Libanesisches Zitronen Hühnchen auf Joghurt

Lebanese Lemon Chicken with Yogurt

Pane-Bistecca
Lebanese lemon chicken with yoghurt is very refreshing and is sure to please everyone.

This chicken recipe is very quick to make, apart from the fact that you need to marinate the chicken pieces overnight. After that, it’s a breeze and so simple that even a child could cook it. I highly recommend this dish; the crispy chicken with a creamy yoghurt sauce is incredibly fresh.

I like dishes that are enriched with or marinated in yogurt. In many countries, this is completely normal, and I really enjoy incorporating it into my cooking.

This recipe is part of Volkermampft’s Culinary World Tour, which is visiting Lebanon this month.
Prep time
10 min
Rest time
overnight
Cooking time
30 min
Portions
4
Total time
8 h 40 min

Ingredients

  • 600 g boneless chicken pieces

  • Mint Leaves

  • Marinade

  • 4 tbsp Greek Yogurt

  • Juice of 1 Lemon

  • 3 Garlic cloves, grated

  • 1 tbsp Olive Oil

  • 1 tsp Salt

  • Chili

  • Paprika

  • Yogurt Sauce:

  • 350 g Greek Yogurt

  • 1 tsp Garlic, grated

  • 2 tbsp Olive Oil

  • Juice of ½ Lemon

  • 1 tbsp Tahini

  • 1 tsp Salt

Instructions

1

Step 1

Mix the ingredients for the marinade together and marinate the chicken pieces in it overnight.
2

Step 2

Heat the olive oil in a shallow frying pan and fry the chicken pieces on both sides until golden brown.
3

Step 3

Meanwhile, mix the ingredients for the yoghurt sauce together in a small saucepan and heat gently – do not boil!
4

Step 4

Spoon half or all of the yoghurt sauce onto a large serving dish, arrange the chicken pieces on top and decorate with the remaining yoghurt sauce. Scatter mint leaves over the top.

Notes

More Lebanese Recipes!
Libanesisches Zitronen Hühnchen auf Joghurt
Libanesisches Zitronen Hühnchen auf Joghurt
Libanesisches Zitronen Hühnchen auf Joghurt
Libanesisches Zitronen Hühnchen auf Joghurt
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