Persian Chicken Skewers

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.