INSTRUCTIONS
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat the grill to medium-high heat. Grease the grill with vegetable oil using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. Transfer the kabobs to a platter with yellow rice and garnish with parsley.
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