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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Bread and Butter Pickles

I eat pickles as a snack, often instead of eating chips. So we made a large batch of these. Like the salsa I’ll list the original recipe, but the pictures will reflect the many fold recipe we made. The recipe is originally from”Tart and Sweet” by Kelly Geary and Jessie Knadler.

Ingredients
2 cups white wine vinegar
2 cups rice vinegar
3 cups water
3 cups sugar
1/3 cup kosher salt
6 lbs cucumber, ends trimmed
2 white onions, thinly sliced

Per jar:
1 clove garlic
1 tablespoon yellow mustard seed
1/2 tablespoon brown mustard seed
2 teaspoons chili flakes
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed

*Makes approximately 6 quarts*
ingredients

***

1. Cut the cucumbers into 1/4 inch rounds.
cucumbers

2. Bring the vinegars, sugar, water, and salt to a boil. Stir to dissolve the sugar and salt.

3. Place the garlic and spices into each hot jar.
spices

4.Pack the cucumbers and onions in as tightly as possible without crushing.
pack

5.Pour in the boiling brine, leaving 1/2 inch of head space. Make sure the cucumbers and onions are submerged in brine, and check for air bubbles.

6. Process for 10 minutes in boiling hot water.
boiled