I was very excited when I found this recipe. I discovered it in a little pamphlet on Lebanese cuisine that my mum gave me. It’s in German and called “Libanesische Küche” bei Ann Wilson. I had a look to see if it’s still available but it was last published in 1996!
The thought of combining the two flavors in one dish, with the subtle texture of the chicken breast got my attention right away. I quickly baked up some pita breads and served it as a wrap with some hummus. Even more contrasts in textures. This dish has very quickly shot up to one of my favorite Lebanese chicken wrap recipes.
- 4 Chicken breasts (or Chicken fillets) about 400 gr
- 2 tsp olive oil
- Juice of one lime
- 1 tsp ground corriander
- 1 tsp ground cumin
- ½ tsp tumeric
- 1 handful fresh chopped mint
- Cut the meat into about 1,5 cm thing stripes
- Mix the marinade in a little bowl
- Add the meat and toss it in the mixture
- Cover with some clingfilm, place in the fridge and leave the rest for a couple of hours or if you want over night.
- Drain the meat but make sure you reserve the marinade
- In a big frying pan heat up the olive oil.
- Fry the meat at medium temperature for about 5- 10 minutes and then add the left over marinate.
- Serve with pita bread and hummus