YOGURT-MARINATED GRILLED CHICKEN SHAWARMA
A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
- Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
- For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
- With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
- Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
- For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
- Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
- Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
- Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
- Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
- Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.
CHICKEN SHAWARMA WRAPS
Lightly spiced and well-seasoned chicken pieces tucked in with a cool and creamy yogurt sauce and lots of fresh veggies, wrapped up in your preferred bread - pita, naan, or flatbread. This makes a wonderful quick lunch or light dinner!
Provided by Rebekah Rose Hills
Time 4h25m
Yield 4
Number Of Ingredients 20
Steps:
- Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
- When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
- While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
- Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).
Nutrition Facts : Calories 461.5 calories, Carbohydrate 43.6 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 3.6 g, Protein 28 g, SaturatedFat 5.8 g, Sodium 881.2 mg, Sugar 5.8 g
CHICKEN SHAWARMA WRAP
Provided by Jeff Mauro, host of Sandwich King
Time 14h45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
- For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
- For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
- Prepare a grill for medium heat and oil the grill grates.
- Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
- For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!
CHICKEN SHAWARMA
Shawarma is often made from lamb or chicken and is cooked in a cone shape that rotates past a heating element. Recreating that cooking process is almost impossible for the home cook, but we've brought you the most authentic version we could with this chicken version-we even included the turnip pickles!
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the chicken: Toss the chicken thighs with olive oil, lemon zest and juice, coriander, paprika, allspice, cardamom, cinnamon, ginger, nutmeg, crushed red pepper, grated garlic, 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and marinate in the refrigerator for 2 hours. Remove to room temperature 30 minutes before cooking .
- For the fillings: Meanwhile, put the turnips and beets in a bowl or storage container. Combine the vinegar, bay leaf, sliced garlic, 2 teaspoons salt and 1 1/4 cups water in a small saucepan. Bring to a boil and simmer 1 minute. Pour over the turnips and beets to cover. Let cool and refrigerate, 1 hour. It should be ready to eat within an hour.
- Whisk together the mayonnaise, yogurt, 1 tablespoon lemon juice, 1 finely grated garlic clove and a pinch of salt in a medium bowl. Reserve.
- Whisk together the tahini, the remaining 2 tablespoons lemon juice and grated garlic clove, 3/4 teaspoon salt and 1/3 cup water in another medium bowl. Reserve.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Remove the chicken from the marinade (discard the marinade) and grill the chicken until cooked through with dark grill marks and an instant-read thermometer inserted into the center registers 170 degrees F, 6 to 8 minutes per side. Remove to a cutting board and slice very thinly across the grain. Place in a bowl and toss with 1/2 teaspoon salt.
- Lightly warm the pitas on the grill, about 10 seconds per side.
- Assemble the wraps: Have 8 sheets of aluminum foil or parchment paper ready. On a pita round, smear a heaping tablespoon of garlic mayonnaise along the middle, then top with a heaping 1/3 cup sliced chicken, a couple of pickled turnip batons, a heaping tablespoon tahini sauce, hot sauce (if using), diced tomato, shredded lettuce, and chopped parsley. Roll the pita tightly around the filling. Wrap with a sheet of foil to hold the roll together. Repeat with the remaining pitas.
GRILLED CHICKEN WRAPS
A delicious treat! The wrapped chicken breasts are tender and juicy with a surprise inside! Use boneless chicken breasts; whatever quantity you need. You can even make them in advance and freeze part or all of them for later use!
Provided by CYNTHIA2
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks.
- Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!
Nutrition Facts : Calories 530.5 calories, Carbohydrate 3.8 g, Cholesterol 144.2 mg, Fat 36.3 g, Fiber 0.6 g, Protein 44.3 g, SaturatedFat 11.7 g, Sodium 861.5 mg, Sugar 1.2 g
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- In a large Ziploc bag or glass dish with a tight-fitting lid, combine the chicken breasts with all of the marinade ingredients and shake or stir to coat chicken thoroughly. Marinade in the refrigerator at least 1 and up to 12 hours.
- Once the chicken has marinated, thread chunks of chicken onto skewers. It helps to soak wooden skewers in water for an hour before grilling to prevent them from burning on the grill.
- Heat grill to medium high heat, then grill the marinated chicken skewers for 10-12 minutes, rotating periodically, until done and no pink remains on the inside of the chicken.
- Prepare the garlic yogurt sauce by combining all of the ingredients in a small bowl and stirring well. Store in the refrigerator until ready to use.
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