Chicken Shwarma With Sauces
Chicken Shwarma
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Course: Lunch
Cuisine: Mediterranean
Keyword: Chicken
Servings: 4 servings
Calories: 866kcal
Author: Chef Bill Collins

Ingredients

The Marinade

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked paprika (optional)
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 dash salt
  • 1 dash pepper
  • 2 pounds chicken thighs (skinless and boneless)

Yogurt Sauce

  • 1 cup Greek yogurt
  • 1 clove garlic (peeled and crushed)
  • ½ teaspoon cumin
  • 1 teaspoon lemon juice

Tahini Sauce

  • ½ cup tahini (well stirred)
  • ¼ cup lemon juice (more to taste)
  • ½ teaspoon ground cumin
  • 1 clove garlic

For Serving

  • 4-5 flatbreads
  • lettuce
  • 2 medium tomatoes (chopped)
  • 1 medium red onion (peeled and finely minced)

Instructions

  • In a bowl, whisk together the coriander, cumin, cardamom, cinnamon, and smoked paprika. Whisk in the garlic, lemon juice, and olive oil, with sprinkles of salt and pepper. Add in the chicken, and thoroughly mix it well with the marinade. Cover the bowl and refrigerate for 3-10 hours
  • While the chicken is marinating, you can make either sauce. Or both! You can do this up to a day ahead

Yogurt Sauce

  • Whisk together all of the yogurt sauce ingredients in a bowl. Add a sprinkle of salt and pepper. Refrigerate until ready to use

Tahini Sauce

  • In a bowl, whisk together the tahini, lemon juice, cumin, garlic, a sprinkle of salt and pepper, and approximately ¼ cup of t water until the sauce is smooth and well-combined. More water may be needed to get a flowing consistency. Refrigerate until ready to use

For the Chicken

  • Preheat a grill pan, heavy skillet or a barbecue grill to a medium-high heat
  • Carefully place the chicken in the skillet or on the grill, and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes. Cook until the chicken is cooked through. Remove chicken from the skillet or grill, and cover loosely with foil. Set aside to rest for 5 minutes

The Sandwich

  • Cut the chicken into thin strips
  • In the center of the flatbread, layer the lettuce, chicken, tomatoes, onion, and add the sauce of your choice. Roll up the sandwich, and serve with saffron rice, or your choice of side dish
Nutrition Facts
Chicken Shwarma With Sauces
Amount per Serving
Calories
866
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
30
g
Cholesterol
 
225
mg
75
%
Sodium
 
240
mg
10
%
Potassium
 
1153
mg
33
%
Carbohydrates
 
24
g
8
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
50
g
100
%
Vitamin A
 
1657
IU
33
%
Vitamin C
 
26
mg
32
%
Calcium
 
191
mg
19
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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