Lebanese Chicken Kebabs
ready in 2 h. 30 min.
Rinse chicken under cold running water and pat dry with paper towels. Cut chicken into thin strips or bite-size cubes. Place chicken in a large non-reactive bowl and combine garlic, lemon juice, olive oil, cinnamon, paprika, allspice, salt and pepper. Mix well to completely coat the chicken. Cover tightly with plastic wrap and refrigerate for a least 2 hours.
Prepare the grill for cooking; brush the grate with olive oil.
Thread the chicken onto the prepared wooden skewers. Place the skewered chicken on the grill and cook for about 4 to 5 minutes on each side, or until the chicken is cooked through and nicely browned.
Divide between plates. Season with freshly cracked pepper and serve with a garden salad of your choice.