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Does anyone make Chicken Schwarma with dark meat?
Posted on 4/13/10 at 1:41 pm
Posted on 4/13/10 at 1:41 pm
I've had chicken schwarma at a lot of places. Its always made with white meat and its always dry. Is there a reason dark meat isn't used. I buy boneless thighs at Wal-Mart all the time for my jambalaya. Boneless thighs can be used. Has anyone ever had dark meat chicken schwarma and where can i get it?
3
Posted on 4/13/10 at 2:37 pm to Commandeaux
You'll find schwarmas made of lamb, beef, chicken, turkey and a mixture of meats in many different places where traditional schwarmas are made....turkey and even europe where there are a lot of turkish immigrants.
Posted on 4/13/10 at 3:13 pm to Commandeaux
Here is the craziest thing.. the only place where I routinely get chicken schwarma not dry is at the Arzi's in the Mall of Louisinana. I just had it for lunch today in fact..
Posted on 4/13/10 at 3:40 pm to Dallas Tiger
quote:
You'll find schwarmas made of lamb, beef, chicken, turkey and a mixture of meats in many different places where traditional schwarmas are made....turkey and even europe where there are a lot of turkish immigrants.
You left out pork, which makes the best gyros of all.
The reason that dark meat isn't used is that it would take too long to cook and also wouldn't stay together on the skewer like white meat does.
Posted on 4/13/10 at 4:10 pm to Catman88
quote:
the only place where I routinely get chicken schwarma not dry is at the Arzi's in the Mall of Louisinana.
I think the key is to find a place that serves lots of it and go at a time that they are busy, the stuff that stays on there all day long just gets dry. I try and look at the chicken before I order to see what kind of shape it is in, if it looks too dry I opt for the meat mouska, or the fish
Posted on 4/13/10 at 4:14 pm to 62zip
quote:
The reason that dark meat isn't used is that it would take too long to cook and also wouldn't stay together on the skewer like white meat does.
Thanks, this answers my question.
Posted on 4/13/10 at 6:27 pm to Commandeaux
They use Skin On Chicken Breasts. I think it's better to go at high volume times.
Posted on 4/13/10 at 6:56 pm to Catman88
quote:
the only place where I routinely get chicken schwarma not dry is at the Arzi's in the Mall of Louisinana.
Higher customer volume = slicing the chicken off quicker. You go into another place and no one else has got the chicken for a half hour, you'll probably get dry chicken that has been on the rotisserie for a while.
I don't think I've ever been to the mall and not seen someone in line at Arzi's.
Posted on 4/14/10 at 11:59 am to Commandeaux
Arzi's in Denham Springs was the bomb. Closed now to make way for a parking lot. Said they are reopening in the summer near Watson. Guess I'll have to hit the Mall of LA until that happens.
Posted on 4/14/10 at 12:52 pm to Afreaux
quote:
Higher customer volume = slicing the chicken off quicker.
That makes sense.. It just odd to find out that my favorite place to get chicken schwarma is in the mall.
This post was edited on 4/14/10 at 12:53 pm
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