middle eastern marinades
March 10th, 2010
You might not believe you could lose weight while on a eating plan which includes middle eastern marinades but it is achievable. It is crucial to not eat middle eastern marinades or other high calorie sauces & ingredients every day but in moderation.
For example, I allow myself high calorie food one meal per week. I eat a healthy diet for most of the week, say 1400 to 2000 calories each day, and then 1 day, I eat what I please - without going overboard of course.
I have been eating like this for the last month and it has aided me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet drinks. I have simply been careful of what I eat most days of the week and then eat whatever I feel like one day a week.
I also find it helps to have a little support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to show you how to monitor your progress and reach your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat middle eastern food. I never imagined|thought|believed I could lose 5 kilos while eating middle eastern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some middle eastern food, I suggest|advise|propose you make middle eastern marinades which is one of my favourite|most admired|most adored|best loved middle eastern recipes.
Middle Eastern Marinades
Source: Lior’s Kitchen Talk
Lebanese Marinade
4 to 6 cloves garlic, finely minced.
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
Turkish Marinade
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
4 cloves garlic, minced
Juice of 1 lemon
6 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup grated onion
Moroccan Marinade
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 cup melted unsalted butter or olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper, to taste
Egyptian Marinade
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
Salt and freshly ground pepper to taste.
Make sure you wash the chicken well after scrubbing hard with salt or flour. If using boneless chicken pieces, cut into 1-inch cubes and place in a shallow nonreactive container. If using whole birds, butterfly them; if using broiler halves, leave whole.
Select one of the marinades, then combine it in a bowl and pour over the chicken. cover and marinate in the refrigerator for 6 hours or overnight.
Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. Bring the meat to room temperature.
Meanwhile, prepare a fire in a charcoal grill or preheat a broiler (griller) Remove the meat from the marinade, reserving the marinade.
If using chicken cubes, thread on to 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 reserved marinade while cooking (you may use a special brush).
Cooking time will depend upon the size of the poultry pieces; DO NOT LET THE MEAT BECOME DRY.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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