SYRIAN STLYE SHAWARMA Aug 21 Written By Eleanor Debel https://www.youtube.com/shorts/Q1eJCnyyw9YPrintSYRIAN STYLE CHICKEN SHAWARMAYield 2-4Prep time30 MinCook time15 MinTotal time45 MinIngredientsShawarma Spice Blend:1/2 tsp cumin1 tsp coriander1 tsp paprika1/2 tsp cardamom1/4 tsp clove1/2 tsp msg1 tsp kosher salt Chicken:¼ cup greek yogurt ½ lemon, juiced ½ orange, juiced 1 Tbsp hot pepper paste3 garlic cloves 2 Tbsp olive oil 2 lb chicken thighs To Assemble: Syrian Flatbread, Lavash or Thin Pita Sliced PicklesGarlic Mayonnaise ToumShatta Hot SauceOptional: Pomegranate Molasses InstructionsIn a food processor or blender combine the yogurt, lemon juice, orange juice, hot pepper paste, garlic cloves and all the shawarma spices. Blend until combined then add in the olive oil and blend until smooth.Cut the chicken thighs into 1/4 inch thin strips and add to a large bowl. Pour in the yogurt marinade and mix the chicken until everything is fully coated. Cover and let marinade for at least 30 minutes and up to 6 hours.Preheat your broiler on high. Spread a large sheet tray generously with oil or beef tallow, then add the marinated chicken in a single even layer. Broil on high for 6-8 minutes, or until it's nice and charred. Remove from the oven and transfer the chicken to a large heat proof pan with a tight fitting lid.Make a well in the middle of the chicken large enough for a small heat proof dish. Place the dish into the space, add about 2 Tbsp high temperature oil, such as grapeseed or canola. Then drop a hot coal into the oil and cover the chicken with the lid. Let smoke for about 5 minutes.To assemble: Spread a piece of lavash or flat bread with garlic mayonnaise, add a generous amount of chicken, then sliced pickles and roll up the shawarma. Toast in the same pan the chicken was smoked in to seal the edge then serve with pomegranate molasses, toum, shatta or whatever sauce you prefer.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatramadaneasytechnique Eleanor Debel
SYRIAN STLYE SHAWARMA Aug 21 Written By Eleanor Debel https://www.youtube.com/shorts/Q1eJCnyyw9YPrintSYRIAN STYLE CHICKEN SHAWARMAYield 2-4Prep time30 MinCook time15 MinTotal time45 MinIngredientsShawarma Spice Blend:1/2 tsp cumin1 tsp coriander1 tsp paprika1/2 tsp cardamom1/4 tsp clove1/2 tsp msg1 tsp kosher salt Chicken:¼ cup greek yogurt ½ lemon, juiced ½ orange, juiced 1 Tbsp hot pepper paste3 garlic cloves 2 Tbsp olive oil 2 lb chicken thighs To Assemble: Syrian Flatbread, Lavash or Thin Pita Sliced PicklesGarlic Mayonnaise ToumShatta Hot SauceOptional: Pomegranate Molasses InstructionsIn a food processor or blender combine the yogurt, lemon juice, orange juice, hot pepper paste, garlic cloves and all the shawarma spices. Blend until combined then add in the olive oil and blend until smooth.Cut the chicken thighs into 1/4 inch thin strips and add to a large bowl. Pour in the yogurt marinade and mix the chicken until everything is fully coated. Cover and let marinade for at least 30 minutes and up to 6 hours.Preheat your broiler on high. Spread a large sheet tray generously with oil or beef tallow, then add the marinated chicken in a single even layer. Broil on high for 6-8 minutes, or until it's nice and charred. Remove from the oven and transfer the chicken to a large heat proof pan with a tight fitting lid.Make a well in the middle of the chicken large enough for a small heat proof dish. Place the dish into the space, add about 2 Tbsp high temperature oil, such as grapeseed or canola. Then drop a hot coal into the oil and cover the chicken with the lid. Let smoke for about 5 minutes.To assemble: Spread a piece of lavash or flat bread with garlic mayonnaise, add a generous amount of chicken, then sliced pickles and roll up the shawarma. Toast in the same pan the chicken was smoked in to seal the edge then serve with pomegranate molasses, toum, shatta or whatever sauce you prefer.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatramadaneasytechnique Eleanor Debel
