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

[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??

Check your fridge temp. Mine got bumped some time and I didn't discover it until things started freezing!

[Anonymous]

Anyone have suggestions for vegetarian option? Instead of chicken what have you used that tasted just as good? Asking because we have vegetarian (fish OK) friend coming for dinner.

[Anonymous]

Anonymous wrote:Anyone have suggestions for vegetarian option? Instead of chicken what have you used that tasted just as good? Asking because we have vegetarian (fish OK) friend coming for dinner.

Tofu or paneer. The longer it marinates, the tastier it will be. Grill will vegetables on a skewer for an extra touch.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Anyone have suggestions for vegetarian option? Instead of chicken what have you used that tasted just as good? Asking because we have vegetarian (fish OK) friend coming for dinner.

Tofu or paneer. The longer it marinates, the tastier it will be. Grill will vegetables on a skewer for an extra touch.

Also, beans. This sounds like a good spice blend for ful medames (stewed fava beans).

[Anonymous]

Anonymous wrote:

Anonymous wrote:Anyone have suggestions for vegetarian option? Instead of chicken what have you used that tasted just as good? Asking because we have vegetarian (fish OK) friend coming for dinner.

Tofu or paneer. The longer it marinates, the tastier it will be. Grill will vegetables on a skewer for an extra touch.

I’d use an extra firm, non silken tofu, and then further press it.

Seitan would also work, but might not take the marinade as well as the tofu. You can also crisp up the tofu si liar to the actual recipe.

Hmm... might make that tonight (not vegetarian, but love tofu)

[Anonymous]

I just buy the pre-marinated chicken shawarma from trader joe's. It's delicious!

[Anonymous]

Anonymous wrote: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.

+1

[Anonymous]

Tried this recipe tonight and it was awesome. The original person who posted the full recipe, there’s no mention of how much lemon to add. I used juice from a whole lemon but that was a total guess. Anyone with the full recipe have any insights?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Anyone have suggestions for vegetarian option? Instead of chicken what have you used that tasted just as good? Asking because we have vegetarian (fish OK) friend coming for dinner.

Tofu or paneer. The longer it marinates, the tastier it will be. Grill will vegetables on a skewer for an extra touch.

I’d use an extra firm, non silken tofu, and then further press it.

Seitan would also work, but might not take the marinade as well as the tofu. You can also crisp up the tofu si liar to the actual recipe.

Hmm... might make that tonight (not vegetarian, but love tofu)

Yes, extra firm tofu. I made it for vegetarian guests, and they loved it! I put it on the sheet with bell peppers, red onions, sweated eggplant, and cherry tomatoes.

[Anonymous]

Anonymous wrote:Tried this recipe tonight and it was awesome. The original person who posted the full recipe, there’s no mention of how much lemon to add. I used juice from a whole lemon but that was a total guess. Anyone with the full recipe have any insights?

Recipe says 2 lemons, but I use 1.

[Anonymous]

Anonymous wrote:I just buy the pre-marinated chicken shawarma from trader joe's. It's delicious!

Gross.

[Anonymous]

We made this a couple weeks ago after seeing it here. Everyone loved it!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Tried this recipe tonight and it was awesome. The original person who posted the full recipe, there’s no mention of how much lemon to add. I used juice from a whole lemon but that was a total guess. Anyone with the full recipe have any insights?

Recipe says 2 lemons, but I use 1.

Thanks!

[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 can you buy this? It doesn't have any VA retailers listed or online store. I wonder if it's like fava pot's amazing garlic sauce.

[Anonymous]

Anonymous wrote:

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 can you buy this? It doesn't have any VA retailers listed or online store. I wonder if it's like fava pot's amazing garlic sauce.

Whoops i see the online ordering section.. nm