@Richard S, i do this as a countertop marinade, usually around 30 minutes or so. you could go 4 hours in the fridge for deeper penetration but i don't think it's necessary. since the recipe has salt and lemon juice, the chicken really soaks up the flavors quickly. you don't need that much lemon juice here. this was ~15 boneless skinless thighs so maybe i used 1/4 lemon juice, or even less (i season visually, not by measurements). lemon being an acid opens up the protein quickly and the salt helps the chicken suck in all the flavors. the cooking olive oil is to ensure the chicken doesn't stick to the grill and invites the flames up to kiss the chicken and adds that light char/bbq smell and flavor (JDXL was the fuel) and a more even distribution of the dry ingredients.Looks great...how long do you marinate that chicken for? I would imagine it takes hold pretty fast...
thanks. go wild! here's a bunch to look at and buy if you're interested:That looks amazing.
I'm not really familiar with Mediterranean flavors, but that list of ingredients makes me think I might like it.
Tho i would go lighter on the cayenne and heavier on the salt.
THIS is the one for me. I'll order it and put it in the queue - after steaks, which are next in line.and this one is really good too: https://www.sadaf.com/collections/seasonings/products/sadaf-shwarma-seasoning-08-1643
i'm a big fan of their product line. quality ingredients at reasonable prices. i have a few local shops that stock and sell all their spices and seasonings. maybe they are local to you as well? Sadaf opened an Amazon store just a few month's back as well.THIS is the one for me. I'll order it and put it in the queue - after steaks, which are next in line.