A slight variation on our favorite shish taouk, this chicken is cooked off skewers, on the grill, and makes a perfect filling for pitas or a topping for rice or couscous. Serves 6.
6 boneless, skinless chicken breasts
2-4 cloves garlic, sliced, plus 4 cloves mashed (or from a jar)
1 tsp salt
1/8 tsp pepper
Few grinds of fresh nutmeg
Pinch of ground cloves
1/2 tsp Syrian spice/baharat
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
Wash chicken and pat dry with paper towels. Cut into 1-inch pieces. Add remaining ingredients, and mix well (with your hands). Marinate, covered or in a ziploc bag, in the refrigerator for 4-5 hours, or overnight.
Heat grill to high. Place chicken on a barbecue grid, and cook over direct heat for 10-15 minutes, turning frequently. (Can also be made under the broiler.)