Recipes Lemony Grilled Chicken Kebabs Be the first to rate & review! 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. Amazing Chicken Recipes By Michael Solomonov Michael Solomonov Food & Wine Star Chef from Zahav, Federal Donuts, and Percy Street Barbecue (Philadelphia) Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 4 Ingredients 1 medium onion, coarsely chopped 2 tablespoons fresh lemon juice 1 tablespoon kosher salt 1/2 teaspoon ground black pepper 1 1/2 pounds skinless, boneless chicken thighs Ground sumac, for dusting (see Note) Tahini, for serving Directions 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. 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. Rate it Print