Wednesday, March 11, 2020

Soy Chaap Shawarma Hummus Bowl

I was looking for the recipes people who post about soy chaap and I was intrigue to try one,since I am in Us, it was not that easy to find and its not that easy to make homemade. So when I visited India last year, I had a chance to try one dish in Delhi with soy chaap was chaap butter masala and it was delicious. So I had that taste in my mind and was looking for chaap here in US. One day I found it in my Indian grocery store, without thinking I just grab the can. It says in brine. Didn't know how it's going be , I thought will make something out of it. I was looking for shawarma marinade and found it here.   so it was perfect for my soy chaap to use this marianade and stop my craving for NY Style Shawarma food. So made it and enjoy it and I just used 4 soy chaap, saved 4 to make tikka , will make soon and post also. Till then enjoy this Soy chaap Shawarma hummus bowl. You can add purple cabbage instead of quinoa, or have it with just Hummus and Pita bread. You don't have to use Chaap, you can use chicken, lamb, paneer, Tofu.

Ingredients  :

4 Soy chaap
1/4 cup olive oil
1 lemon juice
3 cloves garlic, finely chopped
1 tbsp Honey
1 1/2 tsp ground cumin
1  1/2 tsp Paprika (you can use Kashmiri red chili powder)
3/4 tsp Ground cinnamon
3/4 tsp ground ginger powder
3/4 tsp dried oregano
3/4 tsp turmeric powder
1 tsp each salt and black pepper

To serve : 
cooked Quinoa - I cooked quinoa, after taking all the marinade from the bowl, add some water in the bowl and added that water in quinoa to give some flavor.

Pickled onions
Lime wedge
Kalamata Olives

Little goes way too much so don't afraid of the quantity.

Method : 

Take one small bowl and mix  the olive oil, lemon juice, garlic, honey, cumin, paprika, cinnamon, ginger, oregano, turmeric , salt and pepper.

In a big bowl, add 4 chaap and mix the marinade nicely. Marinade these for at-least 2-3 hours, I kept  it for 7 hours in fridge.

When its time to cook, take out the chaap, cut it from the middle for better flavor. Spread the leftover marinade in bowl to inside the chaap.

Heat a non stick pan, add little oil in it and cook the chaap form the both sides,  till its nicely cook and golden. 

 While its cooking, cook your quinoa on other burner.

When everything is ready, In a bowl, have some quinoa, hummus , cut the chaap in 3 pieces from one chaap, cut the rounds of cucumber, pickled onions, olives, fresh chopped cilantro and lime wedge and enjoy your trip to Mediterranean.

If you want you can have side of yogurt sauce and hot sauce on side.


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