Yield: 1 Servings
|1½ pounds||Boneless chicken breast|
|4 \N||Cloves of garlic|
|1 \N||Lemon ; juice of|
|2 tablespoons||Olive oil|
|½ teaspoon||Ground allspice|
Hi. I hope I am not too late for the barbecue recipes. This is a wonderful recipe, and tastes just like you get in the Lebanese restaurants. I cook this under the broiler, but I am sure it would be even better on the barbecue.
from Classic FM
Peel and crush the garlic with the salt. Stir it into the lemon juice and the olive oil. Cut the chicken breasts into walnut-sized pieces, sprinkle over the allspice and pour over the garlic and lemon marinade. Turn the chicken in this for at least 1 hour and up to 24 hours for maximum penetration.
Thread it onto skewers, packing reasonably closely together, 4 or 5 pieces to a skewer, and grill on a hot pre-heated grill for 2-3 minutes a side, turning 3 times. The chicken should be crisp and dark brown and still succulent on the inside.
Posted to JEWISH-FOOD digest by "Cherie Klein" <cherieklein@...> on Jun 5, 1998