Lebanese Chicken Recipes

LEBANESE CHICKEN AND POTATOES

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.

SHISH TAWOOK

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.

LEBANESE CHICKEN

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.

CHICKEN SHAWARMA (MIDDLE EASTERN)

Steps:

• Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
• Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
• Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
• Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
• Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

LEBANESE CHICKEN SHAWARMA

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).

LEBANESE CHICKEN MARINADE

Steps:

• Whip all the ingredients together with a whisk or better yet a food processor/blender.

25 AUTHENTIC LEBANESE FOODS

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• Prep a Lebanese recipe in 30 minutes or less!

LEBANESE CHICKEN WITH RICE

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.

LEBANESE CHICKEN WITH 7-SPICE

Steps:

• Preheat oven to 400 F (see notes for grilling)
• 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.
• Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

LEBANESE CHICKEN

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 SHAWARMA

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.