Shawarma with chicken, cucumber and tomato relish and tahini sauce
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
You can make delicious and juicy shawarma even at home without the need for special grilling equipment. Chicken thighs are thinly sliced, marinated in spices, and grilled on skewers, which gives them the same delicious aroma, flavor, and juiciness as store-bought shawarma. If you're grilling the chicken on wooden skewers, be sure to soak them in cold water first to prevent them from burning on the grill. Serve the chicken in pita pockets with a spicy relish of fresh cucumbers and tomatoes, drizzled with tahini sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Shawarma with chicken
- 1.5 tsp ground cumin
- 1.5 tsp paprika
- 1/4 tsp ground allspice
- 1/4 tsp chili powder
- 1 clove of garlic, grated
- 6 boneless, skinless chicken thighs, cut into 2.5cm strips (about 0.7kg)
- 3.5 tbsp. l. olive oil
Cucumber and Tomato Relish
- 2 tbsp. l. olive oil
- 2 tsp apple cider or white balsamic vinegar
- 1 teaspoon dried oregano
- 2 plum tomatoes, chopped
- 1 smooth cucumber, sliced
- 1 clove of garlic, grated
- Juice of 1 lemon
- Half a small red onion, chopped
- A handful of fresh parsley leaves, chopped
Tahini sauce
- 1/4 cup tahini paste
- 1 tbsp. l. olive oil
- Juice of half a lemon
- 4 pockets of white pita bread, 15 cm in diameter.
- Olive oil
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Recipes with similar ingredients: cumin, paprika, allspice, chili seasoning, garlic, chicken thighs, apple cider vinegar, oregano, plum tomatoes, cucumbers, lemon, red onion, parsley, tahini, pita
Cooking the dish according to the recipe:
Shawarma:
Combine the cumin, paprika, allspice, chili powder, and garlic. Place the chicken in a resealable plastic bag and add the olive oil. Add the spice mixture and toss to distribute evenly throughout the chicken. Seal the bag and refrigerate to marinate for at least 30 minutes.- Preheat grill to medium-high heat.
- Thread the marinated chicken pieces onto thin skewers, leaving enough room to hold the skewers. Place about 3 pieces of chicken per skewer. Once all the chicken is skewered, sprinkle with salt and place on a preheated, oiled grill. Grill for 4 minutes per side, or 8 minutes total.
Relish:
Combine olive oil, vinegar, oregano, tomatoes, cucumbers, garlic, onion, parsley and a little salt and black pepper.Tahini sauce:
In a medium bowl, combine tahini paste, olive oil, lemon juice, and 1/4 cup water. Season with salt to taste.- To serve, fill the pita pockets with fried chicken pieces and serve with cucumber relish and tahini sauce.
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