Dejaj Meshwi

Dejaj Meshwi Recipe: Arabian Grilled Chicken Delight

Region / culture: Arabia | Preparation time: 1 hour | Cooking time: 10-15 minutes | Servings: 4

Introduction

Dejaj Meshwi is a delicious Middle Eastern dish consisting of grilled chicken skewers marinated in a flavorful blend of spices. This dish is perfect for a summer barbecue or a cozy dinner at home.

History

Dejaj Meshwi has its origins in Middle Eastern cuisine, where grilling meat is a popular cooking method. The marinade used in this recipe is a traditional blend of spices that enhances the flavor of the chicken.

Ingredients

500 g (1 lb 2 oz) chicken breast, cut into 4 cm cubes
1 tbsp olive oil
1 tsp salt
1 tsp garam masala
juice of 1 lemon
pinch of black pepper
juice of 1 medium onion
1 clove garlic, crushed
6 cherry tomatoes
1 green pepper, cored and sliced
1 medium onion, cut into quarters

How to prepare

To prepare the marinade, finely chop the onion and extract the juice by hand.
In a medium bowl, combine the onion juice, lemon juice, olive oil, garlic, garam masala, salt, and pepper.
Mix the ingredients well.
Add the chicken cubes to the bowl and gently fold them in.
Cover the bowl and let the chicken marinate for 1 hour.
Thread the chicken cubes onto skewers, alternating with tomatoes, onions, and green peppers.
Place the skewers under a hot grill or over hot coals and cook for 10 – 15 minutes, turning once or twice, until the chicken is cooked through.

Variations

Try using different spices in the marinade, such as cumin, paprika, or turmeric, to change up the flavor profile of the dish.
Substitute chicken breast with chicken thighs for a juicier and more flavorful skewer.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat.

- Soak wooden skewers in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.

- Cook the chicken skewers over medium-high heat to ensure they cook evenly and develop a nice char.

Serving Suggestions

Serve Dejaj Meshwi with a side of rice, salad, and a dollop of yogurt sauce for a complete meal.

Cooking Techniques

Grilling the chicken skewers over hot coals or a grill pan will give them a nice char and smoky flavor.

Ingredient Substitutions

You can use boneless chicken thighs instead of chicken breast for a different texture and flavor.

Make Ahead Tips

You can marinate the chicken ahead of time and keep it in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve the chicken skewers on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Dejaj Meshwi pairs well with a side of tabbouleh salad, hummus, and pita bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

5g per serving

Fats

8g per serving

Proteins

25g per serving

Vitamins and minerals

Dejaj Meshwi is a good source of vitamin C, vitamin B6, and iron.

Alergens

Allergens: None

Summary

Dejaj Meshwi is a nutritious dish that is low in carbohydrates and high in protein. It is a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Dejaj Meshwi is a flavorful and nutritious dish that is perfect for a summer barbecue or a cozy dinner at home. With a blend of spices and a juicy chicken marinade, this Middle Eastern dish is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Dejaj Meshwi. It was a warm summer day, much like today, and I was visiting my dear friend Fatima in her bustling kitchen in the heart of Cairo. The scent of spices and herbs filled the air as Fatima expertly chopped vegetables and marinated chicken for our meal.

As I watched her work, I couldn't help but marvel at her skill and precision in the kitchen. Fatima had always been a talented cook, and I had learned many delicious recipes from her over the years. But this particular dish, Dejaj Meshwi, was something special. It was a traditional Egyptian recipe that had been passed down through generations in Fatima's family, and she had graciously agreed to teach it to me.

As Fatima explained the ingredients and techniques required to make Dejaj Meshwi, I listened intently, taking mental notes on each step of the process. The dish consisted of tender grilled chicken marinated in a blend of aromatic spices, herbs, and yogurt, served with a side of fluffy basmati rice and a crisp salad of cucumbers and tomatoes.

I watched as Fatima carefully seasoned the chicken with cumin, coriander, paprika, and garlic, then added a generous amount of yogurt to tenderize the meat and infuse it with flavor. She let the chicken marinate for several hours, allowing the spices to penetrate the meat and create a rich, savory taste.

Once the chicken had marinated to perfection, Fatima threaded the pieces onto skewers and placed them on a hot grill, where they sizzled and crackled as they cooked. The aroma that wafted from the grill was intoxicating, filling the kitchen with the tantalizing scent of charred meat and spices.

As the chicken cooked, Fatima prepared the rice, boiling it until it was light and fluffy, then fluffing it with a fork to separate the grains. She tossed together a simple salad of cucumbers, tomatoes, and fresh herbs, dressed with lemon juice and olive oil, to accompany the meal.

Finally, the chicken was ready, golden brown and juicy, with crispy edges and a smoky flavor that made my mouth water. Fatima plated the dish, arranging the skewers of chicken on a bed of rice and garnishing them with a sprinkle of fresh herbs.

We sat down to eat, savoring each bite of the tender, flavorful chicken and the fragrant rice, washed down with cool glasses of mint tea. As we ate, Fatima regaled me with stories of her childhood in Cairo, of family gatherings and feasts where Dejaj Meshwi was always the star of the show.

I listened with rapt attention, soaking in every detail of the recipe and the memories that came with it. I knew that this dish would become a cherished favorite in my own family, a taste of Egypt that I could pass down to future generations.

And so, thanks to Fatima's guidance and expertise, I learned how to make Dejaj Meshwi, a dish that would forever hold a special place in my heart and on my dinner table. I will always be grateful for the day that I first laid eyes on that recipe, and for the friend who shared it with me.