Kinda based on Awaze Tibs, but meant for chicken.  Came from this youtube video.

Awaze Tips (or Tibs)

For Awaze Sauce

¼ cup Tej (Ethiopian honey wine. White wine can be substituted)
3 TBSP berbere
3 TBSP canola oil
2 small cloves garlic, minced
½ tsp grated ginger
1 tsp lemon juice (optional)
½ tsp Cayenne (optional)
1 TBSP honey (optional)
Salt to taste
Whisk all of the above together and chill if not using right away.

For Dish

1/8 cup peanut oil
2 red onions, chopped
1.5 tsp fresh ginger, peeled and grated
3 cloves garlic, crushed
1.2 lbs cubed lamb
Tarragon for garnish

Place oil in the pan and sauté with garlic, ginger and onion. Add awaze sauce. Add cubed lamb and cook until browned. Add tarragon into the pan while cooking or after for garnish.

Based on Recipe 1 and Recipe 2

Marinade

Homemade Jerk Seasoning

1/2 tbsp Smoked Salt regular salt is fine
1/2 tsp Black Pepper
1/2 tsp All Spice
1/2-1 tbsp Brown Sugar depending on sweetness
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Dried Parsley
1 tsp Cumin
1 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Cinnamon
1 Tbsp soy sauce
1 Tbsp lime juice
2 Tbsp Olive Oil

Marinade

• pepper
• salt
• 2-3 T olive oil
• 2-3 T lemon Juice
• Oregano
• marjarom
• Rosemary
• paprica
• pinch of Cayanne

skewer with onions, broil for 12 min or so

from the New York Times

Oven-Roasted Chicken Shawarma Recipe

In the thirteenth-century Arabic cookbook Kitāb al-wusla ilā al-habīb there are three recipes for a dish called ma'mūniyya that has some resemblance to Circassian chicken. This is a dish made by Circassians, a people from northwest Caucasia who have communities in a couple of Russian republics and other communities in Turkey, Jordan, and Syria. They converted wholesale to Islam in the seventeenth century. This dish is also claimed by the Armenians. It is a rich and quite elegant preparation. There is a large Circassian community in Amman, Jordan where I first ate it and learned how to make it. The walnuts (Juglans regia) so prominent in this dish are native to southeastern Europe and China. One finds walnuts used in much Caucasian, Armenian, Kurdish, north Syrian, southeastern Turkish, and Persian cuisine.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 1:45 hours

1 whole chicken (about 4 pounds)

For the broth

1 medium onion, cut up

1 leek, white and green parts, split lengthwise, washed well and chopped

1 large carrot, sliced into rounds

6 whole cloves

6 allspice berries

10 black peppercorns

5 bay leaves

1 teaspoon coriander seeds

For the walnut sauce

6 ounces walnuts, chopped

6 large garlic cloves, crushed in a mortar

1/4 pound white part of French or Italian bread

1/2 cup whole milk

1 small bunch coriander (cilantro) leaves, finely chopped

1 tablespoon walnut oil

Salt and freshly ground black pepper

For the garnish

1 tablespoon walnut oil

2 teaspoons sweet paprika

1 teaspoon cayenne pepper

1/4 cup chopped walnut meats

About 20 fresh coriander leaves

1. Put the chicken in a large stockpot with the broth ingredients and enough water to almost cover the chicken. Bring the water to a very gentle bubble over high heat, reduce the heat before the broth reaches a boil so the water is only shimmering, cover partially, and poach until the chicken legs and wings look like they could fall off, about 1 hour. It is important that the broth never come to a hard boil, otherwise the chicken meat will become tough. Remove the chicken from the pot and pull off all the meat from the chicken, discarding all the skin, fat, and bones. Shred the meat into thin strips by pulling it apart with a fork. Meanwhile, increase the heat to high under the broth and reduce for 20 minutes. Check the seasoning of the broth and strain.

2. In a food processor or blender, grind the walnuts and garlic together into a paste. Soak the bread in the milk, then squeeze the liquid out in your hands as if you were making a snowball. Add the bread to the food processor and run until homogenous, scraping down the sides when necessary. Transfer the walnut mixture to a large bowl with the coriander leaf and dilute it with spoonfuls of broth until it has a mayonnaise consistency, using about 1 1/2 cups of broth in all. Add the chicken, mix well, add the cilantro, and bind together with a few more tablespoons of the broth and as many teaspoons of walnut oil as necessary until the entire mixture has a creamy consistency. Season with salt and pepper.

3. For the garnish, combine 1 tablespoon walnut oil with the paprika and cayenne and stir. Transfer the chicken to an oval serving platter and decorate the top with the chopped walnuts and the perimeter of the platter with coriander leaves; drizzle the top with the walnut oil mixture. Serve at room temperature with warm French bread or Arab flatbread.

(source)

(source)

Ingredients

• SEASONING
  • 1 Tbsp chili powder
  • ½ Tbsp paprika
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper
  • 1 tsp sugar
  • ½ tsp salt
  • ½ Tbsp corn starch
• FAJITAS
  • 2 small (or 1 lg.) onion
  • 2 medium green bell peppers
  • 1 medium red bell pepper
  • 1 lb. chicken breast
  • 2 Tbsp vegetable oil
  • 1 medium lime
  • 8 (6-inch) tortillas
  • ½ cup sour cream (optional)
  • ¼ bunch cilantro (optional)
    
    
  Instructions

  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
  Notes

Ingredients

1/2 bottle marsala wine

3-4 shallots, sliced thin

1/2 lb white mushrooms, sliced thin

2 lbs boneless chicken

fresh herbs (not oregano, but sage, rosemary and thyme all work well)

matzo meal

egg

Instructions

1. egg-wash and bread chicken, pan-fry it until brown (can be done in advance)
2. cook shallots in a bit of oil until they're soft and slightly brown, remove and set aside
3. sautee the mushrooms in a bit more oil, until they start to brown
4. return the shallots to the pan, add herbs, salt, pepper and wine, bring to boil, simmer until the alcohol has dissapated
5. return the chicken to the sauce, cover and simmer 10-15 min until fully heated