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Lemony Grilled Chicken Kebabs


These traditional Israeli shishlik, or chicken shish kebabs, draw their sharp lemony flavors from a few hours' marinating. In Israel, the kebabs are traditionally cooked directly over extremely hot coals, rather than on a grill. According to Michael Solomonov, the open-coal technique makes the meat that much juicier.

  1. 1 medium onion, coarsely chopped
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoon kosher salt
  4. 1/2 teaspoon ground black pepper
  5. 1 1/2 pounds skinless, boneless chicken thighs
  6. Ground sumac, for dusting (see Note)
  7. Tahini, for serving
  1. In a blender or food processor, puree the onion with the lemon juice, salt and pepper. In a large, shallow glass or ceramic dish, coat the chicken thighs with the marinade. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12.
  2. Light a grill. Remove the chicken thighs from the marinade and pat dry with paper towels. Thread the chicken thighs onto four 10-inch metal skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 8 minutes. Lightly dust each skewer with ground sumac. Serve right away, with tahini for dipping alongside.
Notes Sumac, a tangy Middle Eastern spice, is available at specialty shops and online at Kalustyan's.