This is a middle eastern dish that we find to be extremely delicious. While it is mean to be served in a pita with hot cooked rice and toum (that garlic sauce/paste that is often included with just about every middle eastern dish at the restaurants), we find the meat to be delicious as a main dish on it’s own with different, most American-ized sides.
Ingredients:
- 4 boneless, skinless chicken breasts, cubed
- juice of 2 lemons
- 2-4 cloves of garlic, minced
- 2tb chopped fresh parsley (or 1tb dried, but fresh is so much better)
- 1tsp oregano (Again, fresh if possible)
- salt and pepper
- Hot, cooked rice
- pita bread
- toum
Method:
- Combine chicken, lemon juice, garlic, herbs, salt and pepper into a container with a lid or a zip top bag. Let the chicken marinate overnight if possible, but at least an hour will do.
- Soak kebab sticks in water for 30 minutes before grilling.
- Thread the chunks on kebab sticks, or layer them in a grill basket, fry in a skillet, grill on a george forman, or place on a cookie sheet and bake or on a broiler pan at 350F for about 20 minutes. Grilling imparts the best flavor, but other methods will do because the chicken is so good no matter how you prepare it.
- Cut pitas in half, fill bottom with rice. Add some toum and as much chicken as you would like, and enjoy.