This recipe is from The Language of Baklava. The aromas from the rosemary and hardwood charcoal really go well together. We like to pick up the pieces of chicken with torn up pita bread and top them with plain yogurt.
4 tablespoons olive oil
3 cloves garlic, crushed
juice of 1 lemon
3 teaspoons brown sugar
3 sprigs rosemary, chopped
1/4 teaspoon ground cumin
salt and ground pepper
1/2 teaspoon cayenne pepper
2 lbs boneless skinless chicken breast
Mix the oil, garlic, lemon, sugar, rosemary, and spices. Cut up the chicken into cubes for skewers and mix with the marinade in a ziploc bag. Refrigerate for 3 hours or longer, turning occasionally.
Skewer the chicken and cook over hot charcoal. Tear the chicken off the skewers with pieces of pita and top with plain yogurt. This would be great with some roasted tomatoes and onions.