Kitchen appliances and utensils:deep bowl with lid, meat fork, blender, tablespoon, cutting board, knife, deep baking dish, oven, cling film, freezer.
Ingredients
| Chicken legs | 10 pieces. |
| Bow | 6-7 pcs. |
| Garlic | 1 head |
| Olive oil | 100 ml |
| Filler-free yogurt | 250 ml |
| Tomato paste | |
| 1 tbsp. l | |
| Thyme | 1 tbsp. l |
| Salt | ¾ Art. l |
| Ground black pepper | ¾ Art. l |
| Ground chili | ½ tbsp l (optional) |
Step cooking
- Wash and dry chicken legs. We remove their bones, cartilage, veins, etc. The skin can not be removed for greater juiciness of the future filling of shawarma. For the recipe, any chicken (fillet, thighs, drumsticks) or pork, lamb, rabbit meat, etc. is suitable. Here, focus on your taste preferences.
- Pour 100 ml of olive oil and 250 ml of yogurt without fillers into a deep container. To these ingredients add 2 tbsp. l tomato paste, 1 tbsp. l ground sweet paprika and thyme, approximately ¾ tbsp. l salt and ground black pepper, and for greater severity, you can add ½ tbsp. l ground chili.
- Peel and cut into small slices of 6-7 small onions and 1 head of garlic for convenience. Put these ingredients in a blender and beat until smooth, then put in a container with oil, yogurt and spices. All ingredients are thoroughly mixed with a tablespoon or whisk until a homogeneous mass is obtained. Put the prepared chicken legs in a container with marinade and soak the meat well with it. We cover the container with a lid and send it to the refrigerator for the night to marinate the chicken. If you don’t have that much time, you can cook it after 1-2 hours.
- We clean the marinated pieces from the excess marinade so that it does not burn, and put them in a deep baking dish. We cook the meat in a preheated oven to 180 ° C for 60-80 minutes or on the grill (see the level of heat). If using other meat, choose an individual time for its preparation.
- From the form with the finished meat, drain the melted juice. Finely chop the pieces, as it should be for shawarma, allowing them to cool slightly.
- Meat can also be frozen for later use over time. To do this, spread a large sheet of dense food film (or several layers of ordinary) on the table, put the meat on it and roll it into a tight sausage. After that, you can put the meat in the freezer and get it at any convenient time.
Did you know?The more fragrant spices (of course, within reasonable limits!) You put, the richer and richer the meat will taste in your favorite shawarma. To prepare the marinade, use turmeric, curry, oregano, marjoram, granulated garlic, coriander and any other spices to your taste.
Video recipe
Also watch a video recipe of wonderful meat for shawarma and Denera. You will see in what sequence you need to put the ingredients in the marinade, how to cook the pickled meat in the oven or on the grill, and also how it can be stored for future use.
So, now you know how to cook very flavored, seasoned meat for shawarma, deener or durum at home. Use this recipe if you want to try or already love oriental dishes.You will succeed in the best way possible, and you will be able to please your home and guests with a magnificent home-made shawarma.
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