1. 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 grinder. 2. 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. 3. Put the chicken thighs in a shallow non-aluminum 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. 4. Preheat the broiler or BBQ. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
