When it comes to delicious and flavorful food, Israel is a culinary powerhouse. From the bustling streets of Tel Aviv to the historic markets of Jerusalem, Israeli cuisine is a fusion of Mediterranean and Middle Eastern flavors that will leave your taste buds singing. And what’s more iconic than a juicy, tender piece of chicken cooked to perfection with a side of creamy hummus or tangy tahini sauce? In this article, we’ll take you on a culinary journey through 20 mouth-watering Israeli chicken recipes that are sure to become new favorites in your kitchen.
From classic shawarma sandwiches to hearty stews and braises, these recipes showcase the rich flavors and spices of Israel’s cuisine. Whether you’re looking for a quick weeknight dinner or a special occasion meal, we’ve got you covered with our carefully curated selection of Israeli chicken dishes. So grab your apron, sharpen your knives, and get ready to cook up some deliciousness!
Israeli Chicken Shawarma with Tahini Sauce
Inspired by the streets of Jerusalem, this recipe brings together tender chicken, crunchy pita bread, and a rich tahini sauce that will transport your taste buds to the Middle East.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 pita breads
– Tahini sauce (recipe below)
– Lettuce, tomato, onion, pickled turnips (optional)
Tahini Sauce:
– 1/2 cup tahini paste
– 1/4 cup lemon juice
– 1/4 cup water
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, cumin, paprika, salt, and pepper. Add the chicken and marinate for at least 30 minutes.
3. Grill the chicken for 5-6 minutes per side, or until cooked through.
4. Warm the pita breads by wrapping them in foil and heating on the grill or in the oven for a few minutes.
5. Assemble the shawarma by slicing the chicken and serving with tahini sauce, lettuce, tomato, onion, and pickled turnips (if using).
Cooking Time: 30-40 minutes
Jerusalem Mixed Grill with Chicken and Lamb
Experience the rich flavors of the Middle East with this vibrant mixed grill, featuring tender chicken and lamb skewers, crispy vegetables, and a tangy tahini sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1 lb lamb shoulder, cut into 1-inch cubes
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4-6 wooden skewers
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 2 tbsp tahini sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together chicken, lamb, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Thread meat and vegetables onto skewers, leaving a small space between each piece.
4. Grill for 8-10 minutes per side, or until meat is cooked through and vegetables are tender.
5. Serve with tahini sauce drizzled on top and garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Israeli Spiced Chicken Skewers with Amba Sauce
Experience the bold flavors of Israel with these aromatic chicken skewers, marinated in a blend of warm spices and served with a tangy Amba sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers
– Amba sauce (recipe below)
Instructions:
1. Preheat grill or broiler.
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Add chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Grill or broil skewers for 8-10 minutes, turning occasionally, until cooked through.
Amaba Sauce:
– 1/2 cup amba (Indian mango pickle)
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
Mix all ingredients together in a small bowl. Serve with grilled chicken skewers.
Chicken Schnitzel Israeli-Style with Lemon
Experience the vibrant flavors of Israel with this crispy chicken schnitzel recipe infused with a squeeze of fresh lemon.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup panko breadcrumbs
– 2 lemons, juiced (about 2 tbsp)
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each chicken breast in the flour mixture, then coat with panko breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the coated chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from oil and place on paper towels to drain excess oil.
6. Squeeze fresh lemon juice over the schnitzel and serve hot.
Cooking Time: 12-15 minutes
Grilled Chicken with Israeli Salad and Hummus
A flavorful and healthy meal that combines the smoky sweetness of grilled chicken with the refreshing crunch of an Israeli salad, all topped off with a creamy dollop of hummus.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups mixed greens (such as lettuce, tomatoes, cucumbers)
– 1 cup diced cucumber
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– 1 cup hummus
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine mixed greens, cucumber, cherry tomatoes, red onion, and parsley in a bowl.
6. Serve grilled chicken on top of Israeli salad with a dollop of hummus.
Cooking Time: 12-15 minutes
Chicken Musakhan with Sumac and Flatbread
This classic Palestinian dish combines the flavors of tender chicken, crunchy sumac, and crispy flatbread for a mouthwatering meal. With its simple yet flavorful ingredients, you’ll be hooked on this recipe!
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp sumac powder
– Salt and black pepper to taste
– 4-6 flatbread triangles (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chicken, olive oil, cumin, coriander, sumac powder, salt, and pepper.
3. Place the mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Warm flatbread triangles according to package instructions or by wrapping in foil and heating in the oven for 5 minutes.
