Grilled Poussins with Sumac

Poussins  in  this  country  tend  to  have  a  somewhat  bland flavor, but with lemon, sumac, and olive oil they are a treat.

• Cut  the poussins down both sides of  the backbones with poultry shears or kitchen scissors and remove  the bones. Cut  the wing  and  leg  joints  just  enough  to  pull  them  a little apart,  then open  the poussins out and flatten  them by pressing down hard with the palm of your hand. Rub them with  a mixture  of  lemon  juice,  olive  oil,  salt,  and pepper. Leave  in a  cool place  for 30 minutes  to absorb the lemon juice.
• Cook the poussins on a sheet of foil under a preheated broiler  or  on  a  barbecue,  flesh  side  to  the  heat,  for  10 minutes;  then  turn  and  cook  the  skin  side  for  5  to  10 minutes. Cut  into  a  thigh with  a pointed knife  to  check for  doneness;  they  are  ready when  the  juices  no  longer run pink but  the meat  is still  juicy. Sprinkle with sumac and serve with pita or Lebanese bread.