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Chicken Shawarma

Chicken Shwarma

It’s just not practical to have this kind of dinner around the dining room table; it’s more fun to have it as a stand-up meal, an informal meal around the kitchen island, like a street meal at home if you will. Some of my very favorite foods have been eaten standing under some awning, on some street in Jerusalem, Berlin, London, & Bangkok, crunched up napkin in my hand, talking with my mouth full, watching all the people rush by. Chicken Shwarma is that kind of meal – one to be eaten, sloppily surrounded by friends & family.

This recipe suggests using my Tzatziki Sauce. Tzatziki & other dressing recipes can be found in my Fill Yer Fridge section here. For a Kosher meal feel free to modify & use baba ganoush &/or hummus instead of tzatziki, or tofu instead of yogurt so that it is a meat meal.

Here’s a great spice blend to have in your pantry



Chicken Shawarma

Ingredients

2 Lbs Skinless, Boneless Chicken Thighs, trimmed & cut into strips

2 Lemons, juiced

4 generous Tablespoons Shwarma Spice Mix

1/2 Cup plus 2 Tablespoons Olive Oil

4 Cloves Garlic, smashed & chopped

2 Onions, quartered

4 Fresh Pita, warmed just before serving

2 Raw, peeled Beets, spiralized or shaved

1 Cucumber, peeled & sliced

2 Tomatoes, quartered

Tzatziki Sauce

My Tzatziki & other sauces & dressings can be found in the Fill Yer Fridge ‎section of this blog

3-4 Tablespoons Apple Cider Vinegar

1 Teaspoon Sea Salt

Instructions

1

Pour lemon juice, 1/2 cup olive oil, garlic, & Shwarma spices in a large bowl & whisk.

2

Add chicken & stir. Cover bowl, refrigerate & let marinade for 1 hour or more.

3

Preheat oven to 425

4

Oil a baking sheet pan with 1 Tablespoon of olive oil.

5

Cover sheet pan with chicken & add onions. Bake for 30 minutes.

6

Make quick pickles: mix cucumbers, tomatoes, 1 Teaspoon sea salt & apple cider vinegar together & let sit for 15 mins.

7

Serve with warmed pita bread, tzatziki sauce, spiralized beets, & quick pickled cucumber & tomatoes. Some people fill their pita with all this goodness & eat as a sandwich while others use their pita as their scooper & eat a bit of this & a bit of that off their plate. No matter which way you choose you’re gonna need napkins.

8

Ta Da! You’re Done!

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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