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Chicken Shawarma

Posted on January 9, 2014 at 11:55 AM

 

 

Chicken Shawarma

 

Ingredients:

• 3 tablespoons fresh lemon juice

• 1 Cup Fat Free PLAIN Greek Yogurt (any brand will do)

• ¼ cup white vinegar

• 1-2 teaspoon turmeric (more or less for coloring)

• ½ teaspoon ginger powder

• 1 tsp paprika

• ½ tsp ground red pepper

• 2 teaspoons extra virgin olive oil

• 3/4 teaspoon salt

• Pepper to taste

• 1/2 teaspoon ground cumin

• 3-5 garlic cloves, minced (if large cloves, use 3)

• 1-2 pound skinless, boneless chicken breast and thigh meat mixed- cut into pieces (recommend SOME dark meat for flavor purposes)

Optional toppings:

• Chopped pickles

• Thin sliced red onion

• Diced tomatoes

• Hummus (spread onto bread before chicken is put on)

• Tzatziki (recipe below)

Directions:

1. Combine first 12 ingredients and mix well with a wire whisk. Add cut up chicken, mix until all chicken is fully covered by marinade. Cover and refrigerate AT LEAST 2 hours and NO MORE than 24 hours (the longer you marinade, the better flavor and more tender results you will get)

2. On a hot grill or grill plate (set at medium high heat) place marinated chicken in individual layer on grill (DO NOT overcrowd or layer, or you will steam the chicken and not grill it). Cook in batches if you need to ( I had to do 2 batches). Cook chicken until slightly chard on outside and fully cooked on inside (no pink, and clear juices running- about 7 minutes per batch)

Serve with hot pita bread or lawash bread, hummus (flavor of choice), tomatoes, red onion, diced pickle (very optional, my fiancé loves it with it, I am not a fan!) and Tzatziki sauce ( a must in my book  )

Tzatziki sauce

Ingredients:

• 1 medium English cucumber, cut into large chunks

• 1 teaspoons sea salt (for draining cucumber)

• 1½ cups plain Greek yogurt

• 2 small cloves of garlic, minced (more or less depending on how “garlicky” you like it)

• 4 teaspoons lemon juice

• 1 teaspoons chopped fresh dill or thyme (dill is better, but if you don’t have it on hand, no biggie)

Directions:

1. Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels.

2. Combine the cucumber with the garlic and dill or thyme in a food processor, pulse until all solids are very small and fine (do not over process and turn into mush). Add to yogurt and lemon juice, mix well. Refrigerate for at least 1 hour before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.

 

 

 

Categories: Chicken

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