Grilled chicken on skewers is part of the Arab kebab-house and restaurant trade. The flavoring here is Lebanese. Look at the variations for alternatives, and be careful not to overcook, as chicken pieces dry out quickly. Leg meat remains juicier than breast meat.

　　

Ingredients

serves 4

　　4 boned and skinned chicken fillets—breasts or legs

　　4 tablespoons extra-virgin olive oil

　　2–4 cloves garlic, crushed

　　Juice of 1/2 lemon

　　Salt and pepper

　　

Optional Garnishes

4 tablespoons chopped flat-leaf parsley

　　1 lemon, quartered

　　1 mild red onion, finely sliced

　　2 teaspoons sumac to sprinkle on

　　

Step 1

Cut the chicken into 1-inch pieces. Mix the oil, garlic, lemon juice, salt, and pepper and leave the chicken in this marinade for 1/2 hour or longer, turning the pieces over once.

　　

Step 2

Thread onto flat-bladed skewers and cook over the glowing embers of a charcoal fire or under the broiler for 6–10 minutes, until lightly browned, turning the skewers over once, and brushing with the marinade.

　　

Step 3

Serve on a bed of parsley, with lemon wedges and sliced onion. Sprinkle if you like with sumac (in which case, do not use the lemon wedges).

　　

Variations

Step 4

For a Turkish marinade, liquidize in a food processor 1 onion with 4 tablespoons olive oil, 1 teaspoon cinnamon, salt, and pepper.

　　

Step 5

For a Moroccan flavor, use as a marinade 1/4 teaspoon ginger, 1 teaspoon paprika, a good pinch of ground chili pepper, and salt mixed with 4 tablespoons extra-virgin olive oil. Serve sprinkled with chopped cilantro.

　　

Step 6

For an Iranian version, turn the chicken pieces in 4 tablespoons melted butter mixed with 1/4 teaspoon saffron powder, the juice of 1/2 lemon, and some salt.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf