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Chicken Shwarma (outdoor cooking)

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

1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
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 refrigerator 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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5 of 5 people found the following review helpful:
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Absolutely delicious!, May 3, 2006 - 05:41 PM
Reviewer: I love chicken from California, USA
I grilled this without marinating the chicken overnight, and it still came out great. It can also be prepared using garam masala spice mixture. Serve grilled chicken in pita pockets with shredded lettuce, tomato, avocado and hummus dip.

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