This grilled chicken recipe is one of the most popular here on the site, and for good reason! Juicy grilled chicken thighs, covered in a bold Mediterranean marinade and served with an herby Greek yogurt sauce that will have you coming back for more! Get my secrets for how to grill chicken thighs perfectly, plus a few great sides and salads to serve along for the perfect summer barbecue! When it comes to cookouts, this Mediterranean grilled chicken recipe has been a fan favorite for the past few years. In fact, it's one of the top chicken recipes! You can't go wrong with chicken thighs on the grill. They are tender and juicy--hard to mess up, really. But, covered in lots of garlic, warm Mediterranean spices, citrus, and olive oil, these marinated grilled thighs are next level delicious. I love serving this grilled chicken with a side of thick and creamy Greek yogurt sauce with a good dose of fresh dill. The sauce is a must-try, unless you're not a dill person, then you can totally do a tzatziki instead. Add a salad or through some vegetables on the grill to complete this perfect Mediterranean chicken dinner! How long does it take to grill chicken thighs?In this recipe, I'm using boneless chicken thighs, which will take about 7 to 10 minutes cooked over medium-high heat. Bone-in chicken thighs will take anywhere from 15 to 25 minutes, depending on how large they are. Chicken is fully ready to serve when its internal temperature reaches 165 degrees F. Should you marinate chicken thighs for grilling?Now, should you marinate chicken thighs before cooking on the grill. Yes! Although it's not a requirement, marinating the chicken for 2 to 4 hours or so will give you delicious, boldly flavored grilled chicken. But if you don't have the time, even 30 minutes or so will make a difference. You can also marinate the chicken in the fridge overnight, just don't add citrus until the last couple hours of marinating time. The chicken marinadeA simple combination of warm spices, fresh garlic, onions, and citrus make up the marinade for this Mediterranean grilled chicken recipe. Here is what you need for the marinade:
How to make grilled chicken thighs?Chicken thighs on the grill is one of the easiest summer meals! Here is how to make this grilled chicken recipe (I'm showing you the steps with photos here, but the print-friendly recipe with the ingredient measurements is just below):
The dill Greek yogurt sauceFor some of us, it's essential to have a little something to dip or drizzle over grilled chicken. The cool dill Greek yogurt sauce compliments the bold flavors in the grilled chicken. To make it, you'll mix together just over 1 cup of some creamy Greek yogurt with a little bit of minced garlic, fresh dill, lemon juice, and a dash of kosher salt, if needed. The Greek yogurt sauce can be made one night ahead; just keep it in the fridge in a tightly covered container, and give it a stir before serving. You can also serve these grilled thighs with tzatziki sauce or even this tahini green goddess dressing! Grilling bone-in thighsIf you would rather grill bone-in chicken thighs, you can still follow the same recipe, just budget about 10 to 15 more minutes for the chicken to cook properly. Like I mentioned earlier, bone-in chicken will take anywhere from 15 to 25 minutes to cook through (and again, use your thermometer to be sure it's ready). Can I make this grilled chicken recipe with boneless chicken breasts?Chicken breasts are more tricky to grill without drying out. In general, boneless chicken breasts will take about 9 minutes to cook on the grill, flipping over once mid-way through. For me, I like to take them off the heat when their internal temperature reaches about 155 degrees F, that way they don't get too dry. I do allow them to rest before serving (with a large piece of foil tented on top) until their temperature rises to 165 degrees F. What to serve with this Mediterranean grilled chicken!There are many great sides and salads that compliment this grilled chicken recipe. You can throw some vegetable kebabs or on the grill, or some zucchini to make grilled zucchini boats! Add a hearty salad like piyaz (Turkish white bean salad) or balela. I'm also a big fan of this simple lettuce salad with anything grilled. Many people are big on adding something starchy next to grilled chicken, if that's you, try these Greek baked fries, smashed potatoes, or this Mediterranean orzo salad. Visit Our Shop Mediterranean Grilled Chicken Thighs
The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce (unless you have some tzatziki to use up). Add your favorite salad and a delicious Mediterranean side like roasted tomatoes or zucchini boats (lots more suggestions in the post).
Course Dinner
Cuisine Mediterranean
Diet Gluten Free, Low Calorie
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 271.1kcal
Author Suzy Karadsheh
IngredientsFor the Dill Greek Yogurt Sauce:
For the Grilled Chicken:
Instructions
VideoNotes
Nutrition
Calories: 271.1kcal | Carbohydrates: 7.4g | Protein: 26g | Fat: 15.5g | Saturated Fat: 2.7g | Monounsaturated Fat: 9.3g | Trans Fat: 0.02g | Cholesterol: 108.9mg | Sodium: 263mg | Potassium: 447.8mg | Fiber: 1.4g | Vitamin A: 552.9IU | Vitamin C: 22.9mg | Calcium: 77.9mg | Iron: 1.7mg
The post Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/
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This easy grilled shrimp recipe is a show-stopper, and itâs all thanks to my secret roasted garlic sauce with loads of Mediterranean flavors. Get my tips for how to grill shrimp so that it's juicy and perfectly tender + more sauce options to try next! Saucy shrimp on the grill!Where I come from, garlic and citrus are two essential ingredients when it comes to flavoring fish. This goes for anything from simple baked cod to steamed clams, or a Greek-style branzino finished with a heavy pour of ladolemono dressing. Shrimp is no exception. It loves a good dunk in a delicious garlic and lemon sauce (shrimp scampi is already a big fan favorite)! And in todayâs grilled shrimp recipe, we play up the same winning flavor combo but a bit differently. Shrimp on the grill takes no more than 5 minutes to cook. But in this recipe, as soon as you take it off the grill, youâll toss it in a delicious sauce made with one whole head roasted garlic, citrus, a little chili paste (or harissa), and cilantro or herb of your choice. I have to say, the sauce is out of this world! Yes, you do use a whole head of garlic here, but donât worry! Once roasted, weâre left with soft, creamy, almost sweet roasted garlic. The flavor is quite tamed and pleasant. This grilled shrimp recipe is the perfect appetizer served with or atop crusty bread (bruschetta-style) to make good use of the delicious sauce! But you can also turn it into a quick dinner with your favorite pasta or grain and some grilled zucchini on the side. Table of contentsBest shrimp for grillingFor the best grilled shrimp, use prawns or large shrimp â the largest you can find. Wild-caught jumbo shrimp (about 16 to 20 shrimp per pound) are a good option for this recipe; they will remain plump and juicy when grilled. You can use small shrimp for grilling, but the size makes them more challenging to work with on the grill, plus they are more likely to dry out quickly as they cook. How long to grill shrimp?Shrimp generally takes about 1 to 2 minutes per side to cook (or 4 to 5 minutes in total). Even the largest of shrimp will cook incredibly fast, and you'll want to watch it carefully so that it remains tender and juicy (no one likes rubbery shrimp). Once you cook it on one side, youâll know itâs ready to turn over when the flesh turns from translucent to pink and opaque. Immediately turn the shrimp and wait for the other side to change color as well. Once it does, remove the shrimp from the heat. This should only take 4 to 5 minutes total, depending on how large the shrimp are. Sauce for grilled shrimpYou really canât go wrong when you pair garlic and citrus with seafood. But for this sauce, I go a step further, adding loads of cilantro and a small amount of white wine and chili paste. We end up with a sauce that has an incredible depth of flavor, with very little work. Hereâs what you need for the roasted garlic cilantro sauce:
More sauce optionsThe beauty of this grilled shrimp recipe is that it can actually go with any sauce you like! If you feel like trying a different sauce, try tossing the grilled shrimp in some homemade pesto or chermoula for something herby. If you want a more citrusy sauce, this ladolemono dressing is the perfect choice! How to grill shrimpWhether you cook your shrimp on an outdoor grill or an indoor griddle (or even a cast iron skillet), your grilled shrimp should be just pink and juicy with a little bit of char. And as mentioned, it will take very little time for your shrimp to cook (anywhere from 3 to 5 minutes in total). Here is how to grill shrimp perfectly.
