Anonymous wrote:

Anonymous wrote: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)

Wait. Did you use actual lemon juice or some crap that lasts forever? That isn’t lemon juice. All of your recipes are going to taste so much worse. It really isn’t so hard to keep lemons around. If you insist on cooking poorly, please don’t ever write a review.

Not the PP you responded to, but-- have you been to a grocery store lately? It actually IS so hard to keep lemons around, when there are shortages of everything. I'm constantly substituting ingredients because I can't find the most basic things. I bought a big bottle of lemon juice *because the store was out of lemons*. I know that the entire purpose of DCUM is to judge and criticize random internet strangers, but it's ridiculous to criticize someone for... trying to cook and grocery shop in a pandemic-induced food shortage??

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

I like it but it has too much oil. 1/2 cup is way too much. I halve it.

You can get ready made toum from Lebanese taverna market

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?

You could probably substitute seitan if you’re okay with gluten.

Anonymous wrote:

Anonymous wrote:Would this work with chicken breasts instead of thighs? I like the drier texture of chicken breasts.

I use chicken breast cause we don’t like thighs. It works fine. There is lots of juice and so it’s not dry.
I also use lemon juice not fresh squeezed and can’t tell any difference from the real stuff (I’ve made it both ways).
IMO cutting it up and frying it a bit at the end is essential even though I think the recipe lists it as optional.

Thanks for your reply!

Anonymous wrote:If making for a large group, has anyone had good results cooking ahead of time, slicing, then reheating when close to serving time?

DH made it for the first time this week and ate delicious leftovers the next day. So I would say yes.

If making for a large group, has anyone had good results cooking ahead of time, slicing, then reheating when close to serving time?

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

I pinned this recipe just because you mentioned toum. However, I actually HATE making toum. Anyone have tips on making it less annoying?

Anonymous wrote:

Anonymous wrote:OK, you've convinced me. I've got a bowl of chicken thighs marinating in NYT schwarma juice now - and I did follow the recipe "exactly."

I will report back.

Me, again.

Yup. It's delicious. Can't wait for the leftovers tonight.

And thanks to those who recommended more onions -- the onions are amazing.

Cauliflower or eggplant and carrot chunks are also great tossed in when you add the onions. I always add the lemon zest and use smoked paprika. I think Hungarian non-smoked paprika would not be as good.

Anonymous wrote:OK, you've convinced me. I've got a bowl of chicken thighs marinating in NYT schwarma juice now - and I did follow the recipe "exactly."

I will report back.

Me, again.

Yup. It's delicious. Can't wait for the leftovers tonight.

And thanks to those who recommended more onions -- the onions are amazing.

Anonymous wrote:Would this work with chicken breasts instead of thighs? I like the drier texture of chicken breasts.

I use chicken breast cause we don’t like thighs. It works fine. There is lots of juice and so it’s not dry.
I also use lemon juice not fresh squeezed and can’t tell any difference from the real stuff (I’ve made it both ways).
IMO cutting it up and frying it a bit at the end is essential even though I think the recipe lists it as optional.

Would this work with chicken breasts instead of thighs? I like the drier texture of chicken breasts.

Anonymous wrote: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)

Wait. Did you use actual lemon juice or some crap that lasts forever? That isn’t lemon juice. All of your recipes are going to taste so much worse. It really isn’t so hard to keep lemons around. If you insist on cooking poorly, please don’t ever write a review.

OK, you've convinced me. I've got a bowl of chicken thighs marinating in NYT schwarma juice now - and I did follow the recipe "exactly."

I will report back.