If you are looking for zucchini recipes, Lebanese stuffed zucchini.

Lebanese Stuffed Zucchini- Kousa Mahshi

Lebanese Stuffed Zucchini also known as Kousa Mahshi is a one of my favorite Lebanese comfort foods. In this dish, zucchini is cored and stuffed with a perfect spiced ground beef and rice mixture, then simmered with a rich tomato sauce which gives it tons of flavor. 

Kousa mahshi stuffed zucchini

Lebanese Stuffed Zucchini- Kousa

Lebanese Stuffed zucchini is a classic dish that never goes out of style. Stuffed zucchini recipes are a staple in Middle Eastern cuisine. Here are a few other popular Lebanese zucchini recipes on the blog: Vegetarian Lebanese Stuffed Zucchini and Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce. After hallowing the zucchini, save the flesh and make Lebanese Fritters. And if you have any zucchini left, Make this Lebanese Zucchini Stew- Mnazaleh.

What is Lebanese Zucchini? 

Lebanese Zucchini or Lebanese squash, also known as Kousa, koosa, cousa, kusa in Arabic is a light green, small and wide Middle Eastern squash. You often find it at farmers’ markets in summer time, or at Middle Eastern grocery stores all year round. I love adding Kousa to my soups and stir fry dishes. 

If you can’t find kousa, you can use summer zucchinis. You might need to cut summer zucchini in half before stuffing, to make coring easier; as summer zucchini tends to be longer in shape than Arab kousa.

What you Need to Make Lebanese Stuffed Zucchini- Kousa Mahshi Recipe:  

(Full recipe with exact measurements at end of this post)

Lebanese zucchinis- Kousa

Tomato paste/tomato sauce

Fresh tomatoes

Medium grain rice

Lean ground beef 

Middle Eastern Spices

Salt

Butter

kousa mahchi recipe is a perfect Lebanese comfort food.

How to Make Lebanese Stuffed Zucchini- Kousa Mahshi: 

Core the zucchini:

Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.

Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill

 

 

 

 

 

 

Make the Stuffing:

In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).

Stuff the zucchini:

Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand. Repeat for the rest of the hollowed zucchinis. 

How to stuff Lebanese zucchini- kousa.

Cook the Zucchini:

Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis. Cover the pot, place on medium-high heat, and bring water to a boil. Reduce heat to medium- low, cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.

To serve Kousa Mahshi:

Transfer zucchinis to a serving platter and top with tomato sauce. Enjoy with pita bread and a side salad. 

If you are looking for zucchini recipes, Lebanese stuffed zucchini.

Variations to Making Lebanese Stuffed Zucchini- Lebanese Stuffed Squash:

There are several variations of Kousa Mahshi, depending on your region in the Middle-East the recipe ingredient varies, but the concept is the same.

Tips for Making Lebanese Stuffed Zucchini:

  • Allow the zucchinis to come to room temperature before coring, this will make the zucchinis less fragile and less prone to damage while coring. 
  • Reserve the zucchini flesh for other recipes, such as omelets or frittatas. 
  • If Lebanese zucchini is not available near you, you can use dark green zucchinis. You will have to cut each zucchini in half and hollow each side out.

Frequently Asked Questions: 

What is Kousa Mahshi- Stuffed Kousa?

Mahshi translates to stuffed and Kousa is the zucchini, so it literally translates to stuffed zucchini in Arabic. Kousa is also known as Lebanese zucchini- light green in color and small and wide in shape. You often find it at farmer’s market in summer time, or at Middle Eastern grocery stores. I love adding Kousa to my soups , stews and stir fries. 

Can you make Vegetarian Lebanese Stuffed Zucchini? 

Yes! The Vegetarian stuffed Kousa is made with short grain rice, parsley, tomatoes and onions. Here is the full recipe: Vegetarian Lebanese Stuffed Zucchini.

Can kousa be frozen?

Kousa mahshi is one of those dishes that tastes even better the second day, so don’t be afraid to make a large batch and keep in the fridge for up to 4 days. You could even freeze them in an airtight container or freezer bag for up to 3 months.

What to Serve with Lebanese Stuffed Zucchini:

In my house, we always serve it with pita bread, but I know many also enjoy it with some plain yogurt on the side. 

More Lebanese Stuffed Recipes? 

Lebanese Stuffed Swiss Chard Rolls

Lebanese Stuffed Grape Leaves

Lebanese Stuffed Cabbage Rolls

Vegetarian Stuffed Grape Leaves

By the way, did you know that zucchini are called courgette in many countries?

What do you call squash?

Either way, I call them delicious!

If you’ve tried this healthy Lebanese Stuffed Zucchini recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook

The Best Stuffed Kousa Recipe

Lebanese stuffed squash, kousa mahchi recipe.

Lebanese Stuffed Zucchini

Yield: 6
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

Ingredients

Non-Stuffing Ingredients

Stuffing Ingredinets

  • 1 cup medium grain rice, washed and drained 
  • 1/2 lb lean ground beef 
  • 2 large ripe tomatoes, cut into pieces
  • 1 tsp ground allspice
  • ½ tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 tbsp butter, softened

Instructions

To get the zucchini's ready: 

    1. Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
    2. Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
    3. Set cored zucchini aside.

To make the stuffing:

  1. In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
  2. In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).

To stuff the zucchini:

  1. Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
  2. Repeat for the rest of the hollowed zucchini. 

To cook the stuffed zucchini:

    1. Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
    2. Cover the pot, place on medium-high heat, and bring water to a boil.
    3. Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
    4. Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
    5. Taste the sauce and adjust salt if you'd like.
    6. Transfer to a serving plate, serve and enjoy!

Notes

If you have stuffing mixture left over, you can store in the freezer for future use. 

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 1057mgCarbohydrates: 26gFiber: 7gSugar: 11gProtein: 18g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

Lebanese Steak Shish Kabob

This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

Summer is here, which means one thing! I now make everything I can on the grill! I love a good Kafta Kabob or Salmon Kabobs, but there’s something special about a flavorful grilled steak skewer.

Use sirloin for a beefy and affordable cut, or your favorite cut of beef. With a simple marinade these steak kabobs are tender and juicy. It is the perfect recipe for summer grilling when you need an easy meal that doesn’t heat up your kitchen. But, If you don’t want to fire up you’re grill, why not try to my Air Fryer Steak Tips recipe!

You’ll love these Lebanese Shish Kabobs for entertaining and cook-outs. Just keep in mind they’ll go quick so you may want to do a double batch.

The Beef Kabob Marinade

I went for a Middle Eastern steak shish kabob marinade that relies on extra virgin olive oil for tenderizing the beef chucks. But for best flavor, I mix the meat in a mixture of spices: allspice, cinnamon and black pepper and cover them in olive oil. The flavor in the marinade is really what makes these beef kabobs extra special! It’s simple to make, so don’t skip it.

ingredients for Lebanese beef shish kabobs

I like to marinade the beef for at least 4 hours, in the fridge before threading and cooking. Letting them marinade is what turns a less expensive steak into an impressive dinner. Using a higher quality cut of beef, won’t need as much time marinading.

The Secret to Shish Kabob Threading

Just kidding – there is no secret at all! I just like to follow these tips for perfect steak shish kabobs:

  • Cutting the pieces in uniform sizes is the key to a great beef shish kabob! It ensures all pieces are perfectly cooked, and you don’t end up with some well done and some rare on the same skewer.
  • Use wooden skewers to be sure the beef stays a bit rare in the middle. Metal skewers conduct heat, so I only use them for chicken and vegetables. Just make sure you soak wooden skewers in water for at least 1 hour before using them.
  •  Don’t smush everything together tightly. Thread pretty loosely so heat can get in between – this helps cook the steak tips more evenly.
  • If using veggies in your skewers, cut them into a similar size pieces as the meat, to encourage even cooking. I like threading the beef and vegetables onto separate skewers so I can better manage their cook times.
  • Beef kabobs can be grilled to rare, medium or well done, it’s your choice! I grill the steak kabobs over high heat for 8-10 minutes, turning every 3-4 minutes, which typically results in medium doneness.

Recipe Variation:

These kabobs are only stacked with beef, as I like to grill vegetables on the side. But, you can use a variety of vegetables to add to the skewers, like zucchini cut into half moons, cherry tomatoes, and yellow squash, onions and bell peppers.

shish kebab

Storage And Reheating

SERVE: You can keep these at room temperature for about an hour before they need to be stored in the refrigerator.

STORE: Cover leftovers and store in the refrigerator for 2-3 days.

FREEZE: Once cooled, place kabobs in a freezer-safe container and freeze for 1-2 months. Thaw in the refrigerator overnight before reheating.

REHEAT: To reheat beef kabobs, place the kabobs in aluminum foil. Place them in a 300-degree oven for about 20-30, or until heated through.

Cook’s Tools

Recipe FAQ’s

What is best the best steak for shish kabob?

When you are marinating steak, you have different options!

Sirloin- in my experience is the best cut of meat for kabobs. It is what I used for these Mediterranean kabobs, it is a naturally tender piece of meat that is lean, and it is more affordable than other cuts.  If you allow it a few more hours in the marinade (refrigerated), you will have better results.

Generally, the less expensive your steak, the more time you should allow for marinating and tenderizing.

Beef Tenderloin (or Fillet Mingon): I recommend this kind of meat if you’re making kabob for dinner and you don’t have time to marinade. Beef tenderloin is a higher end, but naturally tender cut that does not need to be tenderized. Follow the same marinade recipe, to add flavor. But no need to leave them marinade for a long period of time.

beef shish kabob - Lebanese recipes

How long to marinate steak kabob meat?

How long to marinate the meat will depend on the cut you choose; anywhere from few minutes to 24 hours.

For fillet mignon or beef tenderloin, you can do with a few minutes of marinating time, I basically let mine marinade while I prep veggies for grilling, or a salad, but I like to go for at least a couple of hours in the fridge for more flavor if I had the time.

If using sirloin steak, you will need to marinade for at least 4 hours and up to 24 hours (refrigerated), the longer the better!

What to Serve with Lebanese Shish Kebabs:

Lebanese shish kebabs are always served with Hummus and Baba Ganoush.

beef shish kabob - Lebanese recipes

Lebanese Steak Shish Kabob

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

Ingredients

  • 2 pounds sirloin steak- cut into 1-inch cubes

For Marinade:

  • 1/2 cup olive oil
  • 1 teaspoon all spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

PREP AND MARINATE STEAK:

  1. Trim the steak of large pieces of fat. Doing so will cause fewer flareups and burnt edges.
  2. Cut steak into 1-inch cubes and add them to a medium size mixing bowl.
  3. Add spices, salt and olive oil and mix well to make sure all steak chucks are coated.
  4. Marinate the steak in the refrigerator for at least a few hour and up to 24 hours before threading and cooking.

