![]() ![]() ![]() Spices – Nothing out of the ordinary here! The only one you might not have in stock is cardamom, though these days its easily found at any grocery store. Olive oil – For a touch of flavour but also to dilute the lemon juice so it doesn’t “cook” the chicken (like we intentionally do with ceviche!). ![]() But chicken breast and tenderloin both work great. I’m betting you have most if not all of the spices in your pantry already!Ĭhicken – I like to make Shawarma with boneless, skinless thighs as its juicier than breast. Here’s what you need to make Chicken Shawarma. In this recipe, I’m giving you both options! Ingredients in Chicken Shawarma It’s commonly served in the form of a wrap, though in some countries you see it served on plates with sides such as seasoned rice or fries, and salads. Shawarma was traditionally made with lamb, mutton and chicken though these days you see it with beef too. But don’t worry! We can cook our horizontally in a good old pan or on the BBQ! ![]() It’s a popular street food that is traditionally made in the form of spiced meats that are stacked on a vertical rotisserie with thin slices shaved off as it rotates. Shawarma is a popular dish originating from the Middle East. They were elated when I handed out samples! In fact, it’s how I met most of my neighbours when I lived in a townhouse complex, random people I had never met before popping their head over the fence wanting to know what on earth I was making. When this chicken is cooking, the smell is incredible. It’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour. This is one of my signature recipes that will be very familiar to all my friends because I make this so often. The smell when this is cooking is insane! Chicken Shawarma Also, try Kalyn's recipe using the mix.This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell of the copykat spike seasoning mix is absolutely wonderful and is worth the effort to make. Some of the "hard to find" ingredients I found at Whole Foods and The Savory Spice Shop. Recombining is important because the different densities of the ingredients cause it to separate in layers. When using the seasoning, shake or stir the mixture to combine. (I had mustard seeds which needed to be used, so I crushed them rather than use dry mustard). I needed to crush some of the ingredients. You will notice the mortar and pestle in the photo. So I started experimenting and came up with the following:Ĭombine the above ingredients together and place in a container with a tight lid. There were several different Spike seasonings. I researched on the web and found the ingredients in the Spike mix. I couldn't use it for making the Zucchini Cups for Mama. That means that there is more salt than seasoning. The problem with the commercial Spike seasoning was that the first ingredient in the seasoning was salt. The Spike Seasoning mix was optional in the recipe but recommended. At that time I was taking care of my mother who was on a low salt to no salt diet because she has congestive heart failure. The recipe originally came from Kalyn's Kitchenblog and called for Spike Seasoning mix. I found a wonderful recipe on Pinterest for Meat, Tomato and Mozzarella Stuffed Zucchini Cups. ![]()
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