Mia Patel
There are a variety of Middle Eastern seasonings used to flavour chicken. One such seasoning is baharat, which is Arabic for spice blend. It is a fragrant mixture of spices, often including cardamom, cinnamon, coriander, cumin, cloves, nutmeg, and more. Baharat is used as an all-purpose seasoning for grilled meats, chicken, stews, soups, sauces, and roasted vegetables. Another popular Middle Eastern seasoning is shawarma, which is commonly served in the form of a wrap, although it can also be served on plates with sides such as seasoned rice or fries, and salads. To make Chicken Shawarma, a handful of everyday spices, garlic, lemon, and olive oil are used to create an incredible flavour.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | Middle Eastern |
| Main Ingredients | Chicken, Potatoes |
| Spices | Cardamom, Cinnamon, Coriander, Cloves, Cumin, Nutmeg, Allspice, Paprika, Turmeric, Saffron, Black Pepper, Cayenne Pepper, Sumac, Garlic Powder, Onion Powder, Old Bay Seasoning |
| Other Ingredients | Olive Oil, Lemon Juice, Yogurt, Butter, Salt, Sesame Seeds, Parsley, Lime Juice, Tomato Paste, Red Pepper Flakes, Garlic, Shallots, Marcona Almonds, Pinenuts, Onions, Lemon Slices |
| Cooking Techniques | Roasting, Baking, Grilling, Pan-Searing, BBQing, Stove-Top Cooking |
| Cooking/Preparation Time | 15-20 minutes (minimum marination time); 30 minutes (baking time); 20-25 minutes (skinless breasts); 30-35 minutes (boneless thighs) |
| Accompaniments | Rice, Salads (Fattoush, Tomato Salad), Tabouli, Lebanese Slaw, Chickpea Salad, Pita Bread |
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What You'll Learn
Middle Eastern chicken shawarma
Chicken Shawarma is a popular dish that originated in the Middle East. It is commonly served in the form of a wrap but can also be served on a plate with sides such as seasoned rice or fries, and salads. It is traditionally made with lamb, mutton, or chicken, but it can also be made with beef.
To make chicken shawarma, you will need boneless, skinless chicken thighs or breasts. If using chicken breasts, cut them in half horizontally to make two thin steaks no thicker than 1 cm each. You can also pound them lightly. For the marinade, you will need olive oil, lemon juice, garlic, and spices such as paprika, salt, cardamom, cumin, cinnamon, and red pepper. Mix all the ingredients for the marinade and add the chicken, ensuring it is well-coated. Marinate the chicken for at least one hour or up to 24 hours for more flavor.
Heat a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and cook on one side without disturbing it for about 8 minutes. Flip the chicken pieces and continue cooking on the other side, stirring occasionally, until the chicken is browned and cooked through, about 4 to 7 more minutes.
Slice the chicken into thin pieces and serve it in a wrap with pita bread, hummus, or yogurt sauce, and vegetables such as shredded lettuce, cucumber, and diced tomato. Alternatively, serve it on a plate with rice and a side salad.
Chicken shawarma is a delicious and easy-to-make Middle Eastern dish that can be enjoyed as a weeknight meal or when cooking for a crowd.
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Lebanese chicken with 7-spice
Ingredients
- Chicken (bone-in, skin-on, or boneless, skinless thighs)
- Olive oil
- Salt
- Pepper
- Onion
- Garlic
- Lemon
- Lebanese 7-Spice (a blend of seven spices, which may include cardamom, cloves, cinnamon, cumin, coriander, nutmeg, paprika, and more)
- Sumac (optional)
- Almonds or pine nuts
- Parsley
Method
- Prepare the chicken by patting it dry with paper towels. If using bone-in, skin-on chicken, you can spatchcock it for even cooking and a crispier skin.
- In a bowl, whisk together olive oil, salt, pepper, 7-Spice, onion wedges or slices, garlic, and lemon slices or juice. If desired, add preserved lemon or sumac for extra flavor.
- Place the chicken in the bowl and toss until it is well-coated with the marinade. For best results, marinate the chicken in the refrigerator for at least one hour and up to 12 hours.
- Preheat the oven to 400°F (or 425°F for a shorter cooking time). Line a sheet pan or roasting pan with parchment paper or non-stick foil.