Can I use frozen shrimp?Most fish and seafood you buy at the fish counter was likely frozen and thawed out. And with advanced flash-freezing technology these days, a frozen bag of wild-caught shrimp may be better and taste more âfreshâ than what youâll find at the fish counter. So itâs fine to use frozen shrimp in this recipe. Just be sure to thaw it out properly first. How to thaw frozen shrimp?To thaw shrimp, put the frozen bag of shrimp into a bowl and leave it in the fridge overnight. If you donât have time for that, empty the frozen shrimp into a bowl in your sink and let a trickle of cold water run into the bowl. Stir every 5 or so minutes to break up any ice. The shrimp should be thawed in about 10 to 15 minutes. Be sure to pat it dry thoroughly before cooking. What to serve with this easy shrimp recipeThis flavor-packed grilled shrimp recipe makes a mean appetizer for a crowd, and it's not a bad idea to add some crusty garlic bread. To shrimp with pasta for dinner, double the sauce and toss with your favorite freshly cooked pasta. You can also serve it over Greek lemon rice or your favorite grain. Or, you can skip the starch and serve this easy shrimp recipe with something green like grilled zucchini or lemon broccoli. More shrimp recipes to tryVisit Our Shop Grilled Shrimp with Roasted Garlic Herb Sauce
All-star grilled shrimp recipe, tossed in the best roasted garlic and herb sauce! Makes the perfect shrimp appetizer or with pasta for dinner. The sauce makes all the difference here, and if you can't use cilantro, try fresh basil or mint.
Course Appetizer
Cuisine Mediterranean
Diet Gluten Free, Low Calorie, Low Fat
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 people (up to)
Calories 154.7kcal
Author Suzy Karadsheh
Ingredients
For the Sauce:
Instructions
VideoNotes
Nutrition
Calories: 154.7kcal | Carbohydrates: 4.1g | Protein: 15.7g | Fat: 8.2g | Saturated Fat: 1.1g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 142.9mg | Sodium: 741.6mg | Potassium: 177mg | Fiber: 0.4g | Sugar: 0.7g | Vitamin A: 400.3IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 0.5mg
*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers' benefit. The post Grilled Shrimp Recipe with Roasted Garlic Herb Sauce appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/grilled-shrimp-recipe-garlic-cilantro-sauce/ This easy popular Turkish salad called piyaz is made with simple ingredients including white beans, tomatoes, onions, parsley and garlic. A light vinaigrette with fresh lemon juice and a good dash of sumac brings this satisfying white bean salad together. Ready in 10 minutes or less. Fasulye piyazi, aka bean salad with a Turkish twist!Iâve eaten my fair share of bean salads, tossed in bold Mediterranean seasonings and mixed with lemony dressings. But when I came across piyaz, or fasulye piyazi, in Turkey a few years ago, it quickly became a favorite (itâs for sure up there with this loaded white bean salad). âFasulyeâ means beans and âPiyazâ is actually Persian for onions. You guessed it, fasulye piyaz translates to beans and onions. So, piyaz (pronounced pee-AHZâ), for short, is a Turkish salad that makes a star of humble white beans, often combined with red onions, tomato, garlic, and parsley. The dressing in this recipe is a bright mixture of red wine vinegar, lemon juice, extra virgin olive oil, and sumac. Sumac is the prominent spice here, adding tang, depth, and a beautiful crimson hue. (Sadly, I donât have a good substitute for you. Trust me, youâll want to grab a good bottle of sumac for this one.) In this postPiyaz recipe ingredientsThis recipe is made with just a few simple salad ingredients. Hereâs what youâll need to make it:
Piyaz salad dressingThe tart, citrusy salad dressing with a hefty dose of sumac is the star of the show in this Turkish white bean salad recipe. Hereâs what youâll need to make it:
How to make Turkish white bean salad (fasulye piyazı)Because we take a shortcut and use canned beans here, this piyaz will only take about 10 minutes or less to make! Hereâs how you do it:
Piyaz variations
Serve it withPiyaz is usually served alongside Turkish kofte (the dish is called kofte piyaz), but you can serve it with my shish kofta for a similar vibe. I also love it as a side next to chicken doner kebabs and lahmacun. Try it on a mezze platter alongside creamy fried halloumi, eggplant, pink pickles, and your favorite dip. Make ahead tipsAs with other bean salads, this Turkish bean salad recipe will hold up well and will deepen in flavor as it sits in the fridge. Itâs a great salad to make ahead and keep refrigerated for a bit to allow the flavors to meld. And itâs the perfect lunch the next day! Leftovers and storageLeftover piyaz will last in the fridge for up to 4 days in an airtight container in the fridge. More bean recipes to tryBrowse all Mediterranean recipes 10-Minute Turkish White Bean Salad (Piyaz)
Quick and easy Turkish white bean salad (piyaz) made with a handful of simple ingredients of white beans, tomatoes, onions, and garlic. You'll love the light and bright lemon vinaigrette! I used canned cannellini beans, but other white beans like navy beans, great northern beans, or butter beans would work great as well! Like other bean salads, this Turkish salad will deepen in flavor as it sits in the fridge. Itâs a great option to make ahead and keep refrigerated for a bit to allow the flavors to meld well.
