Grilled chicken on Turkish-style charcoal
Fixings
Olive oil - 3 tbsp
Hot red pepper - 2 tablespoons
Yogurt - 2 tablespoons
Garlic - 2 teaspoons
Cumin - a teaspoon
Samak - a large portion of a teaspoon
Dark pepper - 1/2 teaspoon
Salt - two teaspoons
Chicken area - one kilogram and a quarter
Ketchup - an expansive spoon
The technique for work
In a medium measured bowl, put olive oil, yogurt, garlic and ketchup
Pepper, dark pepper, salt and blend well to get a homogeneous blend
Blend the blend in a sack for processing, include the chicken, at that point close the pack and blend well
Empty the sack into the icebox for no less than one entire night until the point that the chicken is drenched
Spread the chicken on the charcoal flame broil and abandon it for around 25 minutes until the point that it ages on the two sides
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