Prep Time::30 mins
Cook Time::10 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 40 mins
Servings::6
Ingredients
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¾ cup plain yogurt
¼ cup lemon juice
¼ cup vegetable oil
4 cloves garlic, minced
2 teaspoons tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
2 pounds skinless, boneless chicken breast halves – cut into 2 inch pieces
2 onions, cut into large chunks
1 large green bell pepper, cut into large chunks
1 cup chopped fresh flat-leaf parsley
Directions
Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread chicken, onions, and bell pepper onto metal skewers.
Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.