Skinny Chicken Shawarma Meatball In Pita With Yogurt Veggie Sauce Recipes

MIDDLE EASTERN CHICKEN SHAWARMA

Steps:

• Gather the ingredients.
• In a large bowl, combine yogurt, vinegar, crushed garlic, pepper, salt, cardamom, allspice, and juice of 1 lemon, until well mixed.
• Add chicken, coating well with marinade. If mixture seems too dry, add olive oil, 1 tablespoon at a time, until you've achieved the right consistency. Cover and refrigerate at least 8 hours, preferably overnight.
• In a stockpot or large saucepan, cook chicken over medium heat for 20 minutes or until done. Be sure not to overcook!
• If chicken becomes a little dry, add a few tablespoons of water.
• When the chicken is done, you can shred it or leave it in larger slices.
• Gather the ingredients.
• While the chicken is cooking, prepare the sauce. In a small bowl, mix together tahini, crushed garlic, 1/4 cup lemon juice, and 2 tablespoons yogurt, mixing well. Set aside.
• Gather the ingredients.
• To a large bowl, add onions, tomatoes, and cucumbers, and sprinkle with sumac. Add the parsley and optional pickle slices and mix well. Set aside.
• Place enough chicken on each pita so that it covers 1/4 of the bread. Add veggies and pour some sauce over all. Roll like a burrito and you have shawarma! You also can slit the pita open to form a pocket and stuff it.

SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE

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.

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).

SKINNY CHICKEN SHAWARMA MEATBALL IN PITA WITH YOGURT-VEGGIE SAUCE

Steps:

• Heat oven to 375° F.
• Line cookie sheet with foil; spray with cooking spray. In large bowl, gently mix first 7 meatball ingredients, then add chicken. Shape into 16 (1 1/2-inch) balls. Place on cookie sheet.
• Bake 12 to 15 minutes or until just cooked through. Set oven control to broil. Broil with tops of meatballs 4 to 6 inches from heat 2 to 3 minutes or until browned. Remove from oven; cool slightly.
• Meanwhile, in small bowl, mix yogurt, onion and salt. To serve, place 1/2 cup lettuce in each pita half, then top with 2 meatballs and 1/4 cup yogurt sauce. Top with diced tomatoes and cilantro.

YOGURT-MARINATED GRILLED CHICKEN SHAWARMA

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 PITA AND YOGURT CASSEROLE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
• In a small bowl, stir together the yogurt and garlic. Season with salt to taste. Tear pita breads into pieces, and place in a 9x13 inch baking dish. Place chicken strips in a layer over the bread. Cover with the yogurt mixture. Sprinkle chickpeas and pine nuts over the top. Let stand for about 10 minutes to blend flavors, then serve. No need to heat up.