CHICKEN SHAWARMA SALAD
In this recipe, chicken shawarma becomes an ingredient in a salad, instead of a main dish. We like to use romaine, but you may use any lettuce or combination of greens you like.
Provided by Bibi
Categories Salad
Time 4h55m
Yield 4
Number Of Ingredients 18
Steps:
- Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
- Measure 1/2 cup marinade into a bowl and set aside.
- Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
- Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
- Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
- Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
- Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
- Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
- Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.
Nutrition Facts : Calories 722.8 calories, Carbohydrate 30 g, Cholesterol 70.7 mg, Fat 58.2 g, Fiber 5.2 g, Protein 24.1 g, SaturatedFat 9.8 g, Sodium 674.8 mg, Sugar 18 g
CHICKEN SHAWARMA SALAD
Ancient worlds have a reason to roast their meat vertically, that's what a shawarma is. this recipe will bring history to present day and prove that at ancient time healthy meals were sought after.
Provided by jimmyanywhere
Categories Southwest Asia (middle East)
Time 25m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Cut the lettuce into small pieces and then in a salad bowl combine with red cabbage, cucumber, garbanzo beans, sliced olives, tomatoes, vinager, 1 oz of olive oil and a pinch of salt.
- cut the chicken breast into thin slices.
- to marinate the chicken , place the chicken in a bowl with 2 oz of yogurt, a pinch of salt , cumin, garlic powder, 1 lemon squeezed, black pepper, 1 oz of vinegar, 1 oz of olive oil , mix well and set it a side for 15 minute.
- place a non stick skillet on stove w medium heat add in 1 table spoon of olive oil and the chicken mixture , stir for 10 min and then cover for 5 min let it simmer.
- in a separate cup add tahini and 1 squeezed lemon and 2 oz of water together a pinch of salt and whip it with a fork until thickens.
- now you could serve the salad topped with the cooked chicken and tahini mix over the chicken.
Nutrition Facts : Calories 1227.3, Fat 88.8, SaturatedFat 17.2, Cholesterol 160.1, Sodium 4299.8, Carbohydrate 53.6, Fiber 20.8, Sugar 21.1, Protein 64.3
CHICKEN SHAWARMA WITH TOMATO CUCUMBER RELISH AND TAHINI SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
- Preheat the grill to medium-high heat.
- After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
- For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
- For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
- To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.
CHICKEN SHAWARMA
Steps:
- To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
- Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
- Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.
CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING
Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Provided by Virginia Vohasek
Time 3h45m
Yield 6
Number Of Ingredients 22
Steps:
- Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
- Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
- Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
- Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
- Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 17.3 g, Cholesterol 70 mg, Fat 46.7 g, Fiber 6.7 g, Protein 25 g, SaturatedFat 7.2 g, Sodium 423 mg, Sugar 1.6 g
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