| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless chicken breast |
| 4 |
|
Cloves of garlic |
| 1 |
|
Lemon ; juice of |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Ground allspice |
| 1 |
ts |
Salt |
INSTRUCTIONS
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@email.msn.com>
on Jun 5, 1998
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