Moms Shawermaشاورما Recipes

CHICKEN SHAWARMA

Steps:

• In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
• Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
• Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
• When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
• Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
• While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
• To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

MOM'S SHAWERMA(شاورما)

Steps:

• Mix all ingredients, cover and let marinate for an hour.
• Cook over medium heat in a large saucepan until done (should be dry).
• (I don't like onions and garlic all that much, so i pick the chicken out).
• If you can get arabian pita bread from an international store, do so, it is a million times better than pita.
• Heat bread, spread with a little mayo.
• Put chicken along one side and wrap.
• Variations: try adding french fries, or pickles.
• Instead of plain mayo, mix some mayo with lemon juice, olive oil and garlic.