Food - Cooking - recipes etc..

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   I thought we had a food thread, we've discussed food here many times but I can't find any thread dedicated to just food or cooking etc.. if there is one then maybe mods can do a merge or something I dunno ?
Anyways, I love this topic, I'm not the greatest cook in the world but I love to have a go and try new things. 

I've got good cookware now too, got a bunch of "Made in" skillets, sauté pan and seasoned wok. They were doing a sale over xmas when you buy multiples, or sets, you get a hefty discount so I went for it. I love using them they cook so evenly and that is the biggest thing I noticed straight away.

I finally got rid of all my old crappy old broken k-mart bits n bobs, got good cookware and plenty of utensils and enough appliances to make anything I want. 

tonight is Chicken Shawarma night.

-4 thigh fillets
-4 breast fillets
-diced up into chunks, tossed into a stainless bowl.
-Add lemon zest, lemon juice x 1/2 lemon keep the other half lemon for white sauce.
-fresh garlic crushed x 3 cloves or use crushed from jars.
-seasoning I pre made it's all in one container, contains;
-Paprika, cinnamon, nutmeg, cumin, cardamon, sumac, ground pepper, salt, some dried herbs, parsley, red chilli flakes, Dano's original, ground white pepper and some Dano's "SEAS" soning. It's all pre measured and put into a container for easy use.

Toss the seasoning onto the chicken and rub it in good, toss it around well until all chicken is coated. Cover stainless bowl with cling wrap.
Leave it in fridge for a little while, few hrs is good.
Get it out well before cooking, and toss in some olive oil, enough to make all the chicken coated and wet, this has the effect of sealing in the seasonings, not washing them off if you put the oil in first with seasonings.

Take a large or medium foil baking pan, get them in the BBQ section at Woolies, spread your chicken out in the pan evenly, a lot of people skewer their meats, you can do that if you want, make sure you use metal skewers or wet the wooden ones. Place chicken in pan, place foil over the whole lot and back in the fridge until cooking.

Take the chicken out of fridge, leaving foil cover on, slide into pre heated oven use your ovens guide for cooking, and cook with foil on, place pin holes in the foil to allow air to circulate, check while cooking, turn chicken, move it around etc, when its nearly done, remove foil so you can really crisp up the edges. 

Remove and cool on wooden board. Take chicken out and chop up with long knife to release the edges and crispy bits, chop into a nice big pile of chicken shawarma, place back into pan for serving.

Breads, Lebanese bread warmed on flat top cooker, serve how you like.

I like to put shredded lettuce down first, then sliced tomato, crack black pepper over that, then put as much chicken as you want on that, squeeze some chilli sauce, drizzle white sauce - I make my own - it's greek yogurt, tahini, lemon juice and a touch of garlic. Drizzle that on, then finish with pickled red cabbage, close/wrap/roll bread up tightly and enjoy.

yummo.