Lebanese Chicken Skewers Marinated in Yogurt, Lemon and Sumac
Here is a recipe that smells like summer evenings in Beirut: chicken skewers marinated in yogurt, lemon and sumac, tender and fragrant. The secret? The dairy marinade that tenderizes the meat and the sumac that brings that tangy note typical of Lebanese cuisine. Wondering what the iconic dishes of Lebanon are? Mezze of course, but also grills like this one, called 'mashawi'. It's perfect for a casual meal, served with hummus and tabbouleh. And for cooking, a hot grill is all you need. Enjoy!
Ingredients
- chicken breasts600 g
- plain yogurt150 g
- lemon juice2 tbsp
- olive oil2 tbsp
- garlic2 cloves
- sumac1 tbsp
- paprika1 tsp
- ground cumin1 tsp
- ground coriander1 tsp
- salt1 tsp
- black pepper1/2 tsp
- onion1 small
- red bell pepper1
- cherry tomatoes12
- flat-leaf parsley1 bunch
- fresh minta few leaves
Instructions
- 1
Cut the chicken breasts into 3 cm cubes. Grate the garlic and onion, then mix them with the yogurt, lemon juice, olive oil, sumac, paprika, cumin, coriander, salt and pepper.
- 2
Add the chicken cubes to the marinade, mix well, cover and let rest in the refrigerator for at least 30 minutes (or overnight for more flavor).
- 3
Meanwhile, cut the red bell pepper into squares and leave the cherry tomatoes whole. Lightly drain the chicken cubes from their marinade.
- 4
Thread the skewers alternating chicken, bell pepper and cherry tomato. Brush lightly with olive oil.
- 5
Grill the skewers on a hot grill or griddle for 10 to 12 minutes, turning regularly, until nicely golden and cooked through.
- 6
Serve hot, sprinkled with parsley and fresh mint, with a garlic yogurt sauce and Lebanese bread.
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