SHAWARMA SALAD RECIPES

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CHICKEN SHAWARMA RECIPE | ALLRECIPES



Chicken Shawarma Recipe | Allrecipes image

Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.

Provided by Wendy

Categories     World Cuisine    Middle Eastern    Lebanese

Total Time 4 hours 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 18

½ cup malt vinegar
¼ cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
¼ teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
½ cup tahini
¼ cup plain yogurt
½ teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
½ cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

Steps:

  • In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
  • Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Nutrition Facts : Calories 402.2 calories, CarbohydrateContent 44 g, CholesterolContent 58.2 mg, FatContent 15.2 g, FiberContent 4 g, ProteinContent 23.3 g, SaturatedFatContent 2.6 g, SodiumContent 420.3 mg, SugarContent 5.1 g

CHICKEN SHAWARMA RECIPE | MYRECIPES



Chicken Shawarma Recipe | MyRecipes image

Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. This chicken version is flavored with a savory yogurt sauce. This quick and easy chicken recipe is one the whole family will love. It adds some flair to the usual, plain grilled chicken. This chicken will also make the perfect next-day lunch. 

Provided by David Bonom

Total Time 45 minutes

Prep Time 45 minutes

Yield 4 servings

Number Of Ingredients 19

Chicken:
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extravirgin olive oil
¾ teaspoon salt
½ teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
Sauce:
½ cup plain 2% reduced-fat Greek yogurt (such as Fage)
2 tablespoons tahini
2 teaspoons fresh lemon juice
¼ teaspoon salt
1 garlic clove, minced
Remaining ingredients:
Cooking spray
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices

Steps:

  • Preheat grill to medium-high heat.
  • To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
  • To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
  • Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
  • Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Nutrition Facts : Calories 384 calories, CarbohydrateContent 40 g, CholesterolContent 64 mg, FatContent 9.8 g, FiberContent 2.5 g, ProteinContent 34.4 g, SaturatedFatContent 2.1 g, SodiumContent 821 mg

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Nadiya Hussain's tasty chicken shawarma recipe is a real crowd-pleaser that beats your local kebab shop. Served with flatbreads and raw slaw, this makes a delicious midweek dinner.
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  • Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.

    For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.

    Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.

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    When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.

    Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.

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