- 2 tablespoons cumin seeds
- Lemon wedges for serving
- 1 small onion, coarsely chopped
- 4 to 6 cloves garlic, finely minced
- 1 tablespoon paprika
- Juice of 1 lemon
- 1 cup plain yogurt
- 12 boneless chicken thighs, about 2 to 2-1/2 pounds, or 4 half broilers
- Salt and freshly ground black pepper
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 mill.
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.
Put the chicken thighs in a shallow nonaluminum 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.
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.
Yield: 4 servings