Ingredients
- 1 kg boneless chicken thighs
- 3 onions
- 200 g plain yoghurt or sour cream
- 1 tsp cumin
- 1 tsp paprika
- Salt, black pepper
Method
- Cut the meat into 4 cm pieces.
- Slice the onions into rings and squeeze them by hand to release the juice.
- Mix the meat, onion, yoghurt and spices, and chill for at least 2 hours.
- Thread onto skewers and grill over coals for 15–20 minutes, turning often.
- Serve with fresh onion and herbs.