Are you looking for a culinary journey to the Mediterranean? Look no further! Lebanese cuisine is known for its bold flavors, aromas, and spices, and when it comes to chicken, there’s no shortage of delicious recipes. From grilled delights to hearty stews, we’ve got 20 mouthwatering Lebanese chicken recipes that will transport your taste buds to the streets of Beirut.
From classic dishes like shawarma wraps and kebabs, to innovative twists on traditional favorites, our collection of Lebanese chicken recipes is sure to satisfy even the most discerning palates. Whether you’re a fan of spicy sumac-seasoned chicken or creamy tahini sauce, we’ve got you covered.
In this article, we’ll take you on a culinary tour of Lebanon’s rich and flavorful cuisine, highlighting the unique spices, herbs, and techniques that make each dish truly special. So grab your apron, sharpen your knives, and get ready to cook up some authentic Lebanese flavors!
Grilled Lebanese Chicken with Garlic Sauce
Savor the flavors of the Middle East with this aromatic and spicy grilled chicken dish, served with a rich garlic sauce.
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
– 1/4 cup chopped fresh parsley
– Garlic Sauce (see below)
Garlic Sauce:
– 3 cloves garlic, minced
– 1/2 cup olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
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 the chicken for 6-7 minutes per side, or until cooked through.
5. Meanwhile, prepare the Garlic Sauce by mixing all ingredients in a small bowl.
6. Serve the grilled chicken with the Garlic Sauce spooned over the top and garnished with chopped parsley.
Cooking Time: 15-20 minutes
Lebanese Chicken Shawarma Wrap
Get ready to savor the flavors of the Middle East with this mouth-watering Lebanese Chicken Shawarma Wrap! Juicy chicken, crispy pita bread, and a blend of aromatic spices come together in perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 1/4 cup plain Greek yogurt
– 2 tbsp lemon juice
– 2 tsp cumin
– 1 tsp coriander powder
– 1/2 tsp cinnamon
– Salt and pepper to taste
– 4 pita breads
– 1/4 cup chopped cilantro
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, cumin, coriander powder, cinnamon, salt, and pepper.
2. Add the chicken strips to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat a grill or grill pan to medium-high heat. Cook the marinated chicken until cooked through, about 5-6 minutes per side.
4. Warm the pita breads by wrapping them in foil and heating them in the oven for 2-3 minutes.
5. Assemble the wraps by placing the cooked chicken on each pita, followed by cilantro, feta cheese (if using), and a dollop of tzatziki sauce (optional).
Cooking Time: 30-40 minutes (including marinating time)
Authentic Lebanese Chicken Kebabs
Savor the flavors of the Middle East with this classic recipe for tender and juicy chicken kebabs, marinated in a blend of aromatic spices and herbs.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
– Fresh parsley or cilantro leaves, chopped (optional)
Instructions:
1. In a large bowl, whisk together olive oil, garlic, lemon juice, cumin, paprika, and cayenne pepper (if using).
2. Add the chicken cubes to the marinade and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
4. Preheat grill to medium-high heat.
5. Thread 3-4 chicken pieces onto each skewer, leaving a small space between each piece.
6. Season with salt and black pepper.
7. Grill kebabs for 8-10 minutes per side, or until cooked through.
8. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 16-20 minutes
Lebanese Lemon Garlic Chicken
This aromatic chicken dish combines the brightness of lemon, the pungency of garlic, and the warmth of Middle Eastern spices for a truly unforgettable meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 lemons, juiced
– 4 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 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 small bowl, whisk together lemon juice, garlic, olive oil, cumin, paprika, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush the lemon-garlic mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lebanese Spiced Chicken and Rice
This aromatic dish combines the warm flavors of cumin, coriander, and cinnamon with tender chicken and fluffy rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons chicken broth
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add cumin, coriander, cinnamon, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add chicken to the skillet; cook until browned on all sides and cooked through, about 5-6 minutes.
