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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Shawarma
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Poultry - Chicken -  Chicken Shawarma Post by :Attila Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2403

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Poultry - Chicken - Chicken Shawarma

Pita bread
Garlic dip (recipe follows)
Sliced dill pickles
French fries (optional)
2 whole deboned chickens or about 2.2 lb. boneless chicken without skin
1 1/2 tsp. salt or to taste
1/4 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground red pepper
1 tsp. ground cardamom
2 tbsp. lemon juice


Rub spices and lemon juice into meat. Marinate 1-2 hours.

Arrange meat in 2 layers in shallow baking pan. Bake at 450 degrees until top is light brown, about, 15-20 min. Turn chicken and brown other side. Let chicken cool slightly. Cut in thin strips and return to pan with
drippings. Mix well.

Spread a piece of warm pita bread with a small amount of garlic dip. Add some chopped chicken and
sliced pickle (and French fries). Roll into a sandwich.


Garlic Dip:
2 heads garlic
1 1/4 cups vegetable oil
2 tbsp. fresh lemon juice (more or less may be needed)
Salt


Mash the garlic very well with mortar and pestle (this is the secret to garlic dip-all fibers in garlic must be
crushed). Add to food processor bowl. Process and add oil through feed tube in thin stream. Add lemon juice until mixture thickens. Process until mixture is the same consistency as mayonnaise. This makes enough for an army, but it is worth the trouble.
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