Ingredients

• 0.75 cups plain yogurt
• 0.25 cups lemon juice
• 0.25 cups vegetable oil
• 4 cloves garlic , minced
• 2 teaspoons tomato paste
• 1.5 teaspoons salt
• 1 teaspoon dried oregano
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground allspice
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons ground cardamom
• 2 pounds skinless , boneless chicken breast halves - cut into 2 inch pieces
• 2 onions , cut into large chunks
• 1 large green bell pepper , cut into large chunks
• 1 cup chopped fresh flat-leaf parsley

Instructions

1. 1 Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread chicken, onions, and bell pepper onto metal skewers.
4. 4 Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.

Nutrition per serving