Thursday, April 25, 2013

Shawarma Chicken!


So of course I always say how easy and delicious the recipes that I post are (at least most of them) but this time I really mean it. This is a play on the classic shawarma chick (or beef or lamb) that you find at any Middle Eastern or Turkish restaurant. It is basically chicken marinated in spices and yogurt and then grilled (or roast). And geeze o' man is it delicious. Classically it is sliced thin and eaten in a pita with tahini dressing, but today I diced it and ate it on a Greek salad with feta and vinaigrette (yum!). Anyhow, the really easy recipe is below.


Shawarma Chicken Breasts 
Serves six

1 cup plain yogurt
¼ cup olive oil
¼ cup lemon juice 
2 tablespoons Lebanese seven spice mix
2 teaspoons turmeric
2 teaspoons smoked paprika
1 teaspoon josher salt
½ small onion, sliced thinly
3 cloves garlic, minced
6 chicken breasts, boneless and skinless

In a medium bowl, combine the yogurt, oil, lemon, seven spice mix, turmeric, paprika, and salt; mix to combine. Add the onion and garlic, then mix again. Add the raw chicken breasts and turn them in the yogurt-spice mixture to coat them evenly. Cover the bowl and refrigerate it for at least an hour. Grill the chicken breasts for about 10-12 minutes, or until cooked throughout. Or alternately, roast them in a preheated 400F oven for about 20 minutes. 

Lebanese Seven Spice Mix 
Makes about ¼ cup

1 tablespoon ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.

No comments: