DIP'N SHAWARMA RECIPES

Name: Chicken Shawarma Appetizers with Dipping Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Turkish
Ingredients: 2 pounds chicken breast cutlets, thinly sliced, boneless and skinless, cut into 3/4 inch strips; 3 fluid ounces olive oil; 2 teaspoons ground cumin; 1 teaspoon ground paprika; 1 teaspoon smoked paprika; 1 teaspoon ground allspice; 1 teaspoon ground turmeric; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon sea salt; 1/4 teaspoon ground pepper; 1/4 teaspoon ground cinnamon; Pinch ground nutmeg; Pinch ground cardamom; Cooking spray; 3/4 cup plain Greek nonfat yogurt; 1/2 cup mayonnaise; 1 1/4 teaspoon garlic powder; 4 tablespoons tahini; 1 tablespoon lime juice; 1 tablespoon lemon juice

CHICKEN SHAWARMA APPETIZERS RECIPE WITH DIPPING SAUCE ...

Chicken Shawarma Appetizers Recipe with Dipping Sauce ... image

Do you love chicken shawarma? This chicken shawarma recipe can be served on skewers as a party appetizer with chicken shawarma sauce.

Provided by Anne-Marie Nichols

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 21

Ingredients

2 pounds chicken breast cutlets, thinly sliced, boneless and skinless, cut into 3/4 inch strips
3 fluid ounces olive oil
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon smoked paprika
1 teaspoon ground allspice
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground cardamom
Cooking spray
3/4 cup plain Greek nonfat yogurt
1/2 cup mayonnaise
1 1/4 teaspoon garlic powder
4 tablespoons tahini
1 tablespoon lime juice
1 tablespoon lemon juice

Steps:

Slice the chicken breasts into 3/4 to 1-inch strips. Place in a gallon ziplock baggie.
In a small bowl, whisk olive oil and spices. Pour into bag making sure chicken is completely covered in marinade.
Squeeze the air out of the bag and zip shut. Place the bag in the refrigerator and let marinate for at least 1 hour up to overnight.
Preheat oven to 400 degrees F.
Place 15 bamboo skewers in a baking pan and cover with water. Soak for 10 to 15 minutes so the skewers don’t burn when cooked. (You probably won’t need to use them all.)
Line a large baking sheet with foil for easier cleanup. Then place an oven-safe baking and cooling rack on top of the baking sheet.
Remove chicken from marinade and thread on to skewers.
Evenly place chicken skewers on racks and put the baking sheet into the oven.
Bake for 10-12 minutes until the chicken is cooked through.
Place dipping sauce ingredients in a blender and pulse until completely combined and creamy. Serve with chicken shawarma appetizers as a dip or drizzle on top as a sauce.

Nutrition Facts : Calories 294 calories, CarbohydrateContent 4 grams carbohydrates, CholesterolContent 68 milligrams cholesterol, FatContent 19 grams fat, FiberContent 1 grams fiber, ProteinContent 25 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 217 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 15 grams unsaturated fat

DUBAI STYLE SHAWARMA RECIPE - FOOD.COM

Dubai Style Shawarma Recipe - Food.com image

Shawarma is an Arabic pita wrap overflowing with shaved chicken or lamb. A crunchy tabooleh or fattoush salad accompanied by either tahini or hummus completes this Middle Eastern street food.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 27

Ingredients

2 tablespoons canola oil
1/2 cup yogurt
1 egg, beaten lightly
1 lemon, juice of
1 teaspoon black pepper
1 teaspoon cardamom powder
1 teaspoon cinnamon
salt, to taste
1/2 teaspoon red chili pepper flakes
1/2 teaspoon garam masala
2 teaspoons garlic paste
1 teaspoon ginger paste
1 teaspoon cardamom powder
1 teaspoon cinnamon
1 lb boneless skinless chicken breasts or 1 lb lamb, cut into 1 inch cubes
1 cup lettuce, finely sliced
1 cucumber, chopped
1 tomatoes, chopped
3 tablespoons cilantro, chopped
3 tablespoons pomegranate seeds
1/2 cup yogurt
1 lemon, juice of
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
salt, to taste
6 pita breads
Tabasco sauce, to taste

Steps:

Combine all of the ingredients listed above the chicken/lamb. Marinate the chicken in mixture and set aside for an hour or two.
Heat a non stick pan on medium to high heat and add the marinated chicken. Stir fry the chicken/lamb until it has cooked through and is dry-less than 10 minutes. Make sure you break up the chicken/lamb with a wooden spoon and keep stirring as it cooks.
In a separate bowl, mix together all the dressing ingredients.
To assemble the shawarma, heat the pita bread on a skillet to warm it. Divide the salad amongst the six pita breads. Top the salad with the chicken.
Drizzle the yogurt dip over the chicken and add a dash of Tabasco sauce. Roll the pita bread tightly and wrap in baking paper. Serve immediately.

Nutrition Facts : Calories 358, FatContent 9.8, SaturatedFatContent 2, CholesterolContent 84.7, SodiumContent 449.1, CarbohydrateContent 42.4, FiberContent 3.2, SugarContent 5.3, ProteinContent 25

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