LEBANESE CHICKEN SHAWARMA
This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).
Provided by Christopher Walters
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
- Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 365 calories, Carbohydrate 7.9 g, Cholesterol 132.9 mg, Fat 13.4 g, Fiber 0.7 g, Protein 51 g, SaturatedFat 3.1 g, Sodium 479.9 mg, Sugar 5.2 g
LEBANESE CHICKEN AND POTATOES
A traditional Lebanese dish of baked chicken and potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious.
Provided by guyworldwide
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
- In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
- Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.
Nutrition Facts : Calories 592.5 calories, Carbohydrate 53.9 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 5.9 g, Sodium 80.7 mg, Sugar 3.2 g
LEBANESE CHICKEN
Categories Chicken Bake Marinate Low Carb Low/No Sugar Lemon Spice Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.
LEBANESE CHICKEN WITH RICE
Make and share this Lebanese Chicken With Rice recipe from Food.com.
Provided by Scott Hannigan
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil over high heat in a pan.
- Sauté the chicken on both sides until golden brown.
- Remove the chicken from the pan and set aside.
- Add the onion and ground beef to the same hot pan.
- Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two.
- Add the cinnamon, allspice, cayenne pepper (or chilli flakes) and salt; sauté two minutes while stirring.
- Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice.
- Add the pine nuts.
- Pour in the stock or water and cover. Cook slowly for about half an hour. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
- Remove the pan from the heat and sprinkle with minced parsley.
Nutrition Facts : Calories 646, Fat 27.6, SaturatedFat 6.9, Cholesterol 108.3, Sodium 552.4, Carbohydrate 63.7, Fiber 2.7, Sugar 2.7, Protein 33.8
LEBANESE CHICKEN WRAPS
Marinate chicken in yogurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.
- Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches). Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.
Nutrition Facts : Calories 466 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.8 milligram of sodium
LEBANESE CHICKEN
Make and share this Lebanese Chicken recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry with paper towels.
- Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
- Add orange zest, orange juice and salt to skillet.
- Bring to boil; reduce heat and simmer, covered, for 5 minutes.
- Sprinkle cinnamon and all spice onto chicken.
- Drizzle with honey.
- Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
- Meanwhile, cook couscous according to package directions.
- Top couscous with chicken and sauce before serving.
LEBANESE CHICKEN
A taste of the Mediterranean! Moist, flavorful chicken is the star of this elegant dinner - serve with Tunisian carrot salad and Turkish zucchini pancakes. Serves four very generously, or split the chicken halves to serve eight!
Provided by Leslie in Texas
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl.
- Place chicken in a 13x9x2-inch glass baking dish.
- Pour marinade over; turn chicken to coat.
- Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Preheat oven to 425°.
- Transfer chicken and marinade to large roasting pan and season with salt and pepper.
- Bake until chicken is cooked through, basting with pan juices, about 50 minutes.
- Transfer chicken to plates.
- Pass pan juices separately.
Nutrition Facts : Calories 979.9, Fat 70.2, SaturatedFat 20, Cholesterol 320.8, Sodium 302.5, Carbohydrate 7.7, Fiber 1.3, Sugar 1.4, Protein 76.4
LEBANESE CHICKEN MARINADE
This marinade is enough for 5 chicken breasts (halves) or 10 drumsticks/thighs. Marinate the chicken for 3 hours or overnight then broil or BBQ Apprx Cooking time 25 minutes - depends on the cut of chicken and the size
Provided by Bergy
Categories Chicken
Time 5m
Yield 2/3 cup of marinade
Number Of Ingredients 8
Steps:
- Whip all the ingredients together with a whisk or better yet a food processor/blender.
More about "lebanese chicken recipes"
LEBANESE RICE WITH CHICKEN - SIMPLY LEBANESE
From simplyleb.com
4.7/5 (39)Total Time 1 hr 45 minsCategory Appetizer, Main Course, Side DishCalories 840 per serving
- Begin by preparing your chicken. Remove the neck and giblets and pat the chicken dry with paper towels. In a large stockpot, place the whole chicken and pour enough water to cover it completely. Season with salt and pepper.
- When the chicken comes to a boil, skim any fat that rises to the top. Peel and cut the small onion in half and place in the pot along with the bay leaves and cloves. Cover halfway and let simmer on medium-high heat until the chicken is cooked through, about 1 hour.
- Remove the cooked chicken and set aside to cool. Once it has cooled enough to handle, shred the breasts into course chunks.
- Place the cooked chicken legs and wings on a baking pan and broil until golden brown and crispy on top. (This step is optional, you can shred these parts of the chicken with the breast if you prefer.)
LEBANESE CHICKEN WITH 7-SPICE | FEASTING AT HOME
From feastingathome.com
5/5 (16)Total Time 1 hr 3 minsCategory ChickenCalories 473 per serving
- Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
- Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
- While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
10 AUTHENTIC LEBANESE CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (8)Category Chicken, Recipe Roundup
- Lebanese Chicken with 7-Spice. If you want to try Lebanese recipes, start with this classic chicken recipe because nothing beats the bursting of spices and flavors that will delight your tastebuds with every bite.
- Lebanese Chicken and Potatoes. This one-pan bake of Lebanese chicken and potatoes will hit the spot. It combines juicy chicken, tender potatoes, and a tangy lemon garlic sauce that everyone will love.
- Lebanese Chicken with Charred Lemon Cauliflower. This healthy grilled chicken recipe will bring you some spring vibes with its fresh flavors and fun mix of textures.
- Shish Tawook. Who said you need to travel to the Middle East to get a taste of the authentic skewered chicken dish? This shish tawook recipe definitely captures the mouthwatering flavors of the tender and juicy chicken marinated with earthy spices, lemon juice, yogurt, and garlic.
- Chicken Shawarma. If you love the flavor of Lebanese food but can’t always make it to your favorite Mediterranean spot, this homemade chicken shawarma recipe is for you!
- Lebanese Chicken Fatteh. We love a good, hearty meal that’s packed full of flavor, and Lebanese chicken fatteh is just that! This dish is made with chickpeas, toasted pitas, toasted pine nuts, and, of course, chicken.
- Easy Lebanese Chicken Marinade. If you’re looking for the perfect dish to serve at a party that will surely become a staple at your next family gathering, make this easy Lebanese chicken marinade.
- Lebanese Rice with Chicken. Lebanese food has a lot of twists and turns to it, but this dish is always present at every occasion and family gathering as one of the main courses.
- Lebanese Lemon Chicken. If you love the complex flavor pairing of lemon, rosemary, and the robust spiciness of thyme for a touch of zing, then you’ll love this recipe that comes together in a flash.
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