DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
Chicken Sharwarma Feast!
[FONT="]Chicken is my wife’s flavor and I like to mix it up so for a Poultry Throwdown I went with a Shawarma feast. Started out with some chicken thighs that were on sale. [/FONT]
[FONT="][/FONT]
[FONT="]Shinned and deboned and cut them in half.[/FONT]
[FONT="][/FONT]
[FONT="]Bones were saved for making stock at a later time.[/FONT]
[FONT="][/FONT]
[FONT="]Next I made up a yogurt based shawarma marinade. Here are the ingredients:[/FONT]
[FONT="]1 cup plain whole milk Greek yogurt[/FONT]
[FONT="]5 cloves of garlic[/FONT]
[FONT="]¼ cup of freshly squeezed lemon juice[/FONT]
[FONT="]¼ cup of apple cider vinegar[/FONT]
[FONT="]2 tbsp. of olive oil[/FONT]
[FONT="]2 tbsp. of ketchup[/FONT]
[FONT="]1 teaspoon cloves[/FONT]
[FONT="]1 teaspoon salt[/FONT]
[FONT="]1 teaspoon paprika[/FONT]
[FONT="]½ teaspoon cumin[/FONT]
[FONT="]½ teaspoon caraway (ground fennel)[/FONT]
[FONT="]½ teaspoon cardamon[/FONT]
[FONT="]½ teaspoon of oregano or thyme[/FONT]
[FONT="]½ teaspoon cinnamon[/FONT]
[FONT="]½ teaspoon nutmeg[/FONT]
[FONT="]½ teaspoon crushed peppercorn[/FONT]
[FONT="]¼ teaspoon of cayenne pepper[/FONT]
[FONT="]¼ teaspoon ground ginger[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Everybody in the pool [/FONT]
[FONT="][/FONT]
[FONT="]and then thoroughly mixed. [/FONT]
[FONT="][/FONT]
[FONT="]The thighs now went into pool for a nice long rest.[/FONT]
[FONT="][/FONT]
[FONT="]Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com)[/FONT]
[FONT="]2 cups Greek yogurt[/FONT]
[FONT="]1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt[/FONT]
[FONT="]4 cloves garlic, very finely minced[/FONT]
[FONT="]juice of half a lemon or vinegar to taste[/FONT]
[FONT="]3 tbsp. chopped fresh dill and/or mint[/FONT]
[FONT="]salt, pepper, to taste[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Next up was the Hummus ingredients.[/FONT]
[FONT="]One 15-ounce can (425 grams) chickpeas, also called garbanzo beans[/FONT]
[FONT="]1/4 cup (59 ml) fresh lemon juice, about 1 large lemon[/FONT]
[FONT="]1/4 cup (59 ml) tahini (we used Krinos)[/FONT]
[FONT="]Half of a large garlic clove, minced[/FONT]
[FONT="]2 tablespoons olive oil, plus more for serving[/FONT]
[FONT="]1/2 to 1 teaspoon kosher salt, depending on taste[/FONT]
[FONT="]1/2 teaspoon ground cumin[/FONT]
[FONT="]2 to 3 tablespoons water[/FONT]
[FONT="]Dash of ground paprika for serving[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Then some Persian Rice (From Bosco)[/FONT]
[FONT="]2 cups of basmati rice[/FONT]
[FONT="]3 ½ cups of chicken stock/broth[/FONT]
[FONT="]2 tbsp of butter[/FONT]
[FONT="]½ tsp turmeric[/FONT]
[FONT="]¼ tsp cumin[/FONT]
[FONT="]Kosher salt and pepper[/FONT]
[FONT="][/FONT]
[FONT="]And finally a Mediterranean Tomato Salad. [/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill.[/FONT]
[FONT="][/FONT]
[FONT="]Now I tightened up the stops to help keep in the marinade and juices [/FONT]
[FONT="][/FONT]
[FONT="]and placed them on the grill. [/FONT]
[FONT="][/FONT]
[FONT="]Flipped them after 5 to 6 minutes.[/FONT]
[FONT="][/FONT]
[FONT="]Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA.[/FONT]
[FONT="][/FONT]
[FONT="]So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant. [/FONT]
[FONT="]Thanks for looking.[/FONT]
