Chicken Kabobs in a Middle Eastern Marinade

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Mar 7, 2005
Auckland, New Zealand
4 cloves garlic
1 small onion, chopped
1 Tbs paprika 1 tsp cinnamon
1 tsp turmeric
½ tsp cardamom
¼ tsp cayenne pepper
1 tsp freshly ground black pepper
¼ 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.

Servings: 6 Yield: 18 kebabs

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