These kebabs are served in every restaurant in the Middle East. You can easily make them at home and they taste just as good, if not better. Don't substitute sour cream for the yoghurt, as the yoghurt is a meat tenderizer.
1/4 cup (60ml) lemon juice
1/4 cup (60ml) vegetable oil
3/4 cup (185ml) plain yoghurt
4 cloves garlic, minced
2 teaspoons tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pinch ground cardamom
1kg skinless, boneless chicken breast halves - cut into 5cm pieces
2 onions, cut into large chunks
1 large green capsicum, cut into large chunks
1 cup diced fresh parsley
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Whisk together the lemon juice, vegetable oil, plain yoghurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon and cardamom in a large bowl. Add the chicken and toss to coat. Transfer to the chicken to the refrigerate for at least 4 hours.
Preheat a BBQ for medium-high heat and lightly oil. Thread the chicken, onions and capsicum onto metal skewers. Cook on preheated BBQ until the chicken is golden and no longer pink in the centre; about 5 minutes each side. Sprinkle the parsley over the skewers.