Name: Chicken Shish Kebab (Dijaaj Mashwi)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: ½ teaspoon za’tar or thyme; 1 cup (250 ml) buttermilk, or milk mixed with 1 tablespoon lemon juice; Salt and pepper; 2 tablespoons to ¼ cup (60 ml) olive oil (depending on how lean chicken is); 4 boneless and skinless chicken breasts, trimmed and cut into 1½in/4cm cubes; or 12 drumsticks, with skin on; 1 onion, thinly sliced; 1 tablespoon sumac; 1 garlic clove, grated; 1 teaspoon grated lemon rind; ¼ cup (½ oz/15 g) chopped parsley; 1 small onion, grated; ¼ teaspoon chili pepper, or to taste; 1 tablespoon honey, optional; ½ teaspoon crushed coriander seeds

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Since fully grown chicken nowadays is tender enough, there is no reason why we should restrict grilling to pullets. The following marinade will yield succulent and fully flavored grilled chicken.

Ingredients

4 boneless and skinless chicken breasts, trimmed and cut into 1½in/4cm cubes; or 12 drumsticks, with skin on

Method

Combine marinade ingredients in a bowl and add prepared chicken pieces. Let marinade coat pieces on all sides. Set aside for 2 hours at room temperature, or refrigerate overnight, but bring to room temperature before grilling.
Thread chicken pieces onto skewers (8 skewers if chicken breast is used, and 4 skewers if drumsticks). Reserve marinade for basting.