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Persian Chicken Skewers

(Makes 4 servings)

Cardamom – 2 teaspoons, ground

Turmeric – 1/2 teaspoon, ground

Allspice – 1 teaspoon, ground

Garlic – 4 cloves, crushed

Lemon Juice – 3 Tablespoons, freshly squeezed

Olive Oil – 3 Tablespoons

Chicken Thigh – 4 large, excess fat removed

Lemon – wedges, to serve

Yogurt – plain, to serve

  • Soak 8 wooden skewers in water to prevent scorching. To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon juice and olive oil. Season with sea salt and freshly ground black pepper.
  • Cut each chicken thigh into 1-1 1/2 inch cubes. Toss the chicken 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, lightly oiled barbecue grill for about 4 minutes on each side, or until the chicken is cooked through. Serve with lemon wedges and plain yogurt.

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