SPICE OF LIFE

Sharing the recipes and stories handed down to him through his mother, Syrian food writer Anas Atassi celebrates the cuisine of his beloved country

PHOTOGRAPHY ANAS ATASSI

CHICKEN SHISH KEBAB Drizzle the chicken kebabs with honey, a typical Syrian finish. This gives them a mouthwatering shine and a crispy sweet layer. SERVES 6 PREPARATION TIME 10 minutes, plus marinating COOKING TIME about 20 minutes • 800g chicken thighs, deboned and cut into 5cm pieces• 400g Greek yogurt• 4tbsp tomato purée• 6-8 garlic cloves, crushed• Juice 1 lemon• 2tbsp cayenne pepper• 1tbsp each chilli flakes and ground cumin• 4tbsp olive oil• 2½tbsp honey 1 Fill a sealable freezer bag with all the ingredients, except the honey. Season. Seal the bag, toss to blend thoroughly, then rub the marinade into the chicken. Put the bag on a plate and chill for at least 3hr. 2 Preheat a barbecue or outdoor grill to 230°C. Thread the chicken on to metal skewers, leaving 8cm bare as a handle. 3 On…

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Red UK (Digital) - 1 Issue, May 2021

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