Chicken Kabobs in a Middle Eastern Marinade

This recipe serves:  18

4 cloves garlic
1 small onion, chopped
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cayenne pepper
1 teaspoon freshly 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 to taste
chopped Italian parsley
lemon wedges
18 bamboo (soaked in water) or metal skewers
1. 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.

2. 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.

Serving Size: 1 kabob

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