shwarma_bowls
Differences
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| Next revision | Previous revision | ||
| shwarma_bowls [2024/05/21 19:19] – created court | shwarma_bowls [2024/05/21 19:22] (current) – court | ||
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| * 1 c plain yogurt | * 1 c plain yogurt | ||
| * 1-2 cloves garlic | * 1-2 cloves garlic | ||
| - | * salt | + | * salt |
| + | Mix and let sit. | ||
| //for hummus:// | //for hummus:// | ||
| - | * 30 oz chickpeas | + | * 30 oz chickpeas |
| * 1/2 c olive oil | * 1/2 c olive oil | ||
| * 1/4 c water | * 1/4 c water | ||
| * 1.5 tsp salt | * 1.5 tsp salt | ||
| * 6 tsp lemon juice | * 6 tsp lemon juice | ||
| + | Blend. | ||
| __Directions: | __Directions: | ||
| - | AHEAD OF TIME: Prepare a marinade for the chicken. Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, and cinnamon 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. | + | AHEAD OF TIME: Prepare a marinade for the chicken. Combine the lemon juice (reserve squeezed lemons), ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, and cinnamon 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 onions 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. | + | 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 onions to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan with the reserved lemon halves, 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 30-40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. | + | Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Remove from the oven, allow to rest 2 minutes, squeeze lemon peels over the chicken, then slice into bits. |
| Serve with pita and any optional add-ins! | Serve with pita and any optional add-ins! | ||
shwarma_bowls.1716319170.txt.gz · Last modified: by court