What indian spice or ingredient does a chicken shawarma have which makes the chicken color green?!
Does anyone have a chicken shawarma recipe!?Www@FoodAQ@Com
Answers:
not all shrawarmas are green!. some are yellow, and some just the color of the chicken!. the above is correct - tumeric is VERY yellow!. cumin is more green (it has a very smokey flavor)!. corriander is actually cilantro seeds (usually ground up)!. there are also many varieties of curry - red, yellow, and green!. here's a recipe for shawarma!.!.!.!.
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon steak seasoning
1 lemon, juice of, divided
1 large garlic clove, finely chopped
5 tablespoons extra-virgin olive oil, divided
4 (6-8 ounce) boneless skinless chicken breasts
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pita bread
Preheat an indoor or outdoor grill to high!.
In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning!. And the juice of half a lemon, the garlic and about 3 tablespoons oil and stir until it is paste-like!.
Slather the mixture all over the chicken until it is well-coated!.
Transfer to the grill and cook on each side for 6-7 minutes, until cooked through!. Remove from the grill and let the chicken rest before thinly slicing!.
Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons!. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper!.
Cook, stirring frequently, for about 5 minutes until the veggies start to wilt!.
Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of oil!. Mix to combine!.
Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side!.
To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce!.Www@FoodAQ@Com
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon steak seasoning
1 lemon, juice of, divided
1 large garlic clove, finely chopped
5 tablespoons extra-virgin olive oil, divided
4 (6-8 ounce) boneless skinless chicken breasts
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pita bread
Preheat an indoor or outdoor grill to high!.
In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning!. And the juice of half a lemon, the garlic and about 3 tablespoons oil and stir until it is paste-like!.
Slather the mixture all over the chicken until it is well-coated!.
Transfer to the grill and cook on each side for 6-7 minutes, until cooked through!. Remove from the grill and let the chicken rest before thinly slicing!.
Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons!. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper!.
Cook, stirring frequently, for about 5 minutes until the veggies start to wilt!.
Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of oil!. Mix to combine!.
Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side!.
To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce!.Www@FoodAQ@Com
I can't think of any reason the chicken would be green, unless it was prepared in a recipe that calls for tumeric!.
INGREDIENTS (serves 8)
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
DIRECTIONS
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper!. Place the chicken thighs into the mixture and turn to coat!. Cover and marinate in the refrigerator for at least 4 hours or overnight!.
Preheat the oven to 350 degrees F (175 degrees C)!. In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley!. Season with salt and pepper, taste, and adjust flavors if desired!. Cover and refrigerate!.
Cover the chicken and bake in the marinade for 30 minutes, turning once!. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through!. Remove from the dish, and cut into slices!.
Place sliced chicken, tomato, onion, and lettuce onto pita breads!. Roll up, and top with the tahini sauce!.Www@FoodAQ@Com
INGREDIENTS (serves 8)
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
DIRECTIONS
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper!. Place the chicken thighs into the mixture and turn to coat!. Cover and marinate in the refrigerator for at least 4 hours or overnight!.
Preheat the oven to 350 degrees F (175 degrees C)!. In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley!. Season with salt and pepper, taste, and adjust flavors if desired!. Cover and refrigerate!.
Cover the chicken and bake in the marinade for 30 minutes, turning once!. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through!. Remove from the dish, and cut into slices!.
Place sliced chicken, tomato, onion, and lettuce onto pita breads!. Roll up, and top with the tahini sauce!.Www@FoodAQ@Com
its Lebanese
The green color could be the tahini
(http://en!.wikipedia!.org/wiki/Tahini)
mixed with parsely!.!.
http://allrecipes!.com/recipe/chicken-sha!.!.!.
INGREDIENTS
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
DIRECTIONS
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper!. Place the chicken thighs into the mixture and turn to coat!. Cover and marinate in the refrigerator for at least 4 hours or overnight!.
Preheat the oven to 350 degrees F (175 degrees C)!. In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley!. Season with salt and pepper, taste, and adjust flavors if desired!. Cover and refrigerate!.
Cover the chicken and bake in the marinade for 30 minutes, turning once!. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through!. Remove from the dish, and cut into slices!.
Place sliced chicken, tomato, onion, and lettuce onto pita breads!. Roll up, and top with the tahini sauce!.Www@FoodAQ@Com
The green color could be the tahini
(http://en!.wikipedia!.org/wiki/Tahini)
mixed with parsely!.!.
http://allrecipes!.com/recipe/chicken-sha!.!.!.
INGREDIENTS
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
DIRECTIONS
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper!. Place the chicken thighs into the mixture and turn to coat!. Cover and marinate in the refrigerator for at least 4 hours or overnight!.
Preheat the oven to 350 degrees F (175 degrees C)!. In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley!. Season with salt and pepper, taste, and adjust flavors if desired!. Cover and refrigerate!.
Cover the chicken and bake in the marinade for 30 minutes, turning once!. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through!. Remove from the dish, and cut into slices!.
Place sliced chicken, tomato, onion, and lettuce onto pita breads!. Roll up, and top with the tahini sauce!.Www@FoodAQ@Com
It is the coriander and cumin that would turn it green!. Turmeric would turn it a bright yellow, not green!.Www@FoodAQ@Com
Turmeric is the main color but its the yellow!. I'll have to check what it it mixing with!.!.since I don't think the green peppers do it!.!.!.Www@FoodAQ@Com
Green curry, I think!.Www@FoodAQ@Com
it's a curry!.Www@FoodAQ@Com