SHAWARMA SPIT RECIPES

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SHAWARMA STUFFED PEPPERS RECIPE | MOLLY YEH | FOOD NETW…



Shawarma Stuffed Peppers Recipe | Molly Yeh | Food Netw… image

These stuffed peppers are inspired by the flavors of one of my all-time favorite street foods, shawarma. Shawarma is a Middle Eastern dish consisting of seasoned meat cooked on a spit and then shaved thin. The spice combination typically found in shawarma is savory, warm and totally addictive!

Provided by Molly Yeh

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil or canola oil
1 yellow onion, chopped 
Kosher salt and black pepper 
2 teaspoons Shawarma Seasoning, homemade (recipe follows) or store-bought
1 pound ground turkey 
1 cup cooked basmati rice or 1 cup cauliflower rice 
One 14-ounce can diced tomatoes 
4 large or 6 small bell peppers
1/4 cup tahini 
1 lemon 
Fresh herbs (such as cilantro, parsley or mint), for serving 
2 tablespoons garam masala
2 tablespoons curry powder 
1 tablespoon powdered chicken bouillon
2 teaspoons ground turmeric 

Steps:

  • In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it’s all cooked through and no longer pink, reduce the heat to low.
  • If you’re using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it’s okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired.
  • Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes.
  • Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water 
  • water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy!
  • Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.

GRILLED CHICKEN SHAWARMA RECIPE - SKINNYTASTE



Grilled Chicken Shawarma Recipe - Skinnytaste image

An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.

Provided by Gina

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 17

1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
1 tablespoons extra virgin olive oil
Juice from 1 medium lemon
3 garlic cloves (minced)
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon curry powder
1/8 teaspoon cinnamon
Pinch red pepper flakes
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
7-ounce container 2% Greek yogurt (I like Fage)
2 teaspoons lemon juice
2 garlic cloves (finely minced)
1/8 tsp kosher salt
Chopped parsley (for garnish)

Steps:

  • Place the chicken breasts, 1 at a time, in a Ziploc bag.  Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
  • In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
  • Pour the marinade into the bag with the chicken, massaging it to evenly coat.  Refrigerate and marinate for at least 1 hour, up to overnight.
  • In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.  Stir to combine and refrigerate until ready to use.
  • Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes.  Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.  Top each breast with 2 tablespoons sauce and a sprinkle of parsley.  Serve.

Nutrition Facts : ServingSize 3 ounces chicken, 2 tablespoons sauce, Calories 240 kcal, CarbohydrateContent 5 g, ProteinContent 30 g, FatContent 11 g, SaturatedFatContent 2.5 g, CholesterolContent 75 mg, SodiumContent 208 mg, FiberContent 0.5 g, SugarContent 2 g

More about "shawarma spit recipes"

GRILLED CHICKEN SHAWARMA RECIPE - SKINNYTASTE
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.
From skinnytaste.com
Reviews 5.0
Total Time 25 minutes
Category Dinner, Lunch
Cuisine Mediterranean
Calories 240 kcal per serving
  • Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes.  Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.  Top each breast with 2 tablespoons sauce and a sprinkle of parsley.  Serve.
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