When it comes to Middle Eastern cuisine, Lebanon is renowned for its bold flavors and aromatic spices. And when it comes to poultry, few countries do it better than Lebanon. With its rich history of culinary traditions, Lebanon has developed a plethora of mouth-watering chicken recipes that will tantalize your taste buds. From classic shawarma wraps to hearty stews and flavorful skewers, Lebanese chicken dishes are a treat for the senses.
In this article, we’ll take you on a culinary journey through 20 authentic Lebanese chicken recipes that showcase the country’s unique blend of Mediterranean and Middle Eastern flavors. Whether you’re looking for a quick and easy dinner or a special occasion meal, these recipes will provide you with endless inspiration for creating delicious and memorable meals.
Garlicky Lebanese Chicken with Lemon and Tahini
This Middle Eastern-inspired dish combines the richness of tahini sauce with the brightness of lemon and the savory flavor of garlic, all wrapped up in tender chicken breasts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini paste
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together garlic, olive oil, lemon juice, tahini paste, and cumin.
3. Place chicken breasts in a shallow baking dish and brush the garlic-lemon mixture evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through, flipping halfway.
6. Garnish with fresh parsley or cilantro, if desired. Serve hot.
Cooking Time: 25-30 minutes
Spiced Lebanese Chicken Shawarma Wraps
Experience the flavors of the Middle East with this mouthwatering recipe, featuring tender chicken shawarma wrapped in warm pita bread and topped with crispy sumac, tangy tahini sauce, and crunchy fresh veggies.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– 4 pita breads
– Sumac, for garnish
– Tahini sauce (store-bought or homemade), for serving
– Lettuce, tomato, onion, cucumber, pickled turnips, and parsley, for toppings
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, cumin, paprika, and cayenne pepper (if using). Add chicken and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Grill chicken for 5-7 minutes per side, or until cooked through. Let rest before slicing into thin strips.
4. Warm pita breads by wrapping them in foil and heating in a preheated oven for 5-7 minutes.
5. Assemble wraps by placing chicken onto warmed pita bread, topping with sumac, tahini sauce, lettuce, tomato, onion, cucumber, pickled turnips, and parsley.
Cooking Time: 20-25 minutes
Lebanese Chicken and Rice with Vermicelli
This classic Lebanese recipe combines the flavors of tender chicken, aromatic spices, and creamy rice with vermicelli noodles. Perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 cup vermicelli noodles
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup chicken broth
– 1/4 cup water
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add chicken; cook until browned, about 5-6 minutes.
4. Add cumin, paprika, salt, and pepper; stir to combine.
5. Add rice, vermicelli, chicken broth, and water; bring to a boil.
6. Reduce heat to low; cover and simmer for 20-25 minutes or until liquid is absorbed and chicken is cooked through.
Cooking Time: 20-25 minutes
Grilled Lebanese Chicken Skewers with Garlic Sauce
Savor the flavors of the Middle East with these aromatic grilled chicken skewers smothered in a rich garlic sauce. Perfect for a quick and delicious dinner or as an appetizer for your next gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tsp paprika
– 1 tsp cumin
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for 30 minutes
– Garlic Sauce (recipe below)
Garlic Sauce:
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together yogurt, lemon juice, garlic, paprika, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until cooked through.
5. Serve with Garlic Sauce spooned over the top.
Cooking Time: 16-20 minutes
Lebanese Chicken Fatteh with Yogurt and Pita
A hearty, comforting Lebanese dish that combines tender chicken, creamy yogurt sauce, and crunchy pita bread.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4-6 pita breads
– Chopped cucumber, tomato, and mint for garnish (optional)
Instructions:
1. In a large skillet, cook the chicken over medium-high heat until browned and cooked through.
2. Add the onions and garlic; cook until the onions are translucent.
3. In a separate bowl, whisk together the yogurt, parsley, lemon juice, salt, and pepper.
4. Assemble the fatteh by placing cooked chicken on each pita bread, then topping with a spoonful of yogurt sauce.
5. Garnish with chopped cucumber, tomato, and mint, if desired.
6. Serve immediately.
Cooking Time: 25-30 minutes
Lebanese Chicken and Potato Stew
A hearty and flavorful stew that combines the richness of chicken and potatoes with the warmth of Middle Eastern spices.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 3-4 medium-sized potatoes, peeled and cubed
– 2 medium-sized onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from pot and set aside.
3. Add the onions to the pot and cook until translucent, about 4-5 minutes. Add the garlic, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for an additional minute.
4. Add the potatoes, diced tomatoes, and browned chicken back to the pot. Pour in enough water to cover the ingredients by about an inch.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the potatoes are tender.
