Medium
Poulet Piccata au Citron et Câpres
24 min4
(767)
Medium
Shawarma au Poulet Maison
(507)
45 min4420 calThe garlic sauce at any good shawarma spot in Ottawa, Toronto, or Montréal is the thing everyone's really there for — but the chicken itself is remarkable when done right. This home version uses the traditional shawarma spice blend: allspice, cumin, cardamom, turmeric, cinnamon, pepper, and cloves, marinated overnight in yogurt and lemon. Cook in the oven on a wire rack at high heat to mimic the vertical spit's caramelization. The edges should be charred and almost crispy while the interior stays juicy. Wrap in warm pita with garlic sauce (toum), pickled turnips, and whatever salad you like.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories420 kcal
Protéines37 g
Lipides25 g
Glucides33 g
Fibres3 g
Sucre11 g
Sodium663 mg
Conseils de pro
- 💡Most international spices are available at T&T, Adonis, or the international aisle of Loblaws, Metro, and Sobeys.
- 💡Marinating overnight makes a significant difference in flavour penetration — plan ahead when possible.
- 💡Bone-in chicken is preferred for most international recipes because the bones add body and richness to the sauce.
Variantes
- 🔄Swap chicken thighs for drumsticks — they're often cheaper and work in nearly every international recipe.
- 🔄Vegetarian version: replace chicken with chickpeas or firm tofu for most recipes.
- 🔄Adjust spice levels freely — start with half the chili/heat components and add more to taste.
