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MarilynFL

ah, then you can make this up: Chicken Shawarma

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Joined: Dec 12, 2005

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Posted to Thread #29378 at 12:45 pm on Jan 22, 2017

...now that you know where everything is.

I just made this yesterday with a few boneless/skinless thighs USING A TOASTER OVEN! and it still turned out well. It's from Soframiz by Sortun & Kilpatrick

Shawarma Spice Mix

2 TBL freshly ground black pepper
1 TBL freshly ground white pepper
1 TBL ground allspice *** (this is how much I used. The recipe calls for 2 TBL but that amount scares me.) (Note to self: stop admitting online that certain spices intimidate self.)
1/2 TBL cinnamon
1/2 TBL cumin
1/2 TBL coriander
1/2 TBL nutmeg

Chicken Shawarma

Blend together:
1/4 C plain yogurt
1 TBL Shawarma spice mix
2 TBL olive oil
2 TBL fresh lemon juice
1/2 TBL kosher salt

Marinate 2 pounds of boneless skinless chicken thighs for 1 hour (minimum) or up to 3 hours.

Preheat oven to 425 degrees. Place chicken in heavy roasting pan and add 1/2 C of water. Roast 40-45 minutes and let sit for 10 minutes.

Marilyn's Notes: I only had 3 thighs (1.2 pounds total) and a tiny toaster oven, so I covered the small tray with foil and only drizzled about 3 TBL of water. Set the timer for 30 minutes, but the chicken was 190 degrees internal within that short amount of time. However, it was still very moist. oh...and I only had sweetened yogurt, so I used 2 TBL of sour cream and 2 TBL of Greek Gods honey yogurt. I also tipped all the juices into a small pan afterward and brought it to a boil. The chicken was quite delicious on pita bread with a drizzle of the marinating sauce, hummus and greens.


"Be yourself. Everyone else is already taken."
~Oscar Wilde


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