CHICKEN SHAWARMA
Steps:
- Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
- Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
- Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
- Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.
GOOD KARMA SCHAWARMA
Provided by Guy Fieri
Categories main-dish
Time 13h30m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage. Add chicken and marinate in the refrigerator for 12 to 24 hours.
- Preheat oven to 350 degrees F with oven rack in center.
- Fit a 9 by 13-inch baking sheet with a cooling rack. Remove chicken from marinade, taking off excess marinade. Place meat randomly on top of each other on the aluminum foil tray, creating 1-inch of meat. Add spinach, spreading evenly, and repeat with another 1-inch layer of meat. Add a layer of red bell peppers, and finish by covering with another inch of meat.
- Press layers firmly together. Remove foil tray with chicken to the baking sheet. Poke holes in bottom of foil to allow excess liquid to drain. Bake in center of oven
- for 45 minutes until chicken is firm and holds together. Cut corners of tray and push the sides of foil down, to expose meat to brown. Continue to cook for another 30 minutes or until the meat registers an internal temperature of 165 degrees F. using an instant-read thermometer.
- Let rest for 10 minutes. Remove Schawarma to a cutting board, discarding foil. Slice into 1/2-inch thick pieces.
- Serve sandwiched in flatbread and drizzled with Tzatziki Sauce.
- In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
- Preheat a griddle over medium heat.
- Divide dough into 8 equal balls. Using a rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.
CHICKEN SHAWARMA
Add oomph to chicken kebabs with yogurt, Indian spices and chillies. This smoky, flavour-packed tandoori shawarma can be cooked on the barbecue or in the oven
Provided by Barney Desmazery
Categories Dinner
Time 1h5m
Number Of Ingredients 12
Steps:
- Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
- Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
- Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
- Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 1.9 milligram of sodium
OVEN-ROASTED CHICKEN SHAWARMA
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Provided by Sam Sifton
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams
SHAWARMA DJAJ -- CHICKEN SHAWARMA (LEBANON -- MIDDLE EAST)
This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.
Provided by Sydney Mike
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.
- Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
- Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
- Remove from the oven & shred the chicken into slivers.
- Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).
- Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.
Nutrition Facts : Calories 512.7, Fat 28.8, SaturatedFat 4.1, Cholesterol 34.2, Sodium 1272.8, Carbohydrate 45.2, Fiber 4.8, Sugar 5.9, Protein 20.7
More about "good karma schawarma recipes"
10 SHAWARMA RECIPES
From allrecipes.com
EASY CHICKEN SHAWARMA RECIPE (VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
GOOD KARMA SCHAWARMA (GUY FIERI) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHICKEN SHAWARMA RECIPE: HOW TO MAKE SHAWARMA AT HOME
From mamaslebanesekitchen.com
GOOD KARMA SCHAWARMA RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
EASIEST CHICKEN SHAWARMA RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
GOOD KARMA SCHAWARMA RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
GOOD KARMA SCHAWARMA RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
GOOD KARMA SCHAWARMA | PUNCHFORK
From punchfork.com
GOOD KARMA SCHAWARMA RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
GOOD KARMA SCHAWARMA RECIPES RECIPE
From alicerecipes.com
BEST GOOD KARMA SCHAWARMA RECIPES
From alicerecipes.com
CHICKEN SHAWARMA (MIDDLE EASTERN) | RECIPETIN EATS
From recipetineats.com
GOOD KARMA SCHAWARMA RECIPE | RECIPELAND
From recipeland.com
GOOD KARMA SCHAWARMA RECIPE | LEBANESE RECIPES
From homemade-recipes.blogspot.com
GOOD KARMA SCHAWARMA - WRAPS – RECIPE WISE
From recipewise.net
CHICKEN SHAWARMA {AUTHENTIC OVEN RECIPE!} - FEELGOODFOODIE
From feelgoodfoodie.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #cuisine #lunch #main-dish #poultry #vegetables #greek #european #sandwiches #meat #greens #spinach #peppers
You'll also love