Middleeasternchickenburgers Recipes

MIDDLE EASTERN CHICKEN BURGERS

Steps:

• Heat the olive oil in a medium skillet.
• Add the onion, cinnamon, coriander, and pepper flakes to the skillet, and season with salt and pepper.
• Cook until the onions are tender, approximately 5 minutes.
• Stir in the garlic and parsley and cook about 1 minute more.
• Move to a big bowl and let cool a little.
• Stir in the chicken and yogurt and mix thoroughly.
• Season with salt and pepper.
• Shape into 4 1/2" round patties.
• Cook in a nonstick skillet over medium heat until nicely browned and cooked, about 5 minutes on each side.
• Brush burgers with the molasses and let rest for 5 minutes.
• Serve on toasted buns with mayonnaise(if using), tomato, cucumber, onion, lettuce and cilantro(if using). Enjoy!

MIDDLE EASTERN CHICKEN BURGERS

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.

MIDDLE EASTERN CHICKEN

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.

MIDDLE EASTERN CHICKEN AND BULGUR

Steps:

• Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
• Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
• Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
• Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

MIDDLE EASTERN CHICKEN SKEWERS

Steps:

• If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray.
• Heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
• In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.
• Place the chicken in the bag, then add the olive oil.
• Close the bag, gently pressing out any air.
• Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (I plan to toss it in the fridge overnight at this point).
• Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.