Shawarma Spiced Chicken With Garlic Yogurt Sauce Recipes

CHICKEN SHAWARMA WITH YOGURT SAUCE

Steps:

• Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.
• Position racks in upper third and center of oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.
• Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.
• Meanwhile, combine the remaining 1/2 cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon salt, cucumber and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.

SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
• Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
• Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
• Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
• Do Ahead
• Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

TOUM | GARLICKY LEBANESE SHAWARMA SAUCE

Steps:

• In the bowl of a food processor add the garlic and salt. Pulse several times and then process for about 30 seconds. Scrape down the sides of the processor and process again. Keep repeating this until the garlic is completely broken down (to release the emulsifiers), adding a Tbs of lemon juice if needed.
• Add 1 Tbs of lemon juice.
• Add 1/2 cup of oil in a slow drizzle while processing, add 1 Tbs of lemon juice. Keep repeating this step alternating between a slow drizzle of oil and a Tbs of lemon juice until the sauce transforms into the consistency and garlic-ness desired. Adding more oil diminished the strong garlic taste. Your sauce will mellow over time in the fridge so it's great to have a robust sauce to start with.

SHAWARMA-SPICED CHICKEN WITH GARLIC YOGURT SAUCE

Steps:

• Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
• In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
• Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
• In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
• Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
• Read more at https://www.skinnytaste.com/shawarma-spiced-grilled-chicken-with-garlic-yogurt/#yXiFpdlgXyXECXpM.99.

SHAWARMA-SPICED CHICKEN WITH PERSIAN SALAD, RICE & CREAMY DILL SAUCE

Steps:

• • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • While rice cooks, wash and dry all produce. • Place chicken* in a large bowl and pat dry with paper towels. Add half the yogurt and half the garlic powder (you'll use the rest of each later), 2 tsp Shawarma Spice (use the rest however you like), 1 TBSP olive oil, salt (we used 1 tsp), and pepper. (For 4 servings, use all the Shawarma Spice, 2 TBSP olive oil, and 2 tsp salt.) • Toss until chicken is evenly coated.
• • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat. • Transfer to a cutting board to rest.
• • While chicken cooks, trim and finely dice cucumbers. Finely dice tomato. Pick and roughly chop fronds from dill. Zest and halve lemon. Halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). • In a medium bowl, combine cucumbers, tomato, half the chopped dill, 2 TBSP olive oil (4 TBSP for 4), a big squeeze of lemon juice, and as much sliced shallot as you like. Season with salt and pepper, then taste and add more lemon juice if you like.
• • In a small bowl, combine sour cream, lemon zest, remaining yogurt, remaining chopped dill, and a pinch of remaining garlic powder to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Taste and add more garlic powder if desired.
• • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between plates or wide bowls. • Slice chicken crosswise; place on top of rice. Divide salad between plates. Drizzle everything with creamy dill sauce and serve.

GRILLED CHICKEN SHAWARMA

Steps:

• 1. Start by seasoning your boneless, skinless chicken thighs with the seasoning, then add lemon juice and a few tablespoons of plain yogurt.2. Mix and season a bit more. Let the chicken marinade in the fridge for 2-3 hours for maximum flavor. 3. While the chicken is marinating, mix the garlic sauce. Equal parts plain yogurt and mayo, a squeeze of lemon juice and 3-4 cloves minced garlic.4. Grill the chicken over direct, high heat to get it charred up and build up that delicious crust. Pull when cooked through and chop it up.5. Start with a warm pita, add the garlic sauce, shredded lettuce, a few tomato slices, a big pile of chicken and top it all off with more garlic sauce.