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Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale.

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Shinned and deboned and cut them in half.

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Bones were saved for making stock at a later time.

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Next I made up a yogurt based shawarma marinade. Here are the ingredients:

1 cup plain whole milk Greek yogurt

5 cloves of garlic
¼ cup of freshly squeezed lemon juice
¼ cup of apple cider vinegar
2 tbsp. of olive oil
2 tbsp. of ketchup

1 teaspoon cloves
1 teaspoon salt
1 teaspoon paprika

½ teaspoon cumin
½ teaspoon caraway (ground fennel)
½ teaspoon cardamon
½ teaspoon of oregano or thyme
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon crushed peppercorn
¼ teaspoon of cayenne pepper
¼ teaspoon ground ginger

 

 

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Everybody in the pool

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and then thoroughly mixed.

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The thighs now went into pool for a nice long rest.

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Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com)
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp. chopped fresh dill and/or mint
salt, pepper, to taste

 

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Next up was the Hummus ingredients.

One 15-ounce can (425 grams) chickpeas, also called garbanzo beans

1/4 cup (59 ml) fresh lemon juice, about 1 large lemon

1/4 cup (59 ml) tahini (we used Krinos)

Half of a large garlic clove, minced

2 tablespoons olive oil, plus more for serving

1/2 to 1 teaspoon kosher salt, depending on taste

1/2 teaspoon ground cumin

2 to 3 tablespoons water

Dash of ground paprika for serving

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Then some Persian Rice (From Bosco)

2 cups of basmati rice
3 ½ cups of chicken stock/broth
2 tbsp of butter
½ tsp turmeric
¼ tsp cumin
Kosher salt and pepper

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And finally a Mediterranean Tomato Salad.

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Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill.

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Now I tightened up the stops to help keep in the marinade and juices

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and placed them on the grill.

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Flipped them after 5 to 6 minutes.

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Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA.

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So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant.

Thanks for looking.

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And we're off... glad to see someone is going to give ckreef a run for the money!  Beautiful cook, @DerHusker!  I'm really impressed with the results you got from the skewers. Great idea to smash it together like that. I wouldn't have thought of that. 

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Just like always--awesome pictures from-- ingredients-- to prep --to cook-- to --" I really want that!!!" LOL

 

I have never seen skewers with the sliding clamps.

 

When I make the Chicken Donner Kebabs that I got on this site--I just run a bunch of skewers through from both sides and push together.

 

Awesome cook.

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