Turkish-Style Grilled Chicken With Yogurt and Cumin (Tavuk Izgar

This is from "The Mediterranean Kitchen" by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup.

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  tablespoons cumin seeds
• 1  small onion, coarsely chopped
• 4 -6  garlic cloves, finely minced
• 1  tablespoon paprika
• 1  lemon, juice of
• 1  cup plain yogurt
• 12  boneless chicken thighs
•  salt & freshly ground black pepper
•  lemon wedge, for serving

Directions

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.