| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Arab |
Main course, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless skinless chicken breasts |
| 1/2 |
c |
Yogurt |
| 1/4 |
c |
Vinegar |
| 1/2 |
c |
Lemon juice; fresh |
| 1 1/2 |
tb |
Catsup |
| 1/4 |
c |
Olive oil |
|
|
Salt to taste |
| 1/2 |
ts |
Mixed Arabic Spices |
| 4 |
|
Cloves garlic |
| 1/2 |
|
Lemon; juiced |
| 1 |
tb |
Mayonnaise |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Potato; boiled, peeled |
INSTRUCTIONS
GARLIC SAUCE
Mix yogurt, vinegar, lemon juice, catsup, oil and spices together, add
chicken and marinate for at least 12 hours in the refrigerator. Put chicken
on skewers and cook over hot coals until done. Serve with Arabic bread and
garlic sauce. To make garlic sauce, put all ingredients in a food processor
and mix until creamy and light. Refrigerate.
NOTES : Must be started the night before! Watch out--Garlic sauce is
spicy!!!
Recipe by: Camel Country Cookin' (Reem Zeidan) Posted to MC-Recipe Digest
V1 #671 by Creedenite@aol.com on Jul 14, 1997
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