I love a good shawarma. I also love fenugreek, a pleasantly
bitter, slightly sweet seed which – in ground form – is used in curry powders,
spice blends, and teas. After searching for a chicken shawarma recipe using
fenugreek in the spice mixture, I finally found one on Veronica’s Cornucopia.
just as well as a dinner entrée.
Chicken Shawarma with rice pilaf, salad and lavash.
|Ingredients used in the seasoning blend|
Seasoning Blend Ingredients:
cloves garlic, minced
in a gallon-size plastic bag and shake to combine. Add the lemon juice,
vinegar, and garlic, and massage the bag to combine, creating a thick-ish
paste. Add chicken pieces, seal tightly, and massage the marinade into the chicken until all the pieces are coated.
before by whisking all the ingredients together and storing in the refrigerator
until it’s time to serve.
on both sides until no longer pink in the center. Let rest 5 minutes. Cut
chicken into thin strips.
vegetable of your choice, or as a sandwich: fill pita bread with lettuce,
chicken strips, tomato, cucumber, and onion, and top with tahini sauce or toum.
Recipe for Toum is from Liz Della Croce, the creator and
author of The Lemon Bowl®, a healthy food, travel and lifestyle blog.
and puree until smooth. It’s a good idea to scrape down the sides two or three
times to ensure that all of the garlic is finely processed.
through the lid starting with 1/2 cup. After the first 1/2 cup has been added,
pour in a teaspoon of the lemon juice.
a teaspoon of the lemon juice until you’ve added all of the oil and lemon
juice. Alternating between the two is the key to proper emulsification which
creates the light and fluffy garlic sauce.
similar consistency of mayonnaise. It usually takes about 10-15 minutes.
additional oil and lemon juice and continue pulsing until it comes together
to 1 month.