I ventured into some new territory Wednesday, April 13th: grilled chicken shawarma on homemade flatbreads, with an easy yogurt sauce and an ample mounding of diced tomato and onion (and a smattering of romaine). The well-spiced overnight marinade gave the chicken thighs terrific flavor and the grilling process turned out perfectly tender and juicy portions to carve into bite-sized morsels.
Having recently tried my hand at homemade naan, I was perhaps all the more inclined to give flatbreads a go. They were not shapely and I still allowed them to be a bit thick overall...but they proved tasty and ideal as the bottom layer of the combined affair. Overall, this was a pretty smashing meal, if the chef himself may say so.
"Chicken Shawarma (Middle Eastern)," from Nagi Maehashi of RecipeTinEats.com. [Published 06 February 2022]
"Easy Soft Flatbread (No Yeast)," from Nagi Maehashi of RecipeTinEats.com. [Published 11 July 2016; Updated 17 February 2022]
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