Sunday Supper: Chicken Skewers in Arab Spices

Serves 4.

Note: Plan ahead as the chicken needs to marinate and the extra recipes for ingredients take some time to prepare. From "The New Mediterranean Table," by Sameh Wadi.

• 4 boneless, skinless chicken thigh or breast pieces (1 1/2 lb. total)

• 3/4 c. Greek yogurt, divided

• 1/4 c. canola oil, plus extra for grilling

• 2 garlic cloves, finely grated

• 1/4 small yellow onion, finely grated

• 3 tbsp. Ancient Arab Spice Blend (see recipe)

• 1 1/2 tbsp. Saffron Water (see recipe)

• 2 tsp. sherry vinegar

• 2 tbsp. fresh lemon juice, divided

• Sea salt

• 1 tbsp. fresh cilantro, roughly chopped

• Pinch of cayenne

Directions

For the marinated chicken: Trim chicken of excess fat. If using breasts, remove the tenders and reserve for another use. Cut meat into 1 1/2 inch pieces. In a large mixing bowl, whisk together 1/4 cup yogurt, 1/4 cup canola oil, garlic, onion, spice blend, Saffron Water, vinegar, 1 tablespoon lemon juice and sea salt. Toss chicken in marinade and refrigerate for a minimum of 3 hours and up to overnight.

For the Cilantro Yogurt Sauce: In a small mixing bowl, whisk together 1/2 cup yogurt, cilantro, 1 tablespoon lemon juice and cayenne. Season with salt. (Can be made up to 6 hours in advance.)

For the skewers: Use 4 thin metal skewers or, if not available, soak long wooden skewers in cold water for 30 minutes. Preheat charcoal grill to medium-high heat or you can use a gas grill, but the flavor won't be as good.

Squeeze chicken to drain extra marinade. Skewer chicken and season with sea salt. Generously oil grill, as marinade makes it easy for the chicken to stick to the grill. Grill skewers for 3 to 5 minutes without moving them, until well browned on outside. Turn skewers over and cook for about 2 minutes to finish cooking chicken. Let rest for 3 minutes. Serve with the Cilantro Yogurt Sauce.

Makes about 1/2 cup.

Note: From "The New Mediterranean Table," by Sameh Wadi.

• 1 tbsp. coriander seeds

• 1 tbsp. fennel seeds

• 1 tbsp. cumin seeds

• 1 tbsp. black peppercorns

• 1 tbsp. caraway seeds

• 1 tbsp. Spanish sweet smoked paprika

• 1/2 tbsp. dried marjoram

• 1/2 tsp. ground turmeric

Directions

In a small frying pan, combine coriander, fennel, cumin, black peppercorns and caraway. Toast over moderate heat, stirring spices occasionally so they toast evenly, for 2 to 3 minutes, until they start to warm up and become fragrant. Remove from pan and let cool.

Pour spices into spice grinder and finely grind in small batches. Combine in small mixing bowl with paprika, marjoram and turmeric. Keep in airtight container for up to 1 month.

Makes about 1 cup.

Note: Saffron needs moisture to release its flavor and color. Sameh Wadi prefers to soak the threads in water. Refrigerate up to 2 weeks.

• 2 tsp. saffron threads

• 1 c. water, warm but not boiling

Directions

In a small saucepan or skillet, while continually stirring, toast saffron threads over moderately low heat for 20 seconds, until fragrant. Remove from heat and crush threads with back of spoon or using a mortar and pestle. Pour warm water over saffron and steep to release its flavor and color. Steep at least 20 minutes.