Best Egyptian Marinade Recipes

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BEEF SHAWARMA RECIPE



Beef Shawarma Recipe image

Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 18

1 tsp ground cumin
1 tsp ground coriander
1 tsp Sweet Spanish paprika
3/4 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 lemon
1 1/2 lb beef flap steak or flank steak, (cut very thinly against the grain into bite size pieces )
Kosher salt and black pepper
4 garlic cloves, (minced )
1 medium yellow onion, (halved and sliced )
4 Pita bread loaves, (halved (8 pita pockets) )
3-Ingredient Mediterranean salad, ((or sliced tomatoes and cucumbers, and chopped parsley) )
1 Homemade Tahini Sauce,
Pickled Cucumbers, (optional. )

Steps:

  • In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
  • Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ΒΌ-inch in thickness).
  • Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
  • Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
  • While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
  • Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

Nutrition Facts : Calories 206.9 kcal, Sodium 204.4 mg, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 3.8 g, Fiber 1 g, Protein 18.9 g, Cholesterol 53.6 mg, ServingSize 1 serving

EGYPTIAN GRILLED CHICKEN



Egyptian Grilled Chicken image

This recipe is extremely simple to prepare. However, in order to achieve a perfect result, I recommend that you marinate the chicken for 24 hours. It really does make a difference to the flavour. This chicken dish is lovely served with rice and a spinach yoghurt salad.Borani Esfenaj.

Provided by Scots LassCairo

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

500 g chicken breast fillets
4 garlic cloves (crushed)
1 cup olive oil
1 cup fresh lemon juice
1/2 teaspoon lemon zest
2 teaspoons dried oregano
salt and black pepper

Steps:

  • Wash the chicken fillets well and dry with kitchen towel.
  • Whisk all marinade ingredients together.
  • Place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade.
  • Cover glass dish with cling film & leave to marinate for as long as possible in refrigerator.
  • It is best to begin preparation for this dish the day before in order to obtain the best result.
  • Next day: Remove dish from refrigerator.
  • Allow it to sit for 15 minutes at room temperature.
  • Pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade.
  • Cook for approximately 25 minutes, brushing with marinade, turning once during cooking.
  • Chicken should be moist and golden, but not tough and overcooked.
  • If chicken browns too soon reduce grill heat to moderate.
  • Enjoy!

EGYPTIAN MARINADE



Egyptian Marinade image

Make and share this Egyptian Marinade recipe from Food.com.

Provided by littlemafia

Categories     Low Protein

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 garlic cloves, finely minced
1 teaspoon cayenne pepper
salt & freshly ground black pepper

Steps:

  • Mix all the ingredients and add the chicken pieces to it.
  • Marinade overnight for best results.

ANCIENT EGYPTIAN CHICKEN



Ancient Egyptian Chicken image

Based off a marinade recipe, I used this for a whole chicken that I then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.

Provided by jaime in smyrna

Categories     Whole Chicken

Time 8h

Yield 1 dinner, 4 serving(s)

Number Of Ingredients 9

2 lbs chicken breasts or 2 lbs boneless chicken thighs
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 garlic cloves, finely minced
1 teaspoon cayenne pepper
1 (16 ounce) bottle beer
salt & freshly ground black pepper, to taste

Steps:

  • If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
  • While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated.
  • If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
  • Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.

Nutrition Facts : Calories 1042.8, Fat 81, SaturatedFat 18.9, Cholesterol 243.8, Sodium 239.3, Carbohydrate 10.1, Fiber 1.4, Sugar 1.3, Protein 58.9

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