- Transfer the marinated chicken to the prepared pan, leaving behind excess marinade. If desired, add potatoes, carrots, or other vegetables to the pan, drizzled with olive oil and sprinkled with 7-Spice and salt.
- Bake the chicken for 35-45 minutes, or until cooked through and the juices run clear. For a crispier skin, broil for a few minutes until golden.
- While the chicken is baking, prepare the toppings. Toast almonds or pine nuts in a skillet with a little butter or olive oil, and chop fresh parsley.
- Once the chicken is done, remove it from the oven and let it rest. If desired, pour the flavorful juices over the chicken.
- Sprinkle the chicken with the toasted nuts and fresh parsley. Serve with roasted vegetables or a salad or rice on the side.
Tips and Variations
- The 7-Spice blend can be adjusted to your taste or substituted with other regional blends like Jerk, Garam Masala, or Chinese 5-Spice.
- For a different cooking method, grill the chicken or cook it on a BBQ for a smoky flavor.
- For a complete Middle Eastern meal, serve the Lebanese Chicken with Tabouli, Mejadra (lentil rice), or a Chickpea Salad.
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Middle Eastern chicken with vegetables
To make this dish, first, pat the chicken dry with paper towels and spatchcock it. Place the chicken, skin side up, on a large cutting board. Drizzle olive oil on the chicken and rub it on the skin. Sprinkle and rub a Middle Eastern spice blend on the chicken and season it with salt and pepper. You can make your own spice blend by mixing ground cumin, coriander, cinnamon, nutmeg, cardamom, paprika, allspice, cloves, and turmeric. You can also add sesame seeds to the spice blend by heating them in a skillet over medium-high heat until they gain a little colour.
Next, combine the vegetables, such as tender leeks, carrots, red potatoes, and onions, in a roasting pan. Drizzle them with olive oil and sprinkle them with the remaining spice blend. Pour chicken broth over the vegetables and spread them into an even layer. Set a roasting rack on top of the vegetables and place the chicken on the rack, skin-side up.
Roast the chicken and vegetables in the oven at 425 degrees Fahrenheit for 45 minutes to 70 minutes, or until the chicken is fully cooked and the vegetables are tender. If you are using a smaller chicken, cut the potatoes or carrots into smaller pieces so that they cook evenly.
You can also marinate the chicken overnight in a mixture of olive oil, lemon juice, garlic, tomato paste, red pepper flakes, and spices to make it more tender and juicy. Additionally, you can serve the chicken and vegetables with rice, salad, or flatbread on the side.
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Middle Eastern chicken thighs with potatoes
Ingredients
- 4 chicken thighs
- 1 cup labneh or Greek yogurt
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried thyme
- 1/2 tsp cinnamon
- Sea salt and ground black pepper to taste
- 1 lb baby potatoes
Method
- Preheat the oven to 425°F.
- Prepare the chicken thighs by adding them to a large bowl along with the labneh or Greek yogurt, olive oil, smoked paprika, cumin, dried thyme, cinnamon, and sea salt. Toss until the chicken is fully coated in the ingredients.
- Season the potatoes with kosher salt and toss them with about 1/4 cup of olive oil.
- Place the chicken thighs and potatoes in a large baking dish.
- Roast in the oven for 30-45 minutes, or until the chicken is fully cooked and the potatoes are tender.
- Remove from the oven and sprinkle with fresh parsley or sesame seeds, if desired.
Tips and Variations
- For a more authentic Middle Eastern flavor, you can use a spice blend called baharat, which typically includes cardamom, cinnamon, cumin, coriander, and cloves.
- If you want to add more vegetables, try roasting some red peppers, tomatoes, and capers along with the potatoes.
- This dish can also be made with chicken breasts or tenderloin, but chicken thighs tend to be juicier and more flavorful.
- For a complete meal, serve with a simple tomato salad or a side of Middle Eastern lentil rice (Mejadra) or chickpea salad.
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Marinating and grilling Middle Eastern chicken
There are many ways to marinate and grill Middle Eastern chicken, depending on your preferences and the time you have available.