5. Assemble the dish by placing chicken on top of flatbread, garnishing with chopped parsley if desired.
Cooking Time: 25 minutes
Israeli Chicken and Eggplant Bake
A flavorful and aromatic dish that combines the richness of chicken with the tender sweetness of eggplant, all wrapped up in a savory Middle Eastern-inspired flavor profile. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup chicken broth
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken, eggplant, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Pour in the olive oil and toss until the vegetables are evenly coated.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Pour in the chicken broth and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and sprinkle feta cheese on top (if using).
7. Return to oven and bake for an additional 10-15 minutes or until the chicken is cooked through.
Cooking Time: 40-45 minutes
Chicken Sabich Pita with Amba and Tahini
This vibrant pita is a modern twist on the classic Israeli street food, packed with juicy chicken, creamy tahini, spicy amba, and crunchy pickled vegetables. Perfect for a quick lunch or dinner that’s both flavorful and nutritious.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp coriander
– Salt and pepper to taste
– 4 pita breads
– Amba (spicy mango pickle) for serving
– Tahini for serving
– Pickled vegetables (such as cucumbers, carrots, and bell peppers) for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, garlic, cumin, coriander, salt, and pepper.
3. Add chicken breast and marinate for at least 30 minutes or overnight.
4. Grill or bake chicken until cooked through, about 20-25 minutes.
5. Warm pita breads by wrapping in foil and baking for 2-3 minutes.
6. Assemble by slicing grilled chicken, placing on a warmed pita, and topping with amba, tahini, and pickled vegetables.
Cooking Time: 30-40 minutes
Israeli Chicken Meatballs in Tomato Sauce
This recipe combines the rich flavors of Israel with the comfort of homemade meatballs, served in a tangy tomato sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 egg
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 onion, finely chopped
– 2 tablespoons olive oil
– 1 teaspoon paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, breadcrumbs, parsley, garlic, egg, salt, and pepper. Mix well.
3. Form into meatballs, about 1 1/2 inches in diameter.
4. Bake for 18-20 minutes or until cooked through.
5. While the meatballs are baking, heat olive oil in a large saucepan over medium-high heat. Add chopped onion and cook until translucent.
6. Add canned tomatoes, paprika, and salt. Bring to a simmer.
7. Serve meatballs in tomato sauce and enjoy!
Cooking Time: 25-30 minutes
Za’atar Roasted Chicken with Israeli Couscous
This Middle Eastern-inspired dish combines the bold flavors of za’atar and olive oil with the comforting warmth of roasted chicken and creamy couscous. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tsp za’atar
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup Israeli couscous
– 2 cups water
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together za’atar, salt, and black pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and drizzle with olive oil.
5. Roast the chicken for 45-50 minutes or until cooked through.
6. Cook Israeli couscous according to package instructions using 2 cups of water.
7. Fluff the couscous with a fork and stir in chopped parsley, lemon juice, and 1 tbsp of the pan juices from the roasted chicken.
8. Serve the chicken alongside the couscous.
Cooking Time: 45-50 minutes
Chicken Shakshuka with Poached Eggs
This flavorful dish combines the richness of chicken and eggs with the bold spices of North Africa, all in one skillet. Perfect for a quick weeknight dinner or brunch.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 large onions, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 large eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. Reduce heat to medium and add onions, garlic, and red bell pepper. Cook until vegetables are tender, about 8 minutes.
4. Add diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Create 4 wells in the tomato mixture and crack an egg into each well.
6. Simmer for 10-12 minutes or until eggs are cooked to desired doneness.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Israeli Chicken and Chickpea Stew
This comforting stew combines tender chicken, creamy chickpeas, and aromatic spices, perfect for a cozy night in.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can (15 ounces) chickpeas, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 cup water
– 2 tablespoons olive oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions and cook until browned, about 5 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Add chicken; cook until browned, about 5-7 minutes.
5. Add chickpeas, chicken broth, and water; bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until chicken is tender.
Cooking Time: Approximately 45-50 minutes
Grilled Chicken Thighs with Schug Sauce
Schug sauce is a popular condiment in Middle Eastern cuisine, made with a blend of herbs and spices. In this recipe, we pair it with juicy grilled chicken thighs for a bold and aromatic dish.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup Schug sauce (see below)
– 2 tbsp olive oil
– Salt and pepper to taste
Schug Sauce:
– 1/2 cup red pepper flakes
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together Schug sauce ingredients until well combined.
3. Brush chicken thighs with olive oil and season with salt and pepper.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. During the last minute of grilling, brush chicken with Schug sauce.
