- 6 skinless, boneless chicken breast halves
- salt to taste
- 8 large cloves garlic, chopped, or more to taste
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar, or more to taste
- 2 tablespoons red wine vinegar, or more to taste
- 2 tablespoons white balsamic vinegar, or more to taste
- 2 tablespoons lemon juice, or more to taste
- 1 tablespoon red pepper flakes
- 1 tablespoon ground allspice
- 1 tablespoon ground sumac
- 1/8 teaspoon pomegranate syrup
- Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
- Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
- Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.
09/19/2019
recipepes.com
shish tawook (mediterranean chicken kabobs), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
