Drizzle in the oil while the blender is running to emulsify it into the cornflour paste. When the garlic is totally pulverized, and incorporated into the lemon juice, add the cornflour and run the blender. Add the garlic and lemon juice to the container of a blender and blend. Let this cornflour-water mix cool down completely. On low-medium heat, stir until it forms a pudding-like consistency. Dilute the cornflour in water in a deep, heat resistant pan. Coat the thinly slices onions with the sumac, olive oil, and vinegar and set aside. Once the charcoal starts to release smoke, cover the dish with a piece of foil and let the chicken infuse with the smoke. Place the charcoal in the center of the dish, and drizzle the hot oil on top. Heat a piece of charcoal until it becomes very hot or turns ash gray. For a restaurant shawarma experience, spread your shawarma on a flat, big dish, leaving a space in the center. The charred tomatoes and parsley will give the chicken an edge. When the chicken is almost cooked, toss in the chopped parsley and the diced tomatoes and stir everything on the hot griddle for no longer than 2 to 4 minutes. Don’t flip the chicken until it can detach easily from the griddle. When the griddle becomes hot, add the chicken in one layer. Brush or spray the griddle with some canola oil. Place a hot griddle over medium heat on the stove top. Cover the marinated chicken with plastic film and place it in the fridge for three hours and up to one day. With gloved hands, thoroughly coat the chicken pieces with the marinade. Add all the marinade ingredients to the container of a food processor, blitz a few times until the marinade has the consistency of a paste. 1/4 to 1/2 cup canola oil or vegetable oil.1 tablespoon lemon juice, or more if needed.Cucumber and turnip pickles, recipe coming soon.Sumac spiked red onions, recipe follows.Flat bread (Lebanese bread), recipe coming soon.1 tablespoon apple cider vinegar, or regular vinegar.1 tablespoon pepper paste or harissa (you can also use red pepper flakes).1 whole chicken, deboned and cut into 1 inch strips.Recipe adapted from the Instagramer Nouna 6 people If you like this recipe, please share it with others and tag #cheznermine.ĭon’t miss any of my recipes and subscribe here. It put a priceless smile on the faces of my family members. Nouna, I can’t thank you enough for your wonderful recipe. On day #2, I prepared the toppings/trimmings and cooked the chicken shawarma. On day #1, I marinated the chicken and made the toum (garlic spread). And, I broke down the workload into two days: It was tested by pretty picky kids and a food snob spouse. This recipe is pretty straightforward, and foolproof. I added to the trimmings, some sumac dredged onions, and homemade pickles.While Nouna uses chicken breasts, I used a whole deboned and sliced chicken, to leverage the juiciness of the thighs.For that extra zing, I added a splash of apple cider vinegar, but regular vinegar will do.Swapped in lime instead of lemon as I believe it is more powerful in marinades.Instead of using yogurt in the marinade, I used full fat milk. Toum (garlic spread)įor the most part, I followed to a T, the spices amount used in the marinade, yet I slightly tweaked Nouna’s recipe as follows: To cherish Nouna’s repertoire and family recipes, check out her Instagram account generously and promptly shared her go-to Chicken Shawarma recipe, including the indispensable Toum (garlic spread). Now she is a retiree and a loving grandma. Nouna is a lovely Syrian-American Lady who immigrated to the US over two decades ago, where she made a career in baking. While writing these words, I almost smell the irresistible wafting aromas of charred flat bread encasing juicy, smoky shawarma meat, studded with turnips and pickles, slathered with pungent Toum (garlic spread), and spiked by a galore of warm spices.Īiming at a good homemade s hawarma experience, I approached a shawarma expert on Instagram, Nouna a friend and loyal member of my foodie tribe, to kindly ask for her no-fail recipe. Growing up in Egypt, Shawarma was always the forte of Syrians expats residing in Egypt. Typically, Shawarma is Middle Eastern dish, that consists of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Shawarma is a middle Eastern dish that hails in Turkey and was spread to the Middle East until the rule of the Ottoman Empire that ended in early 20th century.
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