
Ease of preparation rating: Medium
Yield: 6 servings
Ingredients:
6 boneless, skinless, chicken thighs, cut into thirds
1 medium onion, fine diced
3 garlic cloves, microplaned
½ cup (60 ml) Greek yogurt
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) tomato paste
2 teaspoons (30 ml) paprika
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) freshly ground pepper
½ teaspoon (2.5 ml) cumin
¼ teaspoon (1.25 ml) turmeric
¼ teaspoon (1.25 ml) cinnamon
Oil for grilling
To garnish:
Zataar spice
Parsley, chopped
Special equipment:
Bamboo skewers
Tin foil
Method:
Into a bowl combine onion, garlic, yogurt, olive oil, tomato paste, paprika, salt, pepper, cumin, turmeric, and cinnamon, mix to form a marinate.
Add the chicken pieces to the marinate and fold until all the pieces are covered.
Cover the top of the bowl with plastic wrap and refrigerate overnight.
Remove the bowl from the fridge and thread the chicken pieces onto 1/3rd length of the skewers, using 2 skewers for each application.
Place tinfoil in a strip on the barbeque.
Heat barbeque to high or 400 F (205 C).
Brush grill with oil.
Grill skewers on both sides, about 4 minutes per side.
Making sure to keep the non-chicken sides of the skewers over the tinfoil sheet, to stop the skewers from burning.
Once cooked remove to a plate.
To garnish:
Sprinkle immediately with zaatar and parsley.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.