Ingredients Jump to Instructions ↓

  1. 2 Tablespoons cumin seeds

  2. 1 small onion, coarsely chopped

  3. 4 to 6 cloves garlic, finely minced

  4. 1 Tablespoon paprika

  5. Juice of 1 lemon

  6. 1 cup plain yogurt

  7. 12 boneless chicken thighs, about 2 to 2-1/2 pounds, or 4 half broilers

  8. Salt and freshly ground black pepper

  9. Lemon wedges for serving

Instructions Jump to Ingredients ↑

  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. 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. 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. 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.

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

  6. Reprinted with permission.


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