Middleeasternchickenkebabsinhoneysoymarinade Recipes

MIDDLE EASTERN CHICKEN BURGERS

Middle Eastern Chicken Burgers image

These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped flat-leaf parsley
1 pound ground lean chicken
1/4 cup plain yogurt
3 tablespoons pomegranate molasses, for brushing (see Cook's Note)
4 whole wheat buns, toasted
1 tomato, thinly sliced
1 English cucumber, thinly sliced
1 small red onion, sliced
Lettuce

Steps:

Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

Nutrition Facts : Calories 435 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 59 grams, Fiber 6 grams, Protein 32 grams

MARINATED BAKED CHICKEN

Marinated Baked Chicken image

This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/2 cup Italian salad dressing
1/2 cup soy sauce
6 bone-in chicken breast halves
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
Kale leaves and spiced apple rings, optional

Steps:

In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

Nutrition Facts :

MIDDLE EASTERN CHICKEN KEBABS IN HONEY-SOY MARINADE

Middle Eastern Chicken Kebabs in Honey-Soy Marinade image

The delicious honey-soy marinade with the garlic makes them special. You could try adding cherry tomatoes or mushrooms. Or use shrimps instead and add pineapple. If you don't grill them too hot you can put the veggies and meat on the same skewers without burning the veggies.

Provided by Bellinda

Categories Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 tablespoons oil
10 tablespoons honey
10 tablespoons soy sauce
2 teaspoons cumin
2 teaspoons cayenne pepper
pepper
4 -6 chicken breasts, cubed
2 garlic cloves, minced
4 onions, cut up
2 red bell peppers, cut up

Steps:

In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.

CHICKEN KABOBS IN A MIDDLE EASTERN MARINADE

Chicken Kabobs in a Middle Eastern Marinade image

This recipe was featured in an email from LifeScript Healthy Advantage. Their website address is: www.lifescript.com

Provided by senseicheryl

Categories Chicken Breast

Time 20m

Yield 18 chicken kabobs, 9 serving(s)

Number Of Ingredients 16

Ingredients

4 garlic cloves
1 small onion, chopped
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1/4 cup lemon juice
1 cup plain yogurt
18 boneless skinless chicken thighs (or 12 boneless, skinless breasts, cut in 1-inch cubes)
olive oil, as needed
salt
Italian parsley, chopped
lemon wedge
18 bamboo skewers (soaked in water, or metal skewers)

Steps:

Puree the garlic, onion, spices, lemon juice and yogurt in the container of a blender or food processor.
Place the chicken in a non-aluminum container and cover with the marinade. Turn well to coat evenly. Cover and refrigerate for at least 4 hours and up to 12 hours.
Preheat the broiler or make a charcoal fire.
Thread the chicken on skewers, brush with a little oil and sprinkle with salt and pepper. Cook about 4 to 5 minutes per side for thigh meat, 3 to 4 minutes per side for breast meat. Sprinkle with parsley and serve with lemon wedges.

MIDDLE EASTERN CHICKEN

Middle Eastern Chicken image

Categories Chicken Ginger Herb Low Fat Curry Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup low-salt soy sauce
1/2 cup plus 2 tablespoons water
3 tablespoons fresh lime juice
2 teaspoons dry Sherry
2 garlic cloves, minced
1 teaspoon minced peeled fresh gingerroot
1/4 teaspoon curry powder
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
2 skinless boneless whole chicken breasts (about 1 1/4 pounds), halved
vegetable-oil cooking spray
1 small onion, sliced thin
Accompaniment: cooked couscous if desired

Steps:

In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
Remove chicken from marinade and pat dry with paper towel. Reserve marinade.
Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned. Transfer chicken to a plate. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds. Add onion and cook over moderate heat, stirring occasionally, until softened. Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through. Serve chicken over couscous if desired.

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