Shawar-meh
Jul. 11th, 2021 11:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chicken Shawarma.
2 Tbsp cornstarch
1 Tbsp salt
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
1/2 tsp cloves (I used... less.)
1 Tbsp cayenne
1 tsp cinnamon
2 Tbsp vegetable oil
1 lb 10 oz boneless chicken thighs, halved
no garlic (Ha! I used... more.)
Slaw:
1 head broccoli, cut into florets, or cabbage, shredded (I used cabbage)
1 1/4 cups Greek yogurt (I used house-made yogurt, drained for about 8 hours)
1/4 cup vegetable oil
1 tsp mustard powder
1 Tbsp mustard seeds
1 tsp salt
parsley and cilantro, chopped
Heat the oven to 350 and lightly grease a 9x5" loaf pan. For the shawarma, mix together the spices. Put the oil in a bowl, then add the chicken and stir it around. Add the dry spice mix and the garlic and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf pan and press down, then bake in the oven for 40 minutes.
While that is baking, make the slaw. Put the yogurt into a bowl. Heat the oil in a small pan and add the mustard powder and seeds - when the seeds begin to pop, pour the oil and seeds over the yogurt, and the salt, and stir. Pour this dressing over the broccoli, then mix in the parsley.
When the shawarma is ready, let it rest in the pan for 10 minutes so that all of the juices can go back into the chicken. Tip the chicken out of the pan and slice your shawarma. Pile on flatbreads with the slaw.
What worked: Eh, it was okay.
What didn't: The cooked chicken was very wet and I had to drain it off before trying to tip the chicken out of the pan. It didn't adhere; it probably needed an hour of sitting with a weight to compact it. It just wasn't very exciting (which describes almost every recipe I've made from this book, sadly).
Will I make it again? No. If we want shawarma, there are reasonably-priced places that do it much better.
2 Tbsp cornstarch
1 Tbsp salt
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
1/2 tsp cloves (I used... less.)
1 Tbsp cayenne
1 tsp cinnamon
2 Tbsp vegetable oil
1 lb 10 oz boneless chicken thighs, halved
no garlic (Ha! I used... more.)
Slaw:
1 head broccoli, cut into florets, or cabbage, shredded (I used cabbage)
1 1/4 cups Greek yogurt (I used house-made yogurt, drained for about 8 hours)
1/4 cup vegetable oil
1 tsp mustard powder
1 Tbsp mustard seeds
1 tsp salt
parsley and cilantro, chopped
Heat the oven to 350 and lightly grease a 9x5" loaf pan. For the shawarma, mix together the spices. Put the oil in a bowl, then add the chicken and stir it around. Add the dry spice mix and the garlic and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf pan and press down, then bake in the oven for 40 minutes.
While that is baking, make the slaw. Put the yogurt into a bowl. Heat the oil in a small pan and add the mustard powder and seeds - when the seeds begin to pop, pour the oil and seeds over the yogurt, and the salt, and stir. Pour this dressing over the broccoli, then mix in the parsley.
When the shawarma is ready, let it rest in the pan for 10 minutes so that all of the juices can go back into the chicken. Tip the chicken out of the pan and slice your shawarma. Pile on flatbreads with the slaw.
What worked: Eh, it was okay.
What didn't: The cooked chicken was very wet and I had to drain it off before trying to tip the chicken out of the pan. It didn't adhere; it probably needed an hour of sitting with a weight to compact it. It just wasn't very exciting (which describes almost every recipe I've made from this book, sadly).
Will I make it again? No. If we want shawarma, there are reasonably-priced places that do it much better.