PREP GRILL & KABOBS:

  1. Preheat the grill to medium-high heat, grease with grilling spray and cover.
  2. Thread steak bites onto skewers.

GRILL KABOBS:

  1. Place kabobs onto the preheated grill and cook for 3-4 minutes per side.
  2. Remove the kabobs from the grill and serve immediately.
  3. Enjoy!

Notes

If you are using wood skewers, soak them in water for at least 30 minutes before grilling.

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 59gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 209mgSodium: 392mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 61g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

air fryer chicken wings

Air Fryer Chicken Wings

Air Fryer chicken wings are so easy to make, and they come out of the air fryer crispy and delicious. There’s no need for flour and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

air fryer chicken wings

Air Fryer Chicken Wings Recipe

I make this recipe often. Cooking wings in the air fryer instead of deep frying them is so much healthier, and they turn out wonderfully crispy. My entire family enjoys them and repeatedly asks for them!

These wings are tossed in in a Greek yogurt marinade and then air fried to crispy perfection. Make them ASAP, and then thank me later! 🙂

chicken wings in air fryer

Wings in Air Fryer Ingredients:


You’ll only need a few simple ingredients to make these delicious wings in the air fryer. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Fresh chicken wings. I usually buy them in trays labeled as “party wings,” already split into flats and drumettes, with the tips removed.

Greek yogurt. The secret ingredient to moist chicken wings.

Salt and spices. I like to use garlic powder and paprika. You can use onion powder in addition to or instead of the garlic powder.

Apple cider vinegar.

Tomato paste. or ketchup works great.

Tools Needed:

Greek yogurt marinated wings

How to Make Chicken Wings in Air Fryer:

Cooking chicken wings in the air fryer is easy! In fact, this is one of my easiest air fryer recipes, which is why I love it so much. Here are the basic steps:

Toss the wings in Greek yogurt, apple cider vinegar, tomato paste (or ketchup), salt and spices.

how to make cosori chicken wings

Arrange chicken wings in air fryer oven or basket in a single layer. You might need to cook in batches.

wings

Air fry! at 400 F for about 15- 16 minutes or until fully cooked, well-browned, and wonderfully crispy, flipping half way through. Use a digital meat thermometer to ensure the internal temperature is 165 degrees F.

Serve– Carefully remove the air fryer wings from the air fryer, toss in your favorite sauce if using, and serve with your favorite sides.

Greek yogurt marinated wings

NOTE: This recipe was made using the Cosori Air Fryer. If you’re using a different air fryer, you may need to adjust your cooking time accordingly. Smaller wings will cook faster than larger wings.

What I LOVE about this Air Fryer Chicken Wings Recipe:

  • Healthier- without the deep frying, you get wings that are lower in fat and total calories!
  • Crispy- The air fryer makes them crisp and delicious!
  • Tender and juicy- Thanks to the simple Greek yogurt marinade!
  • 5 minutes prep!
  • 15 minutes cook time!

Sauce for Chicken Wings:

This is the fun part… Dip these air fryer wings in:

  • Buffalo sauce
  • BBQ sauce
  • Ranch
  • or any other favorite sauce!

FREQUENTLY ASKED QUESTIONS

How to make chicken wings crispy?

There is no need to use flour to make crispy air fryer chicken wings. The skin will crisp up beautifully in the air fryer.

What is the best chicken wing marinade for air fryer?

Marinating chicken is the key to flavor and this easy-to-whip-up Greek yogurt marinade is not only super flavorful, it’s also a great way to make the chicken extra tender and juicy! The acid from the yogurt tenderizes the chicken gently and slowly and the fat helps it retain its moisture and soak up all the delicious flavor.

How long do I cook wings in air fryer?

For 15- 18 minutes, flipping half way through!

Can I cook raw and frozen chicken wings in the air fryer?

Yes! If you forgot to thaw your chicken wings, you can still make this recipe!

Place frozen wings in the air fryer basket. Set temperature to 400°F, air fry for 10 mins. With a pair of kitchen tongs, transfer wings to a bowl and drain the liquid from the air fryer basket.

Now toss with the marinade to coat, then place wings back in the air fryer. Cook for another 15 mins or until internal temperature is 165°F. Check with the thickest wing for doneness.

How do I store leftover wings?

Air Fryer wings are best enjoyed fresh, but you store leftover wings an airtight container in the refrigerator for up to 3 days. To reheat the wings, simply place them in the preheated air fryer and air fry at 400 degrees Fahrenheit for 2 minutes, or until heated through.

chicken wings with Greek yogurt marinade

You’re going to love this air fryer chicken wings recipe so much you’ll never want to have them any other way again. Let me know in the comments below how it turned out for you? I’d love to know!  

More Air Fryer Recipes:

Air Fryer Chicken Breast- No Breading

Crispy Air Fryer Chicken Tenders

Air Fryer Chicken Cutlets

The Best Air Fryer Wings

chicken wings with Greek yogurt marinade

Air Fryer Chicken Wings

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Air Fryer chicken wings are so easy to make, and they come out of the air fryer crispy and delicious. There’s no need for flour and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

Ingredients

  • 3 lb. chicken wings, split, tips removed
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1/4 cup Greek yogurt
  • 1 tablespoon tomato paste or ketchup

Instructions

  1. In a large bowl, toss the wings in Greek yogurt, apple cider vinegar, tomato paste (or ketchup), salt and spices.
  2. Arrange chicken wings in air fryer oven or basket in a single layer. You might need to cook in batches.
  3. Air fry wings at 400 F for about 15- 18 minutes or until fully cooked, well-browned, and wonderfully crispy, flipping half way through. Use a digital meat thermometer to ensure the internal temperature is 165 degrees F.
  4. Carefully remove the air fryer wings from the air fryer, cover with your favorite sauce if you'd like, and serve with your favorite sides and enjoy!

Notes

Storage:

Air Fryer wings are best enjoyed fresh, but you store leftover wings an airtight container in the refrigerator for up to 3 days. To reheat the wings, simply place them in the preheated air fryer and air fry at 400 degrees Fahrenheit for 2 minutes, or until heated through.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 83gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 46gCholesterol: 79mgSodium: 213mgCarbohydrates: 37gFiber: 2gSugar: 3gProtein: 59g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

father's day dinner ideas

20 Father’s Day Dinner Ideas for 2022

The best way to treat dad on Father’s Day is to cook an epic spread of his favorite dishes. So if you are wondering what to make for Father’s Day, then you have come to the right place. Here’s a round-up of 20+ of my favorite Father’s Day Dinner Ideas that dads all over the world will love!

father's day dinner ideas

Father’s Day Dinner Ideas

From summer grill recipes, seafood meals, light summer salads to cheesecake, these Father’s day dinner ideas are guaranteed to make him feel extra loved.

No matter your dad’s tastebuds I hope that these father’s day meal ideas will offer some inspiration.

And now… 20+ Father’s Day Dinner Ideas that are NO dad joke!

This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

Lebanese Steak Shish Kabob

This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

steak salad wit balsamic vinaigrette

Steak Salad with Balsamic Vinaigrette

For the classic dads, nothing beats a good piece of steak, especially if you throw it over his favorite greens and drizzle it with a super easy and quick tangy balsamic vinaigrette. 

Now that’s what I call a perfectly balanced meal.

kafta kabob- kafta kabab- kofta

Kafta Kabob

Quick and easy, classic Lebanese kabobs made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. Then threaded on skewers and grilled to perfection.

No dad will say no to Kafata Kabobs! A go to Memorial Day recipe too!

Non breading air fryer chicken breast recipe- Father's Day Dinner Ideas

Air Fryer Chicken Breast- No Breading

Is your dad a fitness buff? Then this Air Fryer chicken breast is the perfect dish for Father’s Day dinner.

Air Fryer Chicken Breast with Greek yogurt marinade and no breading is perfect year-round. Seasoned on the outside and tender and juicy on the inside. All you’ll need is a quick Greek Yogurt marinade and a few pantry staple seasonings! Ready in 20 minutes, this air fryer fried chicken breast recipe is also oil free, low carb and keto friendly.

shish tawook- Father's Day Dinner Ideas

Chicken Tawook

Tender chicken chunks are marinated in a perfectly spiced and tangy sauce, then cooked to perfection! These chicken chunks can be cooked on an outdoor or indoor grill or on stovetop.

It truly is the epitome of Lebanese comfort food and guaranteed to make your dad proud.

Malfouf salad- salata

Lebanese Cabbage Salad

Fresh, crisp, Lebanese cabbage salad is a must-have recipe for a summer barbecue or picnic, make it in less than 10 minutes.

chicken and rice topped with toasted almonds

Lebanese Chicken and Rice

This traditional Lebanese Chicken and Rice recipe is the definition of comfort food. Flavorful, seasoned rice mixed with golden pine nuts and topped with tender shredded chicken and toasted almonds! 

This Father’s Day Dinner is especially perfect, if you’re hosting a large family gathering.

air fryer steak tips with garlic butter

Air Fryer Steak Tips

Don’t feel like firing up the grill? I’ve got you covered! You’re dad will love these garlic butter steak tips in the air fryer. Not to mention, steak and garlic butter are just a perfect combination, wouldn’t you agree?

hummus with beef

Hummus with Beef

Hummus with beef is a perfect appetizer, side dish or even a low carb meal on its own!

You can say goodbye store bought hummus as this quick and easy recipe is all you’ll need.

You will seriously fall in love with the quick and easy vegetarian appetizer or side dish. This Mozzarella Tomato Basil Flatbread recipe takes less than 15 minutes to throw together.  It has the perfect combination of fresh flavors from  fresh basil, and cherry tomatoes, to lots of mozzarella, and a  crispy flatread which is then topped with a sweet Balsamic glaze. 

Mozzarella Tomato Basil Flatbread

Is your dad requesting pizza for dinner, but you don’t have the courage to make a homemade crust? Don’t worry, Naan has you covered. This quick pizza recipe uses the popular Indian flatbread for the crust.

The toppings are just as epic. The perfect combination of fresh flavors from the basil leaves and cherry tomatoes, to lots of mozzarella, all topped with a sweet Balsamic glaze. 

Man, to say that this pizza delivers plenty of flavors is an understatement.

