Tuesday, February 17, 2009

Shawarma


Shawarma....in Turkish means "Rotating", which is exactly how it is traditionally served. An Israeli Shawarma is usually made from turkey with lamb fat added. To make the real thing one needs a huge skewer fitted with a special heating device. As seen in Middle Eastern Restaurants. Sliced marinated meat is stacked on the skewer, which rotates slowly and roasts it on all sides. The meat is than stuffed into a pita with many different salads, aka...hummus, tahini dip, parsley, Israeli salad, Labenae....the list goes on, even french fries.
This process is different from traditional shawarma, but the result is quite the same.
3 lbs. deboned chicken thighs
3/4 cup olive oil
3 T. curry powder
2 T. garam masala
1 T. chicken soup mix
3 T. oil
1 1/2 onions, sliced
salt and pepper
  1. Mix olive oil, curry, garam masala, and chicken soup mix together in baking dish. Add chicken and mix well. Marinate for a minimum of 5 hours in refrigerator.
  2. Preheat oven to 400.
  3. Bake for 45 minutes.
  4. Before serving, finely slice the chicken.
  5. Fry the onion in oil until golden and remove from pan.
  6. Add the chicken with some of the marinade to the pan. Season and stir fry for a few minutes, until edges are golden brown. Spread the fried onions over the meat and serve.

THE VERDICT: It didn't taste exactly like Israel, but it was very good. The chicken was super moist. I served it with fresh pitas, hummus, yogurt cheese, olives, feta, and tomatoes. Just like being overseas again......I don't know if that's a good thing or not...hehe.

3 comments:

Katrina said...

This looks delish Katie! Do you think you can just use boneless, skineless chicken breasts instead of the thighs?

Joelen said...

Mmmm - looks wonderful and now I'm craving Mediterranean food!

cookingkatie said...

I don't see why you couldn't use chicken breast?