Ayam Bawang Putih Lemon Lebanon - peniru Al Aseel

Recipe video above. A copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney! Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce. Warm yogurt may sound unusual, but one bite will win you over! Serve with pita bread and Fa

⏱ 25 min 🔨 Prep 15min 🔥 Cook 10min 📊 Medium 🍽 3 servings ⭐ 4.8 (44) 👁 8
Ayam Bawang Putih Lemon Lebanon - peniru Al Aseel

Ingredients

3 servings

Instructions

  1. Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
  2. Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).
  3. Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + to let the garlic flavour meld. (Note 4)
  4. Cook chicken - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.
  5. Repeat - Scrape out / roughly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
  6. Warm sauce - While the chicken is resting, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).
  7. Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!
Chicken & Poultry highly ratedlebanese chickenlemon garlic chickenlebanese

Nutrition per serving

Protein28g
Carbs3g
Fat18g
285kcal
28gProtein
3gCarbs
18gFat

💰 Cost Estimate

Total Ingredients
$1475.00
Per Serving
$492.00/serving
🏠 Savings
~$2950.00 vs buying!
📋 Price Breakdown (82% ingredients detected)
IngredientAmountSubtotal
/ 1lb chicken tenderloin 500 g $439.00
Greek or plain yogurt 4 tbsp $164.00
lemon juice 3 tbsp $30.00
garlic 1 tbsp $30.00
olive oil 1 tbsp $21.00
cooking salt / kosher salt 1 tsp $2.00
Greek or plain yogurt 1 cup $646.00
garlic 0.75 tsp $7.00
extra virgin olive oil 2 tbsp $69.00
lemon juice 1 tbsp $10.00
tahini 1 tbsp -
+ water 1 tbsp -
cooking salt / kosher salt 1 tsp $2.00
olive oil 2 tbsp $42.00
parsley 1 tsp $13.00
Lemon wedges and extra virgin olive oil - -
Lebanese bread - -

*Estimated market prices, may vary by region

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Ayam Bawang Putih Lemon Lebanon - peniru Al Aseel

Ingredients:
  • 500 g / 1lb chicken tenderloin ((or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1))
  • 4 tbsp Greek or plain yogurt
  • 3 tbsp lemon juice
  • 1 tbsp garlic (, finely grated or crushed using garlic press (~4 big cloves))
  • 1 tbsp olive oil
  • 1 tsp cooking salt / kosher salt ((1/2 tsp table salt, 1 1/4 tsp flakes))
  • 1 cup Greek or plain yogurt (, full fat essential here!)
  • 3/4 tsp garlic (, finely grated or crushed using garlic press (~1 clove))
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp tahini ((hulled), or extra 1 tbsp olive oil (Note 3))
  • 1 tbsp + water
  • 1 tsp cooking salt / kosher salt ((1/2 tsp table salt, 1 1/4 tsp flakes))
  • 2 tbsp olive oil (, for cooking)
  • 1 tsp parsley (, roughly chopped (or equal amounts mint and parsley))
  • Lemon wedges and extra virgin olive oil (, for garnish)
  • Lebanese bread (for sauce mopping (recommended))

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