Marinade and Dipping Sauce
1 cup Hood Sour Cream
2 tablespoons olive oil
2 teaspoons tomato paste
1 teaspoon lemon zest
2 tablespoons lemon juice
3 large cloves of garlic, crushed
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1/8 teaspoon cinnamon
1 teaspoon salt, freshly ground
1/2 teaspoon pepper, freshly ground
2-3 tablespoons of cilantro or parsley to add to dipping sauce and for garnish
3 lbs chicken breasts or thighs, cubed
1 red onion, cut into chunks
5-6 skewers (if bamboo, soaked in water)
First combine the Hood Sour Cream, olive oil, tomato paste, lemon zest, lemon juice, garlic, paprika, cumin, red pepper flakes, cinnamon, and salt and pepper together and mix well. Save the cilantro for the dipping sauce and garnish.
Cut chicken and red onion into chunks. Thread skewers alternating chicken and red onion.
Place the skewers on foil lined baking sheets for easy clean up.
Brush marinade on chicken and onion skewers, cover in plastic wrap and marinate for at least 2 hours and preferably 3 hours. Separate out some of the marinade to use as dipping sauce. You don't want to use the mixture you brush on the raw chicken for dipping!
Preheat your grill to medium high heat. Make sure to turn during the cooking process, about 6-8 minutes a side. When your chicken is done, the internal temperature should be 165 degrees F and the juices should run clear rather than pink.
Mix some chopped cilantro into the dipping sauce, if you'd like, and spoon it over the top of the skewers or add to plates as desired. Sprinkle a little cilantro on top of the skewers.