Cooking Time: 45-50 minutes
Lebanese Chicken Kebabs with Sumac and Onions
Experience the bold flavors of Lebanon with these aromatic chicken kebabs, infused with the tangy warmth of sumac and caramelized sweetness of onions.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 tablespoon sumac
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. Thread chicken, onions, and garlic onto skewers, leaving a small space between each piece.
4. Grill kebabs for 10-12 minutes per side, or until cooked through.
5. Serve hot with your favorite sides, such as tabbouleh salad or warm pita bread.
Cooking Time: 20-25 minutes
Lebanese Chicken and Chickpea Tagine
A flavorful and aromatic North African-inspired dish that combines the richness of chicken with the creaminess of chickpeas, all wrapped up in a warm and inviting spice blend.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cinnamon
– 1/4 tsp cayenne pepper
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the chicken and cook until browned on all sides, about 6-7 minutes.
5. Stir in the chickpeas and season with salt and pepper to taste.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through and the flavors have melded together.
Cooking Time: 30-40 minutes
Lebanese Chicken with Pomegranate Molasses
A sweet and tangy twist on traditional chicken dishes, this recipe combines the flavors of pomegranate molasses, garlic, and spices to create a mouthwatering Lebanese-inspired dish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup pomegranate molasses
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pomegranate molasses, garlic, olive oil, cumin, smoked paprika (if using), salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush the mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. Garnish with fresh parsley or cilantro before serving.
Cooking Time: 25-30 minutes
Lebanese Chicken and Bulgur Pilaf
A flavorful and aromatic Middle Eastern-inspired dish that combines the richness of chicken with the nutty taste of bulgur.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked bulgur (cracked wheat)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 5-6 minutes.
5. Stir in the cumin, paprika, salt, and pepper.
6. Add the cooked bulgur to the skillet and stir to combine with the chicken mixture.
7. Pour in the chicken broth and bring the mixture to a simmer.
8. Reduce heat to low and cook for 10-12 minutes or until the liquid has been absorbed.
Cooking Time: 20-25 minutes
Lebanese Chicken Stuffed Grape Leaves
This recipe combines the tender leaves of grapevines with flavorful chicken and spices, creating a delicious and exotic dish perfect for any occasion.
Ingredients:
– 20-25 fresh grape leaves
– 1 pound boneless, skinless chicken breast or thighs, finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup cooked rice
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Prepare grape leaves by blanching them in boiling water for 30 seconds, then immediately submerging them in an ice bath to stop cooking.
2. In a bowl, combine chopped chicken, onion, garlic, cooked rice, olive oil, paprika, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1 tablespoon of the chicken mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in both sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. Serve stuffed grape leaves hot or cold, with lemon wedges on the side if desired.
Cooking Time: 30-40 minutes
Lebanese Chicken and Lentil Soup
This hearty soup is a staple of Lebanese cuisine, combining tender chicken, nutritious lentils, and aromatic spices for a comforting and flavorful meal. Perfect for a cold winter’s day or a quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups chicken broth
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot.
3. Add the onions and garlic; cook until the onions are translucent, about 4-5 minutes.
4. Add the lentils, cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
7. Shred the cooked chicken and add back into the pot. Simmer for an additional 10 minutes.
Cooking Time: 45-50 minutes
Lebanese Chicken with Garlic and Coriander
A flavorful and aromatic dish that combines the rich taste of chicken, garlic, and coriander. This recipe is a staple in Lebanese cuisine, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together garlic, olive oil, coriander, paprika, salt, and pepper.
3. Add the chicken thighs to the marinade and toss to coat evenly.
4. Place the chicken on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lebanese Chicken and Eggplant Bake
This recipe combines the rich flavors of Lebanon with the simplicity of a one-dish meal, perfect for a weeknight dinner. Tender chicken and eggplant are baked in a savory mixture of herbs, spices, and creamy tahini sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup tahini sauce
– 1/4 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, garlic, cumin, paprika, salt, and pepper.
3. Add the chicken and eggplant slices; toss to coat evenly.
4. Transfer the mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until the chicken is cooked through and the eggplant is tender.
5. Stir in tahini sauce and chicken broth. Return to oven for an additional 10-15 minutes.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Lebanese Chicken with Spiced Yogurt Marinade
Experience the bold flavors of Lebanon with this aromatic chicken dish marinated in a creamy spiced yogurt mixture.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a blender or food processor, combine yogurt, garlic, ginger, cumin, coriander, cayenne pepper, salt, and black pepper. Blend until smooth.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Coat evenly, making sure each piece is covered.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat oven to 375°F (190°C). Remove the chicken from the marinade, letting any excess liquid drip off.
