Saturday, February 13, 2010


From “The New Book of Middle Eastern Food” by Claudia Roden

Y: 4

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

Optional Garnishes

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.

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