Prep 10 mins
Cook 24 hrs
A very popular middle eastern dish. Traditionally cooked rotisserie style, this method allows you to recreate the flavor and texture on a much more economical and smaller scale.
- 907.18 g chicken breasts
- 1 lemon, Juiced (keep the rind)
- 14.79 ml olive oil
- 3 garlic cloves
- 44.37 ml yoghurt
- 4.92 ml tomato paste
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 9.85 ml ground cardamom
- 2.46 ml pepper
- 2.46-4.92 ml salt
- Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
- Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
- Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
- The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
- Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.
This was very delicious! Followed the recipe exactly with the exception of the yogurt. I avoid using any dairy. I can't imagine that it made any difference. It was great without it and my family loved it. This will be a regular dish in our house. Thank you so much for posting!
Yummy yummy. I only had 2 hours to marinate before grilling and the flavors still came through beautifully. I used chicken thighs and lime juice instead of the lemon otherwise made as is. Next time I will let it marinate the whole 24 hours. Thank You Made for Ramadan Tag 2011.
Extremely tasty! Tender and juicy, and I loved the spices. Marinating time definitely is worth it :D
Thanks for posting, will make this again!
Made for Ramadan Tag 2010.