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78. Savoring the Flavors of Israel -Recipe of the podcast Chef Robert’s Chicken Shawarma
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In today’s podcast episode
1. Cindy and I will share our experiences while traveling in Israel and departing the day after the attract on Oct. 7th We will explore the people, food, wine and some culture we experienced while there 2. ‘What is Israeli Food?’
Everybody who visits Israel adores the food – it’s colorful, so much flavor,diverse and multi-cultured. Is there even such a thing as Israeli cuisine?
We will try and answer this question,
3. The recipe of the podcast Chef Robert’s Chicken Shawarma
Fancy a kebab? Strictly speaking, shawarma refers to something cooked on an open spit. Shawarma in Israel is almost universally good and it’s pretty much guaranteed to be fresh and thoroughly satisfying. Try any variety of fillings and toppings offered (tahini, hummus, pickled turnips, and amba to name a few), served in a fresh pita.
Chef Robert’s Chicken Shawarma
Total Time Prep: 20-30 minutes Cook: 45 minutes
4-6 Servings
Nutrition Facts
4 Servings
Calories 191· Total Fat 6.71g
· Sodium 493mg
· Total Carbohydrate 26.67g
· Dietary Fiber 7.82g
· Sugars 6.60g
· Protein 9.36g
Ingredients:
To a mixing bowl add:
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1 tsp Black pepper
- 1 tsp Turmeric
- 1 tsp Cardamom
- 1 tbsp Paprika
- 1 tbsp Sumac
- 1 tbsp Salt
Mix to combine the dry ingredients, then add:
Olive oil 4 tablespoons
Lemon juice 1 tablespoon
Sliced or chopped garlic 3 Cloves
Mix to form the marinade.
Add boneless, skinless chicken thighs and breast ( cut in strips) 2 ½-3 pounds total weight. Mix to coat the chicken Cover bowl in clingfilm / plastic wrap Marinate 2-24 Hours
Greek whole-milk yogurt 1 cup (about 236ml)
Chopped garlic clove
Sumac 1 teaspoon
Cayenne pepper 1/8 teaspoon
Salt 1/4 teaspoon
pepper 1/4 teaspoon
Lemon juice 1 tablespoon
Instructions:
1. Lay the chicken into a bread loaf pan (8.5 in. x 4.5 in.) press the chicken firmly in the pan and bake @375 degrees for apx. 45 min. The chicken mixture is ready when your thermometer reads 165 degrees.2. Let the chicken rest for 10 min covered, drain and discard the juices.
3. Place a cutting board on top of the pan and carefully flip over. Remove the pan and slice the chicken loaf thinly
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Serve… and ENJOY!
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