SHISH TAWOOK
Try this Authentic Shish Tawook recipe - a popular Lebanese grilled chicken skewers recipe. It's tender juicy chicken marinated in yogurt, lemon and garlic.
Provided by Yumna Jawad
Categories Main Course
Time 28m
Number Of Ingredients 12
Steps:
- In a large bowl, add the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the seasoning and salt/pepper) and whisk to combine.
- Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
- Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
- Grill on medium heat for 5-8 minutes per side.
- Serve with pita bread, lettuce and garlic sauce, if desired.
Nutrition Facts : Calories 276 kcal, Carbohydrate 4 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 99 mg, Sodium 595 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
- When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
- In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
- To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
CRISPY LEBANESE CHICKEN
http://grazedandenthused.com/crispy-lebanese-chicken-paleoaipwhole30/ This version of the recipe combines my favorite chicken thigh preparation a la adding chicken thighs skin side down to a cold pan and then turning the heat up. It crisps the skin slowly so you don't burn the outside with an uncooked middle. Bringing this over again to get accurate nutritional counts and for import into Plan to Eat
Provided by David Hawkins
Categories Poultry
Time P1DT20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Chicken should be bone in and skin on.
- Have ready some additional sea salt and lemon juice for seasoning.
- Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. pan>.
- Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.
- Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.
- Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). pan>.
- Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen. pan.
Nutrition Facts : Calories 518, Fat 38.1, SaturatedFat 10.2, Cholesterol 191, Sodium 464.3, Carbohydrate 2.1, Fiber 0.3, Sugar 0.4, Protein 39.5
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
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 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
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10 AUTHENTIC LEBANESE CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (8)Published Feb 15, 2022Category 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 Freekeh with Chicken. Do you love meals that are easy to make, full of flavor, and are super healthy? Then you’ll love Lebanese freekeh with chicken, a delicious and well-balanced meal served with toasted nuts and herbs.
- 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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