Chicken kebab in the Middle East with yogurt sauce

chicken (boneless bёdryshki) - 800-900g; Lemon - 1 pc .; Garlic - 2 cloves; olive oil - 4 tbsp. l .; spices: paprika (powder) - 1 tsp .;. turmeric - 1 tsp .;. Powdered cumin - 1 tsp .;. Coriander (ground) - 1 tsp .;. cinnamon - 1 pinch; Allspice (ground) - 1 pinch; Chili (ground) - 1 pinch (to taste and degree of severity - as desired can be added); black pepper - to taste; salt - to taste; for the yogurt sauce: Greek yogurt (thick) - 200 ml; tahina (sesame paste) - 2 tsp .;. lemon (juice) - 1 tbsp. l .; sesame (seeds) - 1 tbsp .; olive oil - 1 tbsp

1. Mix all the spices, lemon zest and three davim juice, grind chives.
   

2.Divide the chicken into pieces of 3x3 cm and placed in a plastic bag. Adding to seasoning, lemon juice and zest, garlic and olive oil. Tightly close the bag and thoroughly mix the contents. We send in the refrigerator for at least 1 hour and preferably even longer.

3.Soak wooden skewers in water for about 15 minutes Kindle grilled meat on skewers strung.

4.And fry on direct heat until tender, turning constantly. Served with bread Middle East Lieb, tomato, parsley salad, yogurt sauce and sesame paste tahini and eggplant grilёvanym with raspberries. Cold glass of Czech Staropramen here will be very useful. Bon Appetit!

• Phased gallery sauce did not have time to do so will add here is already finished result. 200 ml thick Greek yogurt mix 2 hours. L. sesame paste and 1 tbsp. l. lemon juice. Add salt and pepper to taste. Sprinkle with 1 tbsp. l. roasted sesame seeds and 1 tbsp. l. olive oil.