Ingredients
1 cup whole-milk Greek yogurt
2 tbsp lemon juice
½ tsp SIDS CRAZY LEMON
2 tbsp olive oil
2 tbsp Tuimato sauce
6 cloves garlic, minced
1 tbsp chilli flakes
1 tbsp salt
1½ tsp ground cumin
1 tsp New York Cut pepper
1 tsp paprika
⅛ tsp ground cinnamon
1 kg boneless chicken thighs, halved
4 long metal skewers
Directions
Whisk yogurt, lemon juice, SIDS CRAZY LEMON, olive oil, Tuimato sauce, garlic, chilli flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2-8 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3-4 minutes. Turn kebabs and grill the other side 3-4 minutes then turn. Continue cooking and turning until chicken is no longer pink in the centre and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the centre should read at least 74°C.