Spatchcock Chicken
Firstly, you could try a Middle Eastern spatchcock chicken. Spatchcocking is an easy technique that saves time and produces excellent results. To spatchcock a chicken, place the chicken, skin side up, on a large cutting board. Remove it from its packaging and pat it dry with paper towels. Drizzle the chicken with olive oil and rub it into the skin. Sprinkle and rub a Middle Eastern spice blend over the chicken, seasoning it liberally on both sides with salt and pepper. You can make your own spice blend by combining everyday spices such as ground cumin, coriander, cinnamon, nutmeg, cardamom, paprika, allspice, cloves, and turmeric.
Once you have prepared the chicken, you can stick it in the oven to roast, or you can grill it. If you are roasting the chicken, it is best to remove it from the fridge at least 1 hour before to help produce crispier skin. You can also try dry brining the chicken by sprinkling kosher salt on both sides and leaving it uncovered in the refrigerator for 6 hours. The salt pulls out the moisture from the chicken and then infuses it back in, resulting in a moist chicken that is not too salty.
Chicken Shawarma
Chicken Shawarma is another great option for marinated and grilled Middle Eastern chicken. This recipe uses boneless, skinless chicken thighs as they are juicier than breasts, but chicken breasts and tenderloins also work. Cut the chicken into thin steaks no thicker than 1 cm or 2/5 inches. If needed, you can lightly pound the chicken. Marinate the chicken according to your chosen recipe, and then cook it on high heat for 2 minutes on each side until golden. You can serve the chicken with Middle Eastern lentil rice, a chickpea salad, or seasoned rice or fries.
Shish Tawook
Shish Tawook is a traditional Middle Eastern grilled chicken dish. To make this dish, cut your chicken into even fillets and pound it into an even thickness. Then, prepare a marinade with aromatics such as Aleppo pepper, sumac, and a seven-spice blend. You can also add yogurt and vinegar to the marinade to help tenderize the chicken. Toss the chicken in the marinade and keep it covered in the fridge for at least 2 hours. Finally, grill the chicken until it is cooked through. Shish Tawook is typically cubed and skewered, but you can skip the skewers and grill the chicken pieces whole for a faster and more convenient option.
Chicken Kabobs
Chicken kabobs are another excellent option for grilled Middle Eastern chicken. For this recipe, use boneless, skinless chicken thighs and trim any excess fat. Cut the chicken into 1.5-inch pieces and thread them onto skewers, alternating with red onions. If you are using wooden skewers, soak them in water for 30 minutes first. Prepare a marinade with yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic. Brush the marinade over the meat and let the kabobs sit in the fridge for at least 8 hours or overnight. Preheat your grill to medium-high heat, grease it well, and then grill the kabobs until they are golden brown and cooked through.
Middle Eastern Baked Boneless Chicken Thighs
This recipe features bold Middle Eastern flavours and is perfect for a comforting dinner. Start by patting the chicken dry and seasoning both sides with kosher salt. Next, prepare a marinade with lime juice, olive oil, garlic, tomato paste, baharat (a Middle Eastern spice blend), and red pepper flakes. Toss the chicken in the marinade and let it sit for at least 15 minutes at room temperature or marinate it for 2 to 4 hours in the refrigerator. Finally, bake the chicken until it is fully cooked through. Before serving, sprinkle the chicken with toasted sesame seeds and parsley.
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Frequently asked questions
There are several Middle Eastern spice blends that can be used to season chicken, including baharat, Lebanese 7-spice, and a blend of ground cumin, coriander, cinnamon, nutmeg, cardamom, paprika, allspice, cloves, and turmeric.
Baharat is a fragrant mixture of spices including cardamom, cloves, cinnamon, cumin, coriander, and more. It is often used as an all-purpose seasoning in Middle Eastern and North African cuisines.
Lebanese 7-spice is a blend of seven spices that can be used to create a fragrant and flavorful Middle Eastern-inspired chicken dish. It often includes spices like coriander powder, Aleppo pepper, garlic powder, onion powder, salt, black pepper, and turmeric.
Middle Eastern chicken recipes often include ingredients such as olive oil, lemon juice, garlic, yogurt, sumac, saffron, almonds, and various vegetables like onions, potatoes, and tomatoes.
Middle Eastern chicken recipes typically involve marinating the chicken in a blend of spices, yogurt, lemon juice, and olive oil. The chicken can then be grilled, baked, or pan-seared. It is often served with rice, pita bread, or various types of salads.
