Chicken Shawarma ~ Serves 6
My obsession with making everything from scratch is worth the effort especially once you've tasted your first homemade chicken shawarma. Making the condiments that are included in the chicken shawarma is a labour intensive process but also worth your time and effort.
Ingredients
Chicken
6 boneless, skinless chicken thighs or breasts cut into strips
3 to 5 Tablespoons extra-virgin olive oil
2 garlic cloves, grated or minced
1-2 Tablespoon Shawarma Spice Blend or store-bought, (see recipe on site)
Kosher salt and freshly ground black pepper
Assembly (see the following recipes on this site)
Homemade or store-bought Pita Bread
1 cup Garlicky Tahini
Green Zhug
Mango Amba Sauce
Quick-Pickled Red Onion
Chopped Fresh Parsley
Turnip Fries, pickled, optional (google for recipes)
Garlic Yoghurt sauce, optional (google for recipes)
In a large bowl, combine the chicken strips, 3 tablespoons of the olive oil, garlic, and the Shawarma Spice Blend. Place in the fridge and marinate for at least 2 hours and up to overnight. Let the chicken come to room temperature for 1 hour before cooking. Remove the chicken from the bowl, discarding the marinade, and season well with salt and pepper.
Preheat a grill until hot. (Or to pan-sear, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.) Grill or pan-sear the chicken until cooked through, about 5 minutes per side.
Stuffing a pita ... smear the inside of the pita with tahini, then add the chicken strips, turnip fries, zhug, amba, yoghurt sauce, pickled red onion on top. Garnish with chopped parsley.
Enjoy!
Original recipe: 'Eating Out Loud' by Eden Grinshpan
My obsession with making everything from scratch is worth the effort especially once you've tasted your first homemade chicken shawarma. Making the condiments that are included in the chicken shawarma is a labour intensive process but also worth your time and effort.
Ingredients
Chicken
6 boneless, skinless chicken thighs or breasts cut into strips
3 to 5 Tablespoons extra-virgin olive oil
2 garlic cloves, grated or minced
1-2 Tablespoon Shawarma Spice Blend or store-bought, (see recipe on site)
Kosher salt and freshly ground black pepper
Assembly (see the following recipes on this site)
Homemade or store-bought Pita Bread
1 cup Garlicky Tahini
Green Zhug
Mango Amba Sauce
Quick-Pickled Red Onion
Chopped Fresh Parsley
Turnip Fries, pickled, optional (google for recipes)
Garlic Yoghurt sauce, optional (google for recipes)
In a large bowl, combine the chicken strips, 3 tablespoons of the olive oil, garlic, and the Shawarma Spice Blend. Place in the fridge and marinate for at least 2 hours and up to overnight. Let the chicken come to room temperature for 1 hour before cooking. Remove the chicken from the bowl, discarding the marinade, and season well with salt and pepper.
Preheat a grill until hot. (Or to pan-sear, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.) Grill or pan-sear the chicken until cooked through, about 5 minutes per side.
Stuffing a pita ... smear the inside of the pita with tahini, then add the chicken strips, turnip fries, zhug, amba, yoghurt sauce, pickled red onion on top. Garnish with chopped parsley.
Enjoy!
Original recipe: 'Eating Out Loud' by Eden Grinshpan
