We followed this marinade: https://www.recipetineats.com/chicken-sharwama-middle-eastern/ Our modifications: first, we used 2 lb (3 pieces) boneless skinless chicken breast cut into half lengthwise (yielding 6 cutlets). Second, we reduced the amount of cardamom from 1 Tbsp to 1 tsp to avoid any cloying flavor. We also reduced the cayenne from 1 tsp to ½ to ¾… Continue reading Chicken shawarma
Tag: marinade
Oven-roasted skirt steak with Korean flavors
We marinated 1 lb skirt steak in my grandmother’s bulgogi marinade (we halved the marinade recipe): http://piglettedc.tumblr.com/post/164274307806/halmonis-bulgogi-we-made-my-beloved. Using a metal skewer, we poked tiny holes in the whole steak and marinated the steak in the fridge for 2 hours. We preheated the oven to 450. We cut the steak in half and then placed it… Continue reading Oven-roasted skirt steak with Korean flavors
Sheet pan coriander chicken with sweet potato, shallot, and bell pepper
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers Our only modification was to place the chicken thighs (skin side up) on a lightly oiled baking sheet first and then surround the thighs with the sweet potato-pepper mixture. (Feb. 2018) Note: The second time we made this, we skipped the onion vinegar topping. The dish is fine without… Continue reading Sheet pan coriander chicken with sweet potato, shallot, and bell pepper
Oven-baked soy-marinated salmon fillet
Following these instructions, we preheated the oven to 425: https://www.thekitchn.com/how-to-cook-salmon-in-the-oven-cooking-lessons-from-the-kitchn-204559We drizzled about 1 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp honey, and 1 tsp freshly ground black pepper over 1 ½ lb salmon fillet (see Note below). We let the salmon sit for about 10 mins while we prepped the side dishes (such… Continue reading Oven-baked soy-marinated salmon fillet
Oven-baked Jamaican jerk chicken
We tried this recipe, which uses a homemade jerk paste (instead of dry jerk seasoning): https://cooking.nytimes.com/recipes/1014722-no-fuss-jerk-chicken Based on our pantry, we used a mix of skin-on, bone-in thighs and drumsticks instead of chicken quarters (thighs and bones connected). We did not love this recipe and probably won’t make it again. For the marinade, to lower… Continue reading Oven-baked Jamaican jerk chicken
Ginger garlic baked salmon
We tried this recipe: http://rasamalaysia.com/ginger-garlic-baked-salmon/2/ Our modifications: first, we reduced the soy sauce from 1 ½ Tbsp to 1 Tbsp and did not add salt to the marinade. Second, rather than using a baking sheet, we placed our salmon filet pieces in a Le Creuset stoneware casserole dish that we lightly sprayed with oil. We… Continue reading Ginger garlic baked salmon
Middle Eastern-style turmeric chile saffron chicken
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014920-chicken-thigh-kebabs-with-turmeric-chile-and-saffron Our modifications: First, we used 4 chicken breast cutlets instead of thighs, and we kept the cutlets intact. We marinated the chicken overnight. Second, we used Korean red pepper powder for the chile. Third, we oven-broiled the chicken. We lined a baking sheet with foil, then placed a baking… Continue reading Middle Eastern-style turmeric chile saffron chicken
Chickpea, cucumber, and carrot salad
I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor. Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing… Continue reading Chickpea, cucumber, and carrot salad
Oven-roasted salmon with lemon juice and olive oil
We followed this Jamie Oliver recipe, but roasted a whole salmon fillet (about 1 ¼ lbs) rather than cutting it into four pieces. We spritzed with the juice of one lemon, drizzled with olive oil (about 1 Tbsp), and lightly seasoned with salt and black pepper. We oven-roasted it in the middle rack in a… Continue reading Oven-roasted salmon with lemon juice and olive oil
Lebanese oven-roasted salmon fillet
We followed a recipe from Faye Levy’s Feast from the Mideast. An online version is here: http://recipesfrom4everykitchen.blogspot.com/2007/03/lebanese-roasted-salmon.html?m=1 We used dried Greek oregano in lieu of zaatar. We also cooked the whole salmon fillet (1 ¼) lb for 15-17 mins at 450. (Apr. 2017) Note: Marinate the salmon in the lemon juice/olive oil mixture for no… Continue reading Lebanese oven-roasted salmon fillet
Cooking Adventures 