Lebanese Beef Shawarma- Father's day dinner ideas

Lebanese Beef Shawarma

Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — always a favorite! 

hummus bowl

Quinoa Hummus Bowl

Quinoa Hummus Bowl is a simple, filling, and delicious meal loaded with quinoa, chickpeas, spinach, cucumbers, tomatoes, lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal.

High protein, healthy, vegan, & flavorful! Make it in 20 minutes.

Shrimp and rice with peas in a white plate

Shrimp Peas and Rice

Shrimp, even on its own, already gets a 10 out of 10.

Now imagine that delectable seafood flavor topped on a bed of perfectly spiced rice and peas. Isn’t it amazing?

healthy alfredo sauce with chicken and pasta

Pasta with Chicken and White Sauce Casserole

This Pasta with Chicken and White Sauce Casserole is pasta tossed in a flavorful chicken, mushroom and spinach sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner idea for Father’s Day or any Sunday supper.

quick salmon recipe wit a butter garlic sauce.

Pan Seared Salmon with Garlic Butter

This Pan Seared Salmon is delicious, flaky, and tender. The butter garlic makes this salmon recipe extremely tender, moist and packed full of flavor. It’s is one of the easiest salmon dishes to make at home. 

Here’s the best part: this dish is ready to be devoured by dad in just 15 minutes.

zaatar swirl bread

Zaatar Swirl Bread

Get ready for a serious game-changer! This Zaatar Swirl Bread begins with a simple homemade bread recipe, which is then filled with a savory zaatar filling for the perfect Father’s side dish or appetizer.

riz w hummus

Lebanese Beef Pilaf with Chickpeas

This Lebanese Beef Pilaf with Chickpeas dish, is loaded with rice and proteins, this one pot meal is a complete meal on its own.

Delicious, filling, and easy to make: it’s everything you can ask for in a party dish.

potato kibbeh in a casserole

Lebanese Shepherd’s Pie

The epitome of simple, homey comfort food, Lebanese Shepherd‘s Pie is a casserole consisting of a perfectly cooked, spiced mixture of ground beef between two layers of creamy mashed potatoes, topped with breadcrumbs and baked to perfection!

Delicious doesn’t even begin to describe how heavenly this dish is. 

Jello Cheesecake

No Bake Jello Cheesecake

An awesome dad deserves an awesome dessert. This Jello cheesecake has everything you crave in a dessert.

A graham cracker crust? Check. A creamy filling? Most definitely. A tangy strawberry Jello topping? You bet.

Best of all, this cheesecake calls for zero baking. Less time in the kitchen, more quality time with dad.

no bake pastry cream tart

No Bake Strawberry Tart

If you’re looking for some classic Father’s Day picnic ideas or some light and tasty recipes you can make for an outdoor celebration, you’re going to love this Easy No Bake Strawberry Tart. A classic summer dessert, this tart is deliciously refreshing, perfect for Father’s Day or any summer gathering.

If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

No-Bake Cream Pie

After a hot day in the sun, there’s nothing better than a cool and refreshing dessert. Creamy and classic, this easy No-Bake Cream Pie is a delicious treat for Father’s Day.

Plain biscuits dipped in coffee, and the fluffy cream filling make this cream pie even more delicious. It is then topped with some crunchy crushed roasted hazelnuts. The hardest part about making this pie is waiting for it to set in the freezer! Served cold, this dessert is great for June and July celebrations.

DID YOU MAKE ANY OF THESE FATHER’S DAY Dinner Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of Father’s Day recipes. Be sure to snap a picture and tag me on Instagram @thesaltandsweetkitchen or share it on the Pinterest pin so that I can follow along.

Craving more? Subscribe to The Salt and Sweet Kitchen to get new recipes delivered straight to your inbox! And follow me on FacebookPinterest and Instagram for all of the latest updates.

father's day dinner ideas

20 Father's Day Dinner Ideas

Yield: 4-6
Prep Time: 40 minutes
Total Time: 40 minutes

The best way to treat dad on Father's Day is to cook an epic spread of his favorite dishes. So if you are wondering what to make for Father's Day, then you have come to the right place. Here’s a round-up of 20 my favorite Father's Day Dinner Ideas that dads all over the world will love!

Ingredients

  • Refer to each recipe post for the full list of ingredients required

Instructions

    Refer to each recipe post for the full recipe instructions.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 300

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

air fryer steak bites with garlic butter

Air Fryer Steak Tips

If you’re a meat lover, you will love these Air Fryer Steak Tips with Garlic Butter! Say hello to your new favorite beef steak tips recipe. Made with few ingredients, in under 15 minutes!

steak tips in air fryer

Steak Bites in Air Fryer

Raise your hand if you love steak! These Air Fryer Steak Tips are a super fun way to get your meat fix, my kids ask for them constantly. Not to mention, steak and garlic butter are just a perfect combination, wouldn’t you agree?

Garlic Butter Air Fryer Steak Tips:

Ingredients:

Cooking beef in the air fryer couldn’t be any easier, you’ll need a few simple ingredients:

Beef – I love using a sirloin steak in this recipe cut into small pieces. Sirloin packs a lot of flavor and is pretty tender, but still affordable.

Garlic – Minced- I like to use jarred minced garlic.

Olive Oil – Just to coat the steak to help the seasoning stick.

Salt and pepper – I also like to add all spice for extra flavor.

Garlic butter sauce – which can be whipped up in minutes; it combines, little butter, minced garlic and parsley flakes.

How to Make How to Make Garlic Butter Air Fryer Steak Tips:

  • Cut the steak tips into small bite size pieces, transfer to a bowl and toss with olive oil, minced garlic, salt and pepper, mix well to coat. Set aside.
garlic beef bites in air fryer
  • Preheat your air fryer for 5 minutes at 400ºF. Once heated, add the steak bites to the basket and air fry the beef for 6-8 minutes or to your desired doneness.
steak bites in air fryer with garlic butter
  • While the steak cooks, melt the butter in a small pan and mix in the minced garlic and chopped parsley. Toss the finished steak in the garlic butter before serving.
garlic butter
  • Enjoy!
air fryer steak tips with garlic butter

What other cut of beef can I use for beef tips in the air fryer:

Steak tips are typically made with sirloin but feel free to use filet mignon, ribeye, tenderloin or New York strip instead. Avoid inexpensive stew meat, it can be very tough.

What size should I cube my steaks for these air fryer beef cubes?

I recommend cutting your steak into one inch cubes. Did you know that if you ask your local butcher, he’ll cut the steak for you! Yay.

What To Serve Steak Bites With:

Serve these air fryer steak bite with your favorite sides, such as Air Fryer French Fries, Roasted Chickpea Salad, Mashed Potatoes or just with some crusty bread to soak up that garlic butter.

They are also perfect as an appetizer. Stick some wooden picks in them and watch how fast they go!

garlic butter steak bites

If you love easy sirloin beef recipes as much as I do, you are going to love these juicy and flavorful steak bites with garlic butter. The real gem of this recipe isn’t just the delicious, tender beef cubes of sirloin steak, but the garlic steak butter sauce.

If you’ve tried this meat in air frryer recipe or any other recipe on The Salt and Sweet Kitchen, please consider leaving a comment and a star rating. Don’t forget to tag #thesaltandsweetkitchen on Instagram Instagram or Facebook

More Beef Recipes:

Lebanese Steak Shish Kabob

Steak Salad with Balsamic Vinaigrette

Lebanese Beef Shawarma

Best Air Fryer Beef Recipe

air fryer steak tips

Air Fryer Steak Tips with Garlic Butter

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

If you’re a meat lover, you will love these Air Fryer Steak Tips with Garlic Butter! Say hello to your new favorite beef recipe. Made with few ingredients, in under 15 minutes!

Ingredients

For the Steak Bites

  • 1 lb Top Sirloin steak, cut into bite size pieces
  • 1/2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp All Spice
  • 1 tsp Garlic- minced

For the Garlic Butter

  • 1 1/2 tbsp Butter
  • 1 tsp Garlic- minced
  • 1 tsp Parsley Flakes

Instructions

  1. Cut the steak tips into small bite size pieces, transfer to a bowl and toss with olive oil and spices, mix well to coat. Set aside.
  2. Preheat an air fryer for 5 minutes at 400ºF. Once heated, add the steak bites to the basket and air fry for 6-8 minutes or to your desired doneness.
  3. While the steak cooks, melt the butter in a small pan and mix in the minced garlic and chopped parsley. Toss the finished steak in the garlic butter before serving.
  4. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 116mgSodium: 680mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 31g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

healthy breaded chicken tenders

Crispy Air Fryer Chicken Tenders

Crispy Air Fryer Chicken Tenders! Made with strips of chicken tenders, and spice seasoned panko breadcrumbs. No deep frying, yet still absolutely delicious!

healthy breaded chicken tenders

AIR FRYER CHICKEN TENDERS

Air fryer chicken tenders are the ultimate finger foods for kids and grown-ups alike. Each chicken strip is coated with a perfectly seasoned breadcrumb crust and then cooked in the air fryer until crispy and tender.

I like making homemade air fry chicken strips, because they are so much healthier than the deep fried versions. The great thing about the air fryer is that the tenders get super crispy with way less oil. This air fryer recipe for beaded chicken tenders only requires a little olive oil spray.

Ingredients for Breaded Chicken:

Scroll all the way down for full recipe with print option.

Chicken Tenders: or chicken breasts sliced into strips.

Paprika: Adds a nice color and a mild, savory earthiness.

Garlic powder: Extra flavor.

Salt: The essential.

Panko Breadcrumbs: Adds a lighter breadcrumb coating that crisps up perfectly in the air fryer.

Eggs: Helps the breadcrumbs adhere to the chicken tenders.

Olive Oil Spray

LOOK HOW CRISPY!

air fryer chicken tenders

How to Make Chicken Tenders in the Air Fryer:

  • Pat dry the chicken with paper towels and season with salt.
  • Place egg and beat in a shallow bowl. In a second shallow bowl, combine the Panko breadcrumbs and seasonings.
  • Dip chicken in the egg, then into the breadcrumb mixture and shake off excess.
dredging the tenders
  • Place on a large baking sheet or cutting board.
place on a large baking sheet or cutting board.
  • Preheat air fryer to 400 F.
  • In batches, place breaded raw chicken tenders in the air fryer basket and spray generously with olive oil spray.
  • Cook the chicken 5 to 6 minutes on each side (spray again with olive oil spray when you flip them) until the chicken is cooked through and crispy and golden on the outside.
  •  Repeat with remaining chicken.
  • Serve these panko chicken air fryer tenders with lemon wedges and a side salad and enjoy!
breaded and dredged chicken strips

Sauces to Serve with Air Fryer Tenders

There’s endless options here. This is a list of ideas to get you started:

  • Ketchup
  • Ranch
  • Honey mustard
  • BBQ sauce
  • Marinara sauce
  • Sweet chili sauce
  • Or just spritz with lemon juice right before serving.

