2 lemons, juiced
\n\u00bd cup plus 1 tablespoon olive oil
\n6 cloves garlic, peeled, smashed and minced
\n1 teaspoon kosher salt
\n2 teaspoons freshly ground black pepper
\n2 teaspoons ground cumin
\n2 teaspoons paprika
\n\u00bd teaspoon turmeric
\n A pinch ground cinnamon
\n Red pepper flakes, to taste
\n1 large red onion, peeled and quartered
\n2 tablespoons chopped fresh parsley<\/p>\n
Prepare a marinade. Combine the lemon juice, 1\/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.<\/p>\n
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice \u2014 really anything you desire.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lemons, juiced \u00bd cup plus 1 tablespoon olive oil 6 cloves garlic, peeled, smashed and minced 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons paprika \u00bd teaspoon turmeric A pinch ground … Continue reading