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1
Cut the chicken into 1-inch pieces.
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2
Mix the oil, garlic, lemon juice, salt, and pepper and leave the chicken in this marinade for 1/2 hour or longer, turning the pieces over once.
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3
Thread onto flat-bladed skewers and cook over the glowing embers of a charcoal fire or under the broiler for 610 minutes, until lightly browned, turning the skewers over once, and brushing with the marinade.
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4
Serve on a bed of parsley, with lemon wedges and sliced onion.
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5
Sprinkle if you like with sumac (in which case, do not use the lemon wedges).
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6
For a Turkish marinade, liquidize in a food processor 1 onion with 4 tablespoons olive oil, 1 teaspoon cinnamon, salt, and pepper.
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7
For a Moroccan flavor, use as a marinade 1/4 teaspoon ginger, 1 teaspoon paprika, a good pinch of ground chili pepper, and salt mixed with 4 tablespoons extra-virgin olive oil.
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8
Serve sprinkled with chopped cilantro.
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9
For an Iranian version, turn the chicken pieces in 4 tablespoons melted butter mixed with 1/4 teaspoon saffron powder, the juice of 1/2 lemon, and some salt.
