Like any other Sunday, the morning began with, "What's for Breakfast?". This was an easy one, since I would be able to utilize leftover Challah from Shabbos. "French Toast" came the reply from the kitchen.
As the day wore on and errands were run in preperation for the start of school this week, the dinner question started to come around. The mysterious answer was "Middle Eastern Chicken". And with that, the adventure began. As today got hectic, I had to settle for fresh bakery pita over making it myself.
Recipe:
Israeli Salad
1 Cuccumber
1 Tomato
2 Sour Pickles
Chicken Shwarma
6 pounds skinless boneless chicken thighs
1 onion sliced thin
Marinade
4 Tablespoon Olive Oil
2 Tablespoon Cumin
2 Tablespoon Tumeric
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Teaspoon Salt
1 Teaspoon Black Pepper
Cayenne Pepper (to taste)
8 Pita Bread / Hogie Rolls
Tehina Sauce
Skin and debone the chicken thighs and place in a bowl with olive oil and the marinade. Mix well and let sit at room temperature.
Fill 3/4 of a Charcoal chimney and light it.
While the charcoal is going, dice your vegetables for your Israeli salad.
And start sauteing your onions
Once your charcoal is hot, grill the chicken thighs on both sides until cooked through
When the chicken is cooked, bring inside and dice into small pieces. Add the pieces to the onions in the pan and heat through, stirring to combine the flavors and ingrediants
To assemble: Cut the top off one pita bread, fill the cavity with the chicken and onion mixture, top with tehina and the Israeli Salad and even more tehina as you like.
Here is another way of doing it in a hoagie roll
Once the kids heard this was really shwarma, they voted this one of the top 5 dinners.
