This lush Lebanese Chicken is wonderfully easy to make! Bursting full of flavour, it can be cooked on a Griddle pan or on the barbecue.
It goes wonderfully with other Lebanese accompaniments such as Tabbouleh and Baba Ganoush. I will add the recipes at a later date!
1kg Skinless, boneless Chicken Thighs
2 tsp Ground Allspice
1 tsp Maldon Sea Salt
2 tsp Fresh Cracked Black Pepper
6 Cloves Garlic, Crushed
1 tsp Finely Grated Lemon Rind
1 tbsp Finely Chopped Mint Leaves
125 ml Olive Oil
125ml Lemon Juice
Trim any fatty bits off the chicken.
Combine all of the remaining ingredients. Add the chicken and mix really well.
Cover and leave in the fridge overnight.
Barbecue, brushing with remaining marinade until nicely browned and cooked through.
Total taste sensation.
Serve with a nice Lebanese salad such as Tabbouleh!
A barbecue is no excuse to be boring!! Introducing some super tasty barbecue treats makes it more exciting.
Prep these kebabs ahead and keep in the fridge until you are ready to cook! Don’t forget to soak some wooden skewers ahead of time for an hour (you can keep pre-soaked skewers in the freezer!)
500g Minced Lamb
2 tbsp Fresh Coriander, finely chopped
1 Large Onion, finely chopped
3 Garlic Cloves Crushed
2 Green Chilli’s de-seeded and chopped
1 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Ground Black Pepper
1/2 tsp Turmeric
1/2 tsp Garamond Masala
2 tsp Grated Ginger
1 tsp Salt
Juice of 1/2 Lemon
1/2 tbsp Oil
Mix together two teaspoons of lemon with the lamb mince.
In a food processor blend together the oil, garlic, ginger, chilli’s, pepper corns, cumin, coriander powder, lemon juice, turmeric and salt until it forms a paste.
Stir the paste and coriander together with the mince until it is thoroughly combined.
Make the meat into sausage shapes and thread the skewer through the middle.
Brush with oil and cook for 4-5 mins each side or until cooked through.
Serve with Greek yoghurt with some mint leaves stirred through. Lush!!