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Meat Recipes

CHICKEN SCHWARMA

Fun name for a fantastic recipe.

We love to shiskabob chicken breast tenders, seasoned with salt, pepper and cumin, or use a whole cooked chicken sliced.

Schwarma Sauce:

2 Tblsp. Lebanese Breeze Original Whipped Garlic
1/2 Fresh lemon squeezed
1 Cup plain yogurt
1 Cup Tahini (sesame paste usually found in Mideastern sections of stores)
1/3 Cup Olive Oil
2 - 3 Tblsp. of Honey or to taste

Stir Tahini around to blend with the separated sesame oil, add to blender.  Add garlic, yogurt, lemon and honey and mix well with your blender, gradually add olive oil.  Serve chicken wrapped in warm pita or flat bread, top with Schwarma Sauce.  Serve with warm cooked rice, dabbed with butter for a side dish, sprinkled with a touch of nutmeg and cinnamon for authentic Middle Eastern flavor!  Also, check our our side salads to go along with this.  I love the Salada -t- Malfoof (Lebanese cabbage salad) served with this particular dish located in the vegetable or side dish section above.

 

 

 

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ORION CHICKEN  

Preheat oven to 350º

1 large Chicken
2 Tblsp. Lebanese Breeze Whipped Garlic™
1 – 14.5 oz. Can Chicken Broth
Orion Spice™

Coat large roasting pan with cook spray. Pour
Chicken broth into roaster. Wash Chicken.
Pat dry. Spread Lebanese Breeze Whipped
Garlic™ liberally outside and inside of chicken.
Place chicken into roaster. Sprinkle liberally
(2 Tblsp. at least) of Orion Spice™ over entire chicken.
Salt top slightly.

Cover and roast for 1 ½ hour, at 350º or until juices run clear
and internal temperature reaches 160 degrees. You can
add sliced carrots and potatoes the last ½ hour of cooking
time to enjoy a full meal with your chicken. Use the juices
to dip bread or drizzle over your potatoes.

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ORION SALMON

  • Spray two, 2 ft. pieces of foil with cooking spray
  • Place salmon on one section of foil and sprinkle with Orion Spice on both sides
  • Cover with remaining piece of foil and seal outside edges together, rolling sides together
  • Place in 400 degree oven for 20-25 minutes (depending on the size of the fillet) or 10 minutes after the pouch balloons up




ROAST LEG OF LAMB or SHOULDER

Lamb leg or shoulder roast
6-Tblsp Lebanese Breeze (original flavor)
½-tsp Cumin
Salt & Pepper to taste

Mix Lebanese Breeze with Cumin, fresh ground pepper and a dash of salt.
Spread generously over lamb, roast at 350, for 2 hours. To re-heat left over roast, bake at 350 for 20 minutes in roasting pan.

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Garlic Pork Chops with Saute'd Cabbage

1 Tblsp. Butter
2 Tblsp. Olive Oil
4 Pork Chops
3/4 tsp. Salt
1/2 tsp. Black Pepper
1/2 Head large cabbage, cored and sliced thin.
1/2 Large onion
1/2 Cup mushrooms
2 Tblsp. Lebanese Breeze Origional
2/3 Cup white wine
1 1/2 tsp Caraway seeds
3/4 tsp dried thyme
1/2 lb. kielbasa sausage, cut in 1/2 inch slices.
2 Tblsp. Apple Cider Vinegar

Heat the butter and oil in a large skillet over medium heat. Season pork chops with ¼ tsp of the salt and ¼ tsp of the pepper. Brown pork chops on both sides (3 min. each).  Add onion, Lebanese Breeze and mushrooms. Sauté until onions are soft. Add cabbage, caraway seeds, wine, thyme and remaining salt and pepper. Stir to mix. Cover and cook 8 minutes over medium-high heat, stirring occasionally. Add sausage and vinegar and slide pork chops beneath cabbage. Cook over medium-low heat 5 minutes or until temperature reaches 155 ° . Turn off heat and allow to rest for 5 minutes.

