Middle Eastern Rub Recipes

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 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.

GUEST POST: MIDDLE-EASTERN FLANK STEAK

Steps:

• Heat oven to 350 degrees
• Combine dry ingredients in a bowl to create dry rub
• Use olive oil to baste the flank steak
• Rub the dry rub mixture evenly over the flank steak
• Place in baking pan and cover
• Bake for 50-60 minutes or until medium-rare to medium (130 to 145 degrees internally).
• When done, remove from oven and let sit for 5-7 minutes to prevent juices from running out of the meat when slicing
• Slice in 1/4" thick to 1/8" slices, depending on preference.

MIDDLE EASTERN RUB

Steps:

• Combine all ingredients together. Store in a container (because they are all dried ingredients you can put it in the pantry, there is no need to refrigerate it).
• When ready to use, sprinkle a little of the rub on each of the fillets you are using. gently spread by hand, and let it sit for 15 minutes. Bake the fish as you normally would when adding a rub, or when it's just plain.

MIDDLE EASTERN SPICE BLEND

Steps:

• Place all ingredients in a bowl and toss to combine. Store in an airtight container for up to 1 year.