Gluten-Free Persian Chicken Kabobs

Steps

• 1

  Soak skewers in water 20 minutes. Heat gas or charcoal grill.
• 2

  In a small bowl, beat Honey Yogurt ingredients with whisk. Cover and refrigerate.
• 3

  In large bowl, beat half of the lime juice, the oil, salt, cardamom, cinnamon, cumin, ginger and cloves with whisk. Add chicken; toss to coat. On each skewer, alternately thread chicken and onion, starting and ending with chicken. There should be 5 or 6 pieces of chicken on each skewer.
• 4

  Place kabobs on grill over medium-high heat. Cover grill; cook 3 to 4 minutes on each side or until chicken is no longer pink in center. On each of 4 serving plates, place 1/2 cup rice and 2 kabobs. Drizzle with remaining lime juice, then drizzle each plate with 2 tablespoons honey yogurt. Top with chopped mint.