cooked and slightly charred on the edges.
Garnish with chopped parsley and serve with lemon wedges for squeezing over the chicken.
Serve with pita bread, rice or a fresh salad like a simple red onion salad, tabouli or fattoush.