Chicken Shawarma With Tomato Cucumber Relish And Tahini Sauce Recipes

YOGURT-MARINATED CHICKEN SHAWARMA

Steps:

• Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN SHAWARMA WITH TOMATO CUCUMBER RELISH AND TAHINI SAUCE

Steps:

• For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
• Preheat the grill to medium-high heat.
• After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
• For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
• For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
• To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.

CAULIFLOWER SHAWARMA WITH SPICY TAHINI

Steps:

• Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
• Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
• Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
• As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
• Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
• Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.

CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING

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.