![]() ![]() Drizzle in the oil while the blender is running to emulsify it into the cornflour paste. When the garlic is totally pulverized, and incorporated into the lemon juice, add the cornflour and run the blender. Add the garlic and lemon juice to the container of a blender and blend. Let this cornflour-water mix cool down completely. On low-medium heat, stir until it forms a pudding-like consistency. Dilute the cornflour in water in a deep, heat resistant pan. Coat the thinly slices onions with the sumac, olive oil, and vinegar and set aside. Once the charcoal starts to release smoke, cover the dish with a piece of foil and let the chicken infuse with the smoke. Place the charcoal in the center of the dish, and drizzle the hot oil on top. Heat a piece of charcoal until it becomes very hot or turns ash gray. For a restaurant shawarma experience, spread your shawarma on a flat, big dish, leaving a space in the center. The charred tomatoes and parsley will give the chicken an edge. When the chicken is almost cooked, toss in the chopped parsley and the diced tomatoes and stir everything on the hot griddle for no longer than 2 to 4 minutes. Don’t flip the chicken until it can detach easily from the griddle. When the griddle becomes hot, add the chicken in one layer. Brush or spray the griddle with some canola oil. Place a hot griddle over medium heat on the stove top. Cover the marinated chicken with plastic film and place it in the fridge for three hours and up to one day. With gloved hands, thoroughly coat the chicken pieces with the marinade. Add all the marinade ingredients to the container of a food processor, blitz a few times until the marinade has the consistency of a paste.
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