Chicken Shrawma

Chicken Shawarma

INGREDIENTS

3 lbs. 5 oz. deboned chicken thighs

MARINADE

¾ c. olive oil

2 tbsp. curry powder

1 tbsp. garam masla (Indian seasoning mix)

1 tbsp. chicken soup mix

FRYING

3 tbsp. oil

3 onions sliced

Salt

Freshly ground black pepper

SERVING

Pita Bread

Couscous Salad Recipe (optional)

DIRECTIONS:

 
1. Mix the marinade ingredients in a disposable baking dish.

2. Add the chicken. Mix well.

3. Marinade at least 5 hours, or overnight, in a refrigerator.

4. Bake for 45 minutes. 

The entire process, up to this point, can be completed a day or two ahead, with the baked chicken stored in the refrigerator.

Before serving:

5. Finely slice the chicken.

6. Fry the onion in oil until golden, then remove from pan.

7. Add the chicken with some marinade to the pan.

8. Season and stir-fry for a few minutes, until chicken is warm, and the edges are golden brown.

9. Spread the fried onions

10. Enjoy with Pita Bread and Couscous Salad

Mom's Zucchini Bread

This is the best Zucchini Bread Ever. I love when I am given tons and tons of Zucchini. Then we bake Zucchini Bread all September long. Giving it to all our dear friends… Kind of an early Christmas Gift. J

           

Ingredients:

3 cups all-purpose flour 


1 teaspoon salt 


1 teaspoon baking soda 


1 teaspoon baking powder

3 teaspoons ground cinnamon (1 tablespoon)

3 eggs

1 cup vegetable oil 
                              


2 ¼ cups white sugar 
                      


3 teaspoons vanilla extract 
( 1 tablespoon)                    


2 cups grated zucchini

½ cup chopped walnuts

½ c. semi sweet chocolate chips

1-   Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees

·      (I really like doing one 8x4 pan and one set of 4 mini loafs that are 3x5, this recipe is perfect for this sizing combination.

·      For the mini loafs, preheat the oven to 350 degrees F. 

2 -   Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3-   Beat eggs, oil, vanilla, and sugar together in a large bowl.  

4 - Add sifted ingredients  to the creamed mixture, and beat well.

5-   Stir in zucchini and nuts until well combined.

6-   Pour batter into prepared pans.

7 - Bake for 40 - 60 minutes (for our oven, it takes closer to 65 minutes), or until tester inserted in the center comes out clean.

·      Mini Loafs Bake for 38-42 minutes. (for our oven, it takes 38 minutes)

8 -  Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Notes: 

*** Make sure Zucchini is at Room Temperature. Otherwise the bread will sink down a lot in the middle. 
(I accomplish this by either setting it out for an hour or more before baking. Or I will heat the zucchini in the microwave. 3 intervals of 10 seconds. Stirring between each interval)