Best Middle Eastern Yogurt Chicken Recipes

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MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN



Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken image

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!

Provided by ChandraSoleil

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup plain yogurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 lbs boneless skinless chicken

Steps:

  • Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
  • Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
  • Serve with rice or pasta and salad and enjoy!

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE



Middle Eastern Grilled Chicken Pita Sandwiches with Yogurt Mint Sauce image

Categories     Sandwich     Chicken     Dairy     Herb     Poultry     Marinate     Yogurt     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 17

For the marinade
1 cup plain yogurt
1/2 cup fresh lemon juice
1 garlic clove, minced and mashed to a paste with a pinch of salt
1/2 teaspoon dried thyme, crumbled
8 skinless boneless chicken thighs (about 1 1/2 pounds)
For the sauce
1/3 cup plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 teaspoons fresh lemon juice, or to taste
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh mint leaves, or to taste
1 small red onion, sliced thin
1 1/2 tablespoons olive oil
1 tomato, minced
1 tablespoon sesame seeds, toasted lightly
6 whole-wheat pita loaves

Steps:

  • Make the marinade:
  • In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
  • Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
  • Make the sauce:
  • In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
  • On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

MIDDLE EASTERN YOGURT CHICKEN



Middle Eastern Yogurt Chicken image

Looks like a lot of ingredients- but is very simple and quick to prepare. Marinade can be prepared night before and let chicken absorb more flavors.

Provided by l miller

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup plain yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh oregano
1 green onion, sliced
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
6 skinless, boneless chicken breast halves
1 sprig spearmint, chopped

Steps:

  • Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
  • Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
  • Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
  • Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.

Nutrition Facts : Calories 181 calories, Carbohydrate 3.6 g, Cholesterol 69.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 476.4 mg, Sugar 3 g

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