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Anyone successfully recreate chicken shawarma from home?
Posted on 9/28/19 at 9:30 pm
Posted on 9/28/19 at 9:30 pm
Craving some Albasha but ain't no where close to a greek restaurant. Anyone been able to recreate some cHIcken shawarma? Do you need to buy one of those home greek rotisserie things?
This post was edited on 9/28/19 at 9:32 pm
6
Posted on 9/28/19 at 10:23 pm to NorceauxTigerFan
1/2 cup olive oil
6 garlic cloves
2 tsp kosher salt
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
Mix all of this in a ziplock back and marinate about three pounds of boneless skinless chicken thighs that have been cut into medium size chunks overnight. Just before cooking, slice up half of a red onion and toss it in with the chicken and marinade. Heat up a skillet and toss the chicken on medium high heat and sear it well. Put some good color on the chicken and then flip and repeat. Continue searing/cooking until chicken is up to temp before removing and dicing for service.
Posted on 9/28/19 at 10:39 pm to Jibbajabba
looks great! What salad dressing are you using?Posted on 9/28/19 at 11:05 pm to NorceauxTigerFan
Not close to a Greek restaurant. However, it is spot on for a Lebanese restaurant.
Posted on 9/28/19 at 11:08 pm to NorceauxTigerFan
That is just regular ole ranch. If I was going to actually make a gyro, I would make a yogurt style sauce but just for eating it as salad, I prefer this.
Posted on 9/28/19 at 11:33 pm to Jibbajabba
Anybody have the albasha dressing recipe?
Posted on 9/29/19 at 1:21 am to NOLATiger71
Posted on 9/29/19 at 1:43 am to NorceauxTigerFan
The one posted by the NY Times is pretty solid.
Posted on 9/29/19 at 7:55 am to Jibbajabba
quote:
1/2 cup olive oil
6 garlic cloves
2 tsp kosher salt
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
No paprika?
No sumac?
Posted on 9/29/19 at 8:07 am to dtett
quote:
albasha dressing
I would bathe in that stuff if it were socially acceptable
Posted on 9/29/19 at 9:50 am to NorceauxTigerFan
good eats has an episode where Alton makes a tandoor out of a clay planter pot.
take an angle grinder with cut off wheel and cut off the bottom, making it a cylinder. Build a hot fire on your grill and put the clay pot over the coals, then keep adding coals and letting it burn until it’s about 800 degrees inside
skewed your meat and lean them down into the tandoor
pretty cool and not that complicated
take an angle grinder with cut off wheel and cut off the bottom, making it a cylinder. Build a hot fire on your grill and put the clay pot over the coals, then keep adding coals and letting it burn until it’s about 800 degrees inside
skewed your meat and lean them down into the tandoor
pretty cool and not that complicated
Posted on 9/29/19 at 12:09 pm to NorceauxTigerFan
INGREDIENTS:
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
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
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
PREPARATION
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 large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) 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.
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
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
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
PREPARATION
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 large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) 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.
Posted on 9/29/19 at 2:47 pm to dtett
quote:
Anybody have the albasha dressing recipe?
We’ve been hunting that for years on this board to no avail.
What I do know is it’s not just yogurt based. Someone mentioned here that the base was created from emulsifying olive oil. I know when you get it fresh it’s perfect dressing consistency and if you bring a cup home for the next day it’s infinitely thicker. That would jives with the oil base I guess.
Posted on 9/30/19 at 10:54 am to NorceauxTigerFan
I was in your same boat, I bought a Ronco rotisserie at Goodwill for $7. Makes great shawarma
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