2 large chicken breast fillets
3 tbsp. l ghee
1 medium onion
small bunch of parsley
1 tsp sumac
pita cakes for serving
vegetable oil for lubrication
3 tbsp. l Extra Virgin Olive Oil
2 tbsp. l lemon juice
1 tsp dry thyme
a pinch of ground cinnamon
freshly ground black and white pepper
8 cloves of garlic
1/2 cup extra virgin olive oil
STEP-BY-STEP COOKING RECIPE
To prepare the marinade, mix lemon juice with thyme, salt, pepper and cinnamon, and then with olive oil.
Cut the chicken fillet into cubes with a side of 3 cm, mix with marinade and refrigerate for 6 hours.
For the sauce, crush the garlic and salt in a mortar and transfer to a small bowl. Gradually, first drop by drop, and then pour in a very thin stream olive oil into the mixture, constantly whisking until smooth. Put the finished sauce in the refrigerator.
Finely chop the parsley and onion, add the sum, salt, pepper and mix.
Remove the breast from the marinade and string it on thin metal skewers or wooden skewers soaked in water, fitting one piece tightly to the other. Lubricate the prepared kebabs with marinade and fry on a charcoal grill that is well heated and greased with vegetable oil, often turning for about 15 minutes.
Lubricate the prepared shish tauk with warmed ghee and serve with pita cakes, garlic sauce and a mixture of chopped onion, parsley and sumac.