Chicken Kabobs in a Middle Eastern Marinade Recipe
Posted by: 'Margaret Ball

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

*Cooking Instructions*
1. Puree the garlic, onion, spices, lemon juice and yogurt in the container
of a blender or food

2. 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.
3. Preheat the broiler or make a charcoal fire.
4. 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

*Nutrition Facts*
Serving size: 1 kabob
Calories 96
Total Fat 3 g
Saturated Fat 0 g
Protein 14 g

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