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- 1 kg Chicken thighs Boneless and skinless
For the marinade:
- 150 g Natural yoghurt
- 2 tsp Paprika
- 2 tsp Ground cumin
- 0.5 tsp Cinnamon
- 0.5 tsp Dried chilli flakes
- 2 tsp Garlic granules (or 3 cloves of fresh garlic)
- 1 Lemon Zest and juice
- Salt and freshly ground pepper
- Mix the marinade ingredients together well in a large bowl.
- Add the chicken thighs and marinate for at least 1 Hour or even better, overnight. (Cover with film and put in the fridge.)
- Thread onto skewers
- Heat braai to 200C and cook for about 20 minutes until golden on the outside and cooked through.
- Serve with a sprikle of chopped parsley
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