These chicken kebabs are traditionally served in Lebanon as an appetizer, but can also serve as a main course. They are usually accompanied by hot cakes pita, hot sauce and garnish-condiment of chopped parsley and onion, sprinkled with sumac – are widely used in the Middle East and the Caucasus spice reddish-purple color with a sour taste. It is made from ground berries of a bush sumac species.

2 large chicken breast fillet
3 tbsp. l. ghee
1 medium onion
a small bunch of parsley
1 h. L. sumac*
pellet feed for feeding
vegetable oil for greasing

For the marinade

3 tbsp. l. olive oil
2 tbsp. l. lemon juice
1 h. L. dried thyme
a pinch of ground cinnamon
freshly ground black and white pepper
For the sauce

8 garlic cloves
1/2 cup olive oil
1.To prepare the marinade, mix the lemon juice with thyme, salt, pepper and cinnamon, and then with olive oil.

2.Chicken fillet cut into cubes with a side of 3 cm, mix with the marinade and place in the refrigerator for 6 hours.

3.For the sauce in a mortar mash the garlic with salt and transfer to a small bowl. Gradually, the first drop by drop, and then a very thin stream pour into a mixture of olive oil, whisking well to get something like mayonnaise. Ready sauce in the fridge.

4.Finely chop the parsley and onion, add the sumac, salt, pepper and stir.

5.Remove the breast from the marinade and string on thin metal skewers or pre-soaked wooden skewers in water, tightly fitting one piece to another. Coat the prepared skewers marinade and fry in a well heated and oiled grate on hot coals, turning frequently, about 15 minutes.

6.Grease ready shish tauk warmed melted butter and serve with pita flat bread, garlic sauce and a mixture of chopped onion, parsley and sumac.

*Sumac is used as a powder for roasted meat, added to sauces, rice and vegetable dishes. They are seasoned salads and delicious desserts. Store the powder should be tightly sealed container for up to one year.


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