This is one of my favorite Middle Eastern recipes! Chicken pieces are marinated in a brightly flavorful, warmly spiced, lemon and yogurt sauce then grilled to tender, juicy perfection. It’s easy to make and pairs wonderfully with a variety of sides.
Ready in: 2 hourshours45 minutesminutes
1/2cupplain yogurt(low-fat or whole)
1/3cupfresh lemon juice
1/4cupolive oil,plus more for grill, and optionally more for drizzling over grilled chicken
2 1/2lbsboneless skinless chicken thighs,trimmed of fat
If you are using wooden skewers soak them in water while the chicken marinades so they don't burn up on the grill. You'll need about 8 (10-inch) skewers for this recipe.
In a medium mixing bowl whisk together yogurt, lemon juice, olive oil, tomato paste, garlic, ginger, paprika, cumin, oregano, allspice, cinnamon, nutmeg, cardamom, cayenne pepper, salt and black pepper.
Cut chicken into 2-inch by 1-inch strips. Place chicken pieces into a gallon size resealable bag or a large bowl.
Pour marinade over chicken, seal bag and rub marinade over chicken (if using bowl just toss then cover).
Let marinate in fridge 2 to 3 hours.
Thread chicken pieces onto skewers folding in half as you thread.
Preheat a gas grill over medium-high heat to 425 degrees. Clean and brush grill grates lightly with oil.
Grill chicken pieces, rotating 1/3 of the way twice during grilling, for about 16 to 20 minutes total until center of thickest portion registers 165 degrees.
Plate chicken and if desired serve drizzled with olive oil or with hummus for dipping.