Spiced Chicken Kebabs with Herb Yogurt Sauce
Ingredients
For the kebabs:
- 2 to 3 lbs chicken thighs or 2 young chickens, boned and cut into bite-size pieces
- 1 large onion grated
- 2 garlic cloves crushed
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 2 to 3 saffron threads soaked in 1 tbsp hot water
- Celtic or Redmond Real Salt and black pepper to taste
For the herb yogurt sauce:
- 2 cups whole-milk yogurt
- 1/2 bunch mint finely chopped
- 1 bunch cilantro finely chopped
- Celtic or Redmond Real Salt and black pepper to taste
Method
- In a bowl, whisk the onion, garlic, olive oil, lemon juice, spices and saffron with its soaking water into a fragrant marinade. Season with salt and pepper.
- Put the chicken in a shallow dish, pour the marinade over it and turn the pieces until they're well coated. Cover and marinate in the fridge for at least 2 hours.
- Thread the chicken onto skewers. If you're using wooden ones, soak them in water first.
- Grill or broil over medium-high heat for 4 to 8 minutes, turning as needed, until golden and cooked through.
- Stir the yogurt, mint and cilantro together, then season with salt and pepper.
- Serve the kebabs hot with the yogurt sauce, warm pita and the Tunisian salad.
