Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.

Place the cumin, onion, garlic, paprika, and lemon juice in a food processor or blender and pulse to liquify.

Add the yogurt and pulse just until blended.

Put the chicken thighs in a shallow non-aluminum baking dish or bowl.

Pour the marinade over the chicken and toss well to coat.

Let stand at room temperature at least 2 hours or cover and refrigerate overnight.

Preheat the broiler to make a charcoal fire.

Thread the thighs if using on 4 skewers.

Sprinkle the chicken with salt and pepper.

Broil or grill until the juices run clear, about 6 minutes each side.

Serve hot with lemon wedges.