Grilled Poussins with Sumac

1. 1

   Cut the poussins down both sides of the backbones with poultry shears or kitchen scissors and remove the bones.

2. 2

   Cut the wing and leg joints just enough to pull them a little apart, then open the poussins out and flatten them by pressing down hard with the palm of your hand.

3. 3

   Rub them with a mixture of lemon juice, olive oil, salt, and pepper.

4. 4

   Leave in a cool place for 30 minutes to absorb the lemon juice.

5. 5

   Cook the poussins on a sheet of foil under a preheated broiler or on a barbecue, flesh side to the heat, for 10 minutes; then turn and cook the skin side for 5 to 10 minutes.

6. 6

   Cut into a thigh with a pointed knife to check for doneness; they are ready when the juices no longer run pink but the meat is still juicy.

7. 7

   Sprinkle with sumac and serve with pita or Lebanese bread.

8. 8

   Slice 1 large red or white onion finely and sprinkle generously with salt.

9. 9

   Leave for 30 minutes, until the juices run out and it loses its strong flavor.

10. 10

    Rinse and drain the onion and mix it with 4 tablespoons chopped flat-leaf parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.