The long-marinated Lebanese chicken from the recovered cookbook, with yoghurt, garlic, lemon and paprika.
Recipe by Daniel
Ingredients
- 1 kg chicken breast or thigh, cut into generous cubes
- 200 g Greek yoghurt
- 3 tbsp olive oil
- Juice of 1 large lemon
- 5 garlic cloves, crushed
- 2 tbsp passata
- 2 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- A small pinch of chilli, optional
Method
- Mix all marinade ingredients before adding chicken. Coat the chicken thoroughly, cover and refrigerate overnight, or for the recorded 24–30-hour version.
- Thread loosely onto skewers. Prepare a hot grill with a cooler area available.
- Grill, turning to colour each side. Move away from fierce heat if the outside colours too quickly. Cook until the thickest piece reaches 74°C.
- Rest briefly and finish with fresh lemon.
Kitchen notes
Serve with Lebanese rice, garlic yoghurt, pickles and Lebanese bread.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
