Chicken Shawarma Skewers

Prep Time:  15 minutes

Cook Time:  20 minutes

Total Time: 35 minutes

Ingredients

Skewers

• 1 cup plain Greek yogurt

• 2 tsp cumin

• 2 tsp ground cardamom

• 2 tsp turmeric

• 2 tsp ground cinnamon

• 2 tsp salt

• 3 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

• Minced fresh parsley, for serving (optional)

Tahini Sauce

• ½ cup tahini

• ¼ cup fresh lemon juice (from 2 lemons)

• 2 garlic cloves, minced

• ½ tsp salt

Instructions

1. Make the kebabs. In a large bowl, combine the yogurt, cumin, cardamom, turmeric, cinnamon, and salt. Add the chicken and turn to coat. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

2. Preheat the grill to medium-high. Remove the chicken from the marinade, allowing any excess to drip off. Tightly thread the meat onto 8 metal or soaked bamboo skewers, dividing evenly.

3. Place the skewers on the grill and cook, turning often, turning one-quarter turn every 3-4 minutes until lightly charred all over, about 10-12 minutes or until the chicken is cooked through and the internal temperature reaches 165°F on an instant-read thermometer.

4. Meanwhile, make the tahini sauce. In a small bowl, combine the tahini, lemon juice, garlic, ½ cup water, and salt until smooth.

5. Arrange the skewers on a large platter and garnish with parsley, if using. Serve with the tahini sauce.