Even without browning the meat it's really good. It reminds me of this Lebanese restaurant that used to be open. It's just as good. Next up will be the yogurt garlic side dip.
Sorry guys I'm not sure how much of all this we used. About three skinless chicken breasts cut into strips, or sliced, or whatever you want. In my option cutting it up makes it much more tender and flavorful.
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon allspice
3/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
1 pinch cayenne
salt to taste
black pepper (we used chinese white pepper, whatever you have works)
Red pepper flakes (Just a little bit)
Dried fried garlic (If you don't have it don't worry more garlic is your friend) (Can be found at your Asian market and should be shelf stable ish)
Clarified butter (Just melted butter in the microwave. Pause every once in a while so nothing burns (make sure it isn't really hot when you mix it in)) Put this in last, as in just before the meat
. Should just fold in like nothing ever changed.
Seasoned salt (Lawry's)
GREEK YOGURT (The only one we had as slightly expired unopened 10 days past) a slight sour taste can use fresh and a little sour cream... or a vinegar. FFS don't use sweetened yogurt. Maybe about two cups?
The fresh stuff should be minced (or finer) if possible, but no worries.
Longer you marinate the better the flavor gets into everything. We prepped it at 2:00 pm and ate at 6:35 pm ish. Just leave it on the counter if you'll be cooking it today.
Dump the yogurt into the oven safe dish (should be big enough to hold all your chicken, and sauce), mix all dry, and fresh ingredients.
TASTE it to see what is needs. It should taste and smell like shawarma without the meat.
Prepare the chicken (meat of your choice) and cut to your desired preference.
Place into the dish, and mix it in throughly. All the meat should be covered in the yogurt about equally.
Cover (OPTIONAL: Covering is not meeded stir it after the 30 minutes then whenever you feel like it) the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
(If you have already cut it up you can keep it in there longer up to another thirty minutes, as the liquid keeps everything moist and tender)>The yogurt should have separated into a liquid and a solid everything is fine.)
Serve with rice, flatbread, or any kind of bread, or starch you want.
Brown in the pan for a more authentic shawarma as the last step. Also can do this to reheat as leftovers.
Butchered from these two recipes, and tasting it as we went. (For the yogurt just leave it alone in the oven until it's time to poke it)
The sites have advertisements ect.https://www.allrecipes.com/recipe/52407/chicken-shawarma/