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.
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