Shawarma style chicken wraps

There are a lot of “do ahead” steps, but they don’t all need to be done at the same time.

Notes for next time :

  • Cook the chicken on a grill to let the fat drip away
  • Roast the garlic for the yogurt sauce.

Ingredients :
8 chicken thighs
Pita bread

For the marinade
3 table soup olive oil
1 tea spoon cumin
1 tea spoon paprika
1 tea spoon turmeric
1 tea spoon salt
4 garlic cloves, minced
Zest and juice of a lemon
Zest and juice of an orange
Black pepper, to taste

For the garnish
1 red onion
1/2 cup greek yogurt
2 cloves garlic, minced
1 table spoon olive oil
1 tomato, diced
Bread and butter pickles
Iceberg lettuce
ingredients

***

1. Combine the yogurt, garlic and olive oil for the garnish, Set aside and allow to mellow overnight.
garlic-sauce

2. Thinly slice the onion, cover with cold water. Cover and put in the fridge overnight.
onions

3. Combine the marinade’s spices and grind them to a rough powder.
spices

4. In a large bowl, combine all of the marinade ingredients.
marinade1

5. And stir to dissolve the spices.
marinade2

6. Remove the skin and bones from the chicken. Cut each thigh in half. Put in the marinade and stir to coat. Cover and marinade overnight.
chicken

7. Pre-heat the oven to 350F. Cook the chicken on both sides to get some color.
color

8. Finish in the oven until cooked through.
cooked

9. Open the pita bread. Slather with some yogurt sauce. Add the chicken, tomato, lettuce, onions, and pickles to taste. Roll and enjoy.
assemble

 

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Pumpkin and cranberries muffin

I am not a huge fan of pumpkin pie. But I can eat a whole tray of these muffin without blinking… you have been warned.

Ingredients:
2 cups flour
1 tea spoon baking soda
1 tea spoon baking powder
1 tea spoon salt
1/2 tea spoon ground cinnamon
1/2 tea spoon ground cloves
1/2 tea spoon ground ginger
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup pumpkin puree
zest of one orange
1 tea spoon vanilla
1 cup orange juice
2 cups cranberries
ingredients

***
1. Pre-heat the oven to 325F
In a bowl, combine the flour, baking soda, baking powder, spices and salt.
dry

2. In the bowl of a mixer, combine the butter and sugar. Cream the butter until light and fluffy, scrapping down the sides a few times.
butter

3 . Add the eggs one at the time, mixing well between each.
eggs

4. Add the puree, orange zest and vanilla extract.
add-puree

5. Add the orange juice and stir well to combine.
add-juice

6. Stir in the flours in 3 times.
flour

7.  Remove from the mixer. Fold in the cranberries with a spatula.
cranberries

8. Spoon into a muffin tin lined with paper liners (or a good non-stick muffin tin).
fill-cups

9.  Bake for 30 minutes. Allow to cool in the tins for 5 minutes or so then transfer to a cooling rack. Allow to cool to room temperature.
baked