Homemade Chicken Shawarma with Hummus : lowcarb No ratings yet.

Here you go. This was my first time making hummus. You can follow any recipe for that, it’s pretty simple. To get it smooth and creamy I recommend removing as many of the skins as possible from the garbanzo beans and using a vitamix or food processor.

I loosely follow this recipe for the Chicken Shawarma:

Basically marinate chicken thighs in olive oil, lemon juice and the spice mix (the recipe calls for overnight but an hour or two is fine if you’re in a hurry). I grill on high heat and then I slice the chicken and throw it in my cast iron skillet with some oil on high heat to crisp it up. I like to fry some onions first and then add them back to the skillet once the chicken has crisped a bit. Happy to answer more questions if this isn’t detailed enough. It’s really easy to make and you can even make large batches to freeze or reheat later.

To plate I spread the hummus out in a ring, add the chicken then garnish with chopped parsley, olive oil and smoked paprika. If you like spice you can add harissa to the hummus, it’s fairly easy to make or you can find it in a middle eastern grocery market or specialty store.

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