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
LEBANESE GARLIC-MARINATED CHICKEN ON THE GRILL
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor and texture, use chicken breasts from naturally raised free-range birds. For extra garlic flavor, serve it with Lebanese toum bi zeit (garlic sauce) . Precede it with a chilled gazpacho and serve the chicken with fresh pita bread or slices of a crusty country loaf and a massive green salad for a memorable summer Sunday lunch.
Provided by Nancy Harmon Jenkins
Categories Chicken Garlic Marinate Backyard BBQ Dinner Grill Grill/Barbecue Advance Prep Required Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Chicken breasts are usually sold split in half. Cut each breast half in half again and put them in a bowl.
- Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste. Stir in the lemon juice, oil, paprika, and pepper. Beat well with a fork and pour the marinade over the chicken pieces. Mix well, using your hands, and turn the pieces to coat them liberally with the marinade. Cover and refrigerate for 4 or 5 hours or overnight.
- When you're ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat. Use the marinade remaining in the bowl to baste the chicken frequently as it cooks. Grill for 10 minutes or longer on each side, turning each piece once. Test for doneness and serve hot or at room temperature.
LEBANESE CHICKEN MARINADE
Provided by yikes_edoc
Time 29m
Yield 0.66 cup
Number Of Ingredients 8
Steps:
- Whip all the ingredients together with a whisk or better yet a food processor/blender. 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 (Approx Cooking time 25 minutes - depends on the cut of chicken and the size)
Nutrition Facts :
LEBANESE CHICKEN WITH CHARRED LEMON CAULIFLOWER.
Grilled Lebanese (or roasted) style chicken, served with charred lemony cauliflower and herb salad, cucumbers, and the most deliciously addicting garlicky yogurt sauce.
Provided by Tieghan Gerard
Time 50m
Number Of Ingredients 18
Steps:
- 1. In a bowl, combine the olive oil, tomato paste, paprika, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Add the chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.2. Meanwhile, make the cauliflower. Preheat oven to 450 degrees F. On a rimmed baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Arrange the lemons around the cauliflower. Transfer to the oven and roast for 10-15 minutes, or until tender and charred.3. Remove the charred lemon slices from the baking sheet. Finely chop the lemons, rind and all, discarding any of the seeds. Add half of the chopped lemon to a salad bowl. Add the parsley/cilantro, olives, red wine vinegar, and remaining 1/3 cup olive oil. Season with salt and crushed red pepper flakes. Add the cauliflower, cucumbers, and seeds, and toss well.4. To make the yogurt, combine the yogurt, grated garlic, and 2-3 tablespoons lemon juice. Season with salt. Taste, adding more of the lemon as desired.5. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.6. To serve, spread the yogurt sauce onto plates. Add the cauliflower salad and chicken. Top with fresh herbs and serve with naan. Enjoy!
Nutrition Facts : Calories 358 kcal, ServingSize 1 serving
LEMON AND THYME GRILLED CHICKEN BREASTS
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
FARROUJ MESHWI - LEBANESE GARLIC CHICKEN
If you like garlic then you will probably love this chicken! This is a really simple way to cook chicken but it's really flavoursome & the chicken is moist & tender. You can use any pieces of chicken for this recipe in place of the whole chicken. In summer this is great on the BBQ. 'Farrouj' means male chicken in Arabic - they are said to be tastier than the hens but you can use any chocken with great results! Time to make doesn't include the 3 hours in the fridge.
Provided by Um Safia
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency - similar to mayo.
- Cut chicken into 6 to 8 pieces. Make plenty of deep cuts - right down to the bone.
- Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours - I like to marinate it for about 6 hours.
- Grill the chicken pieces over a medium heat until the juices run totally clear, 12 - 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
Nutrition Facts : Calories 980.4, Fat 78.3, SaturatedFat 18.4, Cholesterol 255.4, Sodium 530.5, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 63.7
LEBANESE CHICKEN SHAWARMA
Just a handful of everyday spices, garlic, a splash of lemon juice or apple cider vinegar and olive oil transforms into the most incredible flavor for this Lebanese Chicken Shawarma.
Provided by Rose- The Salt and Sweet Kitchen
Categories Entrées
Time 22m
Number Of Ingredients 11
Steps:
- Cut the chicken into thin strips and set aside.
- In a large bowl, add the marinade ingredients : olive oil, apple cider vinegar, garlic powder, salt, cardamom, paprika, cumin, sumac and cinnamon; and whisk well to combine.
