Good Karma Schawarma
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
54
Spice
63
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Plain Yogurt3 tbsps
Garlic (minced)3 cup
Onion (minced)1 cup
Red Wine Vinegar2 tbsps
Oregano Leaves (chopped fresh)1 tsp
Salt1.5 tbsps
Ground Cumin1 tbsp
Red Chili Flakes1 cup
Water1 tsp
Sage (fresh)1 cup
Greek Yogurt1 cup
Sour Cream1 tbsp
Lemon JuiceDirections:
1
Special equipment: 8 by 12 by 4-inch aluminum tray In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage
2
Add chicken and marinate in the refrigerator for 12 to 24 hours
3
Preheat oven to 350 degrees F with oven rack in center
4
Fit a 9 by 13-inch baking sheet with a cooling rack
5
Remove chicken from marinade, taking off excess marinade
6
Place meat randomly on top of each other on the aluminum foil tray, creating 1-inch of meat
7
Add spinach, spreading evenly, and repeat with another 1-inch layer of meat
8
Add a layer of red bell peppers, and finish by covering with another inch of meat
9
Press layers firmly together
10
Remove foil tray with chicken to the baking sheet
11
Poke holes in bottom of foil to allow excess liquid to drain
12
Bake in center of oven for 45 minutes until chicken is firm and holds together
13
Cut corners of tray and push the sides of foil down, to expose meat to brown
14
Continue to cook for another 30 minutes or until the meat registers an internal temperature of 165 degrees F
15
Using an instant-read thermometer
16
Let rest for 10 minutes
17
Remove Schawarma to a cutting board, discarding foil
18
Slice into 1/2-inch thick pieces
19
Serve sandwiched in flatbread and drizzled with Tzatziki Sauce
20
In a medium bowl, combine flour and salt
21
Using a wooden spoon, slowly stir in water, until dough forms
22
Lightly flour a clean board and knead dough until smooth, about 10 minutes
23
Rest dough in bowl, covered with damp towel for 20 minutes
24
Preheat a griddle over medium heat
25
Divide dough into 8 equal balls
26
Using a rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick
27
Place the rolled out dough onto griddle
28
Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes
29
Cook second side until it turns golden
30
Do not cook too long or flatbread will become brittle
31
Cover flatbread with a towel up to 20 minutes before serving