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Grilled Yogurt-marinated Chicken Shawarma
After returning from a spectacular trip to Israel, I was craving shawarma. It was shortly after that I found this recipe from Oleana, a Mediterranean restaurant, in Cambridge. With a few modifications, this has become a wonderful addition to our weekday meals. Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef or mixed meats are typically placed on a vertical spit in restaurants. The home modification requires threading the chicken on skewers and cooking on a grill or a cast-iron grill pan over medium high heat. Typically shawarma is eaten with tabbouleh, fattoush (future date, I will share my favorite recipe), couscous, tahini or hummus.