Tag: Ethnic food

How to Make Delicious Homemade Chicken Shawarma

The delightful medley of fragrant, exotic spices, the rich savory chicken flavor, the smoky undertones of a street rotisserie… When the craving for an amazing chicken shawarma meal strikes, we can’t all rush out to the nearest street market to enjoy traditional shawarma, as much as we might want to.

But fear not, this recipe is here to bring your heart joy by providing you a way to enjoy some of the most delicious food on the planet – made easily in your own home!

The method is very different, but the flavor is similar and very tasty. I have been sitting on my hands to stop me from sharing this recipe sooner – it’s one of my great favorites, and is adapted from Janna Gur’s “Homemade Shawarma”, in The Book of New Israeli Food.

HOMEMADE CHICKEN SHAWARMA

INGREDIENTS:

3 lbs deboned chicken thighs or about 5 lbs chicken legs

Marinade:
½ cup vegetable or olive oil

2-3 Tbsp mild yellow curry powder

2 Tbsp soy or tamari sauce

1 Tbsp garam masala (mild Indian spice mixture, if desired)

1 Tbsp powdered chicken bouillon

1 tsp ground black pepper

1 tsp ground paprika

INSTRUCTIONS:
  • Place all the chicken in a very large bowl or container.
  • In a separate small bowl, mix all marinade ingredients and stir/whisk till smooth.  Add to chicken and mix well, making sure every piece is covered.
  • Cover. Marinate in the fridge a minimum of 5 hours or overnight.
  • Preheat oven to 400 degrees F/ 200 degrees C.
  • Arrange all pieces on a foil-lined large baking sheet with sides. Bake for about 45 minutes or till chicken is done. Inhale the glorious aroma while it’s baking.
  • If using thighs, thinly slice chicken before serving. If using legs, leave them whole (or debone, if desired).
  • Serve with rice pilaf and a salad; over couscous with sliced tomato, cucumber, peppers and onion; with tabbouleh; in a pita with tomatoes, cucumbers and plain yogurt; with a buttery orzo and spinach; rolled up in a wrap; or with whatever sides strike your fancy.

I hope you try this wonderful, easy chicken soon – and please let me know how you liked it!

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Pork Carnitas

Beautiful. Almost brings tears of joy to my eyes. (I get emotional about my food.)

Savory, succulent, crispy exterior, warm with fragrant cumin, spices, and a tang of citrus – what’s not to love about this glorious and versatile meat?

Use in tacos, enchiladas, on top of baked potatoes, in burritos, on salads, in a bun with slaw, on nachos, on barbecue pizza, in a box, with a fox… (I do so love carnitas, Sam-I-am!)  Or just eat with your fingers, out of the pan (don’t burn yourself) with undisguised gusto and unfeigned delight. 

You’re welcome.

This recipe was adapted from “Citrus Carnitas”, in Melissa Joulwan’s Well Fed, an excellent paleo cookbook which I highly recommend (even if you’re not paleo.).

Prep Time: about 20 minutes. Cook Time: About 3 hours

Pork Carnitas

Ingredients

  • 3-4 lbs pork shoulder, boneless or bone-in (I prefer boneless, it’s easier)
  • 1 heaping (and it should be quite heaping) Tbsp ground cumin
  • 1 Tbsp granulated garlic
  • 1 Tbsp sea salt
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1 tsp ground cayenne pepper
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • Water

Directions

  • Hack up pork into large-ish chunks, about 3-4 inches across. Slap ’em into a big pot. (I let out my angst in this process, as you can see. It’s cheap therapy. Or something.)
  • Measure out all the salt and spices and tip in over the meat.  Stir to mix evenly.
  • Pour in lemon and lime juices. Then pour in cool water till barely covering pork.
  • Put that pot on high heat and bring it to a rip-snorting boil. 
  • Then turn it down to a steady simmer, and leave it uncovered.  It will look terrible, like a bleak soup.  Fear not and take courage, my friend.
  • Let it simmer, bubbling gently, for about two or three hours, or till most of the water has cooked out.  Your house should smell amazing right about now…
  • Here’s where it becomes magical: the pork chunks start to crisp in the melted fat and juices left after the water evaporates, so keep an eye on things to prevent burning.  Gently turn the chunks over (trying to keep from shredding them) so they brown and crisp on all sides, about ten minutes or so (depending on how high your heat is and how much fat was in the meat).
  • If you have enough self-control, move meat to a serving dish and let cool 5 minutes or so, serve warm.  Or gently shred in pot with two forks or something similar if you’re using the carnitas for tacos or the like… Or, as I mentioned above, let it cool just enough to not burn you and then nab a deliciously crisp-soft savory chunk of browned carnitas right out of the pot with your fingers to eat with unmitigated relish is always an option.  Enjoy.  I know I sure do!