This is the third shawarma recipe on Cukzy after the Lebanese Chicken Shawarma Wrap and Spicy Chicken Shawarma. As I had mentioned earlier, I experiment different recipes of a dish and, if I love it, I put up here for you. Shawarma is the most sought after dish from the Middle Eastern or Mediterranean cuisine - mildly spiced meat grilled just enough to be soft and succulent. Pair this recipe with Tzatziki Sauce or Hummus.
Turmeric Rice:
1 cup rice
1 tbsp turmeric
2 tbsp butter
2 cups chicken broth/ water
1 minced garlic clove
Salt and pepper to season
Method For Turmeric Rice:
1. Melt the butter in a sauce pan and add the garlic and turmeric powder. Sautée for a few seconds.
2. Add the rice and mix well to coat.
3. Add the chicken broth or water to cook the rice. Season with salt and pepper.
Chicken Shawarma:
1 pound boneless chicken breast cut into strips
2 tbsp fresh lemon juice
2 tsp olive oil
3/4 tsp salt
1 tbsp cumin powder
1/2 tbsp coriander powder
3 garlic cloves, minced
Method For Chicken Shawarma:
1. Marinade the chicken for at least half an hour. Overnight marination works best.
2. Heat a grill pan on medium and place the chicken pieces. Turn the pieces every 5 minutes. Cook till the chicken is done.
4. Remove and place the chicken on a dry chopping board. Roughly slice the chicken pieces into thin strips or shred with a sharp knife.
For the Yogurt Sauce:
1 cup plain Greek yogurt
2 tsp Tahini
2 tsp fresh lemon juice
1/4 tsp salt
1 garlic clove, minced finely
Method:
1. Combine the yogurt sauce ingredients. Tahini (sesame paste) adds a smooth texture and consistency and gives the dip a light nutty flavor. It's an optional ingredient so even if you don't have it, you'll have a delicious yogurt sauce.
Serve the chicken shawarma with warm turmeric rice and cooled yogurt dip. I like to drizzle a teaspoon of the yogurt sauce on the chicken.
