CHICKEN KABOBS IN A MIDDLE EASTERN MARINADE

Chicken Kabobs in a Middle Eastern Marinade image

Provided by senseicheryl

Time 20m

Yield 18 chicken kabobs, 9 serving(s)

Number Of Ingredients 16

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4 garlic cloves
1 small onion, chopped
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1/4 cup lemon juice
1 cup plain yogurt
18 boneless skinless chicken thighs (or 12 boneless, skinless breasts, cut in 1-inch cubes)
olive oil, as needed
salt
Italian parsley, chopped
lemon wedge
18 bamboo skewers (soaked in water, or metal skewers)

Steps:

Puree the garlic, onion, spices, lemon juice and yogurt in the container of a blender or food processor.
Place the chicken in a non-aluminum container and cover with the marinade. Turn well to coat evenly. Cover and refrigerate for at least 4 hours and up to 12 hours.
Preheat the broiler or make a charcoal fire.
Thread the chicken on skewers, brush with a little oil and sprinkle with salt and pepper. Cook about 4 to 5 minutes per side for thigh meat, 3 to 4 minutes per side for breast meat. Sprinkle with parsley and serve with lemon wedges.