Turkish-Style Grilled Chicken With Yogurt and Cumin (Tavuk Izgar

Ingredients

• 2 tablespoons cumin seeds
• 1 small onion, coarsely chopped
• 4-6 garlic cloves, finely minced
• 1 tablespoon paprika
• 1 lemon, juice of
• 1 cup plain yogurt
• 12 boneless chicken thighs
• salt & freshly ground black pepper
• lemon wedge, for serving

Directions

1. 1

   Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.

2. 2

   Place the cumin, onion, garlic, paprika, and lemon juice in a food processor or blender and pulse to liquify. Add the yogurt and pulse just until blended.

3. 3

   Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.

4. 4

   Preheat the broiler or BBQ. Thread the thighs, if using, on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with lemon wedges.