I mentioned earlier that my husband is now on his low carb diet. One of the dishes I like to make for us is this Seasoned Flat Iron Steak.
It’s very versatile, you can use it to make a Steak Salad, slice it to make steak tacos, burritos, and quesadillas, or serve it with veggies and potatoes.
It’s so easy to make. I used Flat Iron Steak this time, but I’ve made it with Flank and Skirt Steak as well. The secret is to allow the seasonings to permeate the meat, so I leave it to season in the fridge overnight.
My husband announced last week that he would start his low carb diet on Monday. He does this to drop the few pounds he gained during a vacation. I think just about everyone I know comes home carrying a few extra pounds around their waist as souvenirs.
When my husband decides to go on one of these diets meal preparations can be challenging. I’m just glad he said low carb not no carb!
Here’s a chicken recipe using the garlic sauce I recently discovered how to make. The sauce is usually used as a dip or sauce over chicken shawarma or shish taouk, Middle Eastern dishes our family loves. I made a quart of this sauce which I keep in the fridge and I’ve been looking for ways to incorporate it in other dishes.
This Garlic Lemon Chicken is so easy to make, it takes less than half an hour to cook up. I served it with a nice salad, but you can serve it over pasta or rice with a simple veggie side dish.
4 boneless skinless chicken breasts – cut in half lengthwise
1/2 cup flour
1 tbls. finely minced garlic
1 tbls. garlic powder
1 tbls. finely chopped parsley
1 tsp. ground white pepper
1 tsp. sea salt
2 tbls. olive oil
1 tbls. butter
1 can chicken broth
1/4 cup Garlic Sauce (click here for recipe)
1 tbls. corn starch
1/4 cup water
1. Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.
2. Pound chicken pieces with a kitchen mallet until they are very thin – about 1/4″.
3. Roll both sides of chicken pieces in flour mixture.
4. Heat olive oil in frying pan then melt butter in oil.
5. Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).
6. Remove cooked chicken from pan and set aside, but do not turn off heat.
7. Pour broth into pan and let boil.
8. Add Garlic Sauce to pan and stir until it dissolves.
9. Cut lemon in half – squeeze juice of one half into pan. Slice remaining half into thin circles and set aside.
10. Mix corn starch with water until corn starch is dissolved.
11. Slowly stir in starch mixture to pan. Sauce will slightly thicken.
12. Return cooked chicken to pan and cover with sauce.
13. Remove from heat and garnish with lemon slices.
Another one of my favorites when I’m visiting Jordan or Dubai is Shish Taouk, Lebanese Chicken Kebobs. I eat this for dinner almost everyday when I’m in that part of the world, basically because I don’t eat lamb (which I’m told is very good there) and really because I just love it.
Shish Taouk, like Souvlaki is marinated in yogurt, placed on skewers, and grilled; the biggest difference is the spices used in the marinade. I mix my marinade in a large mason jar that way I can shake it until all the ingredients are combined, then I pour the mixture into a large ziplock bag and place the chicken pieces inside. I marinate the chicken overnight in the refrigerator and place them on skewers just before we grill them.
Another “secret” I’ve discovered in the Middle East is to let the cooked chicken skewers “set” in a large covered WARM pan for about 5-7 minutes before serving. This lets the chicken soak up it’s juices and the meat comes out very tender and juicy.
In Lebanese restaurants in both Amman and Dubai Shish Taouk is usually served with french fries and hummus with pita bread. I prefer to have it with steamed white rice. You can even place the chicken (sans skewers) on a pita add sandwich fixings and have a Shish Taouk Sandwich.
3 pounds chicken tenderloins – cut into cubes (each tenderloin will make 3-4 cubes)
1 cup lemon juice
3 Tbls. minced garlic
1/2 cup FULL FAT Greek yogurt
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp. white pepper
1/2 tsp. ginger powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon powder
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. chili powder
2 tbls. tomato paste
salt to taste
Place all ingredients except the chicken pieces in a large jar.
Shake jar until well combined.
Pour mixture into ziplock bag.
Add chicken cubes to bag.
When ready to grill place 3-4 chicken cubes on to a skewer.
Grill until just done -do not over cook – chicken should be firm but not hard
Place skewers in warm covered pot for 5-7 minutes to set before serving.