from Complete Arab Cookery, by Arto der Haroutunian
1 3-pound chicken
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 oz. (5 tablespoons) olive oil
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1 tablespoon lemon juice
1/2 teaspoon tomato puree (optional)
Wash the chicken and dry thoroughly. Remove the skin. Cut the flesh off the chicken (it should weigh about 1 pound). Mix all the marinade ingredients together in a large bowl. Cut the chicken flesh into 3/4 - 1-inch cubes. Place the chicken in the marinade, turn until all the pieces are well coated and leave for at least 2 hours. Thread the pieces on to skewers and grill over charcoal or under a grill for about 10 minutes, turning frequently.
Comments: I don't fix the kebabs; I cut the chicken into serving-sized pieces and use the marinade.
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