Time: 1 hour 10 min.
Complexity: easily
Servings: 4-6

This shawarma is served unassembled. The platter comes with a piece of fried chicken, pita bread, and two sauces: Greek tzatziki and Middle Eastern hummus. For the chicken, it's best to butterfly it. This makes it easier to pan-fry and ensures even cooking in the oven, preserving its juiciness. Before frying, rub the chicken with za'atar, a fragrant herb seasoning. Its flavor, which infuses the crispy chicken skin after frying, pairs beautifully with the sauces. The refreshing tzatziki is made with Greek yogurt, dill, and cucumber, while the rich hummus is made with spiced chickpea puree. Eat the chicken with the sauces, or everyone can wrap all the shawarma ingredients in a pita bread.

Ingredients:

Tzatziki

• 1 cup sour cream
• 1 cup Greek yogurt
• 1/4 cup lime juice (from about 4 limes)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 serrano pepper, finely diced (remove seeds)
• 1/4 cucumber, peeled, seeded and finely diced
• 1/4 bunch fresh dill, chopped
• 1/4 bunch parsley leaves, chopped

Hummus

• 4 cups canned chickpeas, drained
• 1/3 cup tahini paste
• 1/4 cup Dijon mustard
• 1/4 cup lemon juice (from about 2 large lemons)
• 1/4 cup olive oil
• 2 tablespoons coarse salt
• 2 tsp dried oregano
• 1 teaspoon ground black pepper

Chicken

• 1 chicken weighing 1.8-2.5 kg.
• 1/4 cup za'atar seasoning
• 1.5 tbsp. l. olive oil
• Warm pita for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

sour cream, yogurt, lime, garlic powder, onion powder, serrano pepper, cucumbers, dill, parsley, chickpeas, tahini, Dijon mustard, lemon juice, oregano, chicken, za'atar, pita

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Preparation:

Step 1

• Tzatziki:

  
  In a bowl, combine sour cream, yogurt, lime juice, garlic powder, onion powder, serrano pepper, cucumber, dill, and parsley. Season with salt and pepper. Refrigerate until ready to serve.
Step 2

• Hummus:

  
  Place chickpeas, tahini, Dijon mustard, lemon juice, salt, oregano, and black pepper in a food processor and process until smooth.
Step 3

• Chicken:

  
  Preheat oven to 230°C.
Step 4
• Butterfly the chicken. Turn the chicken upside down so the breast rests on the cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Sprinkle the chicken with za'atar, salt, and pepper.
Step 5
• Heat olive oil in a large cast-iron skillet over medium heat. Place the chicken skin-side down and cook, pressing gently, until nicely browned and the seasonings are blackened, about 5 minutes. Transfer the chicken skin-side up to a rack set on a baking sheet. Roast in the oven until the internal temperature of the chicken reaches 165°F (74°C), about 25 minutes.
Step 6
• Serve the chicken on a platter with hummus, tzatziki and warm pita bread.

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