RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.2026
Energy (kCal)	182.3318
Carbohydrates (g)	39.547
Total fats (g)	1.2941
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0892
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0006
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0014
Riboflavin (mg)	0.0534
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0076
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0383
Tocopherol, delta (mg)	0.0120
Arginine (g)	0.2963
Proline (g)	0.1830
Fatty acids, total polyunsaturated 18:1 t (g)	0.0006
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9908
Adjusted Protein (g)	0.0000
Cystine (g)	0.0646
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.7751
Copper, Cu (mg)	0.1509
Maltose (g)	0.0448
Zinc, Zn (mg)	0.6016
Total lipid (fat) (g)	1.2941
Vitamin K (phylloquinone) (g)	2.3713
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.1584
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0562
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7117
Folate, total (g)	6.5539
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	269.7213
Energy (kcal)	182.3318
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0037
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0773
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.5263
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0042
Vitamin C, total ascorbic acid (mg)	12.8159
Lutein + zeaxanthin (g)	20.0201
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1983
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.1584
Magnesium, Mg (mg)	31.8333
Fatty acids, total saturated 16:0 (g)	0.1825
Carbohydrate, by difference (g)	39.5470
Vitamin D (IU)	0.0000
Fructose (g)	0.9708
Fluoride, F (g)	0.2742
Aspartic acid (g)	0.4125
Tyrosine (g)	0.1603
Potassium, K (mg)	269.2334
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	13.3378
Serine (g)	0.1852
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1818
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0024
Fatty acids, total saturated 14:0 (g)	0.0043
Histidine (g)	0.0951
Isoleucine (g)	0.1460
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6839
Water (g)	44.4175
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0015
Carotene, beta (g)	152.9531
Sodium, Na (mg)	177.0853
Iron, Fe (mg)	1.1191
Energy (kJ)	762.9374
Ash (g)	1.3749
Caffeine (mg)	0.0000
Glycine (g)	0.1675
Fatty acids, total trans-polyenoic (g)	0.0008
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2471
Fatty acids, total polyunsaturated (g)	0.3419
Vitamin E (alpha-tocopherol) (mg)	0.8116
Sucrose (g)	0.0795
Vitamin B-6 (mg)	0.3044
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1596
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0029
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4602.2688
Starch (g)	0.1312
Pantothenic acid (mg)	0.4473
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1092
Folate, food (g)	6.5539
Fatty acids, total saturated 20:1 (g)	0.0436
Fatty acids, total monounsaturated (g)	0.5222
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0003
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.8949
Fatty acids, total polyunsaturated 16:1 c (g)	0.0012
Fatty acids, total saturated (g)	0.2373
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	40.3813
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1858
Glutamic acid (g)	0.9298
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0027
Carotene, alpha (g)	4.9397
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2764
Folate, DFE (g)	6.5539
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0008
Fiber, total dietary (g)	2.9426
Tryptophan (g)	0.0389
Threonine (g)	0.1391
Fatty acids, total polyunsaturated 18:1 c (g)	0.1170
Manganese, Mn (mg)	0.7362
Protein (g)	4.2026
Cryptoxanthin, beta (g)	6.7359
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3083
Betaine (mg)	0.1068
Phosphorus, P (mg)	80.7906
Tocopherol, gamma (mg)	0.4151

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Rest Middle Eastern
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash chicken breasts with cool water, then cut them into equal sized cubes. | 2. In a mixing bowl, squeeze the juice of 1/2 lemon over chicken cubes and coat them with the flour and a pinch of salt. Cut two lemons and put the pieces in the bowl with the chicken. | 3. Cover and refrigerate for 15 minutes. | 4. During that 15 minutes, in a mixing bowl, mix tomato paste, yogurt, mustard, garlic cloves, salt, black pepper, cinnamon, 7 spice/allspice, season-all and the juice of 1/2 lemon together. | 5. Rinse flour and lemon mixture off of the chicken cubes and discard the lemons. | 6. Coat the chicken with the spice mixture, cover bowl with saran wrap and refrigerate for at least 3 hours. | 7. I like to eat this meal with fattoush salad and baba ghannouj, and use the marinating time to prepare those things. | 8. Preheat the oven to 350 degrees. | 9. Fry the chicken cubes until they are almost completely cooked. Allow them to cool to the touch. | 10. When they have cooled, put about 6 cubes on each skewer. | 11. Mix the remaining sauce with 3T of water in the bottom of a Pyrex baking dish and balance the chicken skewers over the top. | 12. Bake the chicken for about 15 minutes until the sauce thickens and the chicken is thoroughly cooked. | 13. Serve with pita bread and/or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
lemon	3			3.8425	1.2349	0.1458	0.0397
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
plain yogurt	2	tablespoons		-	-	-	-
yellow mustard	1	tablespoon		9.0	0.8745	0.561	0.501
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1	pinch		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
cinnamon	1	pinch		-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
season salt	1/2	teaspoon		-	-	-	-
bamboo skewer				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Shish Taouk (Tawook)- Chicken Kebab