Follow these steps for perfect results
garlic cloves
pureed
onion
chopped
paprika
cinnamon
turmeric
cardamom
cayenne pepper
fresh ground black pepper
lemon juice
plain yogurt
boneless skinless chicken thighs
cut in 1-inch cubes
olive oil
as needed
salt
Italian parsley
chopped
lemon wedge
bamboo skewers
soaked in water
Puree garlic, onion, paprika, cinnamon, turmeric, cardamom, cayenne pepper, black pepper, lemon juice, and yogurt in a blender or food processor.
Place chicken in a non-aluminum container.
Cover chicken with the marinade, ensuring even coating.
Refrigerate for at least 4 hours (up to 12 hours).
Preheat broiler or prepare a charcoal fire.
Thread marinated chicken onto skewers.
Brush skewers with olive oil and sprinkle with salt and pepper.
Cook for 4-5 minutes per side for thigh meat, or 3-4 minutes per side for breast meat.
Sprinkle with chopped Italian parsley.
Serve with lemon wedges.
Expert advice for the best results
Marinate chicken for at least 4 hours for optimal flavor.
Soak bamboo skewers in water to prevent burning.
Serve with a side of hummus and pita bread.
Everything you need to know before you start
15 minutes
Can be marinated ahead of time.
Arrange skewers on a platter with lemon wedges and a sprinkle of parsley.
Serve with rice, couscous, or a side salad.
Offer a variety of dipping sauces.
Complements the spices and yogurt.
Refreshing and balances the flavors.
Discover the story behind this recipe
A popular street food and celebratory dish.
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