Moroccan chicken skewers recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken skewers Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chicken skewers.  

Ingredients (serves 4)

750g Lilydale chicken breast fillets, chopped
2 tablespoons Moroccan seasoning
1 1/4 cups chicken stock
1 cup couscous
1 tablespoon extra-virgin olive oil
150g chargrilled red capsicum, chopped
150g chargrilled eggplant, chopped
1/3 cup coriander leaves
olive oil cooking spray
1/3 cup Greek-style yoghurt

Method

1. Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.
2. Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.
3. Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.
4. Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.
5. Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.

Notes
You will need 12 pre-soaked skewers

Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.

Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.

Source
Super Food Ideas - November 2006, Page 24
Recipe by Tracy Rutherford

More BBQ Recipes:

Grilled Moroccan Chicken
Moroccan Beef Kebab Skewers
Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops

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Mixed-Nut Honey Baklava ٌRecipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed-Nut Honey Baklava Recipe. Enjoy traditional Middle Eastern desserts and learn how to make Mixed-Nut Honey Baklava.  

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 96 (1 1/2-inch) pieces

Ingredients

Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)

Directions

Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.

Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.

From Food Network Kitchens

More Baklava Recipes:

Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

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Lebanese sausages (makanek) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese sausages (makanek) Recipe. Enjoy quick & easy Middle Eastern recipes and learn how to make Lebanese sausages (makanek). 

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses

Method

1. Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.

2. Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.

3. Place makanek on a platter and serve immediately.

Notes

Serves 4-6 as a mezze.

Pomegranate molasses is from selected supermarkets and delis.

Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.

If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.

Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!

Source
MasterChef - February 2011, Page 74
Recipe by Kamal Mouzawak

More Lebanese Recipes:

Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh
Kibbe
Sambousek
Batata Harra

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