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Reply to "Chicken Shawarma (NYTimes recipe) really IS amazing!"
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[quote=Anonymous]I'm going to court controversy and post my favorite chicken shawarma recipe. Interesting to compare the flavours and spicing. The NYT one uses garlic, black pepper, paprika, turmeric, cumin and a little cinnamon. It has a lot more garlic but about 6 teaspoons of spices. Mine uses garlic, smoked paprika, cumin, cardamon, coriander, cayenne and a little black pepper. It uses about 11 teaspoons of spices. But no onion. You might want to try the yoghurt sauce which I'm sure would be good with the NYT recipe. Very simple and a good offset to the spiciness. https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-container-22007 [/quote]
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