Shawarma is?thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey rolled into a large piece of flatbread or pita that has been steamed or heated.
Dredge the chicken in the flour, shake off the excess, and add it to the oil in batches. Slide a fish spatula under the chicken pieces so they don’t stick to the bottom of the pan.?Cook the chicken until golden brown?and crisp, 12 to 15 minutes. ?When they float,? they’re done,? in Bane’s words.
Shawarma is made by?alternately stacking strips of fat and pieces of seasoned meat on a vertical spit. An onion, a tomato, or a halved lemon is sometimes placed at the top for decoration. The meat is roasted slowly on all sides
s an American breaded cutlet dish consisting of a piece of chicken coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States.
The?standard fat content of mince is 20%, but you can opt for a lean or extra-lean version. This will result in a healthier meal, but the leaner the meat the higher the tendency to dry out during cooking.
It has a rich, deep flavor and smooth texture. It’s very similar to p?t?. It gets a lot of its flavor from caramelized onions and from the fact that it’s high in fat – and fat tastes good.
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