Crispy Chicken Shawarma

CHICKEN MARINADE

• 2 pounds boneless & skinless chicken thighs, cut into thin strips

• 1/4 cup plain yogurt

• 2 tablespoons olive oil

• 2 tablespoons tomato paste

• 1 tablespoon hot sauce

• 1 tablespoon lemon juice

• 2 teaspoons minced garlic

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons salt

• 1 teaspoon sumac

• 1 teaspoon coriander

• 1 teaspoon allspice

• 1/2 teaspoon black pepper

• 1/4 teaspoon cardamom

GARLIC SAUCE

• 1/3 cup garlic cloves

• 1 cup neutral oil

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1/4 cup sour cream

• 1/4 cup mayonnaise

SPICY SAUCE

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 tablespoon hot sauce

• 1 tablespoon tomato paste

• 1 teaspoon pomegranate molasses

• 1 teaspoon paprika

• pinch of salt

FOR ASSEMBLY

• large flour tortillas or Arab flatbread

• pickles, cut into long strips

• French fries, cooked

• pomegranate molasses

MARINATE THE CHICKEN:

1. In a large bowl, combine the yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom. Mix until smooth.

2. Add the thinly sliced chicken thighs and toss until every piece is well coated in the marinade.

3. You can cook the chicken right away, but if you have time, let it marinate in the refrigerator for up to 24 hours for deeper flavor.

MAKE THE GARLIC SAUCE:

1. Add the garlic cloves and salt to a food processor and process until the garlic is very finely minced and beginning to look pasty. Use a spoon or rubber spatula to scrape down the sides of the food processor as needed.

2. With the food processor running, slowly drizzle in about half of the neutral oil in a thin steady stream so it begins to emulsify and thicken.

3. Add half of the lemon juice and continue processing.

4. Drizzle in the remaining oil slowly while the processor runs, then add the remaining lemon juice. This alternating process helps the sauce emulsify and become thick and creamy, about 8 to 10 minutes total.

5. Add the sour cream and mayonnaise and process again until completely smooth. Taste and adjust salt if needed. Refrigerate until ready to use.

MAKE THE SPICY SAUCE:

1. In a small bowl, combine the olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt.

2. Whisk together until smooth and well combined.

COOK THE CHICKEN:

1. Heat a large skillet over medium-high heat and add a drizzle of oil.

2. Add the marinated chicken in a single layer. Let it cook undisturbed for about 3 to 4 minutes so it develops a deep golden sear.

3. Stir and continue cooking for another 5 to 7 minutes, mixing occasionally so the chicken gets charred edges all around.

4. Cook until the chicken is fully cooked through and caramelized in spots.

ASSEMBLY:

1. Warm the tortillas or Arab flatbread.

2. Spread a generous layer of garlic sauce across the bread.

3. Add the crispy chicken shawarma, a handful of fries, and pickle strips.

4. Drizzle lightly with pomegranate molasses.

5. Wrap tightly like a shawarma.

TOAST THE SHAWARMA:

1. Brush the outside of each wrapped shawarma with the spicy sauce.

2. Heat a skillet or grill pan over medium heat and lightly coat it with oil, butter, or ghee.

3. Place the shawarma seam-side down and toast for 2 to 3 minutes per side, turning until the outside is golden and slightly crispy.

Starbucks Lemon Loaf

Lemon Loaf

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup unsalted butter melted and at room temperature

• 1/4 cup vegetable oil

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1/2 cup sour cream or buttermilk

Lemon Icing

• 1 cup powdered sugar add more until desired consistency is reached

• 1 tablespoon lemon juice

• 1-2 tablespoons cream or milkadjust as needed for consistency

Lemon Loaf

• Preheat the oven to 350F degrees. Grease and flour an 9×5-inch loaf pan, or line with parchment paper.

• In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside. 

• In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate air into the batter which makes the bread more fluffy.

• Add the melted butter and the oil. Mix to incorporate.

• Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.

• Add in the sour cream and mix well. 

• Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix. Sometimes I will use my hand mixture but finish with a spatula when I only have a little bit of dry flour left.

• Pour the mixture into the prepared loaf pan.

• Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

• Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together

Lemon Icing

• In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

• Remove the cooled loaf from the pan and drizzle or pour over top. 

Notes

• Store in an airtight container at room temperature for up to 3-4 days. 

• Melt butter in the microwave then let it cool for a few minutes before adding to the batter. 

• This recipe uses a 9×5-inch loaf pan. The size is important! You can use an 8×4-inch pan, but will need to adjust the time and temperature. It would also result in a thicker loaf and you risk losing moisture.

Bhindi Kurkuri

Ladies Finger - 1 lb., sliced vertically into 4 pieces

Turmeric - ½ tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Amchur powder - 1 tsp

Chaat masala - 1 tsp

Besan - 1/2 cup

Rice flour - 1 tsp.

Salt

Oil

Take all your sliced okra in a big bowl. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste. With a spoon or spatula, gently mix the spice powders with the okra.

Sprinkle the besan, rice flour on the okra. Again, gently mix the besan with the okra. The besan and the seasonings must evenly coat the okra slices.

Marinate the okra in this mixture for 20 to 30 minutes. You could also keep it for an hour.

Deep fry the Ladies finger in hot Oil until goden brown.

Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger, sliced green chilis, lime juice, black salt or chaat masala.

Enjoy the Kurkuri Bhindi as is or pair with roti or rice.