Spiced Greek Chicken Braai Kebabs

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Ingredients:

• 1 tablespoon tomato paste
• 2 teaspoons ground coriander
• 4 tablespoons olive oil, divided
• 4 teaspoons kosher salt, divided
• 2 pounds boneless, skinless chicken thighs, cut crosswise into 1-inch strips
• 1 cup plain whole-milk Greek yogurt
• ¼ cup chopped fresh mint
• 1 pint (10 oz.) cherry tomatoes 
• 1 medium-size red onion, cut into 1-inch wedges
• 4 (6-inch) pita bread rounds

Directions

1. Whisk together tomato paste, ground coriander, 3 tablespoons of the oil, and 2 teaspoons of the salt in a medium bowl until combined. Add chicken; toss until evenly coated. Set aside.
2. Preheat a grill to medium (200C). Stir together yogurt, mint, and 1 teaspoon of the salt in a medium bowl until combined. Chill until ready to serve.
3. Thread tomatoes and onion wedges alternately onto 4 (8-inch-long) skewers. Thread chicken onto 4 separate skewers.
4. Discard remaining marinade. Arrange chicken skewers on 1 half of a baking sheet lined with aluminum foil; arrange vegetable skewers on other half. Drizzle vegetables with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt.
5. Place chicken skewers on well-oiled grill grates. Grill, covered, until lightly charred and a thermometer inserted into thickest portion of meat registers 165°F, 12 to 15 minutes, rotating halfway through cook time.
6. Remove from grill. Add vegetable skewers to grates. Grill, covered, until charred and some tomatoes have burst, 3 to 4 minutes per side. Remove from grill.
7. Wrap pita tightly in aluminum foil. Place on grates; grill until warmed, 2 minutes.
8. Serve pitas and skewers alongside yogurt sauce.