Persian Chicken Skewers

• 2 teaspoons ground cardamom
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground allspice
• 4 garlic cloves, crushed
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 4 large boneless skinless chicken thighs
• lemon wedge, to serve
• plain yogurt, to serve

1. Soak 8 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.
2. Cut each chicken thigh fillet 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.
3. Cook the skewers on a hot, lightly oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through. Serve with lemon wedges and plain yoghurt.

ground cardamom, ground turmeric, ground allspice, garlic, lemon juice, olive oil, chicken thighs, lemon wedge, yogurt

Taken from www.food.com/recipe/persian-chicken-skewers-475303 (may not work)