Lemon and sumac chicken kebabs (a Maroque recipe)
ready in 30 mins
The smell wafting through the air as these grill on the barbecue will have you transported to the Middle East.
2 skinless chicken breast, cubed
1 garlic clove, crushed
4 tbsp olive oil
1/2 tsp ground allspice (pimento)
1/4 tsp cinnamon
1/2 tbsp sumac
Juice of 1 lemon
1/2 tsp salt
1. Mix all the ingredients except the chicken together in a large bowl.
2. Add the chicken, stir well to coat and leave to and leave to rest for a few hours, over night in the fridge is best.
3. Thread the chicken onto metal skewers and cook on a hot barbeque until cooked through.
4. Serve with a selection of salad
Serves 4 to 6 as part of a mixed selection
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