SHAWARMA BURGERS WITH TAHINI-YOGURT SAUCE
Everything you love about a Mediterranean shawarma, but made at home in 30 minutes! The delicious tahini sauce and lamb patty are sandwiched with a mixture of fun toppings and fresh herbs.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Gather your ingredients.
- For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again.
- For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat.
- Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking.
- To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats.
- When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice.
- Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles.
- Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.
CHICKEN SHAWARMA
Chicken Shawarma
Provided by The Rachael Ray Staff
Number Of Ingredients 24
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 EVOO 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 EVOO, 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 EVOO
- 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
- Serve with Grilled Vegetable Couscous Salad alongside
RACHAEL RAY'S CHICKEN SHAWARMA
Make and share this Rachael Ray's Chicken Shawarma recipe from Food.com.
Provided by Karen in MA
Categories Chicken Breast
Time 30m
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 EVOO 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 EVOO, 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 EVOO. 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 648.9, Fat 28.2, SaturatedFat 4.2, Cholesterol 98.7, Sodium 468.9, Carbohydrate 51, Fiber 6.3, Sugar 4.2, Protein 49.5
CHICKEN SHAWARMA
Make and share this Chicken Shawarma recipe from Food.com.
Provided by jm0527
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
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°F (175°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.
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
CHICKEN SHAWARMA
Make and share this Chicken Shawarma recipe from Food.com.
Provided by Stacia_
Categories Lunch/Snacks
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into medium sized pieces.
- In a bowl, whisk together the garlic, green onion, lemon juice and olive oil.
- Then add the curry powder, cumin, salt and pepper; whisk all together.
- Add the chicken and coat it completely with the marinade.
- If time permits, leave the chicken to marinate in the fridge for at least an hour.
- Preheat pan to medium heat.
- Pour chicken and all marinade into pan and grill until chicken is fully cooked through.
- Serve with heated pita bread and tahini sauce.
Nutrition Facts : Calories 392, Fat 30.4, SaturatedFat 4.5, Cholesterol 75.5, Sodium 724, Carbohydrate 4, Fiber 1.1, Sugar 0.6, Protein 25.9
CHICKEN SHAWARMA
Easy and delicious chicken shawarma recipe. You will notice that the marinade and sauce are mostly identical, so you can simply mix all of the marinade/sauce ingredients together, minus the olive oil and tahini, and divide in two. Add the olive oil to the marinade, and reserve the rest for the sauce. If you do this, however, do not add the tahini until you are ready to use it, as it will significantly thicken the sauce.
Provided by Lance Pickup
Categories Chicken Breast
Time P1DT10m
Yield 8 pitas
Number Of Ingredients 12
Steps:
- Cut chicken into think strips and then into 1 inch long pieces.
- Make marinade: in a bowl, mix olive oil, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
- Add chicken to marinade and marinate in refrigerator for 24 hours.
- The next day, saute chicken in a medium skillet until done (about 10 minutes).
- Make sauce: in a bowl, mix tahini, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken in each pita bread, add sauce, and roll pita into a wrap.
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