5. Drizzle with olive oil and bake for 25-30 minutes, or until cooked through.
6. Garnish with parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Lebanese Chicken and Freekeh Salad
Discover the flavors of Lebanon with this hearty salad featuring juicy chicken, nutty freekeh, and a tangy dressing.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 cup freekeh (roasted green wheat)
– 2 cups chopped mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tbsp freshly squeezed lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Season the chicken with garlic powder, salt, and pepper.
2. Bake the chicken for 20-25 minutes or until cooked through. Let it cool.
3. Cook the freekeh according to package instructions. Drain excess water and set aside.
4. In a large bowl, combine the mixed greens, parsley, feta cheese, and cooked chicken.
5. Drizzle the lemon juice over the salad and toss to combine. Serve immediately.
Cooking Time: 30-35 minutes
Lebanese Chicken with Caramelized Onions and Pine Nuts
This classic Lebanese dish combines the rich flavors of caramelized onions, crispy pine nuts, and tender chicken, all wrapped up in a warm pita bread. Perfect for a quick and flavorful meal or as a main course for a dinner party.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, thinly sliced
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons pomegranate molasses (optional)
– Pita bread and fresh parsley for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
2. Add the chicken to the skillet and cook until browned, about 5-7 minutes.
3. Stir in the cumin, garlic, salt, and pepper. Cook for an additional minute.
4. Add the pine nuts and pomegranate molasses (if using) to the skillet. Stir to combine.
5. Serve the chicken mixture wrapped in pita bread with fresh parsley.
Cooking Time: 30-40 minutes
Lebanese Chicken and Hummus Plate
Experience the flavors of Lebanon with this classic combination of tender chicken, creamy hummus, and fresh vegetables. Perfect for a quick and satisfying meal or appetizer.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup plain Greek yogurt
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp lemon juice
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup cooked chickpeas
– 2 tbsp tahini
– 2 tbsp lemon juice
– 1/4 cup water
– Fresh parsley or cilantro for garnish
– Pita bread, carrots, cucumber, and cherry tomatoes for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together yogurt, olive oil, garlic, lemon juice, paprika, salt, and pepper.
3. Add chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Bake chicken for 20-25 minutes or until cooked through.
5. Meanwhile, prepare hummus by blending chickpeas, tahini, lemon juice, and water.
6. Serve chicken with hummus, pita bread, carrots, cucumber, and cherry tomatoes.
Cooking Time: 25-30 minutes
Lebanese Chicken with Za’atar and Olive Oil
A flavorful and aromatic dish that combines the richness of chicken, the earthiness of za’atar, and the simplicity of olive oil.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 2 tablespoons za’atar (Lebanese thyme blend)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, za’atar, salt, and pepper.
3. Place the chicken thighs in a large bowl and brush the za’atar mixture evenly over both sides of the chicken.
4. Line a baking sheet with aluminum foil or parchment paper and arrange the chicken thighs on it.
5. Bake for 25-30 minutes or until cooked through.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 25-30 minutes
Lebanese Chicken and Fattoush Salad
This recipe combines the rich flavors of Lebanon with a refreshing salad that’s perfect for warm weather. Crispy chicken, crunchy greens, and tangy dressing come together in a harmonious union.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp coriander
– Salt and pepper to taste
– 4 cups mixed greens (parsley, mint, arugula)
– 1 cup croutons (store-bought or homemade)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped scallions (green onions)
– 2 tbsp lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). In a bowl, whisk together olive oil, cumin, coriander, salt, and pepper. Add chicken breast and marinate for at least 30 minutes.
2. Bake chicken for 20-25 minutes or until cooked through. Let cool and shred into bite-sized pieces.
3. In a large bowl, combine mixed greens, croutons, feta cheese, scallions, lemon juice, and garlic powder. Toss to combine.
4. Add shredded chicken to the salad and toss gently to combine.
5. Serve immediately and enjoy!
Cooking Time: 45-50 minutes
Summary
Get ready to savor the flavors of Lebanon! This article brings you 20 mouth-watering chicken recipes that showcase the country’s rich culinary heritage. From classic dishes like shawarma wraps and fatteh with yogurt and pita, to innovative creations like grilled skewers with garlic sauce and caramelized onions with pine nuts, there’s something for every taste bud. Discover how to make authentic Lebanese chicken dishes using traditional spices and ingredients like sumac, coriander, and vermicelli. Whether you’re a seasoned cook or just looking for inspiration, these recipes are sure to transport your palate to the Mediterranean.
