Musakhan - Chicken Thighs with Sumac  is a traditional Palestinian dish made with marinated chicken legs served over a flatbread with red onions, sumac, and pine nuts.

It is extremely easy to make with everyday ingredients you might already have in your fridge/pantry.

These are the ingredients you will need for this delicious Middle Eastern chicken dish. Click on 👇 "learn more" for the full list of ingredients.

To make the marinade, mix together lemon juice, olive oil, sumac, garlic, cumin, allspice, cinnamon powder, salt, and black pepper in a large bowl.

Add the chicken pieces into the bowl and cover them with marinade, making sure all of them are nicely coated. Cover the bowl and let it marinate for a minimum of 2 hours.

Preheat the oven to 180° C (360° F). Peel and thinly slice the red onions, and spread them evenly on the bottom of your baking dish.

Arrange the marinated chicken pieces over the red onions on a single layer, without overlapping each other. Place the oven dish in preheated oven.

Bake them for 40 minutes, remove the dish from the oven, and flip the onions on top of the chicken pieces to give them some caramelization. Bake them for another 10 - 15 minutes.

Lightly toast the pine nuts with 1 tablespoon of olive oil. Arrange the flatbread on a plate, and top it with the caramelized onions, chicken pieces, and toasted pine nuts.

Sprinkle on extra sumac and chopped parsley, and serve with lemon wedges and salad on the side. Click on 👇 "learn more" for the full recipe.

This is all you need to make these delicious shrimp on the grill. You can see the full list if you click on 👇 "learn more" button.

Soak the bamboo skewers in water for at least half an hour before starting to grill. Peel the shrimp, leaving the tail intact, and then devein it.

Place it on a flat surface. Run a very sharp small knife carefully across the shrimp so that the body is divided into two attached halves.

In a medium-sized bowl combine olive oil, salt, and pepper, and mix well. Add the shrimp to the bowl and let them marinate while preparing the garlicky butter sauce.

To make the garlic butter sauce, finely chop the garlic, parsley and chillies. Gently melt the butter on a frying pan on low heat.

Let them infuse gently on low heat while grilling the shrimp. Preheat the grill to medium-high heat, make sure it is clean and hot before starting to grill the shrimp skewers.

Thread the shrimp onto skewers while the grill is heating. I use 25 cm (10") bamboo skewers and fit 2 shrimp each.

Repeat the same with the remaining shrimp. Place the skewers on the hot grill and cook each side for a minute.

Remove the shrimp from the skewers, toss them into garlicky butter, and cook for another minute, or until the shrimp is opaque and white/pink.

Sprinkle on the lemon juice and serve immediately on pieces of bread with a side of salad. Click on 👇 "learn more" for the full recipe with step-by-step pictures and instructions.