Follow these steps for perfect results
ground cardamom
ground turmeric
ground allspice
garlic cloves
crushed
lemon juice
olive oil
boneless skinless chicken thighs
lemon wedge
to serve
plain yogurt
to serve
Soak 8 skewers in water for at least 30 minutes.
Whisk together ground cardamom, turmeric, allspice, crushed garlic, lemon juice, and olive oil in a bowl.
Season the marinade with salt and pepper.
Cut each chicken thigh fillet into 1-1 1/2 inch cubes.
Toss the chicken cubes in the spice marinade, ensuring they are well coated.
Thread the marinated chicken onto the soaked skewers.
Place the skewered chicken on a tray.
Cover the tray and refrigerate overnight to allow the flavors to meld.
Preheat a grill or grill pan to medium-high heat and lightly oil it.
Cook the skewers on the hot grill or grill pan for 4 minutes on each side.
Continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve the chicken skewers with lemon wedges and plain yogurt.
Expert advice for the best results
Marinate the chicken for at least 4 hours for best flavor.
Serve with a side of rice or grilled vegetables.
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 bowl of yogurt.
Serve with saffron rice
Serve with grilled vegetables
Serve with pita bread
Complements the spices
Discover the story behind this recipe
Popular dish in Persian cuisine
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