Prep 20 mins
Cook 30 mins
I've lived in the Middle East for almost a decade and a half, and this recipe was the one we always used when we went camping out in the sand dunes. We'd do the marinade at home, throw everything in ziploc bags into the cooler, then hit the road, and by the time we got there and had the BBQ going, these wings were ready to plop on the fire. We'd eat them in batches as they came off the grill -- so yummy. Easy to do at home on a hibatchi or grill. Amounts are approxmiate as I used to just eyeball things, so don't freak out if you go a little more or less with some ingredients.
- 2 kg chicken wings, cut at the joint
- 22.18 ml tomato paste
- 1 small red onion
- 1 big red onion
- 4 garlic cloves, ground in mortar and pestle
- 9.85 ml mixed Arabic spices (called "baharat" here ( it's a combo of many different spices such as chili powder, cumin, cloves)
- 1.23 ml fresh black pepper
- 4.92 ml plain yogurt
- 22.18 ml white vinegar
- 236.59 ml fresh lemon juice
- 59.14 ml olive oil
- chopped fresh coriander (cilantro)
- Mix all the ingredients together in a bowl or large ziploc bag.
- Throw the wings inches.
- Cover or seal in a ziploc bag and let marinate for 2 hours to overnight.
- Cook on a BBQ/hibatchi/grill until done.
- Serve hot.