4. Stir in chicken broth and cooked rice. Reduce heat to low; simmer, covered, for 5 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Lebanese Chicken Fatteh with Yogurt
Experience the warm, comforting flavors of Lebanon with this traditional chicken fatteh recipe, served with a tangy yogurt sauce. This classic Middle Eastern dish is perfect for a cozy dinner or brunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked bulgur (cracked wheat)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Yogurt sauce ingredients: 1 cup plain yogurt, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Combine cooked bulgur, parsley, salt, and pepper in a bowl. Fluff with a fork.
5. Assemble fatteh by placing chicken mixture over the bulgur mixture.
6. Drizzle yogurt sauce (mixing all ingredients) over the top.
Cooking Time: 20-25 minutes
Lebanese Chicken and Potato Stew
This hearty stew is a staple of Lebanese cuisine, combining tender chicken, creamy potatoes, and aromatic spices for a comforting meal that’s perfect for any occasion. With its rich flavors and soothing warmth, it’s sure to become a family favorite.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 3-4 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add the chicken and cook until browned on all sides, about 6-7 minutes.
4. Add the potatoes, diced tomatoes, and chicken broth. 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 with Sumac and Onions
Discover the bold flavors of Lebanon with this simple and aromatic chicken dish, infused with the tangy warmth of sumac and caramelized onions.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 teaspoons ground sumac
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, sumac, paprika, salt, and pepper.
3. Add the chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the onions for 10-12 minutes or until caramelized.
6. Transfer the chicken to the skillet and cook for an additional 5-7 minutes or until cooked through.
7. Serve the chicken with the caramelized onions and spoon some chicken broth over the top.
Cooking Time: 35-40 minutes
Lebanese Chicken and Vermicelli Rice
This aromatic dish combines the rich flavors of Middle Eastern spices with tender chicken and fluffy vermicelli rice. Serve hot and enjoy!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked vermicelli rice
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp lemon juice
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix chicken with olive oil, cumin, paprika, salt, and pepper.
3. Place the chicken mixture in a baking dish lined with parchment paper.
4. Bake for 25-30 minutes or until cooked through.
5. Meanwhile, cook vermicelli rice according to package instructions.
6. Fluff the cooked rice with a fork and stir in lemon juice.
7. Serve chicken on top of the flavored rice, garnished with parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Enjoy your delicious Lebanese Chicken and Vermicelli Rice!
Lebanese Chicken with Tahini Sauce
A classic Middle Eastern dish that combines tender chicken, crispy spices, and creamy tahini sauce. This flavorful recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.
3. Add the chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove from marinade and bake for 25-30 minutes or until cooked through.
5. Meanwhile, combine tahini, lemon juice, garlic, and chicken broth in a bowl.
6. Serve the baked chicken with the creamy tahini sauce spooned over the top.
Cooking Time: 30-40 minutes
Lebanese Stuffed Chicken with Spiced Rice
A flavorful and aromatic dish that combines the richness of chicken with the warmth of Middle Eastern spices, this recipe is a perfect blend of East meets West. This mouthwatering stuffed chicken is filled with a fragrant mixture of spiced rice, herbs, and nuts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup pine nuts
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice with parsley, mint, pine nuts, cumin, coriander, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the rice mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
5. Bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Lebanese Chicken and Chickpea Stew
This hearty stew is a staple of Lebanese cuisine, combining the rich flavors of chicken, chickpeas, and aromatic spices. With a blend of tender chicken and creamy chickpeas in a flavorful tomato-based broth, this dish is sure to warm your belly and your soul.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup cooked chickpeas
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the chicken thighs and cook until browned on all sides, about 5-6 minutes.
4. Add the garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute.
5. Stir in the diced tomatoes and cooked chickpeas.
6. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Lebanese Chicken with Pomegranate Molasses
This recipe combines the rich flavors of Middle Eastern cuisine with the sweetness of pomegranate molasses, creating a unique and delicious dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 1/4 cup pomegranate molasses
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley or mint leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together pomegranate molasses, olive oil, garlic, cumin, salt, and pepper.
