Posted on by Cary Gersh

Chicken Shawarma/Kebabs (Freep)

Chicken Shawarma/Kebabs
This is my go-to shawarma recipe.
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0 g
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. MARINADE
  2. ¼ cup lemon juice
  3. ¼ cup canola oil
  4. ½ to 1 teaspoon ground oregano or thyme
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon cumin
  7. 4 tablespoons plain yogurt
  8. 3 tablespoons white vinegar
  9. 4 crushed garlic cloves
  10. 1 teaspoon salt
  11. CHICKEN
  12. 2 pounds of thin boneless, skinless chicken breast, cubed for skewers
  13. KEBABS
  14. Bell pepper, onion, carrots
  15. FOR SERVING
  16. Tahini sauce or garlic sauce
  17. Pita bread
  18. Cucumber slices
  19. Sliced tomatoes
Instructions
  1. In a large bowl, whisk together all the marinade ingredients. Add the chicken and toss to coat. Cover and refrigerate overnight or at least 6 to 8 hours.
  2. Preheat the grill to medium. Remove chicken from marinade and discard marinade.
  3. Build the kebabs with chicken, separated by peppers, onions, etc.
  4. Grill until cooked through, about 12 minutes, depending on thickness.
  5. For a traditional shawarma sandwich, keep the chicken breast whole, then shred it when it cools. Spread the tahini or garlic sauce on a pita bread, add the shredded chicken, cucumber slices and sliced tomatoes. Roll up the sandwich and grill again slightly just to warm the pita.
Notes
  1. Cook’s note: To make the tahini sauce, combine 5 tablespoons tahini (sesame seed paste), ½ teaspoon salt, ½ cup water, 2 garlic cloves pressed through a garlic press and 5 tablespoons lemon juice. To make the garlic sauce, purée 1 peeled bulb of garlic and 1 teaspoon salt in a food processor. Slowly add olive oil 1 tablespoon at time until the mixture becomes white and very creamy. This may take several minutes. Add 1 teaspoon lemon juice and 2 tablespoons plain yogurt. Taste and adjust seasonings as necessary.
  2. From and tested by Susan Selasky for the Free Press Test Kitchen. Analysis with Tahini sauce.
Adapted from Freep
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calories
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Adapted from Freep
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