Djaj Meshwi
Whole chicken pieces marinated overnight in lemon juice, garlic, seven spice, and a breath of cinnamon, then grilled over charcoal until the skin blisters and caramelizes. The signature Lebanese answer to every outdoor gathering.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.5 kg whole chicken, cut into 8 pieces
- 3 tbsp lemon juice
- 6 cloves garlic cloves, minced
- 4 tbsp olive oil
- 2 tsp seven spice
- 0.5 tsp cinnamon
- 0.25 tsp turmeric
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp sumac
Instructions
- Score each chicken piece deeply to the bone with 2–3 cuts — this allows the marinade to penetrate and speeds even cooking.
- Whisk together lemon juice, garlic, olive oil, seven spice, cinnamon, turmeric, sumac, salt, and black pepper to make the marinade.
- Coat the chicken pieces thoroughly, working the marinade into the scored cuts. Place in a zip-lock bag or covered bowl and refrigerate at least 4 hours, ideally overnight.
- Remove chicken from the refrigerator 30 minutes before grilling to take the chill off.
- Prepare a grill with a medium-hot section and a cooler section. Grill dark-meat pieces (thighs, drumsticks) skin-side down over medium heat, 12–14 minutes per side. Grill breast pieces 10 minutes per side, finishing on the cooler section to avoid drying out.
- The chicken is done when juices run clear at the thickest point and the skin is deep golden with char marks. Internal temperature should reach 74 °C (165 °F).
- Rest 5 minutes tented with foil. Serve with garlic sauce (toum), pickled turnips, and flatbread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Djaj Meshwi?
Whole chicken pieces marinated overnight in lemon juice, garlic, seven spice, and a breath of cinnamon, then grilled over charcoal until the skin blisters and caramelizes. The signature Lebanese answer to every outdoor gathering.
Where is Djaj Meshwi from?
Djaj Meshwi comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Djaj Meshwi vegetarian?
No — as written, Djaj Meshwi includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Djaj Meshwi?
The seven spice called for here is part of the traditional recipe and gives Djaj Meshwi its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Djaj Meshwi?
In a Lebanese mains spread, Djaj Meshwi is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Djaj Meshwi ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.