Lebanese Marinade Recipes

25 AUTHENTIC LEBANESE FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Lebanese recipe in 30 minutes or less!

LEBANESE LAMB MARINADE

Steps:

• Add all the ingredients to a pestle & mortar or food processor - or use a stick blender to blend into a puree.
• Place your meat (around 2-4 lb) into a plastic bag and then pour in the marinade. Leave for as long as you can in the fridge (4 hours minimum but 24-hrs is best).
• When you're ready, remove the meat from the fridge and let it come to room temperature. Then cook as you like.

LEBANESE CHICKEN MARINADE

Steps:

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

SHISH TAWOOK MARINADE (LEBANESE CHICKEN MARINADE)

Steps:

• Combine corn oil, vinegar, tomato paste, ginger, garlic, and curry powder in a resealable container. Add chicken and marinate for at least 1 day.

LEBANESE DONAIR

Steps:

• Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
• Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
• Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
• To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

LEBANESE GARLIC-MARINATED CHICKEN ON THE GRILL

Steps:

• Chicken breasts are usually sold split in half. Cut each breast half in half again and put them in a bowl.
• Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste. Stir in the lemon juice, oil, paprika, and pepper. Beat well with a fork and pour the marinade over the chicken pieces. Mix well, using your hands, and turn the pieces to coat them liberally with the marinade. Cover and refrigerate for 4 or 5 hours or overnight.
• When you're ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat. Use the marinade remaining in the bowl to baste the chicken frequently as it cooks. Grill for 10 minutes or longer on each side, turning each piece once. Test for doneness and serve hot or at room temperature.

LEBANESE MARINATED CHICKEN

Steps:

• Cut chicken into 1-in cubes and place in a shallow nonreactive container.
• Combine all marinade ingredients and pour over the chicken.
• Cover and marinate in the refrigerator for 6 hours or overnight.
• Thread chicken on skewers & grill or broil as desired.