Possible Variations and Tips:

  • If you don’t own an air fryer, you could bake these breaded chicken tenders. Bake in preheated oven at 425 F until chicken is cooked through, about 15 to 20 minutes, turning half way through.
  • If your grocery store doesn’t sell chicken tenders, you can make your own from a boneless skinless chicken breast, by slicing it lengthwise into strips (about a 1/2-inch thick).
  • For more intense garlic flour use 1 tablespoon minced garlic (add to the panko breadcrumbs) rather than using garlic powder.
  • Use an instant read thermometer to test for doneness in center of the chicken. Temperature should read 165 degrees, don’t cook over or they’ll start to dry.
  • If some chicken tenders are smaller you may want to check those first and remove early.
air fryer chicken tenders

Storage Tips

  • To Store. Refrigerate chicken tenders in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm leftovers at 350 degrees F in the air fryer or oven.
  • To Freeze. Lay cooked chicken tenders in a single layer on a baking sheet. Freeze until solid, then transfer the frozen tenders to an airtight, freezer-safe storage container for up to 3 months. Reheat directly from frozen.

Recommended Tools to Make this Recipe

NOTE: This recipe was made using the Cosori Air Fryer. If you’re using a different air fryer, you may need to adjust your cooking time accordingly. Thinner chicken will cook faster than larger wings.

Frequently Asked Questions:

Are Tenderloins and Tenders the Same?

Chicken tenders and chicken tenderloins are the same thing coming from the same portion of the bird. They just have a slightly different

name, you’ll see them labeled either way and can use either one.

HOW LONG DO YOU COOK CHICKEN TENDERS IN THE AIR FRYER?

Air fry chicken strips for 5 to 6 minutes on each side, turning halfway. Until the chicken is cooked through and crispy and golden on the outside. *Temperature should read 165 degrees, when measured by an instant read thermometer.

More Air Fryer Recipes, you’ll Love:

Air Fryer Salmon

Air Fryer Chicken Cutlets

Air Fryer Tilapia

Air Fryer Chicken Breast

Air Fryer Steak Tips

Air Fryer Chicken Wings

You’re going to love this air fryer crispy chicken tenders recipe so much you’ll never want to have them any other way again. Let me know in the comments below how it turned out for you? I’d love to know!  

The Best Homemade Chicken Tenders in Air Fryer:

air fryer chicken tenders

Air Fryer Chicken Tenders

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Crispy Air Fryer Chicken Tenders! Made with strips of chicken tenders, and spice seasoned panko breadcrumbs. No deep frying, yet still absolutely delicious!

Ingredients

  • 1.5 pounds chicken tenders, about 12
  • 1 teaspoon garlic powder
  • 1.5 teaspoons salt
  • 1 teaspoon paprika
  • 1 large egg
  • 3/4 cup Panko breadcrumbs
  • Olive oil spray

Instructions

  1. Pat dry the chicken with paper towels and season with half tablespoon of salt.
  2. Place egg and beat in a shallow bowl. In a second shallow bowl, combine the Panko breadcrumbs, seasonings and rest of salt.
  3. Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a large baking sheet or cutting board.
  4. Preheat air fryer to 400 F.
  5. In batches, place chicken in the air fryer basket and spray generously with olive oil spray.
  6. Cook the chicken 5 to 6 minutes on each side (spray again with olive oil spray when you flip them) until the chicken is cooked through and crispy and golden on the outside. *Temperature should read 165 degrees, when measured by an instant read thermometer.
  7. Repeat with remaining chicken.
  8. Serve with lemon wedges and enjoy!

Notes

  • To Store. Refrigerate chicken tenders in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm leftovers at 350 degrees F, in the air fryer or oven.
  • To Freeze. Lay cooked chicken tenders in a single layer on a baking sheet. Freeze until solid, then transfer the frozen tenders to an airtight, freezer-safe storage container for up to 3 months. Reheat directly from frozen.
  • Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 346Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 125mgSodium: 321mgCarbohydrates: 48gFiber: 3gSugar: 2gProtein: 37g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    air fryer salmon

    Air Fryer Salmon

    Golden-crisp on top, flaky and perfectly cooked in the center, this Air Fryer Salmon recipe is the answer to busy nights and special occasions alike! Low carb and low calorie meal that’s ready in 10 minutes!

    air fryer salmon

    The Best Air Fryer Salmon

    Air Fryer Salmon is one of the easiest salmon dishes to make at home. This salmon dinner takes less than 15 minutes from start to finish. You’ll love the delicious salmon rub that makes this recipe so flavorful!

    air fried salmon

    Easy Salmon Ingredients

    Scroll to end of this post for exact measurements and a printable option.

    Salmon: Look for fresh salmon fillets that are nice and pink. Alternatively, purchase frozen fillets that are vacuum sealed with no freezer burn. Thaw overnight in the fridge, I’ve also included tips for cooking frozen salmon in the air fryer below.

    Salt and Pepper: To taste

    Ground paprika: Adds color and flavor.

    Garlic Powder: Adds flavor and some texture.

    Olive Oil: Extra virgin.

    Lemon: For serving

    ingredients for salmon

    HOW TO MAKE AIR FRYER SALMON:

    1. Rub: Each salmon fillet with olive oil. In a small bowl mix salt, black pepper, paprika, and garlic powder. Rub into the Salmon over the olive oil.
    2. Bake: Preheat air fryer to 400 F. Place salmon fillets skin side down in the air fryer basket. Bake 10 min. If you are adding asparagus add it after the first 5 min.
    3. Eat: Remove from the air fryer and enjoy!
    Salmon seasoned with garlic powder and paprika.

    WHAT DO YOU SERVE WITH SALMON:

    There’s not much that doesn’t go with salmon. Here are a few suggestions:

    Air-Fried Asparagus, Caprese Asparagus Salad, Asparagus Salad with Lemon Dressing, Sautéed Kale and Chickpeas, Green Bean and Beet Salad, Air-Fried French Fries, Lebanese Fattoush Salad or Lemon Tahini Sauce.

    TIPS FOR MAKING SALMON IN THE AIR FRYER

    • Choosing your Salmon: Both fresh and frozen salmon works for this recipe. Salmon should be clean brightly colored and free from soft spots or discolorations.
    • Dry: To help the seasonings stick to the salmon pat it dry with paper towels. Also press the seasonings into the salmon so it stays on the salmon.
    • Done: Check the salmon early to make sure you don’t over cook it. You do not want to over cook salmon, depending on the thickness of the salmon, it will take between 8-10 minutes in the air fryer. Alternatively, you can use a meat thermometer to check the thickest part of the salmon. The internal temp should be 145 F. Remove from the air fryer immediately, it will continue to cook if left in the basket.
    • Serve: With Air Fryer Asparagus and you’ll have a fantastic dish for lunch or dinner. The fresh lemons make it extra great so make sure to squeeze fresh lemon juice on top!
    air fryer fillet

    Frequently Asked Questions:

    How Long to Cook Salmon in Air Fryer:

    8 to 10 minutes at 400 F, depending upon their thickness and your air fryer model (fillets around 1 inch will need 8 to 10 minutes). Do not overcook or the salmon will be dry. Salmon is done when it registers 145 degrees F on an instant thermometer.

    How do you Know when Salmon is Done Cooking?

    It doesn’t take much work to figure out when Air-Fried salmon is done cooking, but there are a few things to look for if you’re unsure and if you’re done using an instant thermometer.

    • Raw salmon is a translucent orange-pink hue, and it turns to an opaque light pink color when cooked.
    • When cooked, salmon fillets should be mostly opaque with a small amount of translucent flesh still remaining.
    • Flake test: You should also be able to stick a fork or knife into the middle and see the salmon start to flake away.

    How to Cook Frozen Salmon in Air Fryer:

    If you forget to take your salmon fillets out of the freezer, no worries, you can still make this recipe.

    • Simply preheat your air fryer to 400 F and place the salmon fillets, skin side down, in the basket of the air fir fryer. Cook for 4 minutes.
    • Remove the air fryer basket and gently drizzle with olive oil, then rub the fillets with the seasoning mix.
    • Now cook the recipe as normal and you’ll have a delicious salmon dinner.

    How to Store Cooked Air Fry Salmon:

    Place in an airtight container or wrap tightly in aluminum foil and store it in the fridge. It will keep for about 3-4 days.

    SHOULD I LEAVE THE SKIN ON SALMON?

    YES! It is so much easier to remove and discard the salmon skin after its been cooked. Plus, the skin creates a nice barrier between the pan or air fryer basket and the salmon flesh allows for a more moist, flaky fillet.

    WHAT AIR FRYER IS THE BEST?

    I’ve only used and tested my Cosori air fryer, which I love and I think it’s the perfect size for my family of five and it is super easy to clean!

    If you have any questions about making this Air Fryer Salmon recipe, please leave a comment below and I will get back to you ASAP!

    FOR MORE AIR FRYER RECIPES:

    Air Fryer Tilapia

    Air Fryer Zucchini Fries

    Air Fryer Chicken Cutlets

    Air-Fried French Fries

    This 10 minute salmon in Air Fryer recipe is perfect for your weeknight rotation. I hope you try and love this recipe as much as I do. If you do, then don’t forget to rate the recipe and leave me some feedback in the comments below. Those are always so epic and very much appreciated. 

    air fryer salmon

    Air Fryer Salmon

    Yield: 4
    Prep Time: 3 minutes
    Cook Time: 10 minutes
    Total Time: 13 minutes
    Golden-crisp on top, flaky and perfectly cooked in the center, this Air Fryer Salmon recipe is the answer to busy nights and special occasions alike!

    Ingredients

    • 4 salmon fillets- about 6 ounces each
    • 1 tablespoon olive oil
    • 1 teaspoon garlic powder
    • ½ teaspoon paprika
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • Lemon- for serving

    Instructions

      1. With paper towels, pat the salmon dry. Drizzle each salmon fillet with olive oil . In a small bowl, whisk together salt, black pepper, garlic, and paprika and gently rub the top of the salmon.
      2. For easy cleanup, line the air fryer basket with aluminum foil preheat to 400° F for about 3 minutes.
      3. Arrange salmon in air fryer basket and cook for 8 to 10 minutes, depending upon their thickness and your air fryer model (fillets around 1 inch will need 8 to 10 minutes). Do not overcook or the salmon will be dry. Salmon is done when it registers 145 degrees F on an instant thermometer.
      4. Transfer to a serving plate. Enjoy hot, with your favorite side.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 126Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 291mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 10g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Lebanese Beef Shawarma

    Lebanese Beef Shawarma

    Lebanese Beef Shawarma- This is my take on the revolving shawarma spit griller. Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — It’s always a favorite! 

