Later On

A blog written for those whose interests more or less match mine.

Great dinner: Oven-Roasted Chicken Shawarma

with 2 comments

This Sam Sifton recipe is great. I got three pounds of boneless, skinless chicken thighs (family pack), so made 1.5 times the marinade recipe—e.g., 3/4 c of olive oil instead of 1/2 c.

I marinated for 11 hours, stirring occasionally, and the last couple of hours I put the stainless bowl of chicken on the kitchen counter so it could come to room temperature.

I cut the large red onion into eighths, vertically. Quartered looked too large and did not make enough pieces.

I cooked 30 minutes, which seemed fine, and I let it rest for 5 minutes before cutting it into chunks. Do the cutting up with shears, not a knife.

Tonight we had diced hothouse cucumber (aka English cucumber), halved cherry tomatoes, and crumbled feta, and it really could not have been better.

Written by LeisureGuy

10 March 2017 at 6:35 pm

2 Responses

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  1. shawarma has such nice spices! 🍀

    Simply Splendid Food

    11 March 2017 at 6:09 am

  2. It does indeed. One further change to the recipe, after reflecting on it: use shears to cut the meat into chunks. That would work better than using a knife.


    11 March 2017 at 6:58 am

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