Chicken kebabs in a yogurt marinade with ras el hanout

Ingredients:

Ras el Hanout

• 1 tbsp. l. ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground nutmeg
• 1 teaspoon cayenne pepper
• 0.5 tsp ground cloves
• 0.5 tsp ground allspice
• 0.5 tsp ground coriander
• 0.5 tsp ground black pepper
• 0.5 tsp turmeric

Chicken

• 1.5 cups plain whole milk yogurt
• 3/4 cup finely chopped fresh mint leaves
• 1/4 cup olive oil
• 1 tbsp coarse salt
• 1 tbsp. sugar
• 1 tbsp harissa
• 4 crushed garlic cloves
• 1 red onion, half finely chopped, half cut into 3–5 cm pieces.
• 1 lemon, cut in half
• 900 g boneless, skinless chicken breasts, cut into 3–5 cm cubes.
• 1 bell pepper, cut into 3–5 cm pieces.
• Special equipment: 8 wooden skewers

Preparation:

1. Ras al-hanout:
   
   In a jar with a lid, combine the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper, and turmeric. Cover and shake to combine. Measure out 1 tablespoon of the chicken spice mixture and place it in a large bowl. Store the remaining mixture in the jar for up to 3 months and use it in your recipes.
2. Chicken:
   
   In a bowl with the seasoning, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice of half a lemon, and about 0.5 teaspoon of black pepper and mix. Add the chicken and mix until evenly coated, then cover and marinate in the refrigerator for at least 3 hours or overnight.
3. Soak 8 wooden skewers in water for at least 30 minutes. Thread the chicken pieces onto the skewers, alternating them with pepper and onion pieces.
4. Preheat a grill or grill pan over medium-high heat. Grill the kebabs, turning occasionally, until browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice of the remaining lemon half before serving.