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

[Anonymous]

Just ordered the garlic sauce!

Btw has anyone here tried the garlic sauce from fava pot ? It’s insanely good.

[Anonymous]

Anonymous wrote:

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.

I’ve made it twice without the second step and think it would make it better texturally. Next time I’ll probably just stick the whole pan under the broiler to crisp it up a little.

[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 always do the second step. It makes a big difference.

[Anonymous]

Anonymous wrote:

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.

PP here. You guys have convinced me! I’m making this later this week, and I’ll try that step this time.

[Anonymous]

Made this for the first time tonight and I didn’t think the chicken was very flavorful—DH and the kids aren’t home so will see what they think of the leftovers before I decide to make it again. I did do the “extra” step of browning it on the stove after cutting it up and I think that is a key part of the recipe.

How long do you all marinate it? Mine was probably in the fridge for 4-5 hours—maybe my lemons didn’t put out enough juice for the acid to get in there.

[Anonymous]

Just made this based on this thread, and it was a huge hit. We did the step in parentheses. We got the lavash bread from TJ, made our own tzatziki, and added some veggies. Thanks!

[Anonymous]

We finally got around to making this and it was great.

I also made the flatbread recipe above. My DD has celiac, so I attempted a GF version and it came out pretty well. I added 1 tsp. of xanthum gum.

[Anonymous]

Anonymous wrote:Made this for the first time tonight and I didn’t think the chicken was very flavorful—DH and the kids aren’t home so will see what they think of the leftovers before I decide to make it again. I did do the “extra” step of browning it on the stove after cutting it up and I think that is a key part of the recipe.

How long do you all marinate it? Mine was probably in the fridge for 4-5 hours—maybe my lemons didn’t put out enough juice for the acid to get in there.

I made it a couple of weeks ago and did not have any lemons--so I substituted vinegar. It was great, but I do want to try it with lemon juice.

[Anonymous]

Thanks for this recommendation - just made it and it was great!

[Anonymous]

I make this at least 3x a month and it is SO GOOD. Best garlic sauce is toum from Lebanese taverna market. Close second and more widely available is the “garlic spread and dip” at Trader Joe’s (near the hummus). SO GOOD. I purposely make an extra package of thighs so I’ll have leftovers for lunch for a few days. I serve with couscous and a Greek salad (cucumber, tomato, feta).

[Anonymous]

I made it and my family all liked it. I wanted to say a particular thank you to the poster who posted their recipe for homemade flatbread. So easy and delicious! My kids liked that way better than the chicken.

[Anonymous]

Made it tonight and I thought it was absolutely delicious! I didn’t pour the marinade in the pan, but when it was all done cooking there was a perfect amount of juice/sauce in the bottom of the pan. I just cut up the chicken right in the pan so it could soak up more juice. Needed a bit of salt, I thought, so I just sprinkled a bit after I cut up the chicken.

Used both breasts and skinless thighs. About 40 minutes at 425. Veggies were the quartered red onions, peeled garlic cloves, baby carrots and diced eggplant. All roasted in the same pan. Yum!

Of course my picky kids didn’t love it as much as I did. “Too spicy” said the very sensitive 5-y.o. Next time I think I’ll just eliminate the pinch of cayenne pepper and the black pepper, and cut down on the cumin, see what happens.

[Anonymous]

Ooookay, so what did I do wrong?! I put my chicken in a container to marinate overnight and when I grabbed it out of the fridge to make it the next day, the oil had all congealed. Is that normal?

Should I have scraped some of the congealed oil off? Because when I put it in the oven to bake and checked on it halfway through cooking, the sheet pan was FULL of oil. I ended up pulling the pan out and draining it before tossing it back in to finish cooking. The taste was amazing, but it never got crispy and felt a bit too greasy. Admittedly, I did not do the second step of slicing and adding to a pan to crisp because the thought of adding more oil was just sickening to me and by then I was kind of just done with the whole recipe. Like I said, the flavors were great and my family loved it, but I'm hesitant to make it again since it was such an oily fail... unless that's how it's supposed to be??

[Anonymous]

Sorry, no corrective advice, but no, that is not normal!

[Anonymous]

Anonymous wrote:Ooookay, so what did I do wrong?! I put my chicken in a container to marinate overnight and when I grabbed it out of the fridge to make it the next day, the oil had all congealed. Is that normal?

Should I have scraped some of the congealed oil off? Because when I put it in the oven to bake and checked on it halfway through cooking, the sheet pan was FULL of oil. I ended up pulling the pan out and draining it before tossing it back in to finish cooking. The taste was amazing, but it never got crispy and felt a bit too greasy. Admittedly, I did not do the second step of slicing and adding to a pan to crisp because the thought of adding more oil was just sickening to me and by then I was kind of just done with the whole recipe. Like I said, the flavors were great and my family loved it, but I'm hesitant to make it again since it was such an oily fail... unless that's how it's supposed to be??

Your fridge is too cold. The oil solidified. Would have been good to let it sit out at room temp to warm up and then the oil wouldn’t have stuck.