Chicken Shawarma

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So often I’m asked “what’s in this?! It’s so good!” And it’s usually the spices that get that reaction.
This dish is incredibly simple to make but boy, does it pack flavor.  Using yogurt to marinade helps tenderize the chicken and keep it moist.  You can serve in with Naan or pita bread along with hummus, baba ganoush, and cucumber salad.  Or with some rice and veggies too.  Don’t skimp on the spices, they make it amazing!

CHICKEN SHAWARMA

1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
olive oil, for cooking

For marinade:
1 cup plain yogurt (low fat is fine, but not fat free)
1/4 cup olive oil
8 cloves garlic, minced
1 T cumin
1 T smoked paprika
1 tsp turmeric
1 tsp kosher salt
1/2 tsp black pepper

If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
Whisk together all the marinade ingredients in a medium bowl until well combined.  Add the chicken, cover and place in the fridge to marinade for at least an hour.  Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn’t do earlier than that.
Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.)  Flip after browned on one side, then cook until heated through.
Cut chicken in strips and serve.

Chicken Shawarma

Ingredients

  • 1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
  • olive oil, for cooking
  • For marinade:
  • 1 cup plain yogurt (low fat is fine, but not fat free)
  • 1/4 cup olive oil
  • 8 cloves garlic, minced
  • 1 T cumin
  • 1 T smoked paprika
  • 1 tsp turmeric
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  • If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
  • Whisk together all the marinade ingredients in a medium bowl until well combined. Add the chicken, cover and place in the fridge to marinade for at least an hour. Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn't do earlier than that.
  • Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
  • Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.) Flip after browned on one side, then cook until heated through.
  • Cut chicken in strips and serve.
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