step 1
In a jug, whisk 250g yogurt and ½ the lemon juice with the oil, garlic, salt, spices and finely chopped parsley; set aside. Trim any excess fat and sinew from the chicken, cut into bite-sized chunks, put in a bowl and massage in the yogurt mixture. Leave to marinate for 20 minutes. Meanwhile, if using wooden skewers, soak 8 in cold water. Whisk the remaining 250g yogurt with the lemon zest and remaining juice; season.