This past week I made a really dope chicken shawarma-esque recipe out of the NY Times in an attempt to create my take on Max and my favorite chicken shawarma plates from Al Wazir Chicken in LA. When Max lived in Hollywood, we used to go there just about every other day! Aaaand now I’m homesick and craving Al Wazir.
I healthied it up a bit by adding some extra veggies and made a Greek yogurt-garlic-lemon juice-mint sauce. Anyway, that was fun. Max and I both crave chicken shawarma on the reg, and we are constantly saddened by the total lack of shawarma up here in SF. If you have any leads on places we should check out that might change our mind and rival our beloved Al Wazir (or even Zankou, if we’re slummin’ it), PLEASE PLEASE PLEASE do tell.
Ya know, I try to keep this from becoming a total food blog, because I could do that. It would be pretty boring, but it could be done. And I have another post (another freakin’ soup post at that) that I plan to create this month, but I absolutely could not not tell you about the asparagus soup I made to go with my chicken shawarma because it is NUTS good. Like restaurant-good. And it is ridic healthy and stupid easy and quick to make. I definitely emailed the recipe to my mom, so you know it’s the best of the best.
So let me just direct you to the recipe, which has approximately 3 steps, but is basically sauté onions in butter, add asparagus and chicken stock, boil, remove from heat, add cream cheese (or Greek yogurt, which I used and works like charm), blend with hand blender. The end.
Also, you should probably check out Skinnytaste and see what’s up. I haven’t had a chance to go browsing, but I will when I’m looking for my next meal inspiration for sure. Looks like a goldmine!