Ingredients
6
6 servings
- •0.75 cup plain yogurt
- •0.25 cup lemon juice
- •0.25 cup vegetable oil
- •4 cloves garlic, minced
- •2 teaspoons tomato paste
- •1.5 teaspoons salt
- •1 teaspoon dried oregano
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon ground allspice
- •0.25 teaspoon ground cinnamon
- •0.125 teaspoon ground cardamom
- •2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
- •2 onions, cut into large chunks
- •1 large green bell pepper, cut into large chunks
- •1 cup chopped fresh flat-leaf parsley
Instructions
- Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread chicken, onions, and bell pepper onto metal skewers.
- Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.
Nutritional Facts
Per 6 servings
- Calories: 299
- Carbohydrate: 10g
- Fat: 13g
- Fiber: 2g
- Protein: 34g
- Sugar: 5g
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