Turkish-style Grilled Chicken with Yogurt and Cumin (Tavuk Izgara) Recipe

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 .

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.

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.

Preheat the broiler to make a charcoal fire. 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.

Yield: 4 servings Recipe Source: The Mediterranean Kitchen by Joyce Goldstein (Wm Morrow & Co)

Reprinted with permission.