- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Any homemade or smoked gyro (lamb or chicken) recipes here?
Posted on 4/24/19 at 3:17 pm
Posted on 4/24/19 at 3:17 pm
trying to do something different for the battle of winterfell.
4
Posted on 4/24/19 at 3:49 pm to The Egg
No recipe but Phoenicia Specialty foods downtown has a huge spice mix selection on the second floor. Many mixes made in house. I picked up their shwarma mix last visit and it’s very good.
Posted on 4/24/19 at 3:56 pm to LSUEnvy
good idea, i'll have to hit them up this weekend
Posted on 4/24/19 at 4:50 pm to The Egg
They also do a quality muhammara dip (roasted red peppers, walnuts, oil) and some other good mezzes (dips/apps etc)
Posted on 4/24/19 at 7:26 pm to The Egg
We got a raw skewer (or whatever you’d call it) of gyro meat from the Byblos market in metry one time, to throw on a rotisserie at home for a party. The amount of grease that dripped off that thing throughout the cooking process was unbelievable.
Posted on 4/24/19 at 9:01 pm to Soul Gleaux
How was it? I’ve always wanted to try that at home.
Did you use a vertical or horizontal rotisserie?
Did you use a vertical or horizontal rotisserie?
Posted on 4/24/19 at 10:16 pm to Soul Gleaux
that's an interesting idea, I ought to ask one of these doner places near me to see if they'd sell me a skewer or two.
Posted on 4/25/19 at 10:36 am to The Egg
Why smoked? I've never seen it smoked.
Here's my faux rotisserie chicken shawarma recipe:
INGREDIENTS
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs, sliced into thin strips (like the size you get on your plate at restaurants)
1 large red onion, chopped into long thin slices
2 tablespoons chopped fresh parsley
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a food processor, then blend well until everything is liquefied. Cut chicken into bite size pieces. Add the chicken to ziplock and then marinade. Mix chicken with marinade well then store in refrigerator for at least 1 hour and up to 24 hours.
When ready to cook,place chopped onion (long slices) into bag with marinade and shake. Pour out chicken and onions onto a broiler pan and spread evenly into 1 layer. Set oven to broil and place pan in oven 1-2” from broiler.
Broil chicken until it is browned and crispy on top, crisp and cooked through, about 20-25 minutes. You may need to shift the pan around if the center is getting most of the heat (depending on your broiler). No need to flip chicken if you sliced it thin enough. Rotiserrie shawarma is only crispy on one side too. Remove from the oven, allow to rest 2 minutes. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Alternatively, you could grill the chicken and onions, but it may flame up a lot.
Here's my faux rotisserie chicken shawarma recipe:
INGREDIENTS
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs, sliced into thin strips (like the size you get on your plate at restaurants)
1 large red onion, chopped into long thin slices
2 tablespoons chopped fresh parsley
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a food processor, then blend well until everything is liquefied. Cut chicken into bite size pieces. Add the chicken to ziplock and then marinade. Mix chicken with marinade well then store in refrigerator for at least 1 hour and up to 24 hours.
When ready to cook,place chopped onion (long slices) into bag with marinade and shake. Pour out chicken and onions onto a broiler pan and spread evenly into 1 layer. Set oven to broil and place pan in oven 1-2” from broiler.
Broil chicken until it is browned and crispy on top, crisp and cooked through, about 20-25 minutes. You may need to shift the pan around if the center is getting most of the heat (depending on your broiler). No need to flip chicken if you sliced it thin enough. Rotiserrie shawarma is only crispy on one side too. Remove from the oven, allow to rest 2 minutes. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Alternatively, you could grill the chicken and onions, but it may flame up a lot.
This post was edited on 4/25/19 at 1:01 pm
Posted on 4/25/19 at 12:58 pm to jsquardjj
Horizontal rotisserie, and it was delicious. We did homemade hummus and tzatziki sauce, and picked up some pita bread. It was just impressive the amount of grease that dripped off that thing, had to be over a gallon. Had to dump the drip pan often.
Posted on 4/25/19 at 4:59 pm to The Egg
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News