Where will I buy shawarma cone in the Philippines and how is shawarma made?

Answer 1

Chicken Shawarma

• 1 cup fresh lemon juice
• 10 cloves garlic, mashed
• 2 TB white vinegar
• 4 bay leaves
• 2 3-inch cinnamon sticks, broken
• 2 tsp. salt
• 1/4 tsp. ground cloves
• 2 tsp. ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp white pepper
• 1/4 tsp grated nutmeg
• 4 pebble-size pieces of mastic, crushed
• 4 lbs. boneless, skinless chicken thighs cut into 2×1/2 inch pieces (I used breast)
• 1 Tbsp. Garlic Paste (recipe below)
• Bread of choice, Markouk or Pita

Make a marinade by combining 1/2 cup of the lemon juice with the garlic, olive oil, vinegar, bay leaves, cinnamon sticks, salt, cloves, cardamom, cinnamon, pepper, nutmeg and mastic in a shallow baking dish. Place the chicken in the marinade and toss the pieces to coat. cover and refrigerate for at least 2 hours or overnight. Remove from the fridge and bring to room temperature.

Heat a thick bottomed pan (I use stainless steel) and bring to high temperature. Drop pieces of chicken being sure to prevent crowding, as you want to sear, not steam, the meat. Cook in 4-5 batches, depending on the size of the pan. (The book recommends baking at 400 degrees until tender.)

Prepare the sauce; mixing the remaining 1/2 cup of lemon juice and the Garlic Paste together, set aside.

Place the chicken on your bread of choice, drizzle with the garlic sauce, the sumac onions, tomatoes and even some tangy yogurt.

Garlic Paste
• 10 cloves of garlic, peeled
• 1/2 tsp. salt, to taste
• 1 Tbsp. tangy yogurt or yogurt cheese
• 1/3 cup extra-virgin olive oil
• 1 Tbsp. fresh lemon juice, to taste

Combine the garlic and salt in mini food processor until garlic is minced. Add the yogurt and olive oil and incorporate well. Mix with the lemon juice. Taste and add more salt and lemon juice as desired.