Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make the NYY schwarma recipe and my DH went out and bought schwarma sized sheet pan because he loves it and would eat it every night. I buy mini naan and veggies and serve it all with homemade tzaziki to dip or use as a sauce.

What is a shawarma sized sheet pan?

Also waiting for the answer.

Anonymous wrote:

Anonymous wrote:I make the NYY schwarma recipe and my DH went out and bought schwarma sized sheet pan because he loves it and would eat it every night. I buy mini naan and veggies and serve it all with homemade tzaziki to dip or use as a sauce.

What is a shawarma sized sheet pan?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I started making this 6 months ago, and it is in our weekly rotation now. Love it. I make flat breads to go with it (just flour, salt, baking soda, and yogurt) and with a garlic/yogurt sauce it is fabulous.

Can you post measurements?

I go by feel, but I'll do my best:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup or so of plain yogurt (any kind is fine, but if you use greek you will need extra water to make the dough)

Mix with a fork, and then mix with your hands until it is combined. It will be dry and shaggy. Dribble water in and mix until it comes together into a kneadable dough. Knead for a couple of minutes, then cut into 6 to 8 sections, depending on how big you want your flat breads. Heat a cast iron pan (dry) until quite hot. Roll a section of dough out thin, like pie dough. Put in pan and cook until the top begins to bubble. Flip, and cook for a couple of minutes. While one bread is cooking you can roll out the next. Have a damp paper towel by you to wipe burnt flour out of the hot pan after every couple of breads, or it smokes. Keep breads warm under a kitchen towel until ready to eat. They are still wonderful made an hour or two ahead of time, but if you need make them a day ahead you might as well just buy them.

Anonymous wrote:Juice from 2 lemons
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

PREPARATION
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (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.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Anonymous wrote:I make the NYY schwarma recipe and my DH went out and bought schwarma sized sheet pan because he loves it and would eat it every night. I buy mini naan and veggies and serve it all with homemade tzaziki to dip or use as a sauce.

Anonymous wrote:

Anonymous wrote:I started making this 6 months ago, and it is in our weekly rotation now. Love it. I make flat breads to go with it (just flour, salt, baking soda, and yogurt) and with a garlic/yogurt sauce it is fabulous.

Can you post measurements?

Anonymous wrote:

Anonymous wrote:Now I understand why I find the Shawarma places that get raves here underwhelming.

Enlighten us, by all means.