About this recipe:These grilled chicken kebabs are served in every restaurant in the Middle East. The yoghurt acts as meat tenderizer so do not substitute with sour cream. Make sure you leave enough time to marinate the chicken for the flavours to blend. Easy to make at home and may taste even better than the restaurant ones.
1kg skinless, boneless chicken breast halves - cut into 5cm pieces
Whisk together the lemon juice, vegetable oil, plain yoghurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon and cardamom in a large bowl. Add the chicken and toss to coat. Transfer the chicken to the refrigerate and marinate for at least 4 hours.
Preheat a BBQ for medium-high heat and lightly oil. Thread the chicken, onions and capsicum onto metal skewers. Cook on preheated BBQ until the chicken is golden and no longer pink in the centre; about 5 minutes each side. Sprinkle the parsley over the skewers.