Chicken Kabobs In A Middle Eastern Marinade

• 4 garlic cloves
• 1 small onion, chopped
• 1 tablespoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1/2 teaspoon cardamom
• 1/4 teaspoon cayenne pepper
• 1 teaspoon fresh 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
• Italian parsley, chopped
• lemon wedge
• 18 bamboo skewers (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.
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 wedges.

garlic, onion, paprika, cinnamon, turmeric, cardamom, cayenne pepper, fresh ground black pepper, lemon juice, plain yogurt, chicken, olive oil, salt, italian parsley, lemon wedge, bamboo skewers

Taken from www.food.com/recipe/chicken-kabobs-in-a-middle-eastern-marinade-332668 (may not work)