Here is a simple and quick recipe for homemade Shawarma. Two variations for the dish are presented; the green and the red versions, namely. I have tried to serve the dish in the style of taco and a multi-cultural fusion fashion. The taco shells are flaky Indian Paratha. The Middle Eastern Zhoug sauce is fortified with avocado.
Ingredients:
1.5 Pounds (~700 gr or 2 medium) chicken breasts
½ TSP Baharat spice mix
1 TSP granulated garlic
½ TSP salt
3 TBSP vegetable oil
2 TBSP chopped cilantro
1 scallion, finely chopped
For the red version:
1 TBSP sumac
1 TSP Kashmiri chili powder
For the green version:
1 TSP Jalapeno powder or 1 finely chopped medium green hot
pepper
1- Finely chop the breast meat with a chef knife. Do not use ground chicken or turkey for this recipe as the goal is to mimic authentic Shawarma's texture.
2- Add all the finely chopped herbs, garlic and the spice mix, and the oil. You may marinate the meat for a few hours but there is no mandate.
3- Put a large skillet on medium-high heat and wait until it is hot. Pour the mixture into a single layer and cook for a minute or until the chicken pieces are golden brown.
4- I made an avocado Zhough (replace the oil in my Zhough recipe from the book with one small avocado). I also made the flaky Paratha from my book and serve the dish taco-style.
In my book, there is a recipe for NYC Halal Cart chicken. The meat in that recipe can be substituted with this quick and simpler version.
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