NOTE: PREP & COOK TIMES ABOVE DO NOT INCLUDE MARINADE TIME

• 8-12 boneless, skinless chicken thighs, fat trimmed (see notes)
• 1 large onion

For the marinade:

• 1 tablespoon ground cumin
• 1 1/2 tablespoons ground coriander
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 teaspoons garlic powder
• 1/2 teaspoon turmeric
• 2 teaspoons paprika
• 1 teaspoon Kashmiri chili powder (see notes)
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 3 tablespoons olive oil
• 1 tablespoon lemon juice

Optional ingredients if making wraps, tacos or pizza:

• Bobby Flay’s pickled red onions
• Small Indian naan bread for “pita” wraps
• Large Indian naan or flat bread if making pizza
• Gouda cheese (shredded for pizza) or other cheese of your choice
• Cilantro
• Hard shell tacos
• Sliced cucumbers
• Sliced tomatoes
• Lettuce

Optional yogurt sauce for wraps:

• 1 cup whole milk plain yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon cumin

** put in bowl and mix with spoon

OR

Optional tahini sauce for wraps:

• 1/3 cup tahini
• 1 1/2 tablespoons lemon juice
• 1 tablespoon water
• 1/4 teaspoon salt
• Couple shakes of pepper
• 1 teaspoon sugar
• 1/4 teaspoon grated garlic

** whisk briskly or blend in mini food processor

NOTE: I used a vertical skewer pan I got on amazon and cooked in my oven.