Tried my hand at Chicken Shawarma last weekend. First things first, I deboned and deskinned chicken thighs and put them in a marinade with just a little bit of hand minced garlic in it :biggrin1: I threw it in the fridge overnight until it was ready to assemble on the spit.
Next, I made toum. Used just a little bit more garlic than before :biggrin1:. Halved and removed the germ. I was having trouble with emulsifying it, so I threw an egg white in addition to my garlic, neutral oil and lemon juice. It was...ummm...really garlicky. Honestly, we had to cut it with greek yogurt, lemon juice and some other stuff to make it palletable for us. I thought I really liked garlic, but apparently not THIS MUCH :laugh:
I also made a tzatziki sauce. Simple recipe of Greek yogurt, salt, white pepper, oil, lemon juice, dill, grated cucumber, and...you guessed it....garlic :biggrin1: Chopped/minced with a knife as I was tired of using the press.
Alight, threw the chicken on the spit, lit the weber kettle and we're off to the races. I kept it around 350-400 degrees for about an hour or so. Then I started slicing the outer edges. Threw those pieces in the oven to keep warm, and repeat for the next hour-ish until fully sliced up.
Mrs Snadamo made some quick and easy flatbread
The spread...this was seriously rich in flavor and delicious! Had it a couple days later over a bed of rice and it was great. I don't think I'll ever make toum again; just stick to the tzatziki sauce. :biggrin1:
as always, Thanks for looking!
Next, I made toum. Used just a little bit more garlic than before :biggrin1:. Halved and removed the germ. I was having trouble with emulsifying it, so I threw an egg white in addition to my garlic, neutral oil and lemon juice. It was...ummm...really garlicky. Honestly, we had to cut it with greek yogurt, lemon juice and some other stuff to make it palletable for us. I thought I really liked garlic, but apparently not THIS MUCH :laugh:
I also made a tzatziki sauce. Simple recipe of Greek yogurt, salt, white pepper, oil, lemon juice, dill, grated cucumber, and...you guessed it....garlic :biggrin1: Chopped/minced with a knife as I was tired of using the press.
Alight, threw the chicken on the spit, lit the weber kettle and we're off to the races. I kept it around 350-400 degrees for about an hour or so. Then I started slicing the outer edges. Threw those pieces in the oven to keep warm, and repeat for the next hour-ish until fully sliced up.
Mrs Snadamo made some quick and easy flatbread
The spread...this was seriously rich in flavor and delicious! Had it a couple days later over a bed of rice and it was great. I don't think I'll ever make toum again; just stick to the tzatziki sauce. :biggrin1:
as always, Thanks for looking!
