Chicken Shawarma ( Mediterranean Chicken)

Chicken Shawamar photoshop

This beautiful Mediterranean chicken will leave a very happy dance feeling in your mouth from all of the wonderful flavors. It is also very aromatic and will leave your kitchen scented like a kitchen in Morocco.  It is actually a very light meal that will not weigh you down. Just leave you feeling very happy and your taste buds very satisfied

Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. The marinaded meat may also be prepared on your grill for that great smoky taste. Since I do not have a grill, I made mine on a cast iron grill pan right on top of my stove. Came out beautifully charred but still mouth watering tender inside.

The accompanying seasoned yogurt sauce has a very lovely smokiness taste from the dried cumin. A slight drizzle of freshly squeezed lemon juice will also provide a very delicate tart/sweetness to the sauce. The red cabbage and carrot salad is also a nice side to serve with this chicken for some more added health benefits of fresh vegetables. Serve it with  pita bread, a glass or 2 of white wine and all you have to do is just Enjoy!

Chicken Shawarma (Mediterranean Chicken)

Ingredients: Serves 4-6

  • 2  pounds chicken thigh fillets, skinless and boneless
  • 6 pita breads
  • fresh parsley for garnish, chopped
Marinade
  • 1 large garlic clove, crushed
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cardamon
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • pinch of Black pepper
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil, plus extra for brushing on the chicken
Yogurt Sauce
  • 1 cup Greek yogurt
  • 1 clove garlic, crushed
  • 1 teaspoon dried cumin
  • about 1/2 of fresh lemon, juiced
  • Salt and pepper to taste

Red Cabbage and Carrot Salad

  • 2 cups shredded red cabbage (I used a mandolin to shred mine)
  • 2 large carrots, peeled and peeled into ribbons into a bowl (or Julienned)
  • juice of 1/2 lemon (or to taste)
  • salt and freshly ground pepper
Preparation:
Combine the marinade ingredients in a large zip lock bag or( bowl and tightly cover with plastic wrap) and shake to combine all of the ingredients.. Add the chicken and use your hands to make sure each piece is coated. If using a zip lock bag, as I did,  close the bag then massage the bag to disperse the rub all over each chicken piece. Marinate overnight or up to 24 hours in the refrigerator.
Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until ready to use (it will last for 3 days in the fridge)
Make the salad by shredding the cabbage into a large bowl. Next, using a vegetable peeler, peel the carrots into ribbons into the bowl. Add in the lemon juice, salt and pepper and gently toss to coat the vegetables. Cover and refrigerate until ready to use.
Heat grill/BBQ (or large heavy based pan on stove) on medium/low heat. I used a grill pan that I gently brushed with some oil.
Place the chicken on the grill and cook the first side for 6-7 minutes until nicely charred, then turn and cook the other side for 4-5 minutes (the 2nd side takes less time).
Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
To Serve: Either slice the chicken pieces or leave whole and pile onto platter alongside the pita breads, salad, parsley and the yogurt Sauce.
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2 Comments Add yours

  1. My kind of food!! Yum!!💛

    1. Yvette says:

      Thank you! It is so tasty and low in calories unlike many lower-calorie- foods. I hope you try this recipe and let me know how it turns out for you!@

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