Lebanese Style

Ainekset

250-300g chicken thighs

1 tosp olive oil

4 cloves garlic, minced

2 tsp. vinegar

2 tosp pomegranate molasses

1 tosp shawerma spices

Chopped parsley

Chopped mint

Salt & pepper to taste

Ohjeet

Cooking Method: Pan-try/sear • Air-try • Grill • Skewer • Bake • Broil

Serving Suggestion: Great with fries or pita bread, alongside salad, pickles, & tahini or toumeya dip