Cut chicken into 1-inch pieces and place in a large bowl. Add the olive oil, lemon zest, and lemon juice; mix well. Whisk together the remaining spices, add to the bowl, and stir to mix well. Cover and refrigerate for 1 hour.

Heat grill to high.

Divide marinated chicken cubes among four metal skewers (or pre-soaked bamboo skewers). Season with additional salt and pepper. Place on grill and reduce heat to medium (for charcoal grilling, move to indirect heat). Grill about 2 minutes per side.

Accompany the brochettes with French fries, Sauce Algérienne (recipes follow), and a green salad.

Preheat oven to 375°F.

Wash potatoes leaving skin on the ends but peeling in between. Cut potatoes lengthwise, as evenly as possible into 3/16-inch fries.

Soak the cut potatoes in cold water for 30 minutes. Remove from water and dry very well using a salad spinner (or with dish towels).

Transfer dried potatoes to a large bowl, drizzle in the olive oil, and season well with salt and pepper. Toss well to mix. Spread evenly into one layer on a parchment-lined baking sheet.

Bake for 20 minutes. Increase heat to 425°F, rotate the baking sheet, and cook fries until golden, about 10 minutes more. Drain on paper towels, then serve.

Place the egg, vinegar, salt, mustard, sugar, shallot powder, and cumin in the bowl of a food processor fitted with the steel blade. Purée for 1 to 2 seconds. Add the olive oil, sambal oelek, and tomato paste. Purée again for 1 to 2 seconds. With the motor running, slowly drizzle the vegetable oil through the feed tube until the mixture thickens and becomes sauce like.

Scrape mixture into a glass jar and refrigerate until ready to use. The sauce can be made in advance and refrigerated and will last several days.

Makes about 1 cup.

Note: this sauce is also wonderful as a vegetable dip or as sandwich spread.