Every summer,grillinginspires gatherings.
Doing so gives you that fresh burst of orange and lime flavor while keeping the dish extra light.
Add the chicken to a large resealable plastic bag.
Pour the marinade over the chicken.
Seal the bag and press any air from it.
Then massage the marinade around the chicken breasts to ensure they’re completely coated.
Refrigerate the bag for at least 6 hours or overnight.
Preheat a grillto high heat.
Discard any remaining marinade.
Grill the breasts until no longer pink inside, about 3-5 minutes per side.
Garnish with lime slices.
The flowers are dried and ground into a deep reddish/purple powder that is commonly used throughout the Middle East.
I find it has a lemony, almost salty flavor.
If you don’t see it there, you could easily order it online.
Add the lamb to a large resealable freezer bag.
Pour the marinade over the meat.
Marinate for 24 hours.
Preheat a grill to high.
Add the tomatoes, onion squares, remaining olive oil, garlic and sumac to a medium mixing bowl.
Repeat with the remaining skewers, veggies and lamb until you have 4 kebabs.
Grill for 45 seconds to 1 minute and 15 seconds per face for medium rare.
Serve immediately, or transfer to a warmer to keep warm until serving.
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