A classic from Armenia where chicken is marinaded in oil, spices and garlic. This recipe uses poussins, but you may use one larger chicken and cut it into serving pieces. Serve with pilavs, or bread and salads of your choice.

Wash and dry the poussins. Cut each into 8 pieces, ie 2 breasts, 2 wings, 2 drumsticks and 2 thighs.

Mix the marinade ingredients together in a large bowl. Add the chicken pieces, stir to coat, cover and refrigerate for at least 8 hours or overnight. Remove the pieces from the marinade and pat with kitchen paper, but do not dry.

Thread the pieces onto wide flat skewers so that each skewer holds the 8 pieces of one poussin. Cook over charcoal, turning and basing regularly with the remaining marinade. Cook for 15-20 minutes then remove from the fire and slide the kebabs off the skewers on to a large serving dish. Mix the sauce ingredients together and sprinkle it overthe chicken immediately before eating.

Recipe "Middle Eastern Cookery" Arto der Haroutunian