Lebanese Grilled Chicken

One of the dishes that is on “I love” menu of non-vegetarians is grilled chicken. After chicken tandoori, and BBQ chicken, here is the Arabic and Lebanese grilled chicken – straight from the Middle East.


4 pieces of chicken (breast or leg quarters with skin)
1/2 cup of lemon juice
1 cup of red vinegar (apple cider vinegar or red wine vinegar)
1 garlic head, crushed
3/4 cup of olive oil
1.5 to 2 teaspoons of salt
2 tablespoon of Arabic 7-Spices

Grind together:
2 tbsp black pepper
2 tbsp cumin
1 tbsp coriander
1/2 nutmeg
2 cinnamon sticks
5-6 whole cardamom
1 dried red chilli


1. In a blender or food processor, grind/crush for 3-4 minutes the garlic along with the lemon juice, 1/2 cup of red vinegar, salt, and 7-spices. The marinade is now ready.

2. Make slits across the leg pieces and apply olive oil. Apply the marinade evenly and allow to sit for at least half an hour. The longer the better.

3. Barbecue is a better way to cook the chicken pieces. You can alternatively grill the chicken on a grill pan or in an oven for about 20 – 30 minutes.