Shawarma Nachos As Made By Amina Recipe By Tasty

Steps:

• Combine all marinade ingredients in a large bowl and whisk together.
• Add the chicken thighs and coat evenly.
• Cover and chill for at least 1 hour and up to 12 hours
• Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
• Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
• Line a baking sheet with foil and a wire rack.
• Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
• While chicken rests, warm your pitas in the still-warm oven for a few minutes.
• Slice the chicken into thin strips and transfer to platter.
• Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
• Enjoy!

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

Steps:

• Slice the flap steak into small, thin slices. Transfer into a bowl.
• Add the olive oil, lemon juice, and spices to the steak. Mix to evenly marinate the steak. Cover and place in the fridge from 30 minutes up to overnight.
• Heat a well-oiled skillet or pan over high heat. Add the meat and cook just until redness is gone and the beef turns a dark brown color. Remove from heat.
• Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla.

Steps:

• Marinate the chicken: Thinly slice the chicken thighs against the grain, then transfer to a large bowl.
• In a small bowl, combine the lemon juice, chili powder, paprika, cumin, garlic, black pepper, cinnamon, and salt and stir well to combine.
• Pour the marinade over the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours.
• Make the pita chips: Preheat the oven to 350°F (180°C). (Alternatively, preheat the air fryer to 390˚F (200°C).)
• Cut the pitas into triangles and place in a large bowl. Drizzle the olive oil, paprika, and oregano over the pita and toss to coat.
• Spread the pita in a single layer on a baking sheet and cook for 8-10 minutes, until golden brown. (Alternatively, spread the pita in a single layer in the air fryer basket and cook for 15 minutes.)
• Cook the chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook, stirring occasionally, until cooked through and charred in some places, 8-10 minutes.
• Make the tahini sauce: In a medium bowl, combine the yogurt, tahini, salt, pepper, and lemon juice. Stir until smooth, adding a bit of water as needed to achieve your desired consistency.
• Assemble the nachos: Spread the pita chips on a serving platter. Top with the chicken, cucumber, lettuce, tomato, red onion, and the tahini sauce.
• Enjoy!