Shawarma Marinade Food

SHAWARMA MARINADE

Steps:

• Add the olive oil, lemon juice, garlic, honey, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, & cayenne to a bowl or jar. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Whisk or shake to combine.
• Pour the shawarma marinade over your meat or veggies of choice. Marinate for at least 6 hours or for up to 2 days.
• as desired. Enjoy!

VEGETABLE SHAWARMA

Steps:

• Whisk together the pumpkin spice blend, chili powder, dried oregano, cumin, 2 teaspoons garlic powder, 2 teaspoons salt and 1 1/2 teaspoons black pepper in a large bowl. Heat 1/2 cup of the olive oil in a small saucepan over medium heat until it starts to shimmer, 2 to 4 minutes. Pour the hot oil over the spices, then whisk to combine. Set aside to cool slightly.
• Peel the celery root, then cut off both ends so that they are flat. Cut the celery root in half crosswise. Cut one half of the celery root into 3/4-inch chunks and leave the remaining second half whole. Put all the celery root into the oil and spice mixture.
• Cut the butternut squash into 2 pieces where the long neck and squat bottom meet. Peel both pieces, then use a spoon to remove the seeds from the bottom part of the squash and cut into 3/4-inch chunks. Use a mandoline to slice the neck into fifteen 1/8-inch-thick round discs. Cut any remaining butternut squash into 3/4-inch cubes. Add to the bowl of oil and spices. Cut 1 inch from the smaller ends of the potatoes, then cut them into cubes. Use a mandoline to slice the remaining Yukon gold potatoes into fifteen 1/8-inch-thick discs, then cube any remaining potatoes. Place the potatoes into the spice mixture. Using the mandoline, slice the red onion into fifteen 1/8-inch-thick rounds. Put the onion rounds into a separate plastic storage container (try to keep the rounds as intact as possible). Use your hands to toss the vegetables in the oil and spices until everything is completely coated. Cover with plastic wrap and place in the refrigerator along with the onions for 2 hours or up to overnight.
• Meanwhile, combine the preserved lemon, Greek yogurt, parsley, remaining 1/2 teaspoon garlic powder, remaining tablespoon olive oil, 1 tablespoon water and a large pinch of black pepper in a medium bowl. Whisk to combine, then season with additional salt if needed. Refrigerate until ready to serve.
• Move an oven rack to the very bottom position and remove all other racks from the oven. Preheat to 375 degrees F.
• Remove the marinated vegetables and onions from the refrigerator. Use a slotted spoon to transfer the vegetables to a large baking sheet (leaving any extra marinade behind in the bowl). Put the celery root half in the center of a medium roasting pan (the smaller end should be on the bottom). Insert the wooden skewer deeply into the center of the celery root, pointed-side-up.
• Layer 1 butternut squash disc and 1 potato disc on the skewer. Lightly coat 1 onion round in the remaining marinade and layer it on top of the potato disc. Continue layering in this manner until all veggie discs and onion rounds have been used, and being careful to keep the vegetables as centered as possible on the celery root. Use your hands to lightly press down on the fully assembled shawarma so that the vegetables are compact. Use a pair of kitchen shears to trim the wooden skewer, leaving only 1 inch at the top.
• Scatter the remaining vegetables around the celery root base, then bake, stirring the loose vegetables around the pan a couple of times during the cooking, until the vegetables are golden brown and tender and you can insert a cake tester or thin wooden skewer into the center of the vegetables without any resistance, 1 hour 15 minutes to 1 hour 30 minutes.
• Allow to rest for 10 minutes. Use a sharp knife to thinly shave the vegetable shawarma and serve with the Greek yogurt sauce, lettuce, tomatoes and warm pitas.
• Special equipment: a mandolin; an extra-thick 12-inch wooden skewer
• Combine cinnamon, ginger, cardamom, nutmeg, allspice and cloves in a bowl and mix well. Store in an airtight container for up to 3 months.

SHAWARMA

Steps:

• Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
• Add meat and marinate overnight.
• (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
• Combine the tahini, garlic, lemon juice, and parsley.
• Whisk well.
• Add water if needed.
• To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
• Pour on a little tzatziki and chow down.

YOGURT-MARINATED GRILLED CHICKEN SHAWARMA

Steps:

• For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
• Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
• For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
• With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
• Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
• For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
• Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
• Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
• Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
• Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
• Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.

CHICKEN SHAWARMA MARINADE

Steps:

• Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
• Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.