Course Salad
Cuisine Mediterranean, Turkish
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Servings 6 people
Calories 152.6kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 152.6kcal | Carbohydrates: 15.1g | Protein: 4.9g | Fat: 9.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Sodium: 265.9mg | Potassium: 136.9mg | Fiber: 4.5g | Vitamin A: 679.9IU | Vitamin C: 12.6mg | Calcium: 62.3mg | Iron: 2.2mg
The post Piyaz: Turkish White Bean Salad Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/piyaz-turkish-white-bean-salad/ Grilled pizza is easy to make at home using a high-heated grill and a little technique! You donât need a special pizza oven or pizza stone for that perfect pizza crust. And youâll love my fresh, flavor-packed topping of sweet tomatoes, creamy mozzarella, fresh basil, and robust olives. Grilled pizza for the win!Grilled pizza is a warm-weather favorite around here, and it is one of the easiest things to do on your grill â no, you do not need a pizza stone or a special pizza oven to make it! required! This homemade pizza recipe is a bit of a spin off classic pizza margherita, which my family loves. But for an extra fresh and flavorful twist, I tossed ripe grape tomatoes with basil, garlic, sliced black olives, and a generous drizzle of extra virgin olive oil to create a simple, delicious, and bright mixture to top my pizza dough. With nothing more than a little prep and a high-heated grill, you can have a perfect grilled pizza in about 15 minutes! Letâs first answer a couple of basic questions to make the perfect pizza on the grill. In this postWhat temperature should you grill pizza?You should grill pizza on High, which can be anywhere from 400 to 500 degrees F on a grill. âHighâ on my gas grill is around 450 degrees F. How long do you grill a pizza?Grilled pizza is ready in just a few minutes. The exact cooking time depends on how hot your grill gets. But it should take approximately 5 minutes, total. (Two minutes per side, and then returned to the heat briefly to melt the cheese.) How to grill pizza perfectlyYou donât need a pizza stone to make pizza on the grill. All you need is a high-heated grill (gas or charcoal), and when you close the grill, it can somewhat mimic a wood fire oven!
What to put on grilled pizza?One of the things I love most about homemade pizza is that I get to use fresh, quality ingredients and flavors that my family loves. For the perfect summer pizza, I turn to a few simple and bright Mediterranean favorites, which I add to the pizza crust AFTER it has cooked. Here are the pizza toppings I used:
More grilled pizza toppingsBecause grilled pizza doesnât cook for very long, itâs best to choose light, quick-cooking toppings (ideas below).
Leftovers and storageThis pizza is best eaten right away so the crust does not become soggy from the tomato juice. But leftovers will keep for around 3 days. Store leftover grilled pizza in an airtight container in the fridge. To reheat, place the pizza slices on a baking sheet in a 350 degrees F heated oven until heated through. More pizza recipesBrowse all Mediterranean recipes | Best Grilled Pizza with Fresh Toppings
This grilled pizza recipe with tomatoes, mozzarella and olives is packed with flavor and comes together in 15 minutes using your gas grill. You do not need a pizza stone or pizza oven to make it! I used olives, tomato, basil, and some mozzarella cheese to top my grilled pizza, but you can also use roasted bell peppers, shishito peppers, mushrooms, thinly sliced onion, or fresh greens!
Course Dinner
Cuisine Italian, Mediterranean
Diet Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Inactive Rest Time for Dough 1 hour
Servings 5 people
Calories 331.8kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 331.8kcal | Carbohydrates: 42.2g | Protein: 14.8g | Fat: 13.7g | Saturated Fat: 4.9g | Cholesterol: 26.9mg | Sodium: 878.4mg | Potassium: 184.4mg | Fiber: 4.5g | Sugar: 2g | Vitamin A: 1026.3IU | Vitamin C: 8.8mg | Calcium: 196.4mg
*This post first appeared on The Mediterranean Dish in June 2021. It has been recently updated with new information and media for readers' benefit. The post Easy Grilled Pizza with Tomato and Mozzarella appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/grilled-pizza/ 10-minute Mediterranean tuna salad without mayo! With crunchy vegetables, fresh herbs, and a zesty Dijon dressing, this unique and healthy tuna salad recipe will be your new go-to! Healthy tuna salad, the Mediterranean wayUnlike classic tuna salad, this unique tuna salad recipe is completely mayo-free and it takes on bold Mediterranean flavors, thanks to loads of crunchy veggies, fresh herbs, and a bright Dijon dressing with lime juice and good extra virgin olive oil. One of the best healthy tuna salad recipes on the site, this Mediterranean tuna salad is oh-so flavorful, and also perfectly light. While I love a composed nicoise salad and other hefty tuna salads with potatoes or rice, this easy tuna salad is likely my favorite. It is much quicker, and I can bulk it up any way I like for a fuss-free meal on the go. In this postWhat kind of tuna to use?Tuna can be a wonderful, low-cost protein option. It is also nutrient-rich, containing essential vitamins, minerals, and omega-3 fatty acids. I try to use wild-caught Yellowfin or Albacore tuna as much as possible. And if you're concerned about the fat content, your best bet will be tuna packed in water instead of olive oil. I've used both in the past, but I now prefer to use tuna packed in water and then add my own extra virgin olive oil so I can control the flavor and the amount used. Ingredients you need for the best tuna salad recipeThis healthy tuna salad comes together with just a few simple fresh ingredients and pantry staples. The key is to use good tuna and load it up with crunch and flavor using fresh ingredients you may already have on hand. Hereâs what youâll need to make it:
The dressingFor the perfect tuna salad without mayonnaise, I make a zesty Dijon dressing with bold Mediterranean flavors. Here is what you need to make the dressing:
How to make tuna saladOnce youâve chopped up your veggies and fresh herbs, it takes very little time to put this Mediterranean tuna salad recipe together.
VariationsThere are so many ways to change up a simple tuna salad! Here are some other add-ins you could use for different textures and flavors:
What goes with it: How to serve tuna saladWhat goes well with tuna salad? Well, many things! It tastes so good in a sandwich or wrap, and makes a healthy appetizer or snack next to some fresh vegetables. Here are just a few ideas for serving tuna salad:
Make ahead tipsTo work ahead, make the dressing a day or two in advance and keep it in the fridge in a tight-lid mason jar. You can also chop up the vegetables a night ahead and store them in airtight containers in the fridge. How long does tuna salad last?This homemade tuna salad will keep for about 3 days in an airtight container in the fridge. Just give it a good mix before serving leftovers. More tuna recipes to tryBrowse all Mediterranean recipes 10-Min Mediterranean Tuna Salad (Bold & Healthy)
Healthy tuna salad without mayo, prepared the Mediterranean way with lots of crunchy vegetables, fresh herbs, and a zesty Dijon dressing! I like using wild-caught Albacore or Yellowfin tuna, and I tend to choose tuna packed in water. To change up this easy tuna salad, add some chopped pink pickles, diced carrots, chopped bell peppers, or different fresh herbs. Serve healthy tuna salad in a pita sandwich, in lettuce wraps, or as an appetizer over sweet roasted tomatoes.
Course Salad
Cuisine Mediterranean
Diet Gluten Free, Low Calorie
Prep Time 10 minutes
Servings 6 people
Calories 193.7kcal
Author Suzy Karadsheh
IngredientsFor the Zesty Dijon Mustard Dressing
For the Tuna Salad
Instructions
VideoNotes
Nutrition
Calories: 193.7kcal | Carbohydrates: 5.6g | Protein: 12.1g | Fat: 14.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.1g | Cholesterol: 20mg | Sodium: 371.8mg | Potassium: 267.7mg | Fiber: 1.9g | Sugar: 1.5g | Vitamin A: 1068.5IU | Vitamin C: 21mg | Calcium: 42.3mg | Iron: 1.5mg
*This post first appeared on The Mediterranean Dish in May 2015 and has been recently updated with new information and media for readers' benefit. Enjoy! The post Best Mediterranean Tuna Salad Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/mediterranean-tuna-salad/ Youâll be making this creamy pesto ravioli recipe on repeat! With just 5 simple ingredients and 10 minutes, this ravioli recipe is a special dinner you can enjoy any night of the week! Ravioli!Ravioli, plural for raviolo, are delicate pillow-shaped pasta made from flat egg noodle squares that are often stuffed with a delicious mixture of ricotta cheese. Like tortellini, you may find ravioli pasta with different fillings like four cheese, meat, or vegetables. Some specialty grocery stores will make fresh ravioli daily, but most grocery stores will carry it in the refrigerator section. If you have a bag of refrigerated cheese ravioli, you can toss it with your favorite pasta sauce or even just some good olive oil, and you can add any number of vegetables or greens to your ravioli to amp up the nutrition factor without much work! My favorite veggies to toss with ravioli pasta are peas, asparagus, broccolini, or baby spinach. In this pea ravioli recipe, a bag of cheese ravioli, some frozen peas, vibrant basil pesto, and a hint of cream give you a restaurant-fancy dinner in 10 minutes or less! And thanks to the delicious pesto-cream sauce and tender peas, it tastes as close to ravioli made from scratch as you can get. Table of contentsRavioli sauceA simple cheese ravioli can be dressed in any number of sauces, including a rich homemade spaghetti sauce. But Iâm a big fan of basil pesto with ravioli â actually, any pesto pasta is great in my book. Bold, herby, garlic pesto is the star flavor maker in this recipe, but to give the pasta sauce a hint of creamy goodness, I added a splash of heavy cream with a bit of the starchy pasta cooking water. Ingredients you need to make pesto ravioli
How to make creamy pesto ravioliIn 10 minutes or less, you can have a delicious cheese ravioli and pesto dinner â with almost no prep! Hereâs how to make this ravioli recipe:
Other vegetables to use with ravioliVarious greens go well with this pasta, like asparagus, broccoli, or spinach. You can simply cook cut asparagus or small florets of broccoli in the pasta cooking water. In the case of baby spinach or similar tender greens, you can even toss them in with the cooked ravioli at the very end. The heat from the freshly cooked pasta will quickly wilt the leaves. If you have leftover cooked veggies, like Italian roasted vegetables, you can simply toss them with ravioli for a quick vegetarian dinner. Ravioli with chickenIâm a big fan of meatless pasta nights, but if you want some extra protein, you can add cooked chicken breast cut up into small pieces. Italian baked chicken breast, lemon chicken, or some leftover rotisserie chicken would work well here. Simply add the chopped chicken to the large bowl with the pesto-cream mixture along with the cheese ravioli and peas. You may need to add a couple more spoons of pesto, but no one will be mad about it. (Of course, if youâve made my pesto chicken, you know that you can just add some cooked pasta to it!) Serve it withTry this pesto pasta with a big salad to start. I recommend white bean salad or my panzanella. For some crunch, serve it with some ciabatta garlic bread. Leftovers and storageStore leftovers in an airtight container in the fridge for up to 3 days. To reheat, add the cheese ravioli with pesto sauce to a saucepan and reheat gently over medium-low heat to medium heat until warmed through. If the sauce has thickened too much in the refrigerator, you can add a little water to thin it out while it reheats. More pesto pasta recipesBrowse all Mediterranean recipes 10-Minute Creamy Pesto Ravioli
This pesto ravioli recipe takes just 5 ingredients and 10 minutes to make! And with the silky pesto-cream sauce, it tastes just as fancy as ravioli made from scratch. A couple cups of frozen peas get cooked right along with the pasta for some nutrition, but other veggies like asparagus, broccoli, or leafy greens would taste great as well. For a simple Italian dinner, you can serve this quick creamy pesto ravioli with some crunchy ciabatta garlic bread, white bean salad, or panzanella.
Course Dinner, Entree
Cuisine Italian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 6 people
Calories 410kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 410kcal | Carbohydrates: 33.9g | Protein: 17.8g | Fat: 24.6g | Saturated Fat: 7.3g | Monounsaturated Fat: 0.9g | Cholesterol: 63.9mg | Sodium: 781.4mg | Potassium: 127.4mg | Fiber: 5.8g | Vitamin A: 932.2IU | Vitamin C: 19.4mg | Calcium: 70.8mg | Iron: 10.7mg
The post 10-Minute Creamy Pesto Ravioli Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pesto-ravioli/ Wondering what to make with too much zucchini? This list of delicious zucchini recipes is all you need. Everything from easy sides like grilled zucchini spears to dinner casseroles and even zucchini chips! Zucchini!A staple Mediterranean diet ingredient, zucchini boasts some great benefits. It is high in antioxidants, rich in nutrients and vitamins, and because of its high water and fiber content, it also promotes healthy digestion by reducing your risk of constipation. Right around mid-July, gardens and markets are abundant with zucchini, and if you're one of the lucky ones who ended up with a few too many zucchinis, it's time to put them to good use! Luckily, zucchini is a versatile ingredient that you can eat in a salad or sliced and dipped in your favorite dip. You can also cook zucchini many different ways: sautéed simply in a pan with a bit of good olive oil, roasted with other veggies, sliced and tossed in pasta, a pot of homemade vegetable soup, or turned into boats to hold a delicious mixture of tomatoes and fresh herbs for the perfect summer appetizer! In this postOur top 5 best zucchini recipesThese tasty zucchini recipes are fan favorites on the site, and also on my regular dinner rotation at home! Theyâre delicious, wholesome, and simple to prepare. Check them out: Baked Zucchini Recipe with Parmesan Cheese and Thyme Crisp and tender baked zucchini fries with a golden crust of Parmesan, thyme and oregano. Serve these gluten-free Italian-style zucchini batons hot, with a dipping sauce like tzatziki. This roasted vegetable moussaka with eggplant, potatoes, and zucchini with a chunky tomato-lentil sauce is simply the best. Hearty, superbly delicious, and filled with nutrients. Even meat lovers wonât miss the meat! Looking for a 20-minute appetizer or side dish? Loaded zucchini boats are your ticket! Youâll love the Mediterranean vibes from tomato, feta cheese, and plenty of fresh herbs. Skillet Zucchini Recipe with Balsamic Glaze This incredibly easy side dish is perfect if youâre short on time! And while I share instructions for how to make homemade balsamic glaze, you can save time by using store-bought instead. This zucchini recipe pairs well with steamed salmon, Greek keftedes, and grilled chicken. This twist on classic lasagna is delicious, satisfying, and super simple to make! If youâd like to work ahead, you can completely assemble the zucchini lasagna roll-ups and refrigerate (for up to one night), but donât bake them until youâre ready. Baked zucchini recipesOne of my favorite ways to cook zucchini is in the oven, because I can pretty much let the oven do the hard work while I prepare the other parts of my meal! Here are some baked zucchini recipes to try: These crispy, addictive zucchini chips are sure to become your new favorite snack! Be sure to slice your zucchini thinly for best results. (I always use a mandolin so all my slices are uniform in thickness.) Sheet Pan Chicken and Vegetables Simple, hands-off Italian-style baked chicken and vegetables (zucchini, red bell peppers, and broccoli) ready in 30 minutes or less! One of my favorite sheet pan dinners, this recipe is delicious over your favorite pasta or grain. Zucchini side dishesZucchini is an unfussy, mild-flavored vegetable that complements a huge variety of main dishes. Whether by itself or paired with other vegetables, zucchini is a delicious, nutritious side! Try these side dishes with zucchini: Greek Roasted Vegetables (Briam) A beautiful vegan Greek dish chock-full of zucchini slices, potatoes, and red onions, and overflowing with flavor! I arrange my vegetables into round rows, but you can skip this and simply arrange them flat on your baking pan â they will taste delicious no matter how theyâre presented! Italian Oven-Roasted Vegetables These roasted vegetables with zucchini, potatoes, and more are so easy to throw together on busy weeknights! Serve them as a side alongside garlic Dijon chicken and boneless leg of lamb, or as a vegetarian main on a simple bed of lemon rice or quinoa. Grilled zucchini recipesWhen temperatures rise and you just want to be outdoors, itâs time to bring out the grill! And grilling zucchini to tender perfection is easier than you might think. Here are some grilled zucchini recipes, with tips, to try: Mediterranean-Style Grilled Zucchini Salad This grilled zucchini salad is so easy and delicious! All it takes is olive oil, cumin, lemon juice, garlic, and some fresh herbs to build show-stopping flavor with very little time and effort. Zucchini, mushrooms, onions, grape tomatoes, and Brussels sprouts make the perfect veggie kabobs! Simply flavored with dried oregano, Aleppo-style pepper, and lemon juice, these vegetable skewers take just 10 minutes on the grill! Quick, flavor-packed grilled zucchini is perfect for your next cookout or to use as a side with your favorite entree! Follow my tips for tender, but never soggy, grilled zucchini spears in about 10 minutes! Zucchini casserole and pasta recipesThereâs nothing like a casserole or hearty pasta dish when youâre in the mood for comfort food. The veggie-heavy dishes below combine all the coziness you could ask for with nutrient-dense vegetables! Here are some recipes to try: This Egyptian casserole made with zucchini, ground beef, mozzarella cheese, and bechamel sauce is so simple and yummy! Even though itâs a hearty main dish on its own, I still sometimes add some tabouli alongside. Mediterranean-Style Zucchini Casserole In this casserole, layers of zucchini, carrots, and onions, are topped with a perfectly spiced meat sauce. Serve it with Lebanese rice. This recipe is great for batch cooking because it freezes well! Think of ziti as lasagneâs more relaxed cousin. Just as delicious, with much less effort! This is a great recipe option if youâre looking for something hearty to cook without meat. If you canât find ziti pasta, penne works just fine! (It's actually what I use, because I donât come across ziti very often.) Al dente pasta, tender roasted veggies, and a lighter primavera sauce make this recipe something special. The best thing about this pasta primavera is that because I make it year-round with seasonal vegetables, it never turns out quite the same way twice! Zucchini soupAn easy way to incorporate more vegetables into your diet is to throw them into soups! And zucchini is delicious in brothy soups because it absorbs so much flavor. Here are some zucchini soup recipes to try: My take on this classic French stew takes one pot and just 40 minutes to make! I typically make this easy recipe a day or two ahead of time because the flavors meld so beautifully if given a little extra time. My quick Italian minestrone is brimming with vegetables (like green beans and zucchini), beans, and a bit of pasta. But the flavorful tomato broth steals the show! Mediterranean-style homemade vegetable soup with zucchini, carrots, mushrooms, fresh herbs, and chickpeas! Itâs so easy to make this veggie soup your own: Swap out the vegetables for what you have on hand, or replace the chickpeas with different beans! Zucchini for breakfast!It can be difficult to incorporate vegetables into typical breakfast meals, but I love starting the day off with some veggies to fuel me for the day ahead! Here are some Mediterranean-style breakfast recipes with zucchini: My egg casserole with fresh herbs, shallots, and tomatoes is lighter than a traditional quiche because it lacks a crust, and you can use milk instead of heavy cream. This Middle Eastern-style baked omelet comes together in just 30 minutes! Think of this as sort of like a more dense frittata. Serve it alongside fattoush salad for a delicious breakfast or brunch! Roasted vegetables, rich extra virgin olive oil, and tangy feta cheese make this frittata simply sublime! Pro tip: A pinch of baking powder mixed into the egg batter will give you perfectly fluffy eggs. More easy zucchini recipesWhen I said zucchini is versatile, I wasnât kidding! The recipes below all make the most of zucchiniâs delicate flavor and tender texture. Check them out: In this Middle Eastern-style recipe, hollowed-out zucchini acts as a vessel for a spiced mixture of rice and ground beef. And donât worry, we donât waste any of the zucchini flesh! It gets cooked right along with the stuffed zucchini. Orzo with Zucchini and Chickpeas For a satisfying vegan main meal or hearty side dish, you have to try this orzo recipe with zucchini and chickpeas cooked in a chunky, garlicky tomato sauce. Dinner in 20 minutes! This one-pan pesto chicken and vegetables is an easy-as-can-be weeknight meal! Use homemade basil pesto if you have it, but store-bought works fine as well. Grain Bowls with Lentils, Chickpeas, and Vegetables Try a grain power bowl for a perfect nutrition boost. Theyâre also an easy way to turn pantry staples into a satisfying meal! I used lentils, chickpeas, zucchini, tomatoes, and avocado, but I also share tips for creating your own grain bowls. You may also enjoyBrowse all Mediterranean recipes 25+ Best zucchini recipes: Baked Zucchini Recipe with Parmesan and Thyme
On my list of easy zucchini recipes above, you'll find sides, snacks, casseroles, and more! To get started, try this fan-favorite baked zucchini recipe with thyme and parmesan cheese! Serve these zucchini spears hot out of the oven, alongside some tzatziki for a tasty appetizer.
Course Appetizer, Side Dish
Cuisine Italian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5 people
Calories 66kcal
Author Suzy Karadsheh
Ingredients
For Parmesan-Thyme Topping:
Instructions
VideoNotes
Nutrition
Calories: 66kcal | Carbohydrates: 4.8g | Protein: 5.4g | Fat: 3.3g | Saturated Fat: 1.8g | Potassium: 319.4mg | Fiber: 1.6g | Vitamin A: 458.2IU | Vitamin C: 22.3mg | Calcium: 139.3mg | Iron: 0.9mg
The post 25+ Easy Zucchini Recipes to Try Today! appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/zucchini-recipes/ Hereâs a restaurant-fancy meal you can make in about 20 minutes! One-pan baked flounder recipe with vegetables, flavored with a bold and lemony Mediterranean sauce and finished with grated Parmesan cheese! FlounderFlounder is a white saltwater fish with a mild flavor and a delicate, flaky texture. It is a low-mercury flatfish that is easy to work with, and you can cook it on the grill or sear it in a bit of good extra virgin olive oil (like I do with this trout). But, personally, I am a big fan of oven baked flounder, particularly if Iâm working with thin fish filets (popping the fish in the oven and leaving it alone is the easiest way to keep it from falling apart). In this postWhat I love about this flounder recipeTodayâs flounder recipe with vegetables is the kind of restaurant-fancy meal that takes one pan and only 20 minutes to make! A bold, lemony sauce loaded with flavor from garlic, good olive oil, and spices infuses the fish and vegetables with flavor, while keeping the fish moist as it cooks. No dry fish here! And the finishing sprinkle of nutty Parmesan takes it to the next level! Better than any baked fish youâll have at a fancy restaurant, I promise! Ingredients for baked flounderWith just a few ingredients, youâll have the perfect baked flounder in no time! Hereâs what youâll need for this easy fish recipe:
What can I use if I can't find flounder?If you canât find flounder filet for this recipe, branzino, halibut, or sole are good substitutes. Choose thinner fish filets for this recipe. Both flounder and Dover sole are usually sold in thin filets, so both types of fish cook at similar speeds, meaning you wonât have to adjust the cooking time too much if you use sole instead of flounder. Really, though, any mild white fish filets will work in this fish recipe, like cod, trout, snapper, or even haddock.You may need to adjust the cooking time slightly. But no matter the type of fish you decide to bake, its internal temperature should be 140 to 145 degrees F when cooked. How to make baked flounderThis is one of my favorite flounder fillet recipes because it requires minimal prep and is ready in about 20 minutes. Simply season the fish and vegetables, make the sauce, and bake! Hereâs how to bake lemon garlic flounder:
Important tip for cooking flounderBecause flounder fillets are so thin, they overcook really quickly. So I recommend checking for doneness before the 10-minute mark. If you find that the fish is cooking quickly, add the Parmesan cheese sooner so you still have a little time for it to melt. What goes well with flounder?The beauty of a mild-flavored fish like flounder is that it goes with many different things. Weâve already included zucchini and onions in the same pan with the baked fish, but there are many other sides to choose from. Potatoes are great to serve with baked flounder. Try my herby boiled potatoes or smashed potatoes. Other green sides to go with this baked fish recipe are: roasted broccoli, Greek green bean salad, or this asparagus salad. Leftovers and storageLeftover cooked flounder will keep in an airtight container in the fridge for up to 2 days. I prefer to eat leftover fish at room temperature so it doesnât become overcooked with reheating. But if you like, you can add everything to a skillet over medium-low heat for a few minutes until just heated through. Flounder recipe FAQs
How do you know when flounder is cooked?
Fish is cooked when it has reached an internal temperature of 140 to 145 degrees F. Keep in mind that fish continues to cook after being removed from the oven, so itâs better to take it out two or so minutes early. It will finish cooking as it rests. If you donât have a meat thermometer, look at the color and texture of the fish. Cooked white fish flesh will turn from opaque to white, and will flake easily with a fork. To avoid dry flounder, keep a close eye on it after it has been in the oven for 7 to minutes.
Can I use frozen flounder instead of fresh flounder in this fish recipe?
Yes, you can use frozen flounder in this recipe. Just be sure to thaw it overnight in the refrigerator, and pat it dry thoroughly to remove excess moisture. More baked white fish recipesBrowse all Mediterranean recipes Easy Garlic Parmesan Baked Flounder Recipe (20 mins)
This one-pan baked flounder recipe with garlic, Parmesan cheese, and vegetables is easy and so delicious (thanks to a bold and lemony sauce with Mediterranean spices!). If you can't find flounder, any mild white fish would work, such as Dover sole, halibut, or branzino filet will work. Choose thinner fish filets if possible. Serve baked flounder with potatoes or greens like broccoli or a green bean salad.
Course Dinner
Cuisine Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 204.3kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 204.3kcal | Carbohydrates: 5.9g | Protein: 15.4g | Fat: 13.5g | Saturated Fat: 3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.6g | Trans Fat: 0.1g | Cholesterol: 49.8mg | Sodium: 326.2mg | Potassium: 385.1mg | Fiber: 1.4g | Sugar: 2.5g | Vitamin A: 330IU | Vitamin C: 13.6mg | Calcium: 123.6mg | Iron: 1mg
The post Easy Garlic Parmesan Baked Flounder appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/baked-flounder-recipe/ Learn how to cut a watermelon like a pro! This step-by-step tutorial walks you through the easiest and best ways to cut a watermelon, plus, I give you a few more handy tips for how to pick a good watermelon, one that is ripe and perfectly sweet! Few fruits are as refreshing as a perfectly ripe, crisp watermelon filled with sweet juice. And there are many ways to enjoy it: tossed in a salad with creamy feta and mint, grilled for the perfect side, or sliced into wedges and finished with a dash of Aleppo pepper and lime zest (like I do in the video below). Oh, and there is always watermelon sangria (recipe coming soon, and I promise, youâll want to try it!). But if youâve been buying pre-cut watermelon packaged in plastic-wrapped trays, itâs time to stop paying the premium price! While convenient, already sliced watermelon thatâs been sitting in the refrigerator at the grocery store is not as crisp nor as sweet as fresh, whole watermelon. Slicing up a watermelon is not as complicated or messy as many people think. This tutorial walks you through all the steps for how to cut a watermelon like a pro into cubes or slices, depending on how you want to serve them. But it all begins with picking a good watermelon, of course! In this postHow to pick a good watermelonPicking a good watermelon can be a guessing game, or a bit like a blind date, right? But my late dad taught me a few simple tricks for how to tell if a watermelon is ripe and sweet. His tips work for me like magic, and I even wrote about them in my cookbook. The easiest way to choose a good watermelon is to look for one that is symmetrical, firm, and heavy for its size. A heavy watermelon means it is juicy, so the heavier the better! Next, check for the field spot (the yellowish spot where the watermelon rested on the ground while growing). It should be readily identifiable. Donât see one? That means the melon did not ripen on the vine, and likely wonât be as sweet or juicy as youâd want. Lastly, and this was my dadâs favorite method, give it a tap. Typically, a juicy watermelon makes a deep, hollow sound when you give it a tap with the palm of your hand. Tips for preparing your watermelon and cutting station
How to cut a watermelon into cubesIf you need to cut watermelon for a salad or a fork-friendly snack, cutting it into cubes is your best bet for bite-sized pieces! Hereâs how you do it:
How to cut a watermelon into triangles or wedgesI love cutting watermelon into triangle-shaped slices when I want to prepare a hand-held snack, such as grilled watermelon. Hereâs how you cut watermelon wedges:
Watermelon storage tipsWhole, uncut watermelon can be stored at room temperature or in the refrigerator. They take up a lot of fridge space, though, so I just keep watermelons in my pantry or on the counter until I am ready to use them. Once cut, watermelon should be stored in an airtight container in the fridge for up to 4 days. If you have large pieces of cut watermelon (such as halves or quarters), wrap them tightly in plastic wrap and then refrigerate. Can you freeze watermelon?Yes, you can freeze leftover watermelons! And they make a refreshing treat on a hot summer day! Cut the watermelon into cubes, place them on a baking sheet in a single layer, and pop them into the freezer until they are firm. (This is essentially flash-freezing the watermelons). Then, once the watermelon cubes are firm, transfer them to a freezer-safe bag or container and freeze for 6 months or up to a year! Important note about frozen watermelonNote that frozen watermelon will be soft and mushy when it thaws, and should be used in watermelon smoothies, drinks where it is pulverized (like watermelon juice), and sorbet, where you donât need the crispy texture of fresh watermelon. And even though frozen watermelon will last in your freezer for up to 12 months, itâs a good idea to use it up within 3 to 6 months as it will lose flavor the longer it sits in the freezer. Try these watermelon recipes nextBrowse all Mediterranean Recipes. How to Cut a Watermelon
Learn how to cut watermelon quickly and without too much mess! This tutorial gives you the best ways to cut watermelon into cubes or slices. And for the best watermelon snack, try dressing your watermelon wedges with a sprinkle of Aleppo pepper flakes and lime zest!
Course Snack
Cuisine Mediterranean
Diet Gluten Free, Low Fat, Vegan, Vegetarian
Prep Time 10 minutes
Servings 32 cups
Calories 42.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
To cut a watermelon into cubes
To cut a watermelon into slices or wedges
VideoNotes
Nutrition
Calories: 42.2kcal | Carbohydrates: 10.6g | Protein: 0.9g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1.4mg | Potassium: 157.5mg | Fiber: 0.6g | Sugar: 8.7g | Vitamin A: 800.2IU | Vitamin C: 11.4mg | Calcium: 9.8mg | Iron: 0.3mg
The post How to Cut a Watermelon Into Cubes and Slices appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/how-to-cut-watermelon/ Yes, you can make delicious döner kebab at home! My easy recipe is a take on the popular Turkish kebab I had in Istanbul a few years ago. Itâs made with juicy chicken thighs tossed in a bold yogurt marinade with lemon juice and loads of warm Middle Eastern flavors. Youâll love this chicken döner kebab recipe for wraps, platters, bowls, or over your favorite salad! If youâve had shawarma or gyros, then youâre likely familiar with doner kebab (or, more accurately, döner kebab)! Döner kebabs date all the way back to the 19th century Ottoman Empire. Today, they are a popular Turkish street food with many delicious variations throughout the Eastern Mediterranean and the Middle East (and even in Berlin, Germany)! I had a taste of these delicious Turkish kebabs in Istanbul a few years ago, and Iâve been hooked ever since! After some experimenting in my home kitchen, Iâve recreated the delicious kebabs using juicy chicken, tossed in a bold, garlicky yogurt marinade with lemon juice and loads of warm spices. In this postWhat is döner kebab? And how is it made?There are two main types of döner: et döner and tavuk döner. Nowadays chicken doner, or tavuk döner, is just as popular in Turkey. Chicken is similarly seasoned and marinated in a flavorful yogurt-based marinade, then stacked onto a vertical spit and slow roasted. To serve doner kebab, the outer layer of charred meat goodness is thinly shaved off the spit, using a large, sharp knife, in a top-to-bottom motion. Yes, at that moment, the meat or chicken is meltingly tender and is made even more perfect when you add a warm, pillowy pita and flavorful fixings. Is doner kebab the same as gyro or shawarma?Youâll find some similarities in the preparation of doner kebabs, shawarma, and gyros. In fact, the names of these dishes mean similar things. Döner comes from the Turkish word dönmek, which means âto turnâ or âto rotateâ, shawarma means âto turnâ in Arabic, and gyro means âroundâ in Greek. But since all three come from different parts of the Mediterranean and Middle East, there are a few key differences. Aside from their different geographical origins, each of these popular street foods has its own unique flavor profile. To my palate, the seasoning for doner kebabs is a tad more generous on cumin, paprika (I like smoked paprika here), and red pepper flakes or Aleppo pepper. Shawarma seasoning does utilize cumin, supported by other warm Middle Eastern spices often including coriander, turmeric, and ground cloves. Gyro seasoning is Greek-style, with a hefty amount of dried oregano. You can serve all three dishes in platters or wraps with varied fixings, pickles, and sauces: tahini with shawarma; tzatziki with gyro; and, for doner kebabs, some skip the sauce, while others will use a red sauce or a garlicky yogurt sauce. What cut of chicken to use for chicken doner?For this chicken doner kebab recipe, boneless, skinless chicken thighs will give you the best results. And I donât cut the chicken up into smaller pieces as larger pieces, stacked on the skewer, will give you far juicier, more delicious results. The marinade for this doner kebab recipeThe flavorful marinade is by far the most important part of this homemade doner kebab recipe. It infuses the meat (or chicken, in this case) with loads of flavor while also working to tenderize it. My yogurt-based marinade for this chicken doner recipe consists of whole milk yogurt, fresh garlic, lemon juice, bold Eastern Mediterranean spices, and a little tomato paste, which is responsible for the beautiful red hue and also helps deepen the flavor with good tang and umami. While the seasonings may vary from one doner kebab recipe to another, my marinade is closest to some of the Turkish and Eastern Mediterranean flavors I experienced when I visited Istanbul. Here is what you need for the marinade:
How to make doner kebabThese grilled Turkish kebabs are not overly complicated. I promise, skewering the chicken will be the only part where youâll spend a little more time. And, if you do have the time, budget a couple of hours for the chicken to marinate. I give you two ways to cook doner kebabs: on the grill or in the oven. Note that you can feed a crowd of up to 8 people with this recipe, but to make it for a smaller group of 4, simply cut the recipe in half. (Or just save the leftovers to enjoy the next day!) Hereâs how to make tavuk döner kebabs:
To cook doner kebabs on the grillHeat the grill to 400 degrees F (which is medium-high heat on my grill). Place the skewers on the grates and close the grill. Cook for 10 to 15 minutes until well charred, then turn over and cook for another 10 or so minutes. The chicken should be just about cooked through. Cooked chicken has an internal temperature of 165 degrees F, so I usually take my kebabs off the grill when they reach 160 degrees F. This is because the chicken continues to cook as it rests. Double-check before serving that the internal temp has reached 165 degrees F. Cooking chicken döner kebabs in the ovenFor this method, youâll need a large baking pan that has edges or walls. Arrange the kebabs on the pan so that the metal skewers rest on the edges of the pan. There should be some room between the chicken and the bottom of the pan, so be sure to use a pan that is a little deep. Bake on the center rack of a 400 degrees F heated oven for 30 to 35 minutes until golden brown and charred in some parts. Remove the baking pan from the oven and turn the skewers over (please wear oven mitts for this step!) before brushing the top of the chicken with pan juices. Bake again for 20 or so minutes until the chicken is almost cooked through (around 160 degrees F, as explained just above) and remove from the oven and allow it to rest for 5 to 10 minutes. How to carve doner meat or chickenProp the skewers vertically at a slight angle, holding them in your non-dominant hand. With a sharp knife in your dominant hand, carefully slice the meat thinly from top to bottom. If this is too difficult for you, simply pull the chicken thighs off the skewers first. Then place them on a cutting board, and cut them into thin, small slices. It wonât look the same, but it will still taste great. Itâs more important to do it safely. Ways to serve these Turkish kebabsYou can serve doner kebabs a few different ways: in wraps, platters, or salad bowls. Iâm partial to doner wraps in warm pita, but here are some more ideas for how to serve doner kebabs:
Leftovers and storageLeftover chicken doner kebabs will keep in an airtight container in the fridge for up to 4 days. To reheat, arrange the sliced chicken on a large baking sheet. Heat in the oven at 350 degrees F until warmed through. More kebab recipes to try:Browse all Mediterranean recipes Best Homemade Doner Kebab with Chicken (Tavuk Döner)
It's easier than you think to make delicious, meltingly tender chicken döner kebab at home! This recipe gives you the option to cook the doner kebabs on the grill or in the oven. I like using metal skewers here, but you can use bamboo skewers for the grill (be sure to soak them in water for an hour before using). The secret to juicy, flavor chicken doner is in the yogurt marinade, loaded with garlic, citrus, and a few spices. If you have time, let the chicken sit in the marinade for 3 hours up to overnight. But even 30 minutes at room temperature will make a big difference in the flavor of your Turkish kebabs! Cook them on the grill or in the oven - I share tips for both methods!
Course Entree
Cuisine Mediterranean, Turkish
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Marinating time 3 hours
Total Time 40 minutes
Servings 8 people
Calories 241.1kcal
Author Suzy Karadsheh
Ingredients
For the marinade:
Sauce (choose)
To serve in wraps
To serve on plates or platters
Instructions
VideoNotes
Nutrition
Calories: 241.1kcal | Carbohydrates: 7.3g | Protein: 34.6g | Fat: 8.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 163.6mg | Sodium: 332.1mg | Potassium: 631mg | Fiber: 1.9g | Sugar: 2.9g | Vitamin A: 448.8IU | Vitamin C: 18mg | Calcium: 56.7mg | Iron: 2.4mg
The post Homemade Döner Kebab Recipe (with Chicken) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/doner-kebab-recipe/ |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
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