Thursday, May 17, 2007

Egyptian Chicken Barbecue

Ingredients
2 pounds chicken legs, thighs, and wings
6 tablespoons plain yogurt
2 teaspoons cardamom
2 teaspoons curry powder
2 teaspoons dry mustard
2 teaspoons turmeric
1 tablespoon salt
2 tablespoons lemon juice
2 tablespoons white vinegar

Procedure

Mix all ingredients in a bowl except the chicken. Put the mixed ingredients in a plastic container or a big freezer ziploc. Add the chicken. Marinate overnight in the refrigerator.

Preheat gas grill or if you are using charcoal, light fire 30 minutes ahead before cooking.


Arrange pieces of chicken on the grill making sure they get enough heat turning each piece every 2 or 
3 minutes on each side until cooked. Reduce heat and cook for another 5 minutes over low heat.

Serve immediately.

*Serves 4 to 6 people

Cooking Time: 30 to 45 minutes

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