CHICKEN SHAWARMA SALAD
In this recipe, chicken shawarma becomes an ingredient in a salad, instead of a main dish. We like to use romaine, but you may use any lettuce or combination of greens you like.
Provided by Bibi
Categories Salad
Time 4h55m
Yield 4
Number Of Ingredients 18
Steps:
- Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
- Measure 1/2 cup marinade into a bowl and set aside.
- Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
- Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
- Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
- Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
- Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
- Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
- Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.
Nutrition Facts : Calories 722.8 calories, Carbohydrate 30 g, Cholesterol 70.7 mg, Fat 58.2 g, Fiber 5.2 g, Protein 24.1 g, SaturatedFat 9.8 g, Sodium 674.8 mg, Sugar 18 g
CHICKEN SHAWARMA SALAD
This Chicken Shawarma Salad bowl is an authentic Lebanese shawarma recipe made with a warm spice blend & served over salad with tahini dressing!
Provided by Yumna Jawad
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.
- Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
- Heat a large heavy bottomed skillet or cast iron skillet over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes.
- Divide the salad ingredients into four bowls. Add the cooked chicken shawarma on top and drizzle with the tahini sauce and serve with fresh parsley.
Nutrition Facts : Calories 452 kcal, Carbohydrate 16 g, Protein 29 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 704 mg, Fiber 4 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 24 g, ServingSize 1 serving
CHICKEN SHAWARMA
Steps:
- To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
- Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
- Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.
CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING
Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Provided by Virginia Vohasek
Time 3h45m
Yield 6
Number Of Ingredients 22
Steps:
- Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
- Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
- Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
- Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
- Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 17.3 g, Cholesterol 70 mg, Fat 46.7 g, Fiber 6.7 g, Protein 25 g, SaturatedFat 7.2 g, Sodium 423 mg, Sugar 1.6 g
CHICKEN SHAWARMA SALAD
Ancient worlds have a reason to roast their meat vertically, that's what a shawarma is. this recipe will bring history to present day and prove that at ancient time healthy meals were sought after.
Provided by jimmyanywhere
Categories Southwest Asia (middle East)
Time 25m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Cut the lettuce into small pieces and then in a salad bowl combine with red cabbage, cucumber, garbanzo beans, sliced olives, tomatoes, vinager, 1 oz of olive oil and a pinch of salt.
- cut the chicken breast into thin slices.
- to marinate the chicken , place the chicken in a bowl with 2 oz of yogurt, a pinch of salt , cumin, garlic powder, 1 lemon squeezed, black pepper, 1 oz of vinegar, 1 oz of olive oil , mix well and set it a side for 15 minute.
- place a non stick skillet on stove w medium heat add in 1 table spoon of olive oil and the chicken mixture , stir for 10 min and then cover for 5 min let it simmer.
- in a separate cup add tahini and 1 squeezed lemon and 2 oz of water together a pinch of salt and whip it with a fork until thickens.
- now you could serve the salad topped with the cooked chicken and tahini mix over the chicken.
Nutrition Facts : Calories 1227.3, Fat 88.8, SaturatedFat 17.2, Cholesterol 160.1, Sodium 4299.8, Carbohydrate 53.6, Fiber 20.8, Sugar 21.1, Protein 64.3
CHICKEN SHAWARMA SALAD
Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting - perfect for picnics
Provided by Barney Desmazery
Categories Buffet, Lunch
Time 40m
Number Of Ingredients 23
Steps:
- Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.
- To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.
- Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.
- Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you're also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
CHICKEN SHAWARMA
Make and share this Chicken Shawarma recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an indoor or outdoor grill to high.
- In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.
- Slather the mixture all over the chicken until it is well-coated.
- Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.
- Remove from the grill and let the chicken rest before thinly slicing.
- Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
- Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine.
- Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.
Nutrition Facts : Calories 714.3, Fat 39.5, SaturatedFat 7.5, Cholesterol 92.8, Sodium 465.1, Carbohydrate 51.3, Fiber 6.9, Sugar 4.2, Protein 40.8
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- In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavour).
- When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium-high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
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- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight.)
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