Persian Chicken Skewers
Daily Inspiration S
Note: Marinate chicken overnight
2 tspground cardamom
1/2 tspground turmeric
1 tspground allspice
4garlic cloves, crushed
3 Tbspfresh lemon juice
3 Tbspolive oil
4 largeboneless, skinless chicken thighs
·lemon wedge for serving
·plain yogurt for serving
How to Make Persian Chicken Skewers
- Soak 8 wooden skewers in water to prevent burning. To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon and oil. Season with salt and pepper.
- Cut each chicken thigh into 1 -1 1/2 inch cubes. Toss the cubes in the spice marinade. Thread the chicken onto skewers and place on a tray. Cover and refrigerate overnight.
- Cook the skewers on a hot, oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through. Serve with lemon wedges and plan yogurt.