More kebabs from the Syrian cookbook ” Sumac” by Anas Atassi. These are usually served in a middle eastern flatbread but also very good served with aioli to dip the kebabs into before devouring greedily. If you are using a barbecue to cook them they will take 6-8 minutes, turning often.Drizzle with the honey just before the end of the cooking.
Fill a sealable freezer bag with all the ingredients except the honey. Seal the bag, toss the contents to blend them thoroughly then rub the marinade into the chicken. Place the bag on a plate or bowl then refrigerate for at least three hours or longer if you have time.
Preheat oven to 230 C, 210 Fan, Skewer the chicken pieces and place on a baking tray lined with baking paper. Cover with foil and bake for 165 minutes. Turn on the grill, remove the foil, drizzle with ythe honey and then grill for another 3 minutes on each side.