Lebanese Barbecued Chicken

This delectable Lebanese Barbecued Chicken dish has a distinct taste of the Middle-East. It makes the perfect, light choice for any hot summer day around the back-yard pool. Enjoy this video and learn How To Make Delicious Lebanese Chicken. Enjoy!

Middle Eastern: How To Make Lebanese Barbecued Chicken

Lamb skewers

It's barbecue time, prepare the grill and try this Lamb skewers with pistou, eggplant dip & Lebanese bread.


Preparation Time 20 minutes

Ingredients

• 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
• Salt & freshly ground black pepper
• 1 x 200g ctn eggplant with shallots dip (Savion brand)
• 4 rounds Lebanese bread, cut in half
• Lemon wedges, to serve

Pistou

• 2 tbs finely grated lemon rind
• 1 tbs finely chopped fresh continental parsley
• 1 tbs finely chopped fresh oregano
• 1 tbs olive oil
• 1 garlic clove, finely chopped
• Salt & freshly ground black pepper

Preparation

• Thread the lamb evenly among skewers. Season with salt and pepper.
• To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
• Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
• Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Serves 4

Tips

• You will need 12 bamboo or metal skewers for this recipe.
• If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Grilled Chicken with Mango Salsa

Yummy summer dish of Grilled Chicken on Mixed Greens with Mango Salsa, it's great to be served at picnics. I think everyone will ask you about the recipe. The mango salsa is so good and versatile. You can serve it with any kind of meat and fish.


Ingredients:

Mango Salsa

• 2 ripe mangoes, pitted, peeled and cut into thin matchsticks
• 1 small red bell pepper, seeds & ribs discarded, cut into thin matchsticks
• 1 small green bell pepper, seeds & ribs discarded, cut into thin matchsticks
• 3 tablespoons chopped fresh cilantro
• 1/2 jalapeño, seeds and ribs discarded, finely chopped
• 1/4 cup fresh lime juice Kosher salt and freshly ground black pepper to taste

Chicken

• 4 chicken breast halves, skinned and boned
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 garlic clove, minced
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Lime wedges
• 8 cups mixed salad greens
• Garnish: fresh cilantro sprigs

Preparation:

• To make the salsa combine all ingredients and season with the salt and pepper. Cover and refrigerate for at least 2 hours and up to 8 hours.
  

• Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce).

• Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear. Serve with fresh lime wedges, topped with Mango Salsa, over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.