{Chicken Shawarma with garlic yogurt sauce}
There are two methods to cook this: oven and grill. I did the oven, and it was fantastic! Next time, I will do the grill method which will give it an extra 'smoky' flavor. I also didn't do the second fry (I was starving and just plumb forgot!), but I will next time! This recipe was delicious with just the roasting (even the hubby thought so!).
{Spices for the marinade}
{Pouring marinade over the chicken}
{Be careful--tumeric stains VERY easy (yellowish tinge)}
{Let's roast these babies!}
{Mhmmmm.... CHICKEN SHAWARMA is soooooo good!!!}
Chicken Shawarma with Garlic Sauce
Serves 4
Ingredients
2 pounds boneless and skinless chicken breasts or thighs, cut into large chunks
6 tablespoons olive oil
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon all-spice
3/4 teaspoon tumeric
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
1/4 teaspoon black pepper
Yogurt sauce
1 cup plain Greek yogurt
2 cloves garlic, minced
- Place chicken in a dish to marinate.
- Mix together the remaining ingredients and pour over chicken making sure marinade coats all sides of the chicken.
- Marinate overnight.
- Oven method: Preheat oven to 400. Line a baking sheet with foil (tumeric is a pain to clean!) and spray with non-stick spray. Place chicken pieces on baking sheet and roast for 20 minutes, turning after 10 minutes of cooking.
- Grill method: Preheat grill and spray with non-stick spray. Skewer the chicken and grill for 20 minutes turning every 5 minutes.
- No matter which method was used, allow chicken to cool slightly before cutting into small bite-size pieces.
- Saute chicken in a pan with hot oil for 2-3 minutes or until outsides are brown and crisp.
- To make the yogurt sauce, mix yogurt, garlic and salt and pepper to taste until well combined.
- Serve chicken with yogurt sauce.
Yes--I know what you are thinking--CINNAMON? This woman is CRAZY!!! I promise, I thought that exact same thing! I did it though, and you could barely tell it was in there (if at all!). Just do it--I promise it will be good!
Note: Some spices are not worth buying in bulk because you don't use them frequently and are expensive especially if you end up throwing them away. Spices should be kept in a cool, dry place away from sunlight and kept for no more than 1 year. Many health food stores, or even some grocery stores, carry bulk spices so you can only get what you need, and usually at cheaper prices. I don't keep large amounts of most spices unless I use them frequently.
Note: Some spices are not worth buying in bulk because you don't use them frequently and are expensive especially if you end up throwing them away. Spices should be kept in a cool, dry place away from sunlight and kept for no more than 1 year. Many health food stores, or even some grocery stores, carry bulk spices so you can only get what you need, and usually at cheaper prices. I don't keep large amounts of most spices unless I use them frequently.
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