6. Serve hot, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Israeli Chicken and Rice with Baharat Spice
This classic Middle Eastern dish combines flavorful chicken, aromatic spices, and fluffy rice, perfect for a comforting weeknight dinner. The addition of baharat spice blend adds depth and warmth to this hearty recipe.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 cups cooked white rice
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 teaspoon baharat spice blend
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5-6 minutes.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the baharat spice blend and cook for an additional minute.
5. Add the cooked rice to the skillet, stirring to combine with the chicken and spices.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes or until heated through.
Cooking Time: 35-40 minutes
Chicken and Potato Bake with Harissa
This flavorful recipe combines the comfort of chicken and potatoes with the bold heat of harissa, perfect for a weeknight dinner or weekend lunch. The result is a rich and aromatic casserole that’s sure to become a family favorite.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup harissa
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together chicken, potatoes, olive oil, onion, garlic, cumin, smoked paprika, and salt.
3. Transfer the mixture to a 9×13-inch baking dish and spread evenly.
4. Drizzle harissa over the top and sprinkle with shredded cheese (if using).
5. Bake for 45-50 minutes or until chicken is cooked through and potatoes are tender.
Cooking Time: 45-50 minutes
Israeli Chicken Liver Pâté with Onions
This creamy pâté is a classic Israeli appetizer, flavored with caramelized onions and a hint of paprika. Serve it on crackers or toasted bread for a delicious and exotic start to any meal.
Ingredients:
– 1 pound chicken livers
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup cognac (optional)
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sliced onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. Meanwhile, combine chicken livers, paprika, salt, and pepper in a food processor.
4. Add the cooked onions, olive oil, and cognac (if using) to the processor. Process until smooth.
5. With the processor running, slowly pour in the heavy cream.
6. Transfer the mixture to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 40-50 minutes
Chicken and Olive Tagine Israeli-Style
This aromatic tagine recipe combines succulent chicken, olives, and spices to create a flavorful and comforting Middle Eastern-inspired dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup pitted green olives, sliced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp olive oil
– 1 cup chicken broth
– 1 cup water
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add olives, broth, water, salt, and black pepper. Bring to a simmer.
6. Reduce heat to low and cook, covered, for 30-40 minutes or until chicken is cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Israeli Chicken Stuffed Peppers with Herbs
Experience the bold flavors of Israel in this hearty and aromatic dish, where chicken, herbs, and spices come together to create a mouthwatering stuffed pepper. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cooked rice
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off peppers and remove seeds and membranes.
3. In a large skillet, cook chicken, onion, garlic, cumin, paprika, salt, and pepper until chicken is cooked through.
4. Stuff each pepper with cooked rice, then top with chicken mixture.
5. Drizzle with olive oil, sprinkle with parsley, dill, and lemon juice.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Chicken and Apricot Tagine with Couscous
This aromatic and flavorful dish combines the tender juiciness of chicken, the sweetness of apricots, and the warmth of North African spices. Serve over fluffy couscous for a truly exotic meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 large onions, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– Salt and pepper, to taste
– 2 tbsp olive oil
– 2 cups chicken broth
– 1 cup couscous
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions; cook until caramelized (5-7 minutes).
3. Add garlic, cumin, paprika, cinnamon, and turmeric; cook for 1 minute.
4. Add chicken; cook until browned (5-6 minutes).
5. Add apricots, broth, salt, and pepper; bring to a simmer.
6. Reduce heat to low; let cook for 20-25 minutes or until chicken is cooked through.
7. Fluff couscous with fork; serve with tagine.
Cooking Time: 35-40 minutes
Israeli Grilled Chicken with Pomegranate Glaze
This flavorful recipe combines the bold flavors of Middle Eastern cuisine with the sweetness of pomegranates, creating a dish that’s both exotic and delicious. Perfect for a summer barbecue or dinner party.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pomegranate juice
– 1/4 cup honey
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together pomegranate juice, honey, olive oil, garlic, and lemon juice.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Season with salt and pepper to taste.
5. Grill the chicken for 6-8 minutes per side, or until cooked through.
6. Let the chicken rest for a few minutes before slicing.
7. Serve warm, garnished with fresh parsley or thyme.
Cooking Time: 12-16 minutes
Summary
Get ready to savor the flavors of Israel with these 20 delicious chicken recipes! From classic shawarma and schnitzel to hearty stews and tagines, there’s something for every taste. Enjoy international twists like sumac-spiced skewers and pita-stuffed sabich, or stick to traditional favorites like chicken and rice or baked chicken thighs. With a range of flavors from tangy tahini sauce to spicy harissa, these Israeli-inspired dishes are sure to impress. Whether you’re looking for quick weeknight meals or special occasion recipes, this collection has got you covered.
