I made the NYT Chicken Schwarma recipe you've all been touting and...

[Anonymous]

I always use foil. Made it this week and found I was out of onions but had zucchini and yellow squash so I added that. I like it with onion but almost any veg seems like it would work.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm making this tonight. Do you really leave the onions as quarters? What is the point of adding them?

Also, anybody line the baking sheet with foil? Or is that a bad idea because it will stick?

how does one have a schwarma recipe without onions? This is the basic recipe for a classic marinade and the onions are key, as are chicken thighs.

PP here. I wasn't surprised by the addition of onion, but by leaving it quartered, so you only have four pieces of it. But I realize you want the bigger pieces so they are less likely to burn. I ended up adding more than one onion and cutting it into eighths, which turned out fine. Overall a delicious recipe. I made a tahini yogurt sauce to go with it.

[Anonymous]

In the recipe in parentheses it says...

“(To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)”

Do you guys do this extra step, or just serve it out of the oven?

Mine is marinading now. Thanks so much.

[Anonymous]

Anonymous wrote:In the recipe in parentheses it says...

“(To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)”

Do you guys do this extra step, or just serve it out of the oven?

Mine is marinading now. Thanks so much.

I’ve made this dozens of times, and I’ve never done that step. I just let it rest for a couple of minutes, then remove the chicken to a cutting board to slice up, then put the chicken and onions on a platter and serve. I hope you enjoy it, it really is good!

[Anonymous]

Garlic powder is more flavorful than garlic. I also think it needs a pinch more salt

[Anonymous]

Anonymous wrote:Garlic powder is more flavorful than garlic. I also think it needs a pinch more salt

Garlic powder is fine for certain things, but for this recipe you should just use real garlic.

[Anonymous]

Anonymous wrote:In the recipe in parentheses it says...

“(To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)”

Do you guys do this extra step, or just serve it out of the oven?

Mine is marinading now. Thanks so much.

I do both. My family likes this so much that I double the recipe. We eat it from the oven one night and then I will warm it up with the olive oil when we use it for sandwiches/lwftovers. It is even better the second time.

[Anonymous]

Excellent, thanks so much for your replies! Look forward to trying it!

[jsteele]

Maria made this after I pointed this thread out to her and it was big hit in our household. Schwarma needs garlic sauce to go with it so my contribution to this thread will be a garlic sauce recommendation. I love this one:

https://www.garlicsauce.com

In addition to schwarma, I use this sauce for lots of other things. One of my favorites is asparagus basted in this sauce and then roasted with some parmesan cheese sprinkled on top. If I'm really feeling adventurous, I add some prosciutto in the final couple of minutes of roasting.

[Anonymous]

Anonymous wrote:

Anonymous wrote:In the recipe in parentheses it says...

“(To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)”

Do you guys do this extra step, or just serve it out of the oven?

Mine is marinading now. Thanks so much.

I’ve made this dozens of times, and I’ve never done that step. I just let it rest for a couple of minutes, then remove the chicken to a cutting board to slice up, then put the chicken and onions on a platter and serve. I hope you enjoy it, it really is good!

Ohh, interesting! I always do the second step. It seems "unfinished" without crisping it up in the skillet.

[Anonymous]

I’ve quadrupled this recipe in the past. In addition to the onions, we add peppers (thus, veggie requirement is fulfilled). I’m trying Jeff’s garlic sauce for sure.

And as far as I know, schwarma is not a word. (I don’t need to ask to correct me if I’m wrong. I have faith in DCUM.).

[Anonymous]

Holy Lord almighty why oh why did I wait so long to try this recipe?!?
Kids loved it, my husband INHALED it. So easy to make and unbelievably tasty.
Thank you oh wise ones of DCUM!

[Anonymous]

Do you have turmeric in your pantry? Or did you buy it especially for this recipe?

[Anonymous]

Do you use sweet or smoked paprika?

[Anonymous]

jsteele wrote:Maria made this after I pointed this thread out to her and it was big hit in our household. Schwarma needs garlic sauce to go with it so my contribution to this thread will be a garlic sauce recommendation. I love this one:

https://www.garlicsauce.com

In addition to schwarma, I use this sauce for lots of other things. One of my favorites is asparagus basted in this sauce and then roasted with some parmesan cheese sprinkled on top. If I'm really feeling adventurous, I add some prosciutto in the final couple of minutes of roasting.

Where do you buy it?