Muhammara brings its hint of heat and a little zing (from the sumac) to chicken.
1 1/2 lbs boneless, skinless chicken breasts
1 Tbsp garlic, minced
3 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
2 Tbsp Greek yoghurt
2 Tbsp tomato paste
1 Tbsp paprika
1/2 Tbsp muhammara paste
1 tsp salt
1/2 tsp black pepper
1. Preheat grill to medium heat.
2. Cut chicken breasts into 1-inch cubes, and place in a large bowl. Add all ingredients, and mix to combine. Marinate chicken for at least 3 hours.
3. Skewer chicken, dividing equally among five skewers. Place chicken on the grill and cook for 8 min, turning over every 2 min to grill all sides.
4. Serve warm with rice, hummus or garlic sauce and saj bread.
Yield 5 servings