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We don’t eat out often I have to admit, but when we do Shawarma is often something chosen by the family….especially my husband!! Usually we get the plates rather than the wraps because 2 can easily be split between 4 people!!
I so often get into conversations with people about where the best place is to get them. People get very heated about why theirs is the best! But what really makes a great Shawarma? Is it the chicken, the wrap or all the fixin’s that go with it?
I would have to say its a solid combo of all three with a slight lean towards the chicken! We’ve all seen how the restaurants do it on one of those stand up rotisserie sticks with heat or flames that event circles the packed down chicken thighs right? Well not that that way of cooking couldn’t be duplicated at home, but it is very difficult without the right equipment.
So for that reason I’ve developed this recipe that hits all notes with a little less fat and time needed. It marinades for 24 hours, bbq’d and then finished in the oven! I have to say the rice is very hard to stop eating it’s so insanely good!!
When I serve these it’s usually with flatbread, rice, hummus, tahini sauce, tabbouleh, pickled beets and feta!
Turn it into a wrap or eat it as a plated dinner… your choice!
Find more recipes like this at nancyscravings.com