International Recipes
Middle Eastern Marinades
These marinades are to be used with chicken.
Ingredients
Lebanese Marinade
- 4 to 6 cloves garlic, finely minced
- 1/2 cup fresh lemon juice
- 2 teaspoons chopped fresh thyme
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Turkish Marinade
- 1 cup plain yogurt
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon or 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 4 cloves garlic, minced
- Juice of 1 lemon
- 6 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated onion
Moroccan Marinade
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1/2 cup melted unsalted butter or olive oil
- Juice of 1 large lemon
- Salt and freshly ground black pepper, to taste
Egyptian Marinade
- 1/2 cup olive oil
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 onion, grated
- 3 cloves garlic, finely minced
- 1 teaspoon cayenne pepper
- Salt and freshly ground pepper to taste
Instructions
- Make sure you wash the chicken well after scrubbing hard with salt or flour. If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow nonreactive container. If using whole birds, butterfly them; if using broiler halves, leave whole.
- Select one of the marinades, then combine it in a bowl and pour over the chicken. cover and marinate in the refrigerator for 6 hours or overnight.
- Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. Bring the meat to room temperature.
- Meanwhile, prepare a fire in a charcoal grill or preheat a broiler (griller) Remove the meat from the marinade, reserving the marinade.
- If using chicken cubes, thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with reserved marinade while cooking (you may use a special brush).
- Cooking time will depend upon the size of the poultry pieces; DO NOT LET THE MEAT BECOME DRY.
Attribution
Lior's Kitchen Talk