Best Lebanese Street Sandwiches Recipes

LEBANESE CHICKEN WRAP SANDWICH

Lebanese Chicken Wrap Sandwich image

During a trip to Montreal, we had the tastiest chicken wrap sandwich at a little Lebanese food stand. I had to come up with this recipe to keep my husband from hopping in the car and driving the 4 hours back to Montreal for more.

Provided by C. Taylor

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 boneless skinless chicken breasts, sliced into bite size strips
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon garlic, minced
1/4 cup lemon juice
1 tablespoon cumin
1 teaspoon oregano
salt and pepper
4 burrito-size flour tortillas
1/2 cup mayonnaise
3 tablespoons lemon juice
3 tablespoons garlic powder
1 tomatoes, chopped (optional)
1 small onion, chopped (optional)
1 cup lettuce, shredded (optional)
3 tablespoons tahini sauce (optional)

Steps:

In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
In a small bowl mix the mayo, lemon juice and garlic powder.
Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.

Nutrition Facts : Calories 533.9, Fat 23.5, SaturatedFat 4, Cholesterol 59, Sodium 717, Carbohydrate 53, Fiber 3.4, Sugar 6.2, Protein 28.2

MOROCCAN BEEF KABOBS

Moroccan Beef Kabobs image

My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. -Jennifer Shaw, Dorchester, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1/4 cup grated onion
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon cider vinegar
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon Thai red chili paste
Dash salt and pepper
2 pounds beef top sirloin steak, cut into 1-inch pieces

Steps:

In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges