Egyptian Marinade

Egyptian Marinade Recipe - A Delicious Blend of Olive Oil, Cumin, Onion, Garlic, Cayenne Pepper, and Salt

Region / culture: Egypt | Preparation time: overnight | Servings: 4

Introduction

Egyptian marinade is a flavorful and aromatic marinade that is perfect for grilling or broiling chicken. The combination of spices and herbs in this marinade creates a delicious and exotic flavor that will transport you to the streets of Cairo.

History

The origins of Egyptian marinade can be traced back to ancient Egyptian cuisine, which was known for its use of fragrant spices and herbs. The marinade was traditionally used to flavor and tenderize meat before cooking it over an open flame. Today, it is still a popular marinade for chicken dishes in Egypt and around the world.

Ingredients

0.5 cup of olive oil
2 tbsp of ground cumin
1 tbsp of ground coriander
1 grated onion
3 finely minced cloves of garlic
1 tsp of cayenne pepper
salt and freshly ground pepper to taste.

How to prepare

If using boneless chicken pieces, cut them into 1-inch cubes and place them in a shallow non-aluminum container or plastic zip-top bag. You can also use cut-up chicken pieces.
In a bowl, combine the ingredients for the marinade and pour it over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. If properly refrigerated, you can marinate for up to 48 hours.
Before cooking, bring the meat to room temperature. While the meat is warming up, prepare a fire in a charcoal grill or preheat your oven broiler.
Remove the meat from the marinade, but make sure to reserve the marinade. If using chicken cubes, thread them onto skewers. Place the skewers or butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade while cooking. Use a kitchen brush or spoon for basting.
The cooking time will depend upon the size of the poultry pieces. Be careful not to let the meat become dry. Watch the meat carefully as it may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled or grilled chicken with pita bread and lemon wedges.

Variations

Add a tablespoon of honey to the marinade for a touch of sweetness.
Substitute ground turmeric for the cayenne pepper for a milder flavor.
Use the marinade on lamb or beef for a different twist.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 6 hours to allow the flavors to fully penetrate the meat.

- If using boneless chicken, cut it into cubes for even cooking.

- Baste the chicken with the reserved marinade while cooking to keep it moist and flavorful.

- Watch the chicken carefully while cooking to prevent it from becoming dry.

Serving Suggestions

Serve the grilled or broiled chicken with pita bread, lemon wedges, and a side of tabbouleh salad for a complete Egyptian meal.

Cooking Techniques

Grill or broil the chicken for the best results. Make sure to baste the chicken with the reserved marinade while cooking to keep it moist and flavorful.

Ingredient Substitutions

Use ground turmeric instead of cumin for a different flavor profile.

- Substitute ground ginger for the coriander for a spicier marinade.

Make Ahead Tips

You can marinate the chicken up to 48 hours in advance for maximum flavor. Just make sure to refrigerate it properly.

Presentation Ideas

Serve the grilled or broiled chicken on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair the grilled or broiled chicken with a side of rice pilaf and a cucumber salad for a complete meal.

Storage and Reheating Instructions

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

Iron: 1% of the daily recommended value per serving

Alergens

Contains: None

Summary

This Egyptian marinade is a low-carb and high-fat marinade that is perfect for those following a keto or paleo diet. It is also a good source of iron.

Summary

Egyptian marinade is a delicious and aromatic marinade that is perfect for grilling or broiling chicken. With a blend of spices and herbs, this marinade will take your taste buds on a culinary journey to Egypt. Enjoy this flavorful dish with pita bread, lemon wedges, and a side of tabbouleh salad for a complete meal.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a hot summer day, much like today, when I stumbled upon it in an old cookbook I had picked up at a garage sale. The title caught my eye immediately: Egyptian Marinade. As someone who loves to experiment with different flavors and cuisines, I knew I had to try it out.

I had always been fascinated by Egyptian culture and cuisine, so the idea of creating a marinade from that region was incredibly exciting to me. The ingredients were simple yet exotic - a blend of spices such as cumin, coriander, and cinnamon, mixed with fresh herbs like parsley and cilantro. The recipe also called for a generous amount of garlic and lemon juice, which I knew would give it a bold and tangy flavor.

As I read through the instructions, I could almost taste the marinade in my mind. It promised to infuse any meat or vegetable with a burst of flavor that would transport me straight to the bustling streets of Cairo. I couldn't wait to give it a try.

I gathered all the ingredients I needed and set to work in the kitchen. The smell of the spices as I ground them together filled the room, creating an intoxicating aroma that made my mouth water. I added the garlic and lemon juice, and watched as the marinade transformed into a rich and fragrant paste.

I decided to marinate some chicken thighs with the Egyptian marinade, as I knew the flavors would pair perfectly with the juicy meat. I let the chicken sit in the marinade for a few hours, allowing the flavors to seep deep into the meat, before grilling it to perfection.

As I took my first bite of the marinated chicken, I was transported to a world of exotic spices and vibrant flavors. The cumin and coriander danced on my tongue, while the garlic and lemon added a bright and zesty kick. It was unlike anything I had ever tasted before, and I knew I had stumbled upon a true culinary gem.

I couldn't wait to share my discovery with my family and friends. I hosted a dinner party that weekend, serving up platters of the marinated chicken alongside fragrant rice and roasted vegetables. The response was overwhelmingly positive, with everyone raving about the unique and delicious flavors of the Egyptian marinade.

As the years went by, the Egyptian marinade became a staple in my kitchen. I would often whip up a batch to marinate chicken, beef, or even vegetables before grilling or roasting them. It never failed to impress, and it quickly became a favorite among my loved ones.

I often wonder about the origins of the recipe - who had first created it, and how had it made its way into that old cookbook? I like to think that it had been passed down through generations, each cook adding their own twist to it until it had evolved into the delicious concoction I now loved so dearly.

Learning to make the Egyptian marinade had opened up a whole new world of flavors and possibilities for me. It had inspired me to continue exploring different cuisines and experimenting with new ingredients, always on the lookout for that next culinary adventure.

And so, every time I whip up a batch of the Egyptian marinade, I am reminded of that fateful day when I stumbled upon the recipe that had changed my culinary journey forever. It is a reminder of the power of food to transport us to faraway lands and connect us to different cultures, all through the simple act of cooking and sharing a meal.