caret-left BACK TO PREVIOUS

Chicken Shawarma with Quick Pickled Cucumbers and Yogurt

September 19, 2018
Schwarma.jpeg

 

Fire up the grill and cook up this flavorful chicken dish with cool yogurt sauce.

 

 

Chicken Shawarma with Quick Pickled Cucumbers and Yogurt

Ingredients

Chicken Shawarma Ingredients

  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground turmeric
  • 3 cloves garlic grated
  • 1/4 small red onion grated
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • Kosher salt and cayenne pepper
  • 1/4 cup olive oil
  • 2 lb boneless skinless chicken thighs
  • 6 12-inch bamboo skewers, soaked in water
  • Parsley leaves and dill sprigs
  • Sliced tomato
  • Warm flatbread

Quick Pickled Cucumber Ingredients

  • 1 European cucumber 1/2-inch slices
  • 1 lemon sliced thinly
  • 3 cloves garlic sliced
  • 1 shallot sliced
  • 2 tablespoons granulated sugar
  • 3 tablespoons salt
  • 1/2 cup white vinegar

Yogurt Sauce Ingredients

  • 1 cup whole milk Greek-style yogurt
  • 1/4 cup tahini
  • 1/2 lemon juice
  • 1 clove garlic grated
  • Salt and freshly ground black pepper to taste

Instructions

Chicken Shawarma

  1. Combine paprika, cumin, allspice, turmeric, garlic, onion, ginger, cinnamon, 2 teaspoons salt, cayenne, and olive oil in a medium bowl. Mix until smooth. Set aside.
  2. Pound chicken thighs to 1/2-inch thickness. Cut into 1 1/2-inch squares. Toss with spice paste until all pieces are coated. Transfer to a zip-top bag and seal; refrigerate at least one hour.
  3. Heat grill or grill pan over medium heat. Thread chicken pieces tightly onto bamboo skewers. Grill, turning regularly, until charred lightly and cooked to 165°F. Pull chicken from skewers and serve alongside herbs, tomato, flatbread, cabbage, pickled cucumbers, and yogurt sauce.

Quick Pickled Cucumber

  1. Place sliced cucumber in a heatproof bowl; set aside.
  2. Combine lemon, garlic, shallot, sugar, salt, and vinegar in a small saucepot. Heat over medium just long enough to dissolve the salt and sugar. Strain over cucumbers, cover and refrigerate until cool.

Yogurt Sauce

  1. Stir all ingredients in small bowl until smooth. Season to taste with salt and pepper.
Cooking With Natural Gas
Chat