دجاج مشوي

Place the chicken (700 grams) inside a plastic bag, then tenderize it using a meat mallet.

Put the chicken in a plastic container and pour lukewarm water over it until the chicken is fully covered.

Add 2 tablespoons of salt and 2 tablespoons of sugar (optional, if not desired, skip this step).

Add lemon slices, onion, and 4 cloves of minced garlic to the chicken.

Grind the coriander seeds and black pepper using a mortar and pestle.

Add the ground coriander and black pepper to the chicken.

Cover the container and leave it in the refrigerator overnight.

The next day, prepare the dry marinade from: 4 spoons of sumac, 2 spoons of powdered onion, 2 spoons of powdered garlic, 2 spoons of coriander, 1 spoon of cumin, 1 spoon of lime salt, 1 spoon of black pepper, 1 spoon of paprika, and 1 spoon of cinnamon.

Mix half of the dry dressing with 4 tablespoons of olive oil and 4 cloves of minced garlic.

Apply the dry marinade mixture from the previous day to the chicken.

Coat the chicken with the marinade on all sides.

Grill the chicken over the fire until cooked through.

Sprinkle any remaining spices over the grilled chicken.