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Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and keep covered, 10 minutes, then fluff rice with a fork. Meanwhile, in a large skillet over medium ...
Add the garlic and cook over moderate heat until lightly browned, about 30 seconds. Remove from the heat and whisk in the yogurt and lemon juice; season with salt. 4.
Shawarma-Roasted Chicken Over Turmeric Rice by Kwame Onwuachi Working in NYC as a line cook was hard for many reasons, but food from the halal cart was always a light at the end of the tunnel ...
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.
Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb. [2] Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and foie gras is a delicacy that has been prepared in the region since at least 2500 BCE.
Grilled chicken satay served with peanut sauce in Jakarta. Satay is a kebab of seasoned, skewered, and grilled meat, served with a sauce. [42] It is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand. [43] Satay may consist of diced or sliced chicken, goat, lamb, mutton, beef, pork, fish, other meats, or tofu.
The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!