![]() If you love homemade spice and sauce recipes, be sure to check out our whole category dedicated to them! They’re basically our favorite, so we’ve got tons of amazing ones. How to make homemade shawarma sauce: For the garlic sauce: Combining yogurt with garlic gives a tangy creaminess with a hint of heat from the garlic. ![]() The main difference is that garam masala relies heavily on a couple of spices that we’re not using (cumin and coriander). This shawarma spice blend is a little bit similar to garam masala because they both use a lot of warming spices. If you prefer a yogurt based marinade, you can also mix this with Greek yogurt and marinade your meat in that. If you don’t have time to marinade, just use this as a dry rub for tons of flavor. This spice blend makes an incredible marinade when it’s mixed with salt, lemon juice, and olive oil. This Easy Chicken Shawarma is perfect for grilling season The chicken is bathed in an aromatic Middle Eastern inspired marinade, then grilled/cooked to charred perfection. I don’t typically add a lot of salt to this recipe (maybe 1/4 teaspoon) because it’s so flavorful as-is. I also really love sodium-free seasonings because then I can add the type of salt I want to use. I made this spice blend salt-free because I think everyone should really add as much (or as little) salt as they want or their diet permits. Just be sure to store it in an airtight container in a cool dry place. Marinate for at least 6 hours or for up to 2. Marinate: Pour the shawarma marinade over your meat or veggies of choice. If you want to have more on hand, this recipe multiples perfectly! Feel free to make as much as you want to store. Instructions Mix the shawarma marinade: Add the olive oil, lemon juice, garlic, honey, cumin, smoked paprika, cinnamon, ginger. This makes a total of 1 Tablespoon of seasoning, which is literally the perfect amount for 1 pound of meat. Season the chickpeas: Next add the chickpeas and the remaining marinade to the same bowl/bag. Spread out in a single layer over ¾ of the prepared sheet pan. Toss until the soy curls are evenly coated. Most of the spice blend recipes make enough for a lot of meat, but I only ever really need enough for a pound at a time. Season the soy curls: Toss ¾ of the shawarma marinade with the soy curls in mixing bowl or large ziplock bag. That’s because we have a small kitchen and I need all the space I can get in our cupboard. ![]() Here’s the thing about me and spice blends. ![]()
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