Ingredients

• ¼ cuplemon juice
• ¼ cupvegetable oil
• ¾ cupplain yogurt
• 4 clovessgarlic, minced
• 2 teaspoonstomato paste
• 1 ½ teaspoonsalt
• 1 teaspoondried oregano
• ¼ teaspoonground black pepper
• ¼ teaspoonground allspice
• ¼ teaspoonground cinnamon
• ⅛ teaspoonground cardamom
• 2 poundsskinless, boneless chicken breast halves - cut into 2 inch pieces
• onions, cut into large chunks
• 1 largegreen bell pepper, cut into large chunks
• 1 cupchopped fresh flat-leaf parsley

Directions

1. Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl
2. Add the chicken and toss to coat.
3. Transfer the chicken mixture into a large plastic bag
4. Refrigerate at least 4 hours.
5. Preheat an outdoor grill for medium-high heat
6. Lightly oil grate.
7. Thread the chicken, onions, and pepper onto metal skewers.
8. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side.
9. Sprinkle the parsley over the skewers.