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Started By
Message
Anyone know the recipe for Albasha's shawarma chicken marinade?
Posted on 4/25/16 at 11:18 pm
Posted on 4/25/16 at 11:18 pm
Just trying to think of different recipes for chicken to cook at home for the family.
5
Posted on 4/26/16 at 12:13 am to MightyYat
Don't know Albasha's or any other BR Lebanese joint recipe for it. But, Kased's on Fla Blvd sells Green Land Food Co Spices. It's not shown on the Green Land webpage, but Kased's carries a Chicken Shawarma spice blend..pretty good.
www.greenlandfood.net/collections/spices
DeDeMed on YouTube is great stuff..
Dede Med - Chicken Shawarma Recipe
And another few..
Chicken Shawarma
Chicken Shawarma
www.greenlandfood.net/collections/spices
DeDeMed on YouTube is great stuff..
Dede Med - Chicken Shawarma Recipe
And another few..
Chicken Shawarma
Chicken Shawarma
Posted on 4/26/16 at 7:49 am to MightyYat
Don't forget the toum (garlic sauce)
Posted on 4/26/16 at 8:44 am to TheRoarRestoredInBR
quote:
DeDeMed on YouTube is great stuff..
That Chicken Shawarma wrap looks so damn good
Posted on 4/26/16 at 8:52 am to MightyYat
Despite what dedemed claims, I actually think the cooking method is what gives shawarma a lot of its flavor.
I'm looking for a good recipe that can be attempted at home as well. I've tried dedemed's and it tastes good but it's no Albasha.
I've been trying to start with this and then tweaking it:
LINK
ETA: For the cooking method I pound the thighs flat (that's what she said) and grill them over high heat for a short period of time to get a little char.
I'm looking for a good recipe that can be attempted at home as well. I've tried dedemed's and it tastes good but it's no Albasha.
I've been trying to start with this and then tweaking it:
LINK
ETA: For the cooking method I pound the thighs flat (that's what she said) and grill them over high heat for a short period of time to get a little char.
This post was edited on 4/26/16 at 9:00 am
Posted on 4/26/16 at 10:12 am to LSU Jonno
This oven roasted shawarma recipe comes pretty damn close to the vertical rotisserie style shawarma. I've made it a few times now. NY Times oven roasted chicken shawarma recipe
Posted on 4/26/16 at 10:19 am to busbeepbeep
quote:
Don't forget the toum (garlic sauce)
also the salad dressing at Albasha is much like this:
LINK
Posted on 4/26/16 at 10:24 am to MightyYat
On another note - anyone know the recipe for their dressing? It's the best!
Edit - Thanks Hulk!
Edit - Thanks Hulk!
This post was edited on 4/26/16 at 10:25 am
Posted on 4/26/16 at 3:27 pm to MightyYat
Said is not going to like this thread...
Posted on 4/26/16 at 3:35 pm to LSU Jonno
quote:
I actually think the cooking method is what gives shawarma a lot of its flavor.
go to the depot and get a glazed clay pot (the kind you plant houseplants in). put it down in the barrel of your BBQ pit, and get a big chimney of charcoal going. dump the charcoal around the pot, then put a bunch more coals on top and up the sides of the pot. let them get good and hot
marinate the thighs as you like, thread on skewere, and lean them down into the pot, resting up to or close to the sides of the pot
instant shawarma
Posted on 5/12/16 at 10:32 pm to hungryone
quote:
NY Times oven roasted chicken shawarma recipe
Tried this tonight. Not bad
Posted on 5/12/16 at 11:16 pm to HotMama79
I'm a huge fan of the onion and peppers that come with the steak kabobs. Anyone know how they cook and season them? Esp the onion
Posted on 5/13/16 at 1:47 am to SirPsychoSexy
It's all about marinating them.
Blend a cup of Lebanese mint, 1 bottle Worchestershire sauce, 1/3rd bottle of crushed red pepper, 2 heads of garlic, 2 cups of Olive oil, 1 cup lemon juice, then pour over the cubed meat in a Ziploc bag or Rubbermaid, let marinate for a day to day & a half. Can also add a 1/2 to full bottle of Coke to mix if want. About one hour before cooking, you can now add your onions and bell pepper to the marinade if choose to.
Shish Kebob..however many lbs you want..as long as fully submerged in marinade.
Beef for Lamb, cut in 2 inch cubes
White Onions quartered
Red and Green Bell Peppers quartered
----------------------------------------------------
For chicken shish kebob, use boneless chicken cut into 1 to 2 inch cubes, same white onions and mixed bell peppers(I prefer yellow & red instead of green with the chicken), 2 cups OO or Canola, fresh garlic thru a press, 1 cup lemon juice, 3 to 4 oz Cavenders Greek or Bokharat(Arabic 7 Spice seasoning), then Ziploc the meat in marinade for day and half. Salt & pepper right after skewering up before grilling.
Skewer em up alternating meat and veg, then quick 10 minute-esque grill.
Blend a cup of Lebanese mint, 1 bottle Worchestershire sauce, 1/3rd bottle of crushed red pepper, 2 heads of garlic, 2 cups of Olive oil, 1 cup lemon juice, then pour over the cubed meat in a Ziploc bag or Rubbermaid, let marinate for a day to day & a half. Can also add a 1/2 to full bottle of Coke to mix if want. About one hour before cooking, you can now add your onions and bell pepper to the marinade if choose to.
Shish Kebob..however many lbs you want..as long as fully submerged in marinade.
Beef for Lamb, cut in 2 inch cubes
White Onions quartered
Red and Green Bell Peppers quartered
----------------------------------------------------
For chicken shish kebob, use boneless chicken cut into 1 to 2 inch cubes, same white onions and mixed bell peppers(I prefer yellow & red instead of green with the chicken), 2 cups OO or Canola, fresh garlic thru a press, 1 cup lemon juice, 3 to 4 oz Cavenders Greek or Bokharat(Arabic 7 Spice seasoning), then Ziploc the meat in marinade for day and half. Salt & pepper right after skewering up before grilling.
Skewer em up alternating meat and veg, then quick 10 minute-esque grill.
This post was edited on 5/13/16 at 1:56 am
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