I have not posted anything in awhile because of my work schedule. I just want to sleep and rest most of the time because eversince we came back from South Korea, all I ever did was work work work…hoping to save up for the next big trip.
But enough about excuses. Today, I wanted to make shawarma, and some hummus on the side. I found the recipes online and hoped it will turn out alright.
For this recipe, I used chicken and beef.
1 lb boneless skinless chicken breasts (2 large breasts)
1 lb boneless skinless chicken thighs (4 large thighs)
6 tbsp extra virgin olive oil, divided
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper
I mixed all the spices together in a bowl, placed the sliced chicken in a bag, added the mixed spices and olive oil, before refrigerating. You can either fry or bake it.
Basic Hummus Recipe
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decorating)
4 tsp. Tahini (I made my own Tahini paste)
2 Garlic cloves crushed
1 tsp. crushed sea salt
6 tbsp. Extr Virgin Olive Oil (and extra for drizzling)
3 1/2 tbsp. Freshly squeezed lemon juice
Parsley leaves (optional)
Rinse the chickpeas in coldwater and tip it into the food processor. Add the rest of the ingredients and add 7 tbsps. of the liquid.
1 cup Sesame Seeds
2 tbsp. Olive oil or sesame oil
Toast the sesame seeds in a skillet stirring occasionaly with a wooden spoon until they are lightly colored. Remove from heat and let it cool.
Place the seeds in a food processor. Add the olive oil. Process for 2 to 3 mintues until it turns into a crumbly paste.