- If using wooden skewers soak in water for at least 20 minutes. Skip this step if using metal skewers.
- In a large bowl combine greek yogurt, garlic, lemon juice, ginger and all spices.
- Thread the chicken onto the skewers, alternating with chunks of onion. Each kebab will fit 5-6 pieces of chicken + onion. Do not overcrowd.
- Place kebabs in a large ziplock bag or large tray and coat well with marinade.
- Let marinate in fridge for at least 3 hours (longer is even better).
- When ready to cook, heat your grill to medium-high heat and spray with non-stick spray.*
- Place kebabs directly on grill and cook for 10-12 minutes (time will vary between BBQs), turning occasionally to cook all sides.
- Let sit for 5 minutes before serving.
Note: You can use a stove-top grill-pan in place of a BBQ