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. Se
rve 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.
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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 (your choice of 3 flavors) on your bun for an additional garlic kick! Blend your Lebanese Breeze with ketchup, tarter sauce, sour cream or straight up for a great French fry dip!
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| ORION CHICKEN | ||
Preheat oven to 350º 1 large Chicken 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 |
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| ______________________________________________________________________________________________ ROASTED SALMON with APRICOT/GARLIC GLAZE |
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400 degrees oven 2 lbs fresh salmon steak or fillet, sliced in 3” slabs (1 ½” thickness) 4-Tblsp olive oil ½ tsp salt 1-Tblsp Orion Spice or Mesquite Grill Cooking spray ½ lb mushrooms (any variety) ¼ cup diced onion ½ cup Marcella wine, dry sherry or any medium to dry white wine |
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Sprinkle salmon with salt and spice, pan fry in olive oil 2 min per side, or just until browned on both sides. Place mushrooms and onion in fry pan and cook until tender. Add wine and glaze* (see below) cook at medium heat until thoroughly heated and reduced slightly (3 – 4 minutes). Coat salmon with glaze and mushroom mixture, cook in oven for 15 minutes or salmon is cooked thoroughly. Glaze *Blend glaze ingredients in a small bowl and add to mushroom and onion as above |
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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 by 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.
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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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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.
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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.
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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!!
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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.
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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.
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ORION MEAT LOAF
- 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
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