Lebanese Chicken Kebabs


6 boneless, skinless chicken breasts
3 garlic cloves, crushed
1/4 Cup Extra Virgin Olive Oil
juice of 1 lemon
1 Tbsp Paprika
1 small (6 oz) can tomato paste
1 Cup plain yogurt (pref Greek)
2 Tbsp Ground Sumac
1 tsp Salt
2 tsp Ground Black Pepper


If using bamboo or wooden skewers, soak them in water for at least 2 hours before using.

Cut chicken breasts into 1-1/2″ cubed pieces for threading on skewers.

Mix all other ingredients (garlic, lemon juice, tomato paste, yogurt, paprika, sumac etc) together as a marinade.

Put marinade and chicken pieces together in a resealable (Ziploc) bag and shake around to coat chicken thoroughly with marinade. Refrigerate, in the bag, for at least two (and up to eight) hours, taking care to shake up the chicken and marinade ever several hours or so.

Remove chicken from marinade and thread pieces onto (pre-soaked) skewers. Grill over indirect, medium-high heat (or cook under a broiler, 10 – 15 min, or until done).

Serve immediately.