Sheet Pan Chicken Shawarma

Isaiah 40:28

    [28] Have you not known? Have you not heard?

    The LORD is the everlasting God,

        the Creator of the ends of the earth.

    He does not faint or grow weary;

        his understanding is unsearchable.

An ej original recipe!

 

 

I usually do this in a skillet! 

I wanted to do it quickly in a foil lined sheet pan under the broiler.

Worked great!

4 Chicken breast or 4 thighs cut thin length wise and then into strips.

24 hour Marinade

1 Onion, sliced thin

1/8 c Olive oil

1/8 c Balsamic vinegar 

1/2  Lime, juiced

2 T full fat Yogurt

1 T Roasted garlic

Salt and pepper

Toss meats and onions in marinade.

Add dried herb mixture.

Toss again.

Marinate

Dried herb mixture

1 t Toasted Cumin

1/2 t Cinnamon 

2 t Plain paprika 

Pinch Red pepper flakes

1 t Kariff 

Cucumber sauce(Shawarma sauce)

1/2 of a English cucumber, diced

1/4 c diced onion

Salt and pepper

1/2 lime, juiced

1 T Roasted garlic

1/4 c Mayo

1 c full fat Yogurt

Make at least 1 hr ahead to let flavors bloom!!

Toppings

Diced tomatoes 

Sliced lettuce strips

Sliced Spinach strips

To serve, warm Naan, put a layer of cucumber sauce, then meat, then toppings, followed by more cucumber sauce.

Wrap bottom of Naan in foil sheet.

Enjoy!!

Fresh Uncooked Tomato Tinga

Exodus 33:19-20

[19] And he said, “I will make all my goodness pass before you and will proclaim before you my name ‘The LORD.’ And I will be gracious to whom I will be gracious, and will show mercy on whom I will show mercy. [20] But,” he said, “you cannot see my face, for man shall not see me and live.”

An ej original recipe!!

4 charred tomatoes, remove stem end, cool and quarter

1 small Onion, quartered

2 T roasted garlic

Salt and pepper to taste

1/2 t sugar

1 t fresh lime juice

1 t toasted cumin

3 T fresh cilantro 

1 t pasillia and ancho chili powder

Put in blender, blend until smooth.

Taste and adjust seasoning.

Spoon over under brick chicken!

Add fresh cilantro.

https://aintnocookinglikemommas.blogspot.com/2022/02/mexican-chicken-under-stone.html

Mexican Chicken Under A Stone

Delicious!!

Psalm 27:13-14

    [13] I believe that I shall look upon the goodness of the LORD

        in the land of the living! 

    [14] Wait for the LORD;

        be strong, and let your heart take courage;

        wait for the LORD!

An ej original recipe!!

 

Package of  boneless skinless thighs, my pack had 8

Marinade

1 t pasillia and ancho chili seasoning, I roasted my chilies and then put them in a coffee grinder and made a coarse seasoning 

1 t roasted garlic

1 t salt 

1 t pepper

1 t toasted cumin

1 t oregano

1/2 of a Onion

1 t pickled Ginger 

1 t olive oil

1/2 of a lime squeezed 

Blend in mini food processor, reserve 1 T and add the rest to gallon zip bag.

To the spice mix in bag add:

1 c water

1 T Bourbon

1 T honey 

 

 

Marinate chicken thighs for 2 hours or overnight.

Sauté in skillet weighed down by another skillet, brick or big stone.

Add oil and heat.

Cook on medium heat.

To serve, add fresh tinga tomato sauce and Manchego cheese.

I served with black refried beans, Mexican street corn and Mexican Slaw!

https://aintnocookinglikemommas.blogspot.com/2022/02/mexican-honey-jalapeno-slaw.html

 

https://aintnocookinglikemommas.blogspot.com/2021/05/off-cobb-mexican-street-corn.html

https://aintnocookinglikemommas.blogspot.com/2017/01/diy-refried-beans.html

 

 

https://aintnocookinglikemommas.blogspot.com/2022/02/fresh-uncooked-tomato-tinga.html

Mexican Honey Jalapeño Slaw

Psalm 27:7-8

    [7] Hear, O LORD, when I cry aloud;

        be gracious to me and answer me! 

    [8] You have said, “Seek my face.”

    My heart says to you,

        “Your face, LORD, do I seek.”

An ej original recipe!!

2 c Shredded cabbage 

1 c chopped green onions

1/8 c chopped cilantro 

1/2 or more of a Jalapeño, seeded, ribbed, diced 

1/4 c olive oil

1/2 lime, juiced

1 T roasted garlic

1 heaping T honey or more to taste

1 t toasted cumin

1 t oregano 

Salt and pepper to taste

Mix well and sit in fridge for an hour!

Pressure Canned Sirloin Roast and Gravy Base

 

 

 

Psalm 26:2-3

    [2] Prove me, O LORD, and try me;

        test my heart and my mind. 

    [3] For your steadfast love is before my eyes,

        and I walk in your faithfulness.

Recipe dapted from RoseRed Homestead!

Thanks Dr. Pam!

2 & 3/4 lbs sirloin roast cut into chunks and season with ample salt and pepper

2 T grape seed oil

1 lb sliced mushrooms

1 large onion, sliced thin

2-3 cloves roasted garlic, mashed

2-3 t tomato paste concentrate 

1/4 t dried thyme

1 T Worcestershire sauce

1 T chopped fresh cilantro 

2-3 t red wine vinegar

Beef broth heated to a boil and held on warm.

Add seasoned beef chunks to a foil lined sheet pan and cook on 400 for 10 minutes.

Flip and cook an additional 10 minutes.

Meat should be 75 % done with just some slight pink color.

Remove to bowl.

Add drippings to your broth.

Add oil to hot cast iron skillet.  

When oil starts to smoke, add onions and mushrooms.

Cook until tender.

Add remaining ingredients except for broth and mix together.  

Stir until combined.

Distribute beef chunks evenly among 9 wide mouth pint canning jars.  

Divide veggies into equal portions and add one portion per jar.  

Fill jars with hot broth leaving one inch of head space.  

De-bubble, wipe rims, place lids and rings.  

Pressure can pints for 75 minutes using the appropriate pressure recommended for your elevation.  

To serve, pour broth from jar into a sauce pan, add flour to thicken and stir over heat until thick and smooth.  

Add beef and veggies from jar to the gravy and heat through.  

Serve over mashed potatoes, rice, or hot cooked noodles.