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Lebanese Chicken Kebabs

You won't believe the incredible taste that can be accomplisehed with such simple ingredients. A barbecue is ideal for cooking these chicken kebabs, but a broiler is perfectly adequate. The chicken pieces should be of a size that will stay firmly on the skewers leaving the skin on helps ).

6 tablespoons olive oil

6 tablespoons lemon juice

2 cloves garlic, crushed

Salt and freshly ground black pepper

8 chicken thighs, boned and cut into 1 inch cubes (chicken breasts work well also)

Saffron or 1/2 teaspoon turmeric, for color

1 tablespoon butter, melted

Combine the oil, lemon juice, garlic, and salt and pepper in a bowl, and place the chicken cubes in it. Cover and marinate for several hours, stirring occasionally. Preheat the broiler: or light the barbecue.

Dissolve the saffron or turmeric in the melted butter. Thread the chicken pieces onto skewers and brush with saffron butter. Cook on high heat, turning and basting frequently with the butter, for about 15 minutes.

Serve the kebabs on the skewers on a bed of Saffron rice (see grains & rice section), garnished with sliced oranges. A plain green salad complements the meal well. SERVES 4

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