ISRAELI GRILLED CHICKEN SEASONING
This is a popular seasoning used in Israel for grilled chicken and is often used on oven roasted chicken as well.
Provided by The Taste of Kosher
Categories Dairy Free Condiments
Number Of Ingredients 5
Steps:
- Whisk together sweet paprika, hot paprika, onion powder, garlic powder, and salt in a mixing bowl until well combined.
- Pour into an air tight container. Store in a dry dark place. cool, dry place.
Nutrition Facts : Calories 20 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 533 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ISRAELI SPICE CHICKEN WITH TOMATO RELISH
Mexico meets the Middle East in this dish. Warm some pita bread and fill with sliced chicken and tomato relish for a tasty and light lunch. The spice rub also works great on shrimp! I like to serve this with "Zucchini with Mint and Parsley".
Provided by Philreb Wright
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
- Place chicken in a shallow dish and drizzle with extra-virgin olive oil to barely coat the meat.
- Rub chicken liberally with 4 tablespoons of the spice blend.
- Let stand 10 minutes and prepare the Tomato Relish.
- Grill chicken 6 or 7 minutes on each side or until juices run clear.
- For the Tomato Relish:.
- Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl.
- Combine oil, lemon juice, and spices in a small plastic container with a lid.
- Shake dressing to combine and pour over salad.
- Season salad with kosher salt and toss to combine well.
- Let stand 10 minutes and serve.
Nutrition Facts : Calories 285.1, Fat 13.2, SaturatedFat 2, Cholesterol 68.4, Sodium 770.3, Carbohydrate 13.2, Fiber 4.1, Sugar 3.9, Protein 30.5
ISRAELI SPICE CHICKEN
A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Israeli Spice Rub:
- For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
- Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
- Grill chicken 6 or 7 minutes on each side or until juices run clear.
- Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.
ISRAELI MIXED GRILL CHICKEN
Make and share this Israeli Mixed Grill Chicken recipe from Food.com.
Provided by ovendiva
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the vinegar, sugar and .25 tsp salt until the sugar and salt dissolve. Stir in 1 c sliced onion: set aside (quick pickle). In another small bowl, mix together the tahini and 2 tbs lemon juice, then whick in 6 tbsp water. Season to taste with salt & Pepper; set aside.
- In a medium bowl, stir together the 2 tbsp of oil, the coriander, allspice, turmeric, cinnamon and .5 tsp each salt/pepper. Add chicken and remaining sliced onion, stir until evenly coated.
- In a 12" nonstick skillet over medium-high, heat the remaining 1 tbsp oil until barely smoking. Add the chicken mixture in an even layer and cook, uncovered and stirring only every 2-3 minutes, until the chicken is well-browned all over and no longer pink when cut, 10-12 minute.
- Off heat, stir in the remaining 2 tbs lemon juice, then taste and season with salt/pepper. Transfer to serving dish, drizzle lightly with some of tahini sauce and top with the pickled onion. Serve the remaining tahini sauce on the side.
Nutrition Facts : Calories 718.5, Fat 54.6, SaturatedFat 12.5, Cholesterol 191, Sodium 192.5, Carbohydrate 12.2, Fiber 3.3, Sugar 2.7, Protein 43.4
SHISHLIK (ISRAELI SKEWERS)
Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed
Provided by Pneuma
Categories Veal
Time 25m
Yield 20 skewers, 6 serving(s)
Number Of Ingredients 10
Steps:
- For the marinade: Combine all ingredients except the meat in a bowl and mix well.
- Add the meat to the marinade; mix and coat well.
- Marinate for 2 hours in the refrigerator; drain liquid and skewer the meat.
- Broil skewers in a preheated broiler for about 7 minutes on each side or until cooked.
Nutrition Facts : Calories 832.3, Fat 78.5, SaturatedFat 17.2, Cholesterol 101.3, Sodium 2408.9, Carbohydrate 2.9, Fiber 0.4, Sugar 0.9, Protein 29.1
CHICKEN SEASONING
Make and share this Chicken Seasoning recipe from Food.com.
Provided by Poppy
Categories Low Cholesterol
Time 5m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Mix all ingredients together and store in an air tight container.
- Use as a seasoning for chicken, turkey, or any other poultry.
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