Preparation time: 20 min
Cooking time: 30 min
4 tbl. olive oil
3 cloves garlic, crushed
Juice from one lemon (or eyeball it from a bottle of lemon juice)
3 tsp. brown sugar
3 sprigs rosemary, chopped (or dried)
1/4 tsp. oregano
Salt and freshly ground pepper
1/2 tsp cayenne pepper
2 pounds boneless, skinless chicken (cut in cubes)
Veggies of your choice - I like tomatoes, zucchini and onions on my kabobs.
In a large bowl mix the oil, garlic, lemon juice, brown sugar, and spices
Add the chicken cubes (or you can use chicken pieces if not making kabobs)
Stir to coat the chicken with marinade
Cover and refrigerate for 3 hours or longer, turning/stirring occasionally
Chop your veggies to sizes suitable for grilling on a skewer
Place the chicken on soaked, wooden skewers or metal ones - intermix the chicken with the veggies. Grill over hot coals for 10 - 15 minutes (or a gas grill works just fine).
Turn frequently, basting with the marinade.
This is very nice with brown rice and a cool cucumber sauce over the top!
Idea for this recipe came from "The Language of Baklava" - a great book written by Diana Abu-Jaber (thanks Mom!)