Snakepit Shawarma incorporates cloves, cinnamon, and cardamom to bring the Middle East to your kitchen. If you're tired of your boring chicken dinner, wake up your palate with some Shawarma. It's also great on vegetables and beef too.
Try this Recipe:
3 pounds boneless, skinless chicken thighs.
3 T Aimee's Home Cookin' SNAKEPIT SHAWARMA
In a zip-top gallon bag, add chicken thighs and SNAKEPIT SHAWARMA Dry Rub. Let marinate at least 2 hours, up to a day. Spray cold grill with cooking spray, then bring up to temperature on medium heat. Place chicken on hot grill and cook each side 10 minutes. The chicken should look golden and a tad charred. Take off grill and let rest on cutting board 5 minutes. Chop into 1 inch cubes and set aside in large bowl, cover and refrigerate.
2 garlic cloves
2 C canned chick peas, drained, skinned & liquid reserved
2 tsp. kosher salt
1/3 C tahini
6 T freshly squeezed lemon juice (2 lemons)
2 T liquid from chick peas
8 dashes of hot sauce of choice
In a food processor fitted with steel blade, process garlic first then the rest of ingredients until hummus is coarsely pureed.
Lemon-herb yogurt sauce:
1 C regular Plain yogurt
1 C mayonnaise
Zest & juice of 1 lemon
1/2 tsp. garlic powder
1/2 tsp. each of minced herbs; lemon thyme, basil, oregano, chives
1/4 tsp. kosher salt & pepper
1 tsp. AHC Key West Rub
Mix well and refrigerate. Keeps 1 week in refrigerator. Yield: 2 Cups
Use fresh pitas, spread hummus on pita, place chicken cubes on hummus, top with chopped, seeded cucumber, tomatoes, and shredded lettuce. Finish with lemon-herb yogurt sauce.
Yield 6-8 servings
One 3 oz jar equals roughly 9 Tablespoons so you have plenty to spread around!
Perfect gift item for any grilling or cooking enthusiast!!
Made in Utah, USA