SHAWARMA-SPICED CHICKEN THIGHS
Few things are quite as delicious as long-roasted shawarma-style chicken drizzled with creamy garlic-yogurt sauce. Get the recipe for Shawarma-Spiced Chicken Thighs.
Provided by Anna Theoktisto
Time 40m
Number Of Ingredients 18
Steps:
- Combine cinnamon, coriander, cumin, paprika, cloves, turmeric, and 2 teaspoons salt in a small bowl. Rub mixture evenly over chicken; set chicken aside.
- Stir yogurt, mayonnaise, garlic, and 1 tablespoon vinegar in a small bowl. Toss tomatoes with oregano, pepper, 2 tablespoons oil, and remaining 1 teaspoon salt and 2 tablespoons vinegar in a medium bowl. Set bowls aside.
- Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Working in 2 batches, add chicken to hot oil; cook, flipping once, until browned and a thermometer inserted in thickest portion registers 165°F, about 5 minutes per side. Transfer to a cutting board.
- Add onion to skillet; cook over medium-high, stirring often and scraping up browned bits from bottom of skillet, until onion is browned, about 5 minutes. Remove from heat.
- Shred chicken into bite-size pieces. Transfer to a serving platter with any accumulated juices. Add onion and any remaining juices in skillet to platter. Top with oregano. Serve with yogurt mixture, tomato salad, and naan.
CHICKEN SHAWARMA
Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.
Provided by Wendy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 4h50m
Yield 8
Number Of Ingredients 18
Steps:
- In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 44 g, Cholesterol 58.2 mg, Fat 15.2 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 420.3 mg, Sugar 5.1 g
GRILLED CHICKEN SHAWARMA
This recipe comes to us courtesy of our friend Maciek, better known as Grilling with Dad.
Provided by Vanessa Paparella
Number Of Ingredients 9
Steps:
- 1. Start by seasoning your boneless, skinless chicken thighs with the seasoning, then add lemon juice and a few tablespoons of plain yogurt.2. Mix and season a bit more. Let the chicken marinade in the fridge for 2-3 hours for maximum flavor. 3. While the chicken is marinating, mix the garlic sauce. Equal parts plain yogurt and mayo, a squeeze of lemon juice and 3-4 cloves minced garlic.4. Grill the chicken over direct, high heat to get it charred up and build up that delicious crust. Pull when cooked through and chop it up.5. Start with a warm pita, add the garlic sauce, shredded lettuce, a few tomato slices, a big pile of chicken and top it all off with more garlic sauce.
SHEET PAN CHICKEN SHAWARMA
This shortcut version of chicken shawarma skips the long marinating and roasting time and relies instead on quick cooking sliced thighs and a shower of the spices that go into the classic version--think cumin, cardamom and turmeric. Served with a warm pita, greens, tomato and a tangy yogurt sauce, it makes a substantial meal. We left out fries to keep the recipe on one sheet pan, but they are always a welcome addition!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
- Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.
- Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.
SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Chicken Yogurt Cucumber Tomato Roast Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
- Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
- Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
- Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
- Do Ahead
- Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.
SHAWARMA SEASONING
Mix the Middle Eastern shawarma classic seasoning yourself. This version has a little lighter clove flavor.
Provided by JTCosmo
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix garlic powder, black pepper, allspice, nutmeg, cinnamon, cardamom, chili powder, oregano, salt, and cloves together in a bowl.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 8.2 g, Fat 1.2 g, Fiber 3.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 593.5 mg, Sugar 1.2 g
SPICY CHICKEN SHAWARMA
Make and share this Spicy Chicken Shawarma recipe from Food.com.
Provided by Lakerdog2
Categories Chicken
Time 25m
Yield 8 pitas, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
- While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
Nutrition Facts : Calories 408.8, Fat 19.7, SaturatedFat 4.3, Cholesterol 72.6, Sodium 593.9, Carbohydrate 28.3, Fiber 2, Sugar 2, Protein 28.8
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