Egyptian Cuisine
Ingredients:
- 4 chicken breasts, skinless and boneless
- 5 cloves garlic large, fine minced
- ¼ cup lemon juice
- ¼ cup white vinegar
- 2 tbsp tahini
- 1 ½ tsp salt
- 1 ½ tsp oriental spices
- 1 tsp sumac
- 1 tsp paprika
- 1 tsp black pepper
- ¾ tsp cloves powder
- ½ tsp cinnamon powder
Directions:
- Wash the chicken breasts, dry well with paper, and cut into thin
slices.
- Add all the other ingredients to the chicken, and mix it well into a
deep bowl.
- Put some cling wrap over the bowl and put it in the fridge for at
least 4 hours, preferably until to the next day.
- Heat the oven on medium heat.
- Put the chicken pieces squeezed on wooden skewers, place them
separated in a flat oven tray, and distribute them by the remaining marinade.
- Placed the tray on the middle shelf of the oven, and leave it for 35
minutes or until the chicken cooked well and take the golden color from all
sides.