Shoarmasauce Recipes

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CHICKEN SHAWARMA



Chicken Shawarma image

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 16

10 cloves garlic, chopped
2 lemons, juiced
1/2 cup olive oil
2 teaspoons curry powder
1 teaspoon salt
2 teaspoon ground pepper
5 drops yellow food coloring, optional
2 pounds boneless skinless chicken breasts
4 pieces pita bread
1 tomato, chopped
Shawarma Sauce, recipe follows
3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Salt

Steps:

  • To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
  • Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
  • Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

CHICKEN SHAWARMA



Chicken Shawarma image

Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.

Provided by Wendy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 4h50m

Yield 8

Number Of Ingredients 18

½ cup malt vinegar
¼ cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
¼ teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
½ cup tahini
¼ cup plain yogurt
½ teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
½ cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

Steps:

  • In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
  • Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 44 g, Cholesterol 58.2 mg, Fat 15.2 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 420.3 mg, Sugar 5.1 g

CHICKEN SHAWARMA WITH WHITE SAUCE



Chicken Shawarma With White Sauce image

Make and share this Chicken Shawarma With White Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 27

1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons kosher salt (do not use iodized table salt)
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground turmeric
1/8 teaspoon cinnamon (or more)
1/8 teaspoon cayenne (or more if you want it to be spicy)
fresh ground black pepper (to taste)
4 garlic cloves, minced
2 lbs boneless skinless chicken thighs, trimmed of excess fat
2/3 cup plain whole Greek yogurt
1/3 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon paprika
fresh ground black pepper (to taste)
lettuce
olive, green and black
tomatoes
cucumber
tahini
feta cheese
parsley
pickled vegetables
red onion

Steps:

  • Combine all marinade ingredients in a non-reactive bowl (like glass or Pyrex). Add chicken and toss to coat. Marinate at room temperature for 1 hour or in the refrigerator for several hours or up to overnight.
  • Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees or a heat grill to medium heat. Note: At this point, I season with additional kosher or sea salt.
  • Grill until cooked through, about 7 minutes on each side, or bake on a parchment-lined baking sheet for 35 minutes until cooked through. If chicken was baked, you may slice it thinly and sauté the slices a warm pan with coconut oil or olive oil to get some crispy edges. You don't have to do this step since the chicken is already cooked, but the crispy edges somewhat mimic traditional shawarma shaved off the spit. I also like to sprinkle with a pinch of sea salt, too.
  • Slice thinly and serve with desired accompaniments.
  • White Sauce: Mix ingredients all together in a bowl. Refrigerate until ready to serve. Can be made 1 day in advance. Stir before serving.

Nutrition Facts : Calories 273.9, Fat 15.3, SaturatedFat 2.8, Cholesterol 125.9, Sodium 956.8, Carbohydrate 3, Fiber 0.6, Sugar 0.5, Protein 30.3

SHOARMA SAUCE



Shoarma Sauce image

This is a recipe for the sauce which is eaten in The Netherlands with shoarma or kebab. It is a mayonnaise sauce.

Provided by Carenem

Categories     Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

200 ml mayonnaise
50 ml milk, approx
2 -3 garlic cloves
5 g pepper
5 g salt
1 tablespoon of finely chopped fresh green herbs (coriander, mint, parsley)

Steps:

  • Mix the mayonnaise with the milk until you get the right consistency. It has to glide of the spoon not too thin and not too thick.
  • Mix the salt and pepper in, this can be adjusted to your own taste. Then mix in the fresh herbs.
  • This will be a good sauce to serve when making the shoarma with recipe: http://www.recipezaar.com/44858.

CAULIFLOWER SHAWARMA WITH SPICY TAHINI



Cauliflower Shawarma With Spicy Tahini image

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors.

Provided by Melissa Clark

Categories     vegetables, main course

Time 45m

Yield 2 servings

Number Of Ingredients 19

5 tablespoons extra-virgin olive oil, plus more as needed
1 1/4 teaspoons ground cumin
1 1/4 teaspoons sweet paprika
3/4 teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Pinch of ground cayenne
1 large head cauliflower (about 2 1/2 pounds), trimmed and cut into bite-size florets
1 large red onion, cut into 1/4-inch wedges
Pita or flatbread, for serving
1/4 cup coarsely chopped parsley, plus more for serving
Chopped tomato, cucumber and olives, for serving
1 tablespoon fresh lemon juice, plus more to taste
1 to 2 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
1 fat garlic clove, finely grated, passed through a press or minced
1/4 teaspoon fine sea or table salt
1/3 cup tahini
1/3 cup ice water, plus more as needed

Steps:

  • Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
  • Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
  • Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
  • As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
  • Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
  • Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.

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