Chicken Shawarma ~ Serves 6
Making everything from scratch is worth the effort. Once you've tasted your first homemade chicken shawarma along with the homemade condiments, you'll be happy with the outcome despite the labour-intensive process.
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 Tablespoons Shawarma Spice Blend (see recipe on site)
Pinch of Kosher salt and freshly ground black pepper
Assembly (*find the 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. (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.
Stuff a pita, smear the inside with tahini, then add the chicken strips, turnip fries, zhug, amba, yoghurt sauce, and pickled red onion on top. Garnish with chopped parsley.
Enjoy!
Original recipe: 'Eating Out Loud' by Eden Grinshpan
Making everything from scratch is worth the effort. Once you've tasted your first homemade chicken shawarma along with the homemade condiments, you'll be happy with the outcome despite the labour-intensive process.
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 Tablespoons Shawarma Spice Blend (see recipe on site)
Pinch of Kosher salt and freshly ground black pepper
Assembly (*find the 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. (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.
Stuff a pita, smear the inside with tahini, then add the chicken strips, turnip fries, zhug, amba, yoghurt sauce, and pickled red onion on top. Garnish with chopped parsley.
Enjoy!
Original recipe: 'Eating Out Loud' by Eden Grinshpan
