1 cup yogurt.
1 teaspoon of salt
or the way you prefer.
1/4 teaspoon all spice.
1/4teaspoon cinnamon.
1/4 teaspoon cumin.
1/4 teaspoon
coriander powder.
1 teaspoon black pepper.
2 tablespoon good
quality zatar mix or dry thyme.
9 cloves crushed garlic
2 lemons juiced
1/3 teaspoon cayenne
pepper(optional).
2 tablespoons olive oil.
HOW2:
In a bowl add garlic,yogurt,lemon,spices (don't add the salt yet),olive oil, and zatar. mix well to form the marinade. I add the salt before cooking because, the salt makes the meat dryer it removes the moisture. Have you noticed after marinading chicken or meat there is water accumulated in the bowl when you go to cook it. That liquid is the moisture from the meat extracted by the salt.
Add chicken and allow to marinade up to 4 hours.
Fire up the grill allow it to heat up about a 1/2 hour.
lower the heat to medium if you have a gas grill to prevent burning.
Place chicken on hot grill do not move it around leave it in place to allow nice grill marks to form.
Once the chicken seems to start cooking up the sides and its easy to remove from the grill you are ready to flip. if you cant remove the chicken don't attempt to force it off its not ready to be flipped.
Flip the ready chicken and cook until the other side is easy to remove and it spears the chicken is fully cooked. the time it takes to cook varies from grill to grill it may take about 15mins per side.
Serve it with my red pepper humus, or tabouli salad
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