Posts Tagged With: Sesame

Chicken Shawarma

I absolutely love chicken shawarmas!  I love the taste of the chicken that has been slow cooked all day with a marinade and I love the white garlic sauce that you dip the  pita bread in.  We don’t get to go to my favorite Lebanese restaurant very often so I thought, “I can make it myself!”.  So, on to Pinterest I went to look at recipes!  I found a couple and combined them and this is what I came up with:

This is the recipe for the marinated chicken:

2 lg.  chicken breasts
1/2 cup plain yogurt
1 Tbsp minced garlic
1 Tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Combine all together in a zip-lock bag and marinade anywhere from 4-24 hours in the fridge.  After it’s done marinating, you can grill it until cooked through. I used the leftovers from a baked chicken so I didn’t have to cook the chicken.

Mixing the ingredients

All mixed up

For Tahini sauce (to spread on the pita bread)

Sesame seeds-1cup( or use tahini) (Look below for Tahini recipe)
Olive oil-1/4 cup
Garlic(paste) – 2 cloves (Look below for recipe)
Cumin powder- 1/4 tsp
Yogurt– 2tbsp
lemon juice-2 to 3 tsp
Water
Salt to taste

Sesame seeds cooked and cooled and ready to be mixed with the olive oil

Pouring the olive in

:

This is what it looks like after I run it through the food processor

The finished product after I added the other ingredients

Sesame seeds are ready to be baked

Tahini recipe:
Ingredients
2 cups sesame seeds
1/3 cup olive oil, plus more as necessary
Procedures
1) Preheat oven to 350 degrees. Place sesame seeds in a rimmed sheet pan and cook until lightly toasted toast, but not browned, about 5 minutes, tossing seeds ever couple of minutes with a spatula. Remove from the oven and let cool slightly.

Sesame seeds cooked and cooling

2)  Place sesame seeds in work bowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.

Garlic paste:

Mix it all in a food processor.

This is the finished product:

Ingredients

– 2 heads of garlic
– 1 tbs sea salt

– 1 cup olive oil
– 1/2 cup lemon juice

Directions:
1.  separate all the garlic cloves & peel them.
2.  blend the garlic & salt together until it’s a smooth, creamy paste. I used my smaller food processor for this.
3. alternate adding oil & lemon 1 tbs at a time. Add a tbs of olive oil first & then blend until it is completely combined. Then add a tbs of lemon juice & once again blend until completely combined. Once you’re about half way through the lemon   & oil, you can start adding them 3tbs at a time. Once it’s all been added, you want to continue to blend until the mixture starts to thicken & take on a yogurt or mayo like consistency.
4. refrigerate until ready for use

For the shawarma:

The vegetables I cut up

1 English cucumber

1 tomato

Romaine lettuce (cut into strips)

Pita bread

Instructions:

Spread Tahini sauce on pita.  Layer marinated chicken next and then top with vegetables.  Wrap pita up and enjoy!

Adding the Tahini and meat

YUM!

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Honey Sesame Chicken

As I’m sitting here writing and enjoying my leftover Egg Casserole from dinner last night, I thought I would take a minute to write out the recipe for tonight’s dinner.  Tonight we are having Honey Sesame Chicken.  I can either make it in the crock pot or in the over.  I’m opting for the oven so it will be crisper.  We are having Crock Pot Rice with the chicken.  I froze my leftovers from last time, so I only needed to pull it from the freezer and thaw out.  Chinese food is the best!!

Here’s the recipe:

Ingredients
5 chicken breast, boneless
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tbsp vegetable oil
2 cloves garlic, minced
1/2 cup onions, diced
1/4 tsp red pepper flakes
2 tbsp cornstarch
1/8 cup sesame seed
Notes / Directions
Instructions:Place the chicken breasts in the crock pot insert and sprinkle salt and pepper on both sides.
In a medium-sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock pot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crock pot to thicken up the sauce a bit. Throw the chicken back in and stir around to re-coat the chicken in the sauce.
Serve hot over a bed of white rice(optional) and sprinkle some sesame seeds on top.Enjoy your day!
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