Serves 4-6
Here is a wonderful variation on shish kebab, which you can also prepare with drumsticks or chicken wings.
Ingredients
800g boneless chicken meat (both white and dark) , cut into pieces about 3 cm squared
6-8 garlic cloves, crushed
2 tbsp extra virgin olive oil
Juice of 1 lemon, or to taste
1 tsp Adonis Shish Taouk Spices
Sea salt
1 large pita bread, opened at the seam
10 large cloves garlic, chopped coarsely
Sea salt
100 ml sunflower oil
100 ml extra virgin olive oil
3-4 tbsp full fat yoghurt (labneh)
1 medium potato, boiled and mashed
1 large pita bread, opened at the seam
Cooking instructions
Mix all the ingredients for the marinade together in a large mixing bowl. Add the chicken. Mix in well. Let it marinate for about 2 hours.
Put the chopped garlic and a little salt in a mortar and pound with a pestle until reduced to a very fine paste. Drizzle in the oil very slowly, stirring constantly as if you were making mayonnaise. You should end up with a dip with a consistency that is a little looser than mayonnaise. If you find the dip too strong, add strained yoghurt or mashed potatoes or a combination of both. You can also make the dip in a food processor if you have a small enough bowl for the amounts given above.
Turn your grill on to maximum heat or prepare a charcoal fire-the latter being an unbeatable way to grill the meat.
Thread equal quantities of chicken cubes onto 8-12 long metal skewers. Dont cram the pieces too close to each other to allow them to cook evenly. Grill for 5 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the chicken kebabs off the skewers onto the bread. Serve immediately with the garlic dip.
