Spicy Persian-Style Grilled Chicken (Morgh Kababi Tond)

In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, chili powder, cumin, coriander, turmeric, salt, and black pepper until smooth and evenly combined.

Add the chicken pieces to the marinade and toss thoroughly, ensuring each piece is well coated.

Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to penetrate and the yogurt to tenderize the meat.

Preheat the grill to medium heat and lightly oil the grates to prevent sticking.

Grill the marinated chicken, turning occasionally, for 12–18 minutes, or until fully cooked, golden brown, and lightly charred on the outside.

Remove from the grill and let the chicken rest for a few minutes before serving to retain its juices.