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Chicken Shawarma

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Lina Murphy

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Introduction:

Discover the tantalizing flavors of Chicken Shawarma with our mouthwatering recipe. Marinated in a blend of aromatic spices, grilled to perfection, and served with a creamy sauce and fresh veggies, this dish is a culinary delight that will transport your taste buds to the streets of the Middle East. Follow along as we guide you through the steps to create this flavorful and satisfying meal.

Ingredients:

For the Chicken Marinade:

  • 2 lbs Chicken thigh fillets, boneless and skinless
  • 2 cloves Garlic, minced
  • 3 tbsp Lemon juice
  • 3 tbsp Olive oil
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 2 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Ground allspice
  • 1/4 tsp Ground black pepper

For Serving:

  • 8 pieces Pita bread
  • 3 cups Lettuce, shredded
  • 1 Red onion, thinly sliced
  • 4 Tomatoes, sliced

For the Sauce:

  • 1 1/2 cups Plain yogurt
  • 2 tbsp Mayonnaise
  • 1 tbsp Sriracha sauce (adjust to taste)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Salt and pepper to taste

Instructions:

Marinate the Chicken:

  1. In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well.
  2. Add the chicken thigh fillets to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.

Prepare the Sauce:

  1. In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.

Cook the Chicken:

  1. Preheat your grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking.
  2. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
  3. Grill the chicken thigh fillets for 6-8 minutes per side, or until cooked through and nicely charred on the outside. Cooking time may vary depending on the thickness of the chicken. Ensure the internal temperature reaches 165°F (74°C).
  4. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.

Assemble the Shawarma:

  1. Warm the pita bread either on the grill for a few seconds on each side or in the oven wrapped in foil.
  2. Spread a generous amount of the prepared sauce onto each warmed pita bread.
  3. Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
  4. Drizzle with additional sauce if desired.

Serving:

  1. Serve Chicken Shawarma immediately after assembling to enjoy it at its freshest and most flavorful.
  2. Offer additional sauce on the side for dipping or drizzling over the shawarma for extra flavor.
  3. Accompany the shawarma with traditional sides like hummus, tabbouleh, or a simple cucumber and tomato salad to complete the meal.
  4. For a casual dining experience, serve the shawarma as an open-faced sandwich with the toppings arranged on top of the grilled chicken.
  5. Garnish the shawarma with a sprinkle of chopped fresh parsley or a squeeze of lemon juice for a burst of freshness before serving.

Storage:

  1. Store leftover grilled chicken shawarma in an airtight container in the refrigerator for up to 3-4 days.
  2. Keep the chicken and toppings separate from the pita bread to prevent the bread from becoming soggy.
  3. Reheat the chicken gently in the microwave or oven until warmed through before assembling into fresh pita bread.
  4. Alternatively, enjoy leftover chicken shawarma cold as a refreshing salad topping or wrap filling.
  5. Avoid freezing assembled chicken shawarma, as the texture of the vegetables and sauce may change upon thawing. Instead, freeze the grilled chicken separately and assemble fresh shawarma when ready to enjoy.

FAQs:

  1. Can I use chicken breast instead of thigh fillets for Chicken Shawarma? Yes, you can use chicken breast if you prefer. However, chicken thigh fillets tend to be juicier and more flavorful, making them a popular choice for this recipe.
  2. Is there a substitute for Sriracha sauce in the yogurt sauce? If you prefer a milder sauce, you can omit the Sriracha or substitute it with a pinch of red pepper flakes or a dash of hot sauce. Adjust the amount according to your taste preferences.
  3. Can I prepare the marinade in advance? Absolutely! You can prepare the marinade ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. This allows the flavors to meld together and infuse the chicken with deliciousness.
  4. Can I grill the chicken indoors if I don’t have an outdoor grill? Yes, you can use a grill pan or a stovetop grill to cook the chicken indoors. Simply heat the grill pan over medium-high heat and cook the chicken as instructed in the recipe until it’s cooked through and has grill marks.
  5. What are some optional toppings for Chicken Shawarma? While the recipe suggests lettuce, tomatoes, and red onions, you can get creative with toppings. Consider adding cucumber slices, pickled turnips, chopped parsley, or a drizzle of tahini sauce for extra flavor and texture.

Conclusion:

Indulge in the exotic flavors of Chicken Shawarma with our easy-to-follow recipe. Whether enjoyed as a quick weeknight meal or served at a gathering with friends and family, this dish is sure to impress with its bold spices and vibrant ingredients. Give it a try and treat your taste buds to a culinary adventure!

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