These have tons of flavor and cook quickly. I vary the spices I include, for their version I used La Kama – which is a Moroccan spice blend. The one key ingredient is plain yogurt – you can use either greek or regular. I like to make extra so there is some for a chicken salad or sandwich the next day. I also, use bamboo skewers – which Im usually to lazy to soak. You can use metal skewers if you have them.
6 skinless boneless chicken cut into 1″ strips length wise
2 large yellow onions cut into quarters
1 cup yogurt
1/4 cup olive oil
3 heaping tablespoons of La Kama spice mix- this is a moroccan mix of 2 tsp cinnamon, 2 tsp turmeric, 2 tsp ginger & a 1/4 teaspoon nutmeg. You can also, use curry powder as well.
1 tspn kosher salt
6-8 bamboo skewers
Mix yogurt, spice mixture, salt and oil in a bowl and combine well . Add chicken and onions combine well and cover. Let marinate in fridge for 30 – 60 mins.
Heat grill to medium high – you can also, you a grill pan on the stove top or under the broiler.
On the skewers thread one piece of one and thread a piece two pieces of chicken on followed by a piece of onion. Think about ribbon candy as a guide.
Cook skewers over medium high heat for 8- 10 minutes per side. They yogurt gives the chicken a great char! remove to a platter and squeeze the juice of the lemon over and let rest 10 minutes before serving.
I like to serve this with couscous and a veggie.