3. Add the chicken thighs to the marinade and mix until they’re fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
6. Garnish with parsley or mint leaves, if desired.
Cooking Time: 25-30 minutes
Lebanese Chicken and Bulgur Pilaf
Experience the rich flavors of Lebanon with this hearty and aromatic pilaf dish, featuring tender chicken and nutty bulgur.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups bulgur
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 cups chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. Add onion and garlic to the pan; cook until softened, about 3-4 minutes.
4. Stir in cumin, paprika (if using), salt, and pepper. Cook for 1 minute.
5. Add bulgur and chicken broth to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and bulgur is tender.
6. Stir in cooked chicken and chopped parsley (if using). Serve hot.
Cooking Time: 35-40 minutes
Lebanese Roasted Chicken with Za’atar
This recipe combines the classic flavors of Lebanese cuisine with a simple and delicious roasted chicken. The addition of za’atar, a blend of herbs and spices commonly used in Middle Eastern cooking, adds depth and complexity to this dish.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 tsp za’atar
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper, to taste
– 1 lemon, quartered
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, za’atar, cumin, smoked paprika (if using), salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the lemon quarters inside the chicken cavity.
5. Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Lebanese Chicken and Lentil Soup
A hearty and flavorful soup that’s perfect for a cozy evening, this Lebanese Chicken and Lentil Soup combines tender chicken, creamy lentils, and aromatic spices in a rich broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup brown or green lentils, rinsed and drained
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, cumin, paprika, salt, and pepper. Cook until the chicken is browned, about 5-7 minutes.
5. Add the lentils, chicken broth, and bring to a boil.
6. Reduce heat, cover, and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 40-50 minutes
Lebanese Chicken with Tomato and Bell Peppers
Experience the bold flavors of the Middle East with this vibrant and aromatic dish, featuring tender chicken cooked to perfection with sweet bell peppers and tangy tomatoes.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breast or thighs
– 2 large bell peppers (any color), sliced
– 2 large tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together cumin, paprika, salt, and pepper.
3. Add the chicken and toss to coat evenly.
4. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until browned on both sides, about 5-7 minutes per side.
5. Transfer the chicken to a baking dish and add sliced bell peppers and diced tomatoes around it.
6. Bake for 20-25 minutes or until the chicken is cooked through and vegetables are tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lebanese Chicken and Eggplant Bake
Lebanese Chicken and Eggplant Bake: A flavorful and aromatic dish that combines the richness of chicken with the sweetness of eggplant, all wrapped up in a delicious Mediterranean-inspired wrap.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup olive oil
– 1/4 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken, eggplant, onion, garlic, cumin, paprika, salt, and pepper.
3. Drizzle with olive oil and toss to coat.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Pour in chicken broth and sprinkle with chopped parsley (if using).
6. Bake for 45-50 minutes or until the chicken is cooked through and the eggplant is tender.
Cooking Time: 45-50 minutes
Lebanese Chicken with Freekeh
Freekeh, a type of roasted green wheat, adds a nutty flavor to this classic Lebanese chicken dish. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups freekeh
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, bring freekeh and chicken broth to a boil. Reduce heat, cover, and simmer for 20 minutes.
3. In a separate pan, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add chicken to the pan and cook until browned on all sides.
5. Stir in cumin, paprika, salt, and pepper. Add cooked freekeh mixture to the pan and stir to combine.
6. Transfer the mixture to a baking dish and bake for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 45-50 minutes
Lebanese Chicken and Spinach Stew
This traditional Lebanese stew is a staple of Middle Eastern cuisine, combining tender chicken with the rich flavors of spinach, garlic, and spices. Serve it over couscous or rice for a comforting meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 bunch fresh spinach leaves
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chicken to the pot, cooking until browned on all sides, about 5-7 minutes.
4. Add the spinach, diced tomatoes, cumin, paprika, salt, and pepper. Stir well to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 30-35 minutes
Summary
Discover the rich flavors of Lebanon through these 20 authentic chicken recipes. From grilled favorites to hearty stews, this collection showcases the country’s love for bold spices and fresh ingredients. Try classic dishes like Shawarma Wraps and Lemon Garlic Chicken, or experiment with unique flavor combinations like Sumac and Onions or Pomegranate Molasses. Whatever your taste, these Lebanese-inspired recipes are sure to delight.