    Lebanese Beef Shawarma

    I posted my chicken shawarma recipe a while back, which I make quiet frequently, but I can’t believe it took me this long to make the beef version. I mean, beef shawarma is a classic, and it’s so so good. So, it’s totally my food blogging responsibility to share this authentic Lebanese recipe with you all.

    What is Shawarma? 

    Shawarma is a popular Middle Eastern street food that is made with very thin slices of meat, stacked in a cone-like shape, and roasted on a slowly-turning vertical spit. These thin slices of meat are then shaved and served on pita bread wraps. Shawarma can be made with lamb, beef or chicken. 

    How to Make Beef Shawarma:

    Full recipe with exact measurements and a printable option at the end of this post.

    MAKE SHAWARMA SEASONING

    I always get store bought shawarma seasoning from my local Middle Eastern store or online. However, it’s really easy to make your own. Here is what you’ll need: salt, all spice, ground cloves, cumin, cardamom, cinnamon, oregano and paprika.

    MARINATE BEEF SHAWARMA

    The marinade for this shawarma recipe is made with the Beef shawarma spices mixed with olive oil and apple cider vinegar or lemon juice before adding and coating the beef strips. It is always a good idea to let the beef marinade for 1-2 hours in the fridge. This will help add flavor and results in the most tender beef. 

    shawarma marinade

    COOK THE BEEF SHAWARMA

    When you’re ready to cook the beef shawarma, over medium high heat, heat large cast iron pan or non stick skillet until very hot. Transfer the beef strips cook for 8-10 minutes, or until the beef is cooked through.

    shawarma beef cooked in cast iron skillet

    HOW TO SERVE SHAWARMA BEEF:

    Serve your shawarma in a pita bread wrap, topped with tomatoes, an onion sumac mixture, parsley and a drizzle of tahini sauce.

    If you’re looking to cut the carbs, serve it over a salad, but don’t skip the tahini dressing!

    shawarma wrap

    WHAT CUT OF MEAT IS BEST FOR BEEF SHAWARMA?

    You can make shawarma with any beef cut if you slice it thin. The best and most common cut to use for shawarma is either flank steak or skirt steak. Both of them are relatively thin cuts of beef. All you need to do is cut them into relatively slender strips, cutting against the grain. This results in tender juicy meat. Sirloin steak is well suited for marinating too and is a more budget conscious steak option.

    Flank steak wrap

    Tips:

    • Thinly slice your meat against the grain: (this is especially helpful if you’re using flank steak, which can be chewy if cut incorrectly), into strips that are fairly thin.
    • Don’t over cook the meat: You don’t want rubbery, dried out, meat in your shawarma platter. These strips just need a quick sear, 4-5 minutes on each side.
    • Use a cast iron skillet: if available, a cast iron helps distributes the high heat quite well.

    Similar Lebanese Recipes:

    Chicken Tawook

    Air-Fried Falafel

    Lebanese Chicken Shawarma

    If you like this easy Lebanese Shawarma with Beef recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

    shawarma platter

    Beef Shawarma

    Yield: 8
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Lebanese Beef Shawarma- This is my take on the revolving shawarma spit griller. Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — It’s always a favorite! 

    Ingredients

    Beef Shawarma

    • 2 pounds flank steak cut into very thin strips
    • 1/4 cup olive oil
    • 1/4 cup apple cider vinegar
    • 2 tablespoons Shawarma seasoning* Check the notes section below if making your own seasoning
    • 1 onion sliced

    Tahini Sauce:

    • ¼ cup tahini paste
    • 1 lemon juice
    • ½ teaspoon salt
    • 2 tablespoons warm water, more as needed
    • 1 crushed garlic clove

    Shawarma wrap toppings:

    • 1 small onion- cut into wedges and mixed with 1 teaspoon of sumac spice
    • 1 tomato- diced
    • parsley- chopped
    • pickles

    Instructions

    1. To make the marinade, in a large bowl, whisk the shawarma seasoning, olive oil, apple cider vinegar until well combined in a large bowl.
    2. Add steak strips and sliced onions to the bowl, and toss to fully coat the beef with the marinade. Cover the bowl and let it sit in the fridge for 1-2 hours.
    3. Heat a large cast iron pan or non stick skillet over medium high until very hot. Transfer the beef strips from mixing bowl and cook for 8-10 minutes, or until the beef is cooked through. Flip the beef a a few times using tongs to ensure all sides are cooked through.
    4. Make the tahini sauce: In a small bowl, combine tahini, crushed garlic, lemon juice, salt, and olive oil. Whisk until thoroughly blended. Add water water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
    5. Serve your shawarma in a pita bread wrap, topped with tomatoes, onion sumac mixture, parsley and a drizzle of tahini sauce.
    6. Enjoy!

      Notes

      Homemade Beef Shawarma Seasoning:

    • 1 teaspoon All Spice
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 teaspoon ground cloves
    • ½ teaspoon cardamom
    • ½ teaspoon cinnamon
    • ½ teaspoon oregano
    • ½ teaspoon paprika
    • Recommended Products

      The recommended products below are affiliate links to products I use and love!

      Nutrition Information:
      Yield: 8 Serving Size: 1
      Amount Per Serving: Calories: 244Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 91mgSodium: 346mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 34g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      air fryer tilapia

      Air Fryer Tilapia

      Air Fryer Tilapia recipe is as healthy as it is delicious, and it’s SUPER EASY as well! Made in under 20 minutes. The yummiest and flakiest fish recipe ever!

      air fryer tilapia on a white plate with salad topped with lemon slices and parsley

      Air Fryer Tilapia:

      When dinner needs to happen fast, look no further than fish — and this tilapia in air fryer recipe is one of the easiest! In just 15 minutes, you can use your air fryer to whip up a perfectly flaky, flavorful, and tender tilapia fish. 

      tilapia recipe in the air fryer with a fork bite

      WHAT DOES TILAPIA TASTE LIKE?

      Tilapia is a very mild white fish with a lean flesh and a flakey texture. If you enjoy eating fish and other types of seafood, be sure you check out a few other fish recipes on the blog: Pan Seared Salmon with Garlic Butter , Salmon Kabobs, Baked Salmon and Roasted Whole Red Snapper.

      What You’ll Need to Make the Best Tilapia Recipe:

      (Full ingredients + instructions are on the recipe card at the end. Before you scroll or jump down, don’t miss the useful tips in the post!)

       You only need a few ingredients to make this air fryer white fish taste truly special:

      Tilapia Fillets: This recipe uses 2 medium-sized frozen tilapia fillets, that have been thawed overnight in the fridge. You can also use fresh tilapia instead.

      Flour: Giving the tilapia fillets a light dredge in flour, is what gives these air fryer tilapia a golden, crunchy coating and is really what takes this recipe over the edge.

      Garlic Powder and salt: Mixed into the flour for even coating.

      Olive oil cooking spray

      Lemon juice: for serving

      Parsley: For garnishing- optional.

      ingredients for air fryer tilapia

      How to Make Tilapia in Air Fryer:

      Learn how to air fryer tilapia with these few simple steps:

      Step 1: Preheat your air fryer to 400 degrees F. 

      Step 3: Prepare the flour and seasonings mixture. In a large bowl, whisk to combine flour, garlic powder, and salt.

      Step 4: Dredge the tilapia fillets: dip each tilapia fillet in flour mixture, shaking off any excess flour.

      dredging fish

      Step 5: Spray the basket of the air fryer with cooking spray and place the dredged tilapia, in a single layer, in the basket of the preheated air fryer. Lightly spray the top of the fillets with cooking spray as well.

      Step 6: Air fry: Cook for 10 minutes, flipping the fillets halfway through. Spray once more with cooking spray before flipping.

      Step 7: Serve immediately with lemon wedges, if desired.

      Dredged tilapia

      Storage Instructions for Air Fryer Tilapia:

      • Store: Store air fried tilapia in an airtight container in the fridge for 3-4 days.
      • Reheat: Reheat leftovers at 400 degrees F in your preheated and greased air fryer until heated through- about 4-5 minutes.
      • Freeze: Place air fried tilapia fillets on a platter or baking sheet and freeze until solid. Once solid, transfer to a freezer-safe container and store up to 3 months.
      tilapia recipe with flour

      Frequently Asked Questions:

      What type of fish is tilapia?

      It’s a white fish that is farm raised. It does have a neutral taste, so for flavor, just add your favorite seasonings.

      How do I Know When Tilapia is Done Cooking?

      The key to perfectly cooked air fried tilapia is getting the texture just right. When your fish is done, it should flake easily with a fork. If the fillets aren’t flaking, cook them another minute or two and check again. My two fillets were done cooking at exactly 10 minutes.

      How Long to Cook Tilapia in Air Fryer?

      10 minutes, flipping the fillets halfway through at 400 F!

      What is the Best Air Fryer?

      I make this Tilapia air fryer recipe in my Cosori 5.8 Air Fryer, which I love. Cooking time may vary depending on your air fryer. 

      What to Serve with these fillets:

      Air fried Tilapia pairs perfectly with these quick sides:

      Air-Fried Asparagus

      Air-Fried French Fries

      Lebanese Fattoush Salad

      Green Bean and Beet Salad

      Asparagus Salad with Lemon Dressing

      I hope you love this Air Fry Tilapia as much as I do.

      If you make my Tilapia in air fryer recipe or any other recipe on the Salt and Sweet Kitchen, Let me know how it turns out for you in the comments! I love hearing from you.

      Dredged tilapia

      Air Fryer Tilapia

      Yield: 2
      Prep Time: 5 minutes
      Cook Time: 10 minutes
      Total Time: 15 minutes

      Air Fryer Tilapia recipe is as healthy as it is delicious, and it’s SUPER EASY as well! It is so flavorful and made in under 20 minutes. The yummiest and flakiest fish recipe ever!