CRISPY GARLIC CHICKEN (OR PORK CHOPS*)

4 boneless skinless chicken breasts or thighs
2-Tblsp Lebanese Breeze any flavor
2-Tblsp Orion Spice
1 Cup seasoned breadcrumbs
2-Tblsp. Finely grated Parmesan Cheese
¼ cup Olive Oil
Cooking spray



Preheat oven to 400. Blend the breadcrumbs with the Orion Spice and Parmesan Cheese. Spread chicken with Lebanese Breeze to coat and roll in breadcrumbs. Brown chicken in pan with the olive oil heated to 350 degrees. Place chicken in baking pan coated with cook spray. Bake in preheated oven 25 minutes or juices run clear and chicken registers 170 degrees. If using bone-in chicken, cook an additional 20 minutes.

GARLIC BURGERS

1 lb lean ground beef.
1 egg
2 tsp. Lebanese Breeze
Salt and pepper to taste



Blend the above ingredients, grill as usual! Spread a bit of the Lebanese Breeze on your bun for an additional garlic kick!  Blend with ketchup for a great French fry dip!

PRIME RIB With GARLIC

Prime rib (any size)
6-Tblsp Lebanese Breeze (any flavor)
2-tsp. Beef bouillon granules

Spread Lebanese generously over prime rib, sprinkle with beef bouillon, place in oven, bake 350, uncovered following roasting schedule. The garlic caramelizes on the roast adding tremendous flavor.

BBQ LEG OF LAMB

Lamb leg or shoulder roast
6-Tblsp Lebanese Breeze (original flavor)
½-tsp Cumin
Salt & Pepper to taste

Spray 2 ft. section of foil with cooking spray; wrap lamb with foil, closing all seams tightly. Wrap an additional sheet of foil around all seams and seal well. Barbecue on medium coals for 1 hour; turn the lamb over, barbecue an additional 1-hour.
Use 1 tsp Lebanese Breeze and ¼ cup sour cream or plain yogurt as a dip for the lamb.

SUB-BROILED SANDWICH

Slice fresh French bread in half, spread with Lebanese Breeze (any flavor), add ham, tomato and shredded cheese; broil until cheese is melted. Slice thinly and serve with cold vegetables and ranch dip with Lebanese Breeze added for flavor.
Top the sandwiches with thinly sliced cucumber twisted and a sliced black olive for fancy finger foods.

SEAFOOD DIP - DRIZZLE

½ Cup Butter
1-Tblsp Lebanese Breeze any flavor

Place butter in a small pan and heat thoroughly. Add the Lebanese Breeze, whisking it to smooth, re-heat and use to dip Crab, Lobster or drizzle over Fresh Steamed Clams, Oysters, or Scampi.

OR…

EASY OYSTERS

Place oysters, juice and all in a saucepan, place a 1-tsp butter in along with 1-tsp Lebanese Breeze, heat until cooked thoroughly. (do not over cook oysters)

STEAK AND PRIME RIB DIP

Equal parts of horseradish, Lebanese Breeze and sour cream (optional). Blend well; serve along side your favorite cut of beef

ORION MEATLOAF

  • One 1/2 lb. hamburger
  • 1 large egg
  • One 1/2 tsp. Orion Spice
  • 25 saltine crackers
  • 1 cup tomato sauce, (use 3/4 in mixture, pour remaining over top of meatloaf)
  • Salt to taste
  • Mix the above ingredients
  • Place loaf in pan
  • Cover with remaining tomato sauce
  • Cook in a 375 degree oven for 1 hour 10 minutes

GARLIC ROSEMARY CHICKEN

  • One chicken (cut up)
  • Garlic Festival Stir Fry Sauce
  • Garli Garni
  • 1 beer
  • 1 stick butter
  • Several sprigs of fresh rosemary (10-12)
  • Marinate chicken in 1 cup Garlic Festival stir fry sauce overnight in refrigerator
  • Heat beer in sauce pan with with butter
  • Stir in at least 2 tbls. Garli Garni
  • Tie rosemary to onto handle of wooden spoonto make a basting brush
  • Grill over coals until crispy & done, basting often with beer mixture using rosemary brush
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