Spicy chicken kebabs

These spicy chicken kebabs originate from Iraq.  They are often served on small wooden kebab skewers (which should be soaked in water before the meat is threaded on).  They can be cooked under a domestic grill, on a barbeque or on a griddle pan and served as a meze dish, as a starter or as a supper dish.

They have a lovely Middle-Eastern flavour.

Preparation Time: 15 Mins

Cooking Time: 6 Mins

Total Time: 4 Hrs

Ingredients

For 6 servings…

6                    Chicken supremes    

3 cloves           Garlic  - skinned      

                     Salt          

10 pods           Cardamon  - husks removed    

1 tsp               Turmeric    

1 pinch            Allspice  - ground     

                     Pepper  - freshly ground, white 

3                    Limes  - juice of       

6 tbs               Olive oil    

Method

Cut the meat into small pieces and put into a bowl.

Crush the garlic with some salt.  Grind the cardamom seeds and then mix them with the turmeric, allspice and pepper.  Whisk these spices into the lime juice.  Add the garlic and oil and pour over the chicken.  Leave for 2—4 hours, turning occasionally.

Thread onto small skewers and grill for 4-6 minutes until golden all over - basting occasionally.

Variations

Chicken thighs can be used instead of the supremes and are probably even better.

If lime juice is not available use lemon juice, but halve the quantity.

Wine recommendations

A robust red wine

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes du Luberon

     Fitou