Chicken Shwarma My Way Recipes

Steps:

• For the chicken: Toss the chicken thighs with olive oil, lemon zest and juice, coriander, paprika, allspice, cardamom, cinnamon, ginger, nutmeg, crushed red pepper, grated garlic, 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and marinate in the refrigerator for 2 hours. Remove to room temperature 30 minutes before cooking .
• For the fillings: Meanwhile, put the turnips and beets in a bowl or storage container. Combine the vinegar, bay leaf, sliced garlic, 2 teaspoons salt and 1 1/4 cups water in a small saucepan. Bring to a boil and simmer 1 minute. Pour over the turnips and beets to cover. Let cool and refrigerate, 1 hour. It should be ready to eat within an hour.
• Whisk together the mayonnaise, yogurt, 1 tablespoon lemon juice, 1 finely grated garlic clove and a pinch of salt in a medium bowl. Reserve.
• Whisk together the tahini, the remaining 2 tablespoons lemon juice and grated garlic clove, 3/4 teaspoon salt and 1/3 cup water in another medium bowl. Reserve.
• Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Remove the chicken from the marinade (discard the marinade) and grill the chicken until cooked through with dark grill marks and an instant-read thermometer inserted into the center registers 170 degrees F, 6 to 8 minutes per side. Remove to a cutting board and slice very thinly across the grain. Place in a bowl and toss with 1/2 teaspoon salt.
• Lightly warm the pitas on the grill, about 10 seconds per side.
• Assemble the wraps: Have 8 sheets of aluminum foil or parchment paper ready. On a pita round, smear a heaping tablespoon of garlic mayonnaise along the middle, then top with a heaping 1/3 cup sliced chicken, a couple of pickled turnip batons, a heaping tablespoon tahini sauce, hot sauce (if using), diced tomato, shredded lettuce, and chopped parsley. Roll the pita tightly around the filling. Wrap with a sheet of foil to hold the roll together. Repeat with the remaining pitas.

Steps:

• Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
• Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
• Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
• The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
• Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.

Steps:

• Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
• Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
• Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
• Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.

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.

Steps:

• Preheat an indoor or outdoor grill to high.
• In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.
• Slather the mixture all over the chicken until it is well-coated.
• Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.
• Remove from the grill and let the chicken rest before thinly slicing.
• Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
• Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine.
• Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Steps:

• Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
• Put them into a bowl or other container, and allow them to marinate in the lemon juice (or white vinegar, if you want), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
• Allow 24 hours for the flavors to develop.
• The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
• Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudites.

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.