Osmow's Shawarma is known for its delicious and flavorful shawarma. Here's a recipe inspired by their style:
Ingredients
For the Marinade:
2 lbs boneless, skinless chicken thighs or breasts
1 cup plain Greek yogurt
4 cloves garlic, minced
2 tbsp lemon juice
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground paprika
1 tbsp ground turmeric
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground black pepper
1 tsp salt
1/4 cup olive oil
For the Sauce:
1/2 cup tahini
1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup water (adjust for consistency)
Salt to taste
For Serving:
Pita bread or wraps
Sliced tomatoes
Sliced cucumbers
Chopped parsley
Pickles
Hummus
Hot sauce (optional)
Instructions
1. Prepare the Marinade:
In a large bowl, combine the yogurt, garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, salt, and olive oil.
Add the chicken to the marinade, ensuring each piece is well-coated.
Cover and refrigerate for at least 2 hours, preferably overnight.
2. Cook the Chicken:
Preheat your grill or a large skillet over medium-high heat.
If using a grill, thread the marinated chicken onto skewers.
Cook the chicken for about 5-7 minutes on each side or until fully cooked and slightly charred. The internal temperature should reach 165°F (75°C).
3. Prepare the Sauce:
In a bowl, whisk together tahini, lemon juice, garlic, water, and salt until smooth. Adjust water as needed for desired consistency.
4. Assemble the Shawarma:
Warm the pita bread or wraps.
Spread a layer of hummus on the bread.
Add slices of the cooked chicken.
Top with tomatoes, cucumbers, parsley, and pickles.
Drizzle with the tahini sauce and hot sauce if desired.
Roll up the bread around the fillings and serve immediately.
Enjoy your homemade shawarma inspired by Osmo's!
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osmow's shawarma
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Creating a recipe inspired by Osmow's Shawarma involves capturing the essence of their flavor profile. Osmow's is known for its Middle Eastern flavors, particularly their shawarma, which features well-seasoned, juicy meat, and their signature sauces. Here’s a recipe to recreate a similar taste at home:
Ingredients
For the Chicken Shawarma:
2 lbs boneless, skinless chicken thighs (or a mix of thighs and breasts)
1 cup plain Greek yogurt
4 cloves garlic, minced
2 tbsp lemon juice
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground paprika
1 tbsp ground turmeric
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground black pepper
1 tsp salt
1/4 cup olive oil
For the Garlic Sauce (Toumaia):
1/2 cup mayonnaise
4 cloves garlic, minced
2 tbsp lemon juice
Salt to taste
2 tbsp olive oil
For Serving:
Pita bread or wraps
Sliced tomatoes
Sliced cucumbers
Chopped parsley
Pickles
Hummus
Hot sauce (such as Osmow's famous "Suicide Sauce," if available)
French fries (optional, for a more authentic Osmow’s experience)
Instructions
1. Marinate the Chicken:
In a large bowl, mix together the yogurt, garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, salt, and olive oil.
Add the chicken, making sure each piece is well-coated with the marinade.
Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
2. Cook the Chicken:
Preheat your grill or a large skillet over medium-high heat.
If using a grill, thread the marinated chicken onto skewers.
Cook the chicken for about 5-7 minutes on each side or until fully cooked and slightly charred. The internal temperature should reach 165°F (75°C).
Alternatively, you can bake the chicken at 400°F (200°C) for 20-25 minutes or until fully cooked, then broil for a few minutes to get a nice char.
3. Prepare the Garlic Sauce:
In a bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and olive oil until smooth. Adjust seasoning to taste.
4. Assemble the Shawarma:
Warm the pita bread or wraps.
Spread a layer of hummus on the bread.
Add slices of the cooked chicken.
Top with tomatoes, cucumbers, parsley, and pickles.
Drizzle with the garlic sauce and hot sauce if desired.
Add a few French fries inside the wrap for an authentic Osmow’s touch.
Roll up the bread around the fillings and serve immediately.
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