- Add the chicken strips into the marinade and stir well until all the chicken are evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
- Place your grill skillet or any heavy based pan on medium high heat, add and the chicken in a single layer (make sure not to overcrowd the pan).
- Cook on one side for about 5-8 minutes, using a pair of tongs flip the chicken and cook for another 5-8 minutes or until cooked through.
- Serve with rice or in a pita with tomatoes, lettuce, cucumbers, pickles, air fried fries and garlic sauce, mayonnaise or tahini sauce.
- Enjoy!
Nutrition Facts : Calories 337 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 47 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 825 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SHISH TAWOOK CHICKEN
Shish tawook, a traditional Lebanese dish, becomes juicy and tender from a simple marinade of fresh lemon juice and garlic.
Provided by Liz DellaCroce
Categories Entree
Time 17m
Number Of Ingredients 7
Steps:
- Place chicken breasts cubes in a glass bowl or large resealable plastic bag.
- Add lemon juice, zest, grated garlic, salt and pepper to the chicken toss until chicken is evenly coated with marinade. Refrigerate for 20 minutes or up to overnight.
- Heat pan over medium-high heat and add olive oil. Add chicken to the pan along with all of the marinade. Sauté chicken, stirring frequently, until lightly browned, about 5-7 minutes.
- Serve with fresh minced parsley on top.
Nutrition Facts : Calories 160 kcal, Carbohydrate 1.5 g, Protein 28.8 g, Fat 5.3 g, SaturatedFat 0.4 g, Cholesterol 75 mg, Sodium 869 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 4.9 g, ServingSize 1 serving
SHISH TAWOOK (LEBANESE CHICKEN SKEWERS)
Lemon and garlic bring a burst of flavor to these grilled chicken skewers. Middle Eastern Shish Tawook will make a great addition to your next cookout! NOTE: For best flavor, marinade the meat at least 4 hours, up to overnight, before grilling.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, mix all the marinade ingredients together.
- Place the cubed chicken into a flat, sealable container and pour the marinade over the chicken. Mix the chicken with the marinade to be sure all the pieces are well-coated.
- Cover the container and let marinate in the refrigerator for at least 4 hours, up to overnight.
- Preheat your grill to a medium heat, roughly 350F. (You should be able to hold your hand about 3 inches from the cooking grate for 6-7 seconds.)
- Thread the chicken pieces onto the soaked skewers, pressing the pieces up against each other.
- Grill the chicken skewers for 8-10 minutes a side, until the chicken is firm and golden.
- Serve the shish tawook with pita bread (get our pita bread recipe here) and sliced tomatoes or with rice and grilled vegetables.
Nutrition Facts : Calories 482 calories, ServingSize 1/2 lb of chicken (1/4 of recipe)
SHISH TAWOOK (LEBANESE MARINATED CHICKEN SKEWERS)
Make this Lebanese favorite at home! Shish Tawook will soon be your go-to chicken recipe.
Provided by Rachel Gurk
Categories Chicken
Time 4h30m
Number Of Ingredients 12
Steps:
- Mix all ingredients together in a large zip-top bag. Rub and move around chicken to coat.
- Place in a glass baking dish or bowl (in case of leakage) and refrigerate and marinate for at least 4 hours.
- Meanwhile, soak wooden skewers in water, if using.
- Skewer the chicken onto soaked skewers and place on a broiler pan. Broil on high for 15-18 minutes, turning once, or until chicken is browned and cooked through. (They would also be great on the grill!)
- Serve with rice and salad or on a pita with garlic sauce.
Nutrition Facts : ServingSize 8 oz. chicken, Calories 580 kcal, Carbohydrate 5 g, Protein 73 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 194 mg, Sodium 706 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 22 g
LEBANESE MARINATED CHICKEN
This recipe is all about the marinade. Cook the chicken as you desire - grill, broil, quick fry ... it's up to you. Marinating time = prep time. Posted for ZWT 2006 - African/Middle Eastern region
Provided by SusieQusie
Categories Poultry
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into 1-in cubes and place in a shallow nonreactive container.
- Combine all marinade ingredients and pour over the chicken.
- Cover and marinate in the refrigerator for 6 hours or overnight.
- Thread chicken on skewers & grill or broil as desired.
