Anonymous wrote:

Anonymous wrote:I love this recipe too but have moved to a mostly plant-based diet. Anyone tried to make this with a successful substitute for chicken? If so what did you use?

I don't use this one (but I may try it) but I do a schwarma with shredded oyster mushrooms. You need to play a little with the cook time but it's pretty obvious to tell when they are done.

Ooh, that sounds like it would be yummy

Argh okay Im the outlier...i followed the recipe exactly except since I did not have real lemons I used 1/4 cup of lemon juice in place. It was a good meal, but it was way more bland then I expected based on all the raves. It was ya know, fine, but nothing exceptional. What did I do wrong? More lemon juice? Real lemons next time? (No, I don't have covid)

We use the marinade for grilled kabobs in the summer - that's been a hit as a meal to serve a crowd at summer gatherings. (Pro tip, have the butcher cut the kabob meat for you and it's much easier, and do meat kabobs and vegetable kabobs separately for more even cooking)

Anonymous wrote:I love this recipe too but have moved to a mostly plant-based diet. Anyone tried to make this with a successful substitute for chicken? If so what did you use?

I use cauliflowers and peppers, works quite well. Mushrooms might be good…

It would be good with chickpeas and maybe cherry tomatoes.

Another non-meat eater here. Would this work just with chick peas and no chicken? It sounds delicious

Yes - this recipe really is terrific. Thanks DCUM for introducing it into my life! I usually add a can of chickpeas to the chicken/onion/garlic mix. My two picky toddlers wolf it down every time. I like to serve it with rice and a simple cucumber and tomato salad.

Anonymous wrote:You should serve it with toum--takes it to a whole other level.

Awesome - I'll try it!

You should serve it with toum--takes it to a whole other level.

Anonymous wrote:I love this recipe too but have moved to a mostly plant-based diet. Anyone tried to make this with a successful substitute for chicken? If so what did you use?

I don't use this one (but I may try it) but I do a schwarma with shredded oyster mushrooms. You need to play a little with the cook time but it's pretty obvious to tell when they are done.

I love this recipe too but have moved to a mostly plant-based diet. Anyone tried to make this with a successful substitute for chicken? If so what did you use?

Here it is:
https://www.recipezazz.com/recipe/oven-roasted-chicken-shawarma-nytimes-25412

Please post the non paywall link you found! Thank you!

I found the recipe here too! I put extra onion and sometimes cook it with eggplant. It always turns out great.

I have to say THANKS to those of you (there are many) who repeatedly reference the NY Times recipe for Chicken Shawarma. I finally found an online version (no NYT account) and made this tonight. I've been cooking for over 40 years, with my kids all grown and gone, and this is one of the best things I've made. I doubled the marinade and used cut-up chicken breast, and it was delicious with a seasoned tomato & cucumber salad, feta cheese, tzatziki sauce, and pita bread.

Wow!