[FONT="]Chicken is my wife’s flavor and I like to mix it up so for a Poultry Throwdown I went with a Shawarma feast. Started out with some chicken thighs that were on sale. [/FONT]
[FONT="][/FONT]
[FONT="]Shinned and deboned and cut them in half.[/FONT]
[FONT="][/FONT]
[FONT="]Bones were saved for making stock at a later time.[/FONT]
[FONT="][/FONT]
[FONT="]Next I made up a yogurt based shawarma marinade. Here are the ingredients:[/FONT]
[FONT="]1 cup plain whole milk Greek yogurt[/FONT]
[FONT="]5 cloves of garlic[/FONT]
[FONT="]¼ cup of freshly squeezed lemon juice[/FONT]
[FONT="]¼ cup of apple cider vinegar[/FONT]
[FONT="]2 tbsp. of olive oil[/FONT]
[FONT="]2 tbsp. of ketchup[/FONT]
[FONT="]1 teaspoon cloves[/FONT]
[FONT="]1 teaspoon salt[/FONT]
[FONT="]1 teaspoon paprika[/FONT]
[FONT="]½ teaspoon cumin[/FONT]
[FONT="]½ teaspoon caraway (ground fennel)[/FONT]
[FONT="]½ teaspoon cardamon[/FONT]
[FONT="]½ teaspoon of oregano or thyme[/FONT]
[FONT="]½ teaspoon cinnamon[/FONT]
[FONT="]½ teaspoon nutmeg[/FONT]
[FONT="]½ teaspoon crushed peppercorn[/FONT]
[FONT="]¼ teaspoon of cayenne pepper[/FONT]
[FONT="]¼ teaspoon ground ginger[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Everybody in the pool [/FONT]
[FONT="][/FONT]
[FONT="]and then thoroughly mixed. [/FONT]
[FONT="][/FONT]
[FONT="]The thighs now went into pool for a nice long rest.[/FONT]
[FONT="][/FONT]
[FONT="]Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com)[/FONT]
[FONT="]2 cups Greek yogurt[/FONT]
[FONT="]1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt[/FONT]
[FONT="]4 cloves garlic, very finely minced[/FONT]
[FONT="]juice of half a lemon or vinegar to taste[/FONT]
[FONT="]3 tbsp. chopped fresh dill and/or mint[/FONT]
[FONT="]salt, pepper, to taste[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Next up was the Hummus ingredients.[/FONT]
[FONT="]One 15-ounce can (425 grams) chickpeas, also called garbanzo beans[/FONT]
[FONT="]1/4 cup (59 ml) fresh lemon juice, about 1 large lemon[/FONT]
[FONT="]1/4 cup (59 ml) tahini (we used Krinos)[/FONT]
[FONT="]Half of a large garlic clove, minced[/FONT]
[FONT="]2 tablespoons olive oil, plus more for serving[/FONT]
[FONT="]1/2 to 1 teaspoon kosher salt, depending on taste[/FONT]
[FONT="]1/2 teaspoon ground cumin[/FONT]
[FONT="]2 to 3 tablespoons water[/FONT]
[FONT="]Dash of ground paprika for serving[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Then some Persian Rice (From Bosco)[/FONT]
[FONT="]2 cups of basmati rice[/FONT]
[FONT="]3 ½ cups of chicken stock/broth[/FONT]
[FONT="]2 tbsp of butter[/FONT]
[FONT="]½ tsp turmeric[/FONT]
[FONT="]¼ tsp cumin[/FONT]
[FONT="]Kosher salt and pepper[/FONT]
[FONT="][/FONT]
[FONT="]And finally a Mediterranean Tomato Salad. [/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill.[/FONT]
[FONT="][/FONT]
[FONT="]Now I tightened up the stops to help keep in the marinade and juices [/FONT]
[FONT="][/FONT]
[FONT="]and placed them on the grill. [/FONT]
[FONT="][/FONT]
[FONT="]Flipped them after 5 to 6 minutes.[/FONT]
[FONT="][/FONT]
[FONT="]Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA.[/FONT]
[FONT="][/FONT]
[FONT="]So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant. [/FONT]
[FONT="]Thanks for looking.[/FONT]
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