Cut chicken into 1” pieces. In a large bowl combine yogurt, cumin, cardamom, cinnamon, turmeric and salt. Add chicken to bowl and toss until chicken is coated in marinade. Cover and place in refrigerated for 1 hour. (if you don’t have time for this the meat will still be delicious).
Using soaked bamboo or metal skewers, tightly skewer the meat.
Preheat grill to medium heat. Place marinated skewers on grill and cook until chicken is cooked through (internal temperature reads 165°F on an instant read thermometer), turning often.
In a small bowl combine all ingredients for tahini sauce. It will look like it is separating for a minute, but continue to stir until smooth.
Serve chicken warm with tahini sauce and a simple salad of tomatoes and cucumber.
