Egyptian Marinade

Ingredients

 * 1/2 cup olive oil
 * 2 tablespoons ground cumin
 * 1 tablespoon ground coriander
 * 1 onion, grated
 * 3 cloves garlic, finely minced
 * 1 teaspoon cayenne pepper
 * salt and freshly ground pepper to taste.

Directions

 * 1) If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.
 * 2) Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.
 * 3) Bring the meat to room temperature before cooking. While the meat is warming to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.
 * 4) If using chicken cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).
 * 5) Cooking time will depend upon the size of the poultry pieces; But do not let meat become dry. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.