EASY LEBANESE CHICKEN MARINADE
Simple chicken marinade with lemon, herbs and garlic powder
Provided by Zaatar and Zaytoun
Categories Main Course
Number Of Ingredients 7
Steps:
- In a large mixing bowl add the lemon juice and zest, salt, regular olive oil, garlic powder, zaatar and stir well together
- Taste the marinade to see if it needs any seasoning adjustment
- If you are using thighs, gash the chicken with a sharp knife. Add to the bowl and using your hands rub the marinade under the skin
- If you are using chicken breast, cut into bite sized chunks and mix well with the marinade
- Seal the mixing bowl with cling film or transfer to an airtight bag and place in the fridge
- Ideally you should let the chicken marinade overnight but a good few hours is the next best thing
- Once the barbecue is ready, grill on a low heat on each side until well done, and cover if possible
GARLIC MARINATED CHICKEN
This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a bowl or a large zip top bag. Stir the ingredients in the dish until combined.
- If using breasts, fillet each chicken breast into two thinner pieces. Place the chicken in the bag or in a shallow dish, then pour the marinade over top, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes, or up to 8 hours (refrigerated), turning occasionally to maximize the chicken's contact with the marinade.
- When ready to cook, heat a large skillet over medium. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). Cook two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
- Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.
Nutrition Facts : ServingSize 1 Serving, Calories 331.5 kcal, Carbohydrate 2.28 g, Protein 38.35 g, Fat 11.3 g, Fiber 0.4 g, Sodium 432.18 mg
LEBANESE FLAVORSOME MARINATED CHICKEN BREASTS
[vc_row][vc_column][vc_column_text] This fabulous Lebanese Lebanon Flavorsome Marinated Chicken Breasts recipe can also be cooked on the barbecue. Served with the great garlic sauce this dish is a garlic lover's delight. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image="32481" img_size="full" add_caption="yes"][/vc_column][/vc_row]
Provided by Vanya
Categories 90 day diet, beef, Chiken and paultry, recipes for summer
Time 50m
Yield 4
Number Of Ingredients 0
Steps:
- Using a sharp knife make deep cuts in the chicken.
- For the marinade, mix all the ingredients and season to taste. Place the chicken in a plastic food bag. Spoon in the marinade mixture. Seal the bag and massage until the chicken is well coated. Refrigerate for at least 3 hours, or overnight.
- Preheat the grill pan to medium hot. Preheat the oven to 180 °C.
- For the sauce: Place the garlic, a pinch of salt, 2 teaspoon of lemon juice, sunflower oil, and olive oil in a deep jar. Add the egg. Using a hand-held blender whizz for 2 minutes until the ingredients start to thicken. Whizz in the rest of the lemon juice and 1 tbsp cold water. Adjust the seasoning.
- Remove the chicken from the bag and shake off any excess marinade. Season with salt and grill on each side for 5-6 minutes until the juices run clear. Place in a baking dish. Cover with foil. Bake for 10 minutes. Turn off the oven leave the dish in for 10 minutes.
- Serve with lemon wedges and the garlic sauce.
- Bon app!
Nutrition Facts : Calories Array, ServingSize 4
GRILLED LEBANESE CHICKEN TAWOOK
This lemony, garlicky Lebanese chicken marinade results in tender, juicy chicken every single time. Serve chicken tawook on salads, over rice or in a pita.
Provided by Liz DellaCroce
Categories Entree Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Whisk together the marinade then pour over chicken breasts in a resealable plastic bag. Seal and marinate for 30 minutes or overnight.
- Grill over high heat for 6-7 minutes per side, turning once. Once the internal temp is 165°F, remove from grill and let cool 10 minutes before slicing.
Nutrition Facts : ServingSize 1 breast, Calories 71 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 883 mg, Fiber 1 g, Sugar 1 g
BAKED CHICKEN LEGS WITH BEST MARINADE
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 6h50m
Number Of Ingredients 8
Steps:
- In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
- Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
- Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
Nutrition Facts : Calories 179 kcal, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 419 mg, ServingSize 1 serving
LEBANESE CHICKEN SHAWARMA
Lebanese chicken shawarma is made with an amazing spice blend marinade, then the meat is stacked together and grilled until perfection is made.
Provided by Emily Ackerman
Time 1h30m
Number Of Ingredients 13
Steps:
- Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
- Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
- Marinate the chicken for minimum of 30 minutes or up to 24 hours
- Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
- Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
- Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
- Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.
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