Chicken Shawarma ( Mediterranean Chicken)
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 pita. The marinated 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 smoky 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 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!
Equipment
- Cast Iron Pan
- mixing bowl
- zip lock bag
- mandolin
- Vegetable Peeler
- plastic wrap
Ingredients
- 2 pounds chicken thigh fillets skinless and boneless
- 8 pieces pita breads
- fresh parsley for garnish, chopped
For Marinade:
- 1 large clove garlic crushed for marinade
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 teaspoon ground cayenne pepper
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- black pepper pinch
- 2 tablespoons lemon juice
- 3 tablespoons olive oil plus extra for brushing on the chicken
For Yogurt Sauce:
- 1 cup Greek yogurt
- 1 clove garlic crushed for yogurt sauce
- 1 teaspoon dried cumin
- 1/2 pieces fresh lemon juiced for yogurt sauce
- salt and pepper to taste for yogurt sauce
For Cabbage Salad:
- 2 cups shredded red cabbage
- 2 large carrots peeled and shredded or julienned
- 1/2 pieces lemon juiced for salad
- salt and pepper to taste for salad
Instructions
- Combine the marinade ingredients in a large zip lock bag or bowl and tightly cover with plastic wrap, then 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, close the bag and 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. A grill pan that is gently brushed with some oil can be used.
- 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 them whole, then pile them onto a platter. Sprinkle with the chopped parsley and serve alongside the pita breads, salad,, and the yogurt Sauce.
Nutrition
Calories: 483kcalCarbohydrates: 36gProtein: 27gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 112mgSodium: 993mgPotassium: 446mgFiber: 3gSugar: 2gVitamin A: 3457IUVitamin C: 3mgCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!