2 2-1/2 pound chickens, deboned and cut into 2-ounce squares with skin on
1/4 cup coriander seeds
1/4 cup fennel seeds
2 tsps cumin seeds
2 tsps cardamom
1 tsp cloves
3 cups yogurt
1 lemon, zests and juice
4 cloves chopped garlic
1 Tbsp. Moroccan spice (from above recipe)
1/2 Tbsp. salt
Toast all spices in a heavy skillet over medium heat for three minutes, until they become aromatic.
Cool down and grind in a spice grinder to powder.
Whisk all ingredients together and submerge the chicken in the yogurt and marinate for at least 24 hours.
Remove chicken from marinade and wipe off most of it before placing on grill.
Grill for 5-6 minutes over medium hot coals, until crispy.