Shish Tavouk Kebab
|Olive oil||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), pressed|
|Hot red pepper||1⁄2 Teaspoon|
Skin the chicken and cut into one-inch cubes.
Mix together all the remaining ingredients.
Add the chicken and mix until all pieces are well coated.
Cover and refrigerate about ten hours or overnight.
Then thread the cubes on skewers and grill over hot charcoal.
Serve with rice pilaf and green vegetable salad.