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Full Online Book HomeLearning KitchenOutdoor_cooking - Chicken - Chicken Shwarma
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Outdoor_cooking - Chicken -  Chicken Shwarma Post by :deltadawnw Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3225

Click below to download : Outdoor_cooking - Chicken - Chicken Shwarma (Format : PDF)

Outdoor_cooking - Chicken - Chicken Shwarma

2lb boneless chicken (thigh, breast, leg mixture)

Marinade:
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamon
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. black pepper powder, salt
4 cloves garlic, crushed
1 onion, finely chopped
1/4 cup lemon juice
1/2 cup water
1/8 cup white vinegar
1/8 cup olive oil


Slice chicken very thinly (or pound) into circles about 4-1/2 in. Mix marinade ingredients and pour over chicken. Leave in covered container in fridge overnight.

Remove chicken from marinade and arrange slices under the grill. Grill, turning once, so it is browned on both sides.
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1 lb. boneless chicken breasts 1/2 cup soy sauce 2 tbsp. sugar 1 clove garlic, minced 1 tsp. grated ginger root 1/4 tsp. MSG Skin and bone chicken and cut in small pieces. Thread 3 pieces on a skewer. Combine remaining ingredients and pour over chicken. Marinate at least 20 minutes up to one hour. Broil 3 inches below broiler for 3 minutes on each side or cook on grill over flames.
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Marinade: 1 tsp black pepper 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp tumeric 1 tsp chopped garlic 1 tbsp sugar 1 tbsp vegetable oil 1 tbsp soy sauce 1 tbsp lemon juice 1 tsp fish sauce 16 bamboo skewers A little oil or coconut milk Peanut Sauce Fresh coriander leaves Lettuce leaves Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for
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