Best 5 Egyptian Marinade Recipes
Embark on a culinary journey to the heart of Egypt, where flavors dance and spices come alive. Discover the secrets of traditional Egyptian marinade, a symphony of herbs, spices, and aromatic ingredients that transform ordinary meats and vegetables into culinary masterpieces. This marinade holds the key to unlocking the true essence of Egyptian cuisine, adding depth and complexity to every dish.
This article presents a collection of authentic Egyptian marinade recipes, each offering a unique blend of spices and flavors. From the classic Kebab Marinade, perfect for succulent grilled meats, to the aromatic Kofta Marinade, ideal for tender and juicy meatballs, these recipes cater to a variety of tastes and preferences.
Unravel the secrets of the flavorful Shish Tawook Marinade, designed to create mouthwatering chicken skewers that will tantalize your taste buds. Explore the vibrant flavors of the Grilled Fish Marinade, infusing your seafood with a symphony of herbs and spices. And for a vegetarian delight, delve into the Mediterranean Marinade, a versatile blend that enhances the natural flavors of grilled vegetables.
Each recipe is carefully crafted to guide you through the process of creating the perfect marinade, ensuring that every dish you prepare is bursting with authentic Egyptian flavors. With detailed instructions and helpful tips, these recipes make it easy to recreate these culinary treasures in your own kitchen.
So, gather your spices, fire up the grill, and embark on a journey of taste and discovery as you explore the world of Egyptian marinade. Prepare to tantalize your taste buds and transport yourself to the vibrant streets of Cairo and Alexandria with every bite.
BEEF SHAWARMA RECIPE
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
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 ¼-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-STYLE CHICKEN KEBABS
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Steps:
- Gather the ingredients.
- Combine the yogurt, lemon juice, vinegar, salt, black pepper, curry, turmeric, mustard, and cardamom in a large glass or plastic bowl.
- Add the cubed chicken to the bowl and toss to combine. Cover and refrigerate for 1 to 4 hours.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the chicken pieces and thread onto skewers, alternating with pieces of onion, using about 5 pieces of chicken per skewer.
- Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
- Serve garnished with tomato slices, green pepper rings, and fresh mint or parsley.
Nutrition Facts : Calories 130 kcal, Carbohydrate 6 g, Cholesterol 51 mg, Fiber 2 g, Protein 20 g, SaturatedFat 1 g, Sodium 1219 mg, Sugar 2 g, Fat 3 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
EGYPTIAN MARINADE
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
Steps:
- Mix all the ingredients and add the chicken pieces to it.
- Marinade overnight for best results.
ANCIENT EGYPTIAN CHICKEN
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
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
EGYPTIAN GRILLED CHICKEN
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
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!
Tips:
- For the best flavor, marinate the chicken for at least 30 minutes, but no longer than 24 hours.
- If you don't have time to marinate the chicken, you can still make this recipe. Just add the marinade ingredients to the chicken and cook it immediately.
- This marinade can also be used on other types of meat, such as beef, lamb, or fish.
- To make the marinade, you will need the following ingredients: olive oil, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper.
- To make the chicken, you will need the following ingredients: boneless, skinless chicken breasts or thighs, olive oil, and salt and pepper.
- To cook the chicken, you can either grill it, bake it, or pan-fry it.
Conclusion:
This Egyptian marinade is a flavorful and easy way to add some extra flavor to your chicken. It is perfect for grilling, baking, or pan-frying. The marinade is made with a combination of olive oil, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper. The chicken is marinated for at least 30 minutes, but no longer than 24 hours. The chicken is then cooked until it is cooked through. This recipe is a great way to enjoy a delicious and healthy meal.
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