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Lemon and sumac chicken kebabs (a Maroque recipe)

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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

Buy your Sumac here

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