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Egyptian/African grilled meat

William Bohannon


  • 4 chicken breasts, skinless and boneless or any meat
  • 1/2 cup (125 ml) shelled roasted peanuts
  • 2 tbsp (30 ml) dry mustard powder
  • 1 tsp (5 ml) whole corriander
  • 1/2 tsp (2 ml) black pepper
  • 1/4 tsp (1 ml) cinnamon
  • 1/4 tsp (1 ml) ground red pepper (optional)
  • salt to taste
  • charcoal for grilling
  • smoke chips (optional)
  • wooden skewers
  • Soak wooden skewers in water until ready to use.
  • Cut whole chicken breasts into 4 pieces each.
  • Place seasonings and peanuts into food processor.
  • Process until smooth.
  • Skewer chicken pieces 4 each skewer.
  • Spread chicken with seasoning mixture.
  • Grill over smoking coals turning until done (about 10 minutes).
Also called Peanut BBQ.

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