| Chicken Shawarma Serves 4-6 Ingredients 2 lbs boneless, skinless, chicken thighs or breast Marinade 3 Tablespoon olive oil 2 Tablespoon fresh lemon juice 2 teaspoons cumin 2teaspoon cardamon 2 teaspoons coriander 1 teaspoon cayenne pepper 1/2 teaspoon salt ¼ teaspoon black pepper Sauce ½ cup Greek yogurt 1 cloves garlic ½ teaspoons cumin 1 teaspoon lemon juice 1/8 teaspoon salt 1/8 teaspoon salt 4-6 medium sized flatbread pieces, naan, Lebanese, pita Optional Serve with lettuce, sliced tomatoes, lemon wedges Slice chicken into ¼ inch pieces. In a large zip top bag add marinade ingredients and squish bag to mix ingredients well. Add chicken and squish bad until all chicken pieces are covered in marinade. Let the air out the bag. Close bag and but bag in bowl so it doesn't leak in the refrigerator. Marinade chicken for 4 hours. While the chicken is marinating in the fridge, add all sauce ingredients to a bowl, stir well cover bowl with plastic wrap and toss in the fridge until need. Get a stove top grill to medium high or a frying pan to medium high or electric grill like I used to high or sear setting (I've found electric grills don't get much hotter than medium high no matter what). Cook the chicken slices in batches Make sure to shake off the excess marinate before cooking. They'll cook quickly and flip only once. Remove to a platter with flatbread, lettuce, tomatoes, and lemon slices. Serve right away. Enjoy. Naan Bread Makes 8 naan rounds Ingredients: 1/3 cup of warm milk 2 teaspoons sugar 1 package active dry yeast 1/3 cup plain Greek yogurt 3 Tablespoons ghee (clarified butter) 1 teaspoon salt 1 teaspoon baking powder 2 cups of all purpose flour Preheat oven to 500 degrees. In a medium bowl combine milk, sugar, and yeast. Let stand for 5 minutes or until foamy. Add yogurt, ghee, salt, and baking powder. Add flour and stir until mixture forms a ball. Turn dough out onto a lightly floured surface. Knead for 4 to 5 minutes or until dough is smooth. Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour or until it’s doubled in size. Determine how many 6 inch rounds will fit on your baking stone or baking stone at one time. Place baking stone on the lowest rack in the oven. Dive dough into 8 pieces, shape into balls. Cover balls with plastic wrap and let stand for 20 minutes. On a lightly floured surface, roll enough balls of dough to fit onto baking stone into 6 inch circles. Bake for 1 to 2 minutes more or until brown and slightly puffed. Remove naan from oven and wrap in foil to keep warm. Repeat with remaining dough. Serve hot. Peace, CK |
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