      Ingredients

      Instructions

      1. Preheat your air fryer to 400 degrees F. 
      2. In a large bowl, whisk to combine flour, garlic powder, and salt.
      3. Dredge the tilapia fillets by dipping each tilapia fillet in flour mixture, shaking off any excess flour.
      4. Spray the basket of the air fryer with cooking spray.
      5. Place the dredged tilapia, in a single layer, in the basket of the preheated air fryer. Lightly spray the top of the fillets with cooking spray as well.
      6. Cook for 10 minutes, flipping the fillets halfway through. Spray once more with cooking spray before flipping.
      7. Serve immediately with lemon wedges, if desired.
      Nutrition Information:
      Yield: 2 Serving Size: 1
      Amount Per Serving: Calories: 240Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 97mgSodium: 1156mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 47g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      kale with chickpeas recipe

      Sautéed Kale and Chickpeas

      This easy Sautéed kale and Chickpeas recipe takes less than 15 minutes to make with only 5 healthy ingredients, and tastes great on its own or as a side dish!

      sauteed kale and chickpeas

      Sautéed Kale and Chickpeas

      Sautéed Kale and Chickpeas is made with five simple ingredients — super-soft fresh baby kale (or any other kale), freshly-squeezed lemon juice, lots of chickpeas, a drizzle of olive oil, and a pinch of salt. And I’m telling you, it is delicious.

      So if you’re looking for a super-simple and healthy side to go with dinner tonight, pick up some fresh kale and give it a try!

      I feel healthier just looking at this kale dish!

      kale with chickpeas recipe

      Ingredients to Make Sautéed Kale and Chickpeas:

      To make this easy kale salad recipe, you will need:

      • Fresh kale: I love tender baby kale (which I used in this dish), but another variety, such as Lacinato kale or curly kale, will work here too. Before you cook it, wash and dry the kale and remove any tough stems. Then, tear or chop the leaves into bite-sized pieces.
      • Chickpeas: Cooked.
      • Onion:  It amps up the flavor in this simple dish.
      • Lemon juice: Freshly-squeezed, please!
      • Olive oil: Good-quality extra virgin.
      • Salt: A good pinch of sea salt to make all flavors pop!

      Find the complete recipe with measurements below.

      How to Make Sautéed Kale and Chickpeas:

      Heat the oil in a large skillet over medium heat. Add the onions and salt and cook juts until wilted, then add chopped kale, tossing, until the kale wilts. Add cooked chickpeas and mix well with kale. Remove from the heat, and squeeze a little lemon juice over the kale. Taste and adjust seasoning to taste.

      That’s it!

      how to sauté kale

      How long will this sautéed kale last?

      Store any leftovers in an airtight container in the fridge and they will keep in good condition for 4-5 days.

      healthy vegan kale dish

      MORE VEGAN SIDE DISH RECIPES:

      If you’re looking for more side salad inspiration, here are some of my faves!

      Lebanese Lemon Garlic Chickpeas- Msabaha

      Green Bean and Beet Salad

      Loubie Bzeit- Braised Green Beans

      Did you make this healthy kale recipe?

      Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

      sauteed kale and chickpeas

      Sautéed Kale and Chickpeas

      Yield: 4
      Prep Time: 5 minutes
      Cook Time: 15 minutes
      Total Time: 20 minutes

      Sauteed kale with Chickpeas, a delicious way to cook kale. It’s flavorful and only need 5 healthy ingredients and less than 15 minutes.

      Ingredients

      • 1 lb baby kale or 1 bunch kale, lacinato or curly kale- stems removed
      • 2 tablespoons olive oil
      • 1 onion, diced
      • Lemon juice- from half a lemon
      • 1 teaspoon sea salt
      • 1 15 oz can chickpeas- washed and rinsed

      Instructions

        1. In a large skillet, heat the olive oil over medium heat. Add the diced onions and a pinche of salt. Sauté for 8 minutes, or until wilted but not browned.
        2. Add Kale, mix well with onions and cook just until the kale has wilted down. About 3 minutes.
        3. Add cooked chickpeas and mix with kale.
        4. Remove from heat. Squeeze a little lemon juice over the kale, and toss.
        5. Taste and adjust seasoning if needed.
        6. Enjoy!

      Recommended Products

      The recommended products below are affiliate links to products I use and love!

      Nutrition Information:
      Yield: 4 Serving Size: 1
      Amount Per Serving: Calories: 276Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 837mgCarbohydrates: 39gFiber: 11gSugar: 8gProtein: 12g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      sheikh el mahshi

      Sheikh el Mahshi- Stuffed Eggplant

      Sheikh el Mahshi- Roasted Lebanese stuffed eggplant with spiced ground beef and onion mixture, topped with toasted pine nuts. These mini stuffed eggplants are then baked in a rich tomato sauce.

      sheikh el mahshi

      What is Sheikh el Mahshi?

      Sheikh translates to “the head of a tribe” and Mahshi translates to “stuffed” in Arabic. This Lebanese stuffed eggplant recipe is considered the star of all stuffed dishes. I can understand why! It’s one of the best ways to enjoy eggplants !

      Lebanese cuisine is well known for stuffing vegetables recipes. Name a vegetable, and I’ll find you the recipe for stuffing it; like Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce, Lebanese Beef Stuffed Artichoke Bottoms, Lebanese Stuffed Cabbage Rolls, Lebanese Stuffed Grape Leaves and Lebanese Stuffed Zucchini- Kousa Mahshi.

      Ingredients to Make Sheikh el Mahshi:

      My full recipe card is at the bottom of this post. 

      Eggplants: I like to use small eggplants for this recipe as they cook better. They are also softer and more tender compared to globe eggplants. Small Italian eggplants are perfect for this recipe. 

      Ground beef: Lean ground beef (85%) is perfect for stuffed eggplants. Some use ground lamb beef or a combination of both.

      Onion: Diced yellow onions or white onions would work in this recipe.

      Middle Eastern spices: such as all spice, cinnamon, and black pepper.

      Salt

      Olive oil

      Fresh tomatoes: or alternatively a 15 oz can of diced tomatoes.

      Tomato paste: thinned with water.

      Pine nuts: optional.

      stuffed eggplants

      How to Make Sheikh al Mahshi:

      Prepare Eggplants for Roasting:

      Traditionally, the eggplant is deep fried to make sheikh el mahshi. I prefer roasting it.

      • Preheat the oven to 400°F and grease a baking sheet with cooking spay.
      • Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
      • Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
      • Bake for 25 minutes, or until eggplants are soft.
      roasted eggplants for mahshi

      Prepare the Mahshi Stuffing:

      • In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
      • Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.
      mahshi stuffing

      Prepare the Pine Nuts- If using: 

      • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

      Stuff the Eggplants with the Stuffing Mixture:

      • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
      • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
      • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
      • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
      • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
      • Bake for 40 minutes, until the eggplants are fork tender.
      • Serve over Lebanese Rice and enjoy!
      sheikh el mahshi
      sheikh el mahshi

      What to serve with Sheikh el Mahshi:

       This Lebanese mahshi dish is a delicious complete meal on its own, but is best enjoyed with Lebanese rice.

      Here are a few other Lebanese inspired eggplant recipes that you might enjoy:

      If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@thesaltandsweetkitchen_) on Instagram, I love seeing your photos!

      Lebanese Stuffed Eggplant

      sheikh el mahshi

      Sheikh el Mahshi- Lebanese Stuffed Eggplant

      Yield: 4
      Prep Time: 10 minutes
      Cook Time: 40 minutes
      Total Time: 50 minutes

      Ingredients

      For Roasting Eggplants

      • 6-8 small eggplants
      • 2 tablespoons olive oil
      • Pinch of salt

      For the Stuffing:

      • 1 lb lean ground beef (85%)
      • 1 teaspoon ground all spice
      • 1 teaspoon ground cinnamon
      • 1 teaspoon black pepper
      • 1 teaspoon salt
      • 1 medium onion- diced
      • 1 medium tomato- diced
      • 3 tablespoons tomato sauce
      • 1.5- 2 cups water

      For Pine nuts:

      • 1/4 cup pine nuts
      • 3 tablespoon olive oil

      Instructions


        Prepare Eggplants for Roasting:

      1. Preheat the oven to 400°F and grease a baking sheet with cooking spay.
      2. Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
      3. Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
      4. Bake for 25 minutes, or until eggplants are soft.

      Prepare the Mahshi Stuffing:

      1. In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
      2. Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.

      Prepare the Pine Nuts- If using: 

      • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

      Stuff the Eggplants with the Stuffing Mixture:

      • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
      • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
      • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
      • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
      • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
      • Bake for 40 minutes, until the eggplants are fork tender.
      • Serve over Lebanese Rice and enjoy!
      Nutrition Information:
      Yield: 6 Serving Size: 1
      Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 287mgCarbohydrates: 54gFiber: 16gSugar: 20gProtein: 28g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      kafta bil sanieh

      Kafta bil Sanieh- Baked Kafta

      Kafta bil Sanieh, a Lebanese casserole made with Lebanese meat patties, potatoes, onions and tomato slices that are layered and baked in a thick tomato sauce.

      kafta bil sanieh

      What is Kafta bil Sanieh?

      Kafta is the Lebanese version of meatballs, made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. Kafta bil sanieh, translates to “kafta in a tray” in Arabic. It is basically the baked version of kafta kabob and my Kafta stew dish and it’s best enjoyed with Lebanese rice. If you have any kafta leftover, be sure to check out my Arayes Kafta recipe!

      baked kafta with potato and tomato

      What You’ll Need to Make Kafta Bil Sanieh:

      (Scroll all the way down for exact measurements and a printable option)

      • Ground beef
      • Onion
      • Parsley
      • Tomatoes
      • Potatoes
      • Tomato paste
      • Tomato sauce
      • Olive oil
      • Middle Eastern spices: all spice, cinnamon, black pepper
      • Salt
      kafta bil sanieh

      How to Make Kafta bil Sanieh- Baked Kafta:

      Prepare and bake the potatoes:

      • Preheat oven to 400 F and grease a baking sheet with cooking spay.
      • Wash, peel and slice potatoes into 1/4 inch round slices.
      • Arrange potato slices on baking sheet and drizzle with 2-3 tablespoons of olive oil.
      • Bake until just tender but not all the way cooked through. About 20 mins, flipping half way through.
      • Set aside.
      baked kafta and potatoes

      Prepare kafta pattties:

      • In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced.
      • Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.
      • Heap 1-2 tablespoons of the kafta mixture and shape into a patty. Since we’re not precooking the kafta, make sure they are not too thick so they cook through.
      • Repeat for the rest of the kafta mixture, arrange on a plate and set aside.
      kofta mixture

      Prepare the other veggies:

      • Slice the tomatoes and onion into round slices and set aside. 
      onions and tomato slices

      Assemble the Kafta casserole dish. 

