HOMEMADE CHICKEN SHAWARMA WITH BEN STILLER AND AHMED BADR RECIPE BY TASTY
Shawarma is a Middle Eastern dish that's become a popular street food around the world, but it's easy enough to make in your own kitchen. This recipe calls for boneless skinless chicken thighs that are marinated in a fragrant mixture of spices. Bake the chicken in the oven, then toss it into pita bread with cucumber, tomatoes, pickles, and a homemade white sauce made with Greek yogurt and lemon juice.
Provided by Scott Loitsch
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Combine all marinade ingredients in a large bowl and whisk together.
- Add the chicken thighs and coat evenly.
- Cover and chill for at least 1 hour and up to 12 hours
- Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
- Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
- Line a baking sheet with foil and a wire rack.
- Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
- While chicken rests, warm your pitas in the still-warm oven for a few minutes.
- Slice the chicken into thin strips and transfer to platter.
- Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 13 grams, Fat 31 grams, Fiber 2 grams, Protein 60 grams, Sugar 8 grams
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
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
BEEF SHAWARMA RECIPE BY TASTY
Here's what you need: flap steak, olive oil, large lemons, allspice, coriander, paprika, cumin, salt, garlic powder, sumac, black pepper, turmeric, cinnamon
Provided by Hajar Larbah
Yield 8 servings
Number Of Ingredients 13
Steps:
- Slice the flap steak into small, thin slices. Transfer into a bowl.
- Add the olive oil, lemon juice, and spices to the steak. Mix to evenly marinate the steak. Cover and place in the fridge from 30 minutes up to overnight.
- Heat a well-oiled skillet or pan over high heat. Add the meat and cook just until redness is gone and the beef turns a dark brown color. Remove from heat.
- Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla.
Nutrition Facts : Calories 323 calories, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 32 grams, Sugar 0 grams
SHAWARMA SALAD RECIPE BY LE TASTY KITCHEN
Steps:
- Grab one large mixing bowl and mix together the shawarma seasoning (listed above) with ¼ cup olive oil, ¼ cup white wine vinegar and zest and juice of one lemon. This makes your marinade for the meat.
- Thinly slice your meat against the grain. The pieces of meat need to be a good bite size (3-inches or so) but more importantly, they need to be fairly thin for the best texture.
- Put the sliced meat in the big bowl the marinade. Season well with a big dash of kosher salt and black pepper, then add fresh garlic and onion slices. Using a pair of tongs, give everything a good toss to make sure the meat is well-coated. At this point, you can let it marinate at room temperature for a few minutes (20 to 30 or so), or cover and refrigerate for up to 2 hours.
- Heat the pan over high heat, and using your tongs, add the meat in. Spread the meat out so that as much of it is touching the hot surface as possible (and if you need to, do this in batches). Cook for 8 to 15 minutes, flipping and tossing occasionally
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