Chicken Shawarma

Zest and Juice of 1 lemon
1/4 Cup olive oil
3-4 cloves garlic, peeled and minced
1/4 Cup chopped onion
2 TB preblended Shawarma seasoning
Pinch of crushed red pepper (or more, as desired)
1 lb. boneless, skinless chicken thighs, trimmed of excess fat

This is your base meat and yes, you can use breasts or bone in cuts
though be careful to not overcook breasts. I actually used Calamansi
powder for the lemon I was out of this time. Works fine.

This is placed in a pan over a diffuser and slow cooked for about 1.5
hours with frequent turning.

Turn the heat off and remove the cooked meat and onion. Take the oil
sauce down to about 3 TB and add sour cream or plain yogurt and stir
until smoothe. Add a little hot sauce (Gojujang is optimal). The
classic is stuffed in a pita but you can use burrito wrapper as well.

Add chopped lettuce to the wrapper then meat and dole out some of the
sauce.

On Sunday, April 22, 2018 at 2:37:42 PM UTC-4, cshenk wrote:
> Chicken Shawarma
>
> Zest and Juice of 1 lemon
> 1/4 Cup olive oil
> 3-4 cloves garlic, peeled and minced
> 1/4 Cup chopped onion
> 2 TB preblended Shawarma seasoning
> Pinch of crushed red pepper (or more, as desired)
> 1 lb. boneless, skinless chicken thighs, trimmed of excess fat
>
> This is your base meat and yes, you can use breasts or bone in cuts
> though be careful to not overcook breasts. I actually used Calamansi
> powder for the lemon I was out of this time. Works fine.
>
> This is placed in a pan over a diffuser and slow cooked for about 1.5
> hours with frequent turning.
>
> Turn the heat off and remove the cooked meat and onion. Take the oil
> sauce down to about 3 TB and add sour cream or plain yogurt and stir
> until smoothe. Add a little hot sauce (Gojujang is optimal). The
> classic is stuffed in a pita but you can use burrito wrapper as well.
>
> Add chopped lettuce to the wrapper then meat and dole out some of the
> sauce.

Sounds good. Oddly, I'd favor Sriracha with this. There's a Syrian
place in town that stocks sriracha as its hot sauce, and I got used
to having it with Middle Eastern food.

Cindy Hamilton