Wednesday, January 28, 2009

Chicken Shawarma with Roasted Potatoes and Broccoli - Adapted from 2008 Cooking Light

This is an interesting Middle Eastern recipe we found.  Make a marinade by mixing 2T fresh lemon juice, 1t curry powder (we used hot), 2t extra virgin olive oil, 1/2t ground cumin, 3 cloves of minced garlic and salt and pepper to taste.  Cut 1 lb. boneless, skinless chicken breasts into strips and toss with the marinade an hour or two before cooking.  Make a sauce by mixing 1/2C plain yogart (use Greek like Fage if you can find it; it is much thicker than other yogarts), 2T tahini, 2t fresh lemon juice, 1 clove of minced garlic, salt and pepper to taste.  The recipe cooks the chicken on skewers on the grill but we sauted them in 2T olive oil.  Place the chicken on a warm pita bread along with some shredded lettuce and sliced tomato.  Top with the sauce.  We served them with oven roasted redskins, steamed broccoli and a dry white wine.



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