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Chicken shawarma

heavyhitter

Featured Member / Kilo Klub
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Leave the pita out and eat this one as a salad if cutting
Chicken shawarma

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs(you can use breasts too but thighs have more flavor)
1 large red onion, peeled and sliced

Tsatziki sauce

1.5 cups unflavored Greek yogurt
1/4 cup chopped fresh dill
Juice of 2 lemons
2 cloves finely minced garlic
Salt and pepper to taste
Combine and let sit for at least an hour

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
Serve in pitas warmed in the microwave with slice tomato, slice cucumber, dill pickles, tsatziki sauce, and sliced raw red onion
 

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That looks fantastic. I’m a fat kid at heart, so I’d go for the pita version no doubt.
 
Cool recipe! We call it gyros - the most common fast food. I’m not criticizing, but I’m a little surprised that you didn’t add the grated cucumber - this is an essential element of tzatziki. It is slightly pickled from the acid of lemon juice and yogurt, the taste is very cool!
 
Great looking recipe, thanks for posting. i would have to have the pita with it for sure!
 
Great looking recipe, thanks for posting. i would have to have the pita with it for sure!
You know it’s supposed to have grated cucumber in the sauce and I guess I forgot to add it to the recipe
 
Cool recipe! We call it gyros - the most common fast food. I’m not criticizing, but I’m a little surprised that you didn’t add the grated cucumber - this is an essential element of tzatziki. It is slightly pickled from the acid of lemon juice and yogurt, the taste is very cool!
You know it’s supposed to have grated cucumber in the sauce and I guess I forgot to add it to the recipe. And I was under the impression that gyros were made with beef and lamb on a spit thats shaved.
 
Good stuff. There's a restaurant by my house that has one of those menus with everything on it, so people tend to go elsewhere. From curry to grilled cheese to pho.
They have a chicken schawarma and beef gyro that are so good. They put close to a 1/2lb of meat in the pita and use a low fat pita with no butter, if you ask. I probably eat there 1-2 a week.
Thanks for the recipe.
 
I love Turkish food and their kebabs.
 
I like this dish! My mom used to cook this with some differences, but idea is the same
 
Leave the pita out and eat this one as a salad if cutting
Chicken shawarma

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs(you can use breasts too but thighs have more flavor)
1 large red onion, peeled and sliced

Tsatziki sauce

1.5 cups unflavored Greek yogurt
1/4 cup chopped fresh dill
Juice of 2 lemons
2 cloves finely minced garlic
Salt and pepper to taste
Combine and let sit for at least an hour

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
Serve in pitas warmed in the microwave with slice tomato, slice cucumber, dill pickles, tsatziki sauce, and sliced raw red onion
Wow this looks good! Will definitely give this a try. Thank you!
 

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