      • Preheat oven to 350 F and grease a baking dish with cooking spray.
      • In the prepared baking dish, layer the kafta patties, tomatoes and potatoes vertically. My layout was: one kafta patty, followed by one onion slice, two potato slices then a tomato slice and so on.
      • In a measuring measuring cup, thin tomato paste with 1 cup of water.
      • Pour thinned tomato paste all over the assembled kafta casserole. Also pour the tomato sauce, making sure all the veggies and kafta are coated.
      kafta bil sanieh

      Bake:

      • Cover the casserole with aluminum foil and bake in preheated oven for 40-60 minutes, or until potato is soft and kafta is cooked through.

      Serve:

      • With Lebanese rice if you’d like and enjoy!

      How to Make Kafta bil Sanieh- Kafta bil Saniyeh:

      kafta bil sanieh

      Kafta bil Sanieh

      Yield: 4
      Prep Time: 20 minutes
      Cook Time: 40 minutes
      Total Time: 1 hour
      Kafta bil Sanieh, a Lebanese casserole made with Lebanese meat patties, potatoes, onions and tomato slices that are layered and baked in a thick tomato sauce.

      Ingredients

      To make the kafta balla

      • 1 lb ground beef (10-15% fat)
      • 1 large onions- halved
      • 1 parsley bunch- stems removed (about 1.5-2 cups parsley leaves)
      • 1 teaspoon ground all Spice
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground black pepper
      • 1 teaspoon salt

      To assemble the baked kafta tray:

      • 2 tablespoons olive oil
      • 4 potatoes- peeled and sliced into circles
      • 2 ripe tomatoes- sliced into circles
      • 1 white onion- sliced into circles
      • 1 15 ounce can tomato sauce
      • 1/2 cup water
      • 1 tablespoon tomato paste

      Instructions

        Prepare the Kafta Patties:

      1. In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced.
      2. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.
      3. Heap 1-2 tablespoons of the kafta mixture and shape into a patty. Since we're not precooking the kafta, make sure they are not too thick so they cook through.
      4. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.


      Bake the Potatoes:

        1. Preheat oven to 400 F and grease a baking sheet with cooking spay.
        2. Wash, peel and slice potatoes into 1/4 inch round slices.
        3. Arrange potato slices on baking sheet and drizzle with 2-3 tablespoons of olive oil.
        4. Bake for 20 mins, flipping half way through.
        5. Set aside.


      Assemble the Baked Kafta Casserole:

      1. Preheat oven to 350 F and grease a baking dish with cooking spray.
      2. In the prepared baking dish, layer the kafta patties, tomatoes and potatoes vertically. My layout was: one kafta patty, followed by one onion slice, two potato slices then a tomato slice and so on.
      3. In a measuring measuring cup, thin tomato paste with 1 cup of water.
      4. Pour thinned tomato paste all over the assembled kafta casserole. Also pour the tomato sauce, making sure all the veggies and kafta are coated.
      5. Cover the casserole with aluminum foil and bake in preheated oven for 40-60 minutes, or until potato is soft and kafta is cooked through.
      6. Serve either Lebanese rice and enjoy!
      Nutrition Information:
      Yield: 5 Serving Size: 1
      Amount Per Serving: Calories: 378Total Fat: 22gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 81mgSodium: 962mgCarbohydrates: 42gFiber: 6gSugar: 9gProtein: 30g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      zucchini stew

      Lebanese Zucchini Stew- Mnazaleh

      Lebanese Zucchini Stew, also known as Mnazaleh in Arabic is a Middle Eastern- Lebanese inspired dish. Lebanese Zucchini Stew is healthy and full of flavor. Enjoy a warm bowl of this comforting stew on its own or with some toasted bread.

      zucchini stew

      Zucchini Stew- Mnazaleh Recipe

      This Lebanese Zucchini Stew is easy to make. It’s made with tender bite size pieces of beef, potatoes, zucchini, garlic and a rich and savory tomato infused sauce.

      Zucchini is a staple in my house. I love using it to make, Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce, Vegetarian Lebanese Stuffed Zucchini, Lebanese Stuffed Zucchini- Kousa, Bulgur Pilaf with Zucchini. And sometimes I like to air fry it Air Fryer Zucchini Fries, and Air-Fried Zucchini Chips as a snack.

      mnazaleh

      Ingredients in Lebanese Zucchini Stew:

      (Scroll down to recipe card for exact measurements and a printable option)

      Beef tips – I use Sirloin steak.

      Olive oil – or use any neutral oil of your choice. Avocado oil is a great alternative.

      Potatoes cut into bite size chucks.

      Zucchini – cut into bite size chunks.

      Tomatoes – Fresh diced tomatoes, the riper the better.

      Tomato paste – Thinned with warm water.

      Garlic cloves – minced.

      Salt – to taste.

      Middle Eastern spices  such as all spice, cinnamon and black pepper.

      ingredients

      What kind of Meat do you Use for Zucchini Stew?

      You’ll want a type of beef that is tender and will cook quickly. I use sirloin steak and cut it into bite size pieces, sometimes you can find it pre cut. You’ll want to avoid tougher cuts of meat such as chuck or beef stew cubes, although you can still use it especially if you own a pressure cooker. Just keep in mind that it will take longer to cook.

      How to Make Lebanese Zucchini Stew:

      • Brown the beef tips: Heat olive oil on medium heat, then add the beef. Add salt and spices and cook until browned- for about 10 minutes.
      • Add water, bring to a boil then cover the pot. Reduce heat to medium-low and cook for additional 15-20 minutes or until beef is tender.
      sirloin beef
      • Add potato chunks and minced garlic, stir well with the beef. Cook for 10-15 minutes.
      • Add zucchini chunks, diced tomatoes and tomato paste, stir and cook for additional 10 minutes, until veggies are cooked to your liking.
      • Taste for seasoning, and enjoy!
      stewed zucchini

      Variations for this Mnazaleh Recipe:

      I’m perfectly happy eating a big bowl of this vegetable stew on its own. But if you have some bread, toast up a piece for dipping in the stew.

      And if you follow a plant-based diet, substitute the beef for a can of cooked chickpeas, cannellini, or kidney beans. Moreover, if you have other vegetables on hand like eggplant, it would be a wonderful additions to this zucchini stew.

      Tips for Making Lebanese Zucchini Stew:

      • Zucchini doesn’t take long to cook so try not to cut them too small or they’ll overcook.
      • Try to cut the beef into similar-sized pieces so they cook evenly.
      zucchini stew

      Storing and Freezing this Squash Stew:

      Zucchini stew leftovers should be stored in an airtight container in the fridge and enjoyed within 2-3 days. It actually makes a great meal prep option because it tastes even better when the ingredients have had time to all blend together!

      This Lebanese Zucchini Stew is a great family friendly comforting dinner recipe to serve up on these cold evenings.

      By the way, did you know that zucchini are called courgette in many countries?

      What do you call squash?

      Either way, I call them delicious!

      SO IF YOU TRY THIS HEARTY ZUCCHINI STEW LET ME KNOW!

      Leave a comment, rate it and don’t forget to tag me on Instagram @Thesaltandsweetkitchen using #thesaltandsweetkitchen . I absolutely love seeing and sharing your recreations!

      Lebanese Squash Stew

      zucchini stew

      Lebanese Zucchini Stew

      Yield: 4
      Prep Time: 10 minutes
      Cook Time: 30 minutes
      Total Time: 40 minutes
      Lebanese Zucchini Stew, also known as Mnazaleh in Arabic is a rustic Middle Eastern- Lebanese inspired dish. Lebanese Zucchini Stew is healthy, full of flavor and nutrition. Enjoy a warm bowl of this comforting stew on its own or with some toasted bread.

      Ingredients

      • 1 lb sirloin steak beef - cut into small bite size pieces
      • 1 tbsp olive oil
      • 2 zucchinis- cut into chucks
      • 2 potatoes- cut into bite size pieces
      • 2 ripe tomatoes- diced
      • 3 garlic cloves, minced
      • 1 teaspoon ground all spice
      • 1/2 teaspoon ground cinnamon powder
      • 1 teaspoon salt
      • 1/2 teaspoon ground black pepper
      • 1.5-2 cups water
      • 2 tablespoons tomato paste- thinned with 2 tablespoons of warm water

      Instructions

      1. Heat a medium size pot or deep skillet with olive oil on medium heat. Add beef chunks, salt and spices and cook for 10 minutes.
      2. Add water, bring to a boil then cover the pot. Reduce heat to medium-low and cook for additional 15-20 minutes or until beef is tender.
      3. Add potato chunks and minced garlic, stir well with the beef. Cook for 10-15 minutes, until potato is soft.
      4. Add zucchini chunks, diced tomatoes and thinned tomato paste, stir and cook for additional 10 minutes, until veggies are cooked to your liking.
      5. Taste for seasoning, and enjoy!
      Nutrition Information:
      Yield: 4 Serving Size: 1
      Amount Per Serving: Calories: 343Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 144mgSodium: 636mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 45g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      potato kibbeh in a casserole

      Lebanese Shepherd’s Pie- Batata bil Sanieh

      The epitome of simple, homey comfort food, Lebanese Shepherds Pie is a casserole consisting of a perfectly cooked, spiced mixture of ground beef between two layers of creamy mashed potatoes, topped with breadcrumbs and baked to perfection!

      Lebanese Shepherd's pie

      Lebanese Shepherd’s Pie – batata bil sanieh

      This casserole dish is the Lebanese version of Shepherd’s Pie. It is also known batata souffle or batata bil sanieh in Arabic, where “batata” translates to “potato” and “bil saneieh” translates to “in a tray”. Lebanese Shepherd’s Pie is made with a layer of ground beef, onions and nuts , spread between two layers of mashed potatoes and topped with breadcrumbs. The filling mixture is called “Hashweh”, the same mixture I use in my Kibbeh Bil Sanieh-Baked Kibbeh.

      Lebanese mashed potato casserole

      What You’ll Need to Make Lebanese Shepherd’s Pie:

      • Potatoes — Pick the best potato possible, I always use Yukon golds or Russet potatoes.
      • Salted water for boiling — not adding salt to the water will yield bland tasting potatoes.
      • Softened unsalted butter — using unsalted ensures you have full control of how salty your mash comes out.
      • Milk —if you want your mash to be really creamy then it’s full-fat all the way.
      • Breadcrumbs For a crunchy topping.
      • Ground beef — 85 % lean.
      • Extra virgin olive oil
      • Onions — Diced.
      • Salt and spices —Black pepper, all spice and cinnamon.
      • Nuts — Such as walnuts and pine nuts.
      • Pomegranate molasses — If available, it adds a dash of tanginess to the beef mixture, substitute for a squeeze of lemon juice.
      batata bil sanieh

      COOK THE BEEF MIXTURE- HASHWEH:

      • Cook the onions with olive oil until softened and lightly golden.
      • Add the ground beef, salt and spices and cook with the onions until browned and cooked through.
      • Fold in chopped walnuts, toasted pine nuts, if you’re using them, and pomegranate molasses.
      • Set aside.

