4 boned and skinned chicken quarters or breast
4 T extra virgin olive oil
2-4 clove garlic crushed
Juice of ½ lemon (I used chopped preserved lemons)
S&P to taste
4 T chopped flat leaf parsley
1 lemon quartered
1 medium red onions finely sliced
2 t sumac
Cut chicken into 1 inch pieces.
Mix oil, garlic, lemon juice, S&P and marinate chicken for ½ hour or longer.
Thread onto skewers and grill or broil until lightly browned, turning skewers over once and brushing with the marinade.
Serve on bed of parsley w/ lemon wedges and sliced onions. Sprinkle with sumac.
Turkish Shish Taouk = puree following ingredients as marinade
1 onion, 4 T olive oil, 1 t cinnamon and S&P.
Moroccan= ¼ t ginger, 1 t paprika, a good pinch of ground chili pepper, salt mixed w/ 4 T olive oil. Served with chopped cilantro.
Iranian= 4 T melted butter mixed w/ ¼ t saffron , juice of ½ lemon and salt.