Dajaj Mashwi (Libyan Grilled Chicken)
Dajaj mashwi is a mouthwatering Libyan dish featuring grilled chicken that is marinated in a flavorful blend of herbs and spices. This dish is popular in Libyan cuisine and is often enjoyed during festive occasions and gatherings. The marinated chicken is grilled to perfection, resulting in juicy and tender meat with a delightful smoky flavor.
- Prep
- 47 min
- Cook
- 1 hr 48 min
- Total
- 2 hr 35 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Mixing bowl
Equipment
Chef's knife
Equipment
Cutting board
Equipment
Grill or grill pan
Equipment
Basting brush
Procedure
In a mixing bowl, combine the minced garlic, olive oil, lemon juice, ground cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade.
Procedure
Place the chicken pieces in the marinade and rub them well, ensuring that each piece is coated with the marinade. Let the chicken marinate for at least 2–4 hours, allowing the flavors to infuse.
Procedure
Preheat the grill or grill pan over medium-high heat.
Procedure
Place the marinated chicken pieces on the grill, skin side down. Cook for about 10–15 minutes, then flip the pieces and continue grilling for another 10–15 minutes, or until the chicken is cooked through and nicely charred.
Procedure
While grilling, use a basting brush to brush any remaining marinade onto the chicken for added flavor and moisture.
Procedure
Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Procedure
Garnish the dajaj mashwi with fresh chopped parsley or cilantro, and serve it with lemon wedges on the side.
Notes, tips, and variations
You can use bone-in chicken pieces or boneless chicken, depending on your preference. Adjust the grilling time accordingly.
Notes, tips, and variations
For a smokier flavor, you can add a small amount of soaked wood chips to the grill.
Notes, tips, and variations
Ensure that the grill or grill pan is well preheated to achieve nice grill marks and prevent the chicken from sticking.
Notes, tips, and variations
If using a charcoal grill, arrange the coals to create two zones: direct heat for searing and indirect heat for slower cooking. Start grilling the chicken over direct heat and then move it to the indirect heat zone to finish cooking.
Notes, tips, and variations
For a spicier kick, add additional cayenne pepper or chile powder to the marinade.
Notes, tips, and variations
Serve the dajaj mashwi with a side of traditional Libyan dips such as baba ganoush or hummus.
Photo: Ayyappannagamani · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 18 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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