      Make the Mashed Potatoes:

      • Boil the potatoes, wash and peel the potatoes then cut them into quarters (to ensure they cook evenly), cover with water and a very generous pinch of salt and bring to the boil. Reduce to a simmer and cook until JUST fork-tender. Try not to over cook too much as they can become quite sticky when overcooked.
      • Drain and dry the potatoes, once you’ve drained the cooked potatoes, put them back on a medium heat and dry them out for about 2 minutes.
      • Add milk and butter, and mash the potatoes with a potato masher until smooth, adding a little extra milk if needed.

      Assemble:

      • Preheat oven to 375 °F and lightly spray a large rectangular baking tray (11 x 8). I used a 9 inch oval tray, but I feel like those are harder to find. Either is fine 🙂
      • Divide mashed into two even halves. Each half will make a layer.
      • Moisten your hands a little with water and spread the first layer of mashed potatoes, by flattening it across the tray to form a smooth layer.
      • Add a layer of the beef mixture- spread it across the mashed potato layer and press it down with a spoon.
      • Add the last and top layer of the other half of mashed potatoes, also by flattening it until forming a smooth layer.
      how to make Lebanese Shepherd's Pie
      • Sprinkle the top with the breadcrumbs and bake until golden brown, about 30-35 minutes.
      shepherd's pie with breadcrumbs
      • Serve with with salad and enjoy!
      Lebanese Shepherd's pie

      What to Serve with Batata bil Sanieh:

      A simple green salad such as Lebanese Fattoush Salad, or Tabbouleh Salad is my favorite. Some people also serve it with hot sauce.

      How to Store Lebanese Shepherd’s Pie:

      • Once the potato souffle has cooled completely, cover and store in the refrigerator for up to 4 days.
      • This can also be frozen. To do this, place in a freezer safe container, it should keep well for up to 3 months.
      • To reheat, let defrost in refrigerator and either place in oven on low temperature until heated through or scoop out servings and heat in the microwave.

      How to Make Batata Souffle:

      kibbeh with potato

      Lebanese Shepherd's Pie- Batata bil Sanieh

      Yield: 6
      Prep Time: 10 minutes
      Cook Time: 30 minutes
      Additional Time: 30 minutes
      Total Time: 1 hour 10 minutes
      The epitome of simple, homey comfort food, this Lebanese Shepherd's Pie is a casserole consisting of perfectly spiced and cooked mixture of ground beef that sits between two layers of creamy mashed potatoes, topped with breadcrumbs and baked to perfection!

      Ingredients

      For the mashed potatoes

      • 2 lb potatoes (about 8)- washed, peeled and cut into quarters
      • 1/2 teaspoon salt- plus more for seasoning
      • 1/4 cup butter
      • 1/2 cup milk

      For Beef filling:

      • 2 tablespoons olive oil
      • 1 lb 85 % lean ground beef
      • 1 large onions, diced
      • 1/2 teaspoon black pepper
      • 1 teaspoon allspice
      • 1/2 teaspoon cinnamon
      • 1 teaspoon salt
      • 1/2 cup walnuts – coarsely chopped
      • 3 tablespoons pine nuts- slightly toasted if using.
      • 2 tablespoons Pomegranate Molasses

      For batata topping

      • 1/2 cup panko bread crumbs or plain bread crumbs

      Instructions

        Make the batata souffle filling:

      1. Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
      2. Add the ground beef, salt and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
      3. Cook until meat is browned, then lower heat to medium- low and let cook for another 10 mins.
      4. Fold in chopped walnuts, slightly toasted pine nuts (if using) and pomegranate molasses and mix well. cook for additional 5 minutes.
      5. Remove from heat and set the beef filling aside.


      Make the Mashed Potato:

      1. Add the quartered potatoes to a large pot and cover with cold water. Add a good pinch of salt.
      2. Bring water to a boil then reduce to a simmer and cook until JUST fork-tender. (about 15 minutes).
      3. Then drain the potatoes in a colander and return them to the pot. Cover the potatoes then let them steam over a medium heat for 2 minutes. Give the pan a good shake.
      4. Add milk and butter, and mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. The consistency should be creamy, rather than watery.
      5. Taste and adjust salt if needed.


      Assemble and bake the casserole:

      1. Preheat oven to 375 F and lightly spray a rectangular baking tray (11 x 8).
      2. Divide mashed into two even halves. Each half will make a layer.
      3. Moisten your hands a little with water and spread the first layer of mashed potatoes, by flattening it across the tray to form a smooth layer.
      4. Add a layer of the beef mixture- spread it across the mashed potato layer and press it down with a spoon.
      5. Add the last and top layer of the other half of mashed potatoes, also by flattening it until forming a smooth layer.
      6. Sprinkle the top with the breadcrumbs and bake until golden brown, about 30-35 minutes.
      7. Remove from the oven and allow to cool for 10 minutes before serving,
      8. Enjoy!
      Nutrition Information:
      Yield: 8 Serving Size: 1
      Amount Per Serving: Calories: 399Total Fat: 125gSaturated Fat: 48gTrans Fat: 3gUnsaturated Fat: 40gCholesterol: 420mgSodium: 180mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 263g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      kafta stew a favorite Lebanese Stew

      Lebanese Kafta Stew

      It’s stew time and what better way to start off the cooler weather then with this hearty Lebanese Kafta Stew. Perfect Kafta balls stewed in a rich tomato sauce filled with potatoes and served over Lebanese rice. So good it will become a new dinner favorite!

      kafta stew a favorite Lebanese Stew

      Lebanese Kafta Stew

      Who doesn’t love stew? And when you think of comfort food isn’t it one of the first things that comes to mind? It is for me. I make Lebanese stews quite a bit during the cooler months, especially this Kafta Stew. It’s incredibly easy and totally delicious!

      Lebanese kafta recipe

      What is Kafta?

      Kafta, Kefta or Kofta is a popular Middle Eastern dish, made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. Make a big batch and freeze the rest. Here are a few other recipes on the blog with Kafta: Kafta Kabob, Kafta bil Sanieh- Baked Kafta and Arayes Kafta.

      How to Make Kafta Stew

      Prepare and shape the Kafta:

      In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated. Heap 1-2 tablespoons of the kafta mixture and shape into a ball. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.

      Prepare the Potatoes:

      • Peel the potatoes, wash and slice into round slices.
      • Fry the potatoes. In a “deep” large skillet, bring 2 tablespoons of olive oil to medium-high heat. Fry the potato slices on each side just until soft. They do not need to be fully cooked. Work in batches if needed and remove to a plate and set aside.
      potato cut into round shape

      Cook the Kafta Balls:

      • Brown the kafta on both sides. In the same skillet you used to fry the potatoes, add 1 tablespoon of butter over medium-high heat. Fry the prepared kafta balls on each side just until browned. You also don’t want to cook them all the way, but you just want to brown them to get good color and add flavor.

      Assemble the Stew:

      • Arrange the cooked the potatoes on top of the cooked kafta.
      • Add the tomato sauce.
      How to make kafta and potato recipe
      • Add the water. Bring the stew to boil and then reduce the heat to medium low. Cover the pot and simmer for about 30 minutes, or until potatoes are cooked through.
      assemble the Lebanese Stew

      How to Store this Kafta Stew:

      Any leftover stew should be stored in an airtight container and kept in the fridge. It will keep for up to 3-4 days. It can be re-heated on the stove or microwave. You can also freeze the kafta stew for up to 3 months. Place in an airtight container. Thaw overnight in the fridge before serving-reheat in microwave or on stove top.

      More Lebanese Stews You’ll Love:

      If you’d like to try more authentic and delicious Lebanese stews like this kafta stew, here are a few that my family loves for me to make: Lebanese Spinach Stew, Lebanese Beef and Green Bean Stew, Lebanese Okra Stew, Peas and Carrots Stew (Bazella w Riz), Beef Stew with Lima Beans, and Lebanese Moussaka- Eggplant Chickpea Stew. They’re super easy to make and are so delicious! 

      Lebanese yakhni

      If you like this easy Lebanese Kafta and Potato Stew recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page! 

      kafta Lebanese recipe

      Lebanese Kafta Stew

      Yield: 4
      Prep Time: 15 minutes
      Cook Time: 40 minutes
      Total Time: 55 minutes
      It’s stew time and what better way to start off the cooler weather then with this hearty Lebanese Kafta Stew. Perfect Kafta balls stewed in a rich tomato sauce filled with potatoes and served over Lebanese rice. So good it will become a new dinner favorite!

      Ingredients

      To make the kafta balla

      • 1 lb of ground beef (10-15% fat)
      • 1 large onions- halved
      • 1 parsley bunch- stems removed (about 1.5-2 cups parsley leaves)
      • 1 teaspoon ground all Spice
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground black pepper
      • 1 teaspoon salt

      To make the stew

      • 2 tablespoons olive oil
      • 1 tablespoon butter
      • 4 potatoes- peeled and sliced
      • 2 ripe tomatoes- diced
      • 1 15 ounce can tomato sauce
      • 1 cup water
      • 1 teaspoon salt

      Instructions

      Prepare the Kafta Balls:

      In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated. Heap 1-2 tablespoons of the kafta mixture and shape into a ball. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.

      To Assemble and Cook the Stew

      1. In a large deep skillet over medium heat, heat 2 tablespoons olive oil. Add the sliced potatoes and sauté for about 2 minutes on each side, just until slightly soft but not fully cooked. You may have to work in batches. Transfer potatoes to a plate and set aside.
      2. Add 1 tablespoon butter to the skillet, place the kafta balls and cook for 1-2 minutes per side until they’re lightly browned but not fully cooked. You will also need to to work in batches.
      3. Transfer the cooked potatoes on top. Pour the tomato sauce and diced tomatoes along 1 cup of water and stir gently. Bring mixture to a boil, then simmer covered for 30 minutes.
      4. Serve warm over vermicelli rice, if you'd like.

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      Nutrition Information:
      Yield: 4 Serving Size: 1
      Amount Per Serving: Calories: 410Total Fat: 30gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 109mgSodium: 1752mgCarbohydrates: 49gFiber: 7gSugar: 9gProtein: 37g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram


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