These little chicken skewers are so moist and flavourful, that no dipping sauce is required, or wanted. Served with a trio of summer salads they make for a lovely al fresco meal. The meat is good served cold in a salad the next day for lunch, or using a smaller skewer, and threading on only one piece of chicken, they are great as an appetizer, year round.8 servings
1 c plain Greek yogurt
2 limes – zest & juice
1 orange – 1 T zest & 3 T juice
1 T cumin
1 t turmeric
1 t coriander
1 t saffron
1 T salt
1 T pepper
6 cloves of garlic, minced
1 yellow onion
5# boneless, skinless chicken thighs
48 – 6” bamboo skewers
Pour into a large bowl.
Cut the onion in half lengthwise, and crosscut into thin slices. Break apart and add into the marinade mixture. Stir in.
Cut each chicken thigh into 3 pieces, cut off the small side, and cut the larger side into two.
Refrigerate for up to 4 hours.
Half an hour before cooking, take the chicken out of the fridge.
Thread two pieces of chicken (with any onion that sticks to them) on to a skewer. Repeat until all the chicken has been used.
Discard remainder of marinade & onions.
Arrange on a platter and dust with a bit of sumac.
Alternately, serve with thin slices of lime and orange.