There is something comforting about knowing you have meat marinating in the fridge from the night before. Half the work is already done. Skewer the chunks of seasoned meat and place on the barbecue grill. Have ready all of your condiments, side dishes and plenty of fresh pita bread to slide the meat into and devour.

6–8 servings

INGREDIENTS

SHISH TAWOUK (CHICKEN):

• 2 lb boneless chicken breasts, cubed
• 10 cloves garlic, mashed
• Salt and pepper
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp smoked paprika
• 1 tsp ground cardamom
• Juice of 1 lemon
• Zest of 1 lemon
• ¼ cup olive oil
• ½ cup plain yogurt
• 1 Tbsp tomato paste
• ½ cup fresh cilantro, finely chopped
• ½ cup walnuts, finely chopped

SHISH KEBAB (LAMB)

• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground coriander
• Juice of 1 lemon
• ¼ cup olive oil
• 2 lb cubed lean lamb, from leg
• 1 cup dried apricots
• 12 small onions or shallots

INSTRUCTIONS

SHISH TAWOUK (CHICKEN):

1. Marinate the chicken with all of the marinade ingredients for at least 4 hours in the fridge.
2. Put chicken pieces on a skewer.
3. Grill on a barbecue until cooked and tender.
4. Serve with toum.

SHISH KEBAB (LAMB):

1. Marinate the lamb in the spices, lemon juice and oil for at least 4 hours in the fridge.
2. Put lamb pieces onto a skewer with one onion and a couple of apricots in between the meat cubes.
3. Grill on barbecue until cooked.