• Lo-go-cook

Chicken Shawarma Sandwiches

Updated: May 30, 2020

Juicy and spicy chicken thighs with a creamy and refreshing sauce.


Chicken Shawarma Sandwiches

Prep time: 20 minutes. Cook time: 40 minutes. Yields: 4 servings.


Ingredients

1 1/2 lbs boneless, skinless chicken thighs

1 tablespoon corn starch

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon black pepper

1 teaspoon cayenne

1 teaspoon cumin

1 teaspoon garlic powder

2 teaspoons salt

Pinch of cinnamon

2 tablespoons extra virgin olive oil

Pita for sandwiches


Green sauce

1/4 cup mayo

1/2 cup yogurt

Juice half a lemon

2 tablespoons tahini

2 oz extra virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

3 cloves garlic

1 small bunch dill

4 ounces feta cheese


Garnish

1 English cucumber, sliced into thin planks

1 lemon, thinly sliced and fried

Directions

1. In a bowl, add the chicken thighs, spices and 1 1/2 tablespoons of olive oil. Marinate for at least 30 minutes at room-temperature or into the fridge for 4 hours up to overnight.


2. Preheat the oven to 375 F. In a loaf pan, rub the remaining olive oil on the sides and bottom of the pan. Layer the chicken thighs into the pan, similar to how chicken shawarma gets stacked on the vertical spit. Press it down into the pan.


3. Once the oven reaches temperature, place the loaf pan in the oven and roast for 35-40 minutes. While the chicken roasts, prepare the garnishes.


4. In a small sauce pan, heat up about 1" of canola oil. Thinly slice a lemon and remove the seeds from the slices, pat them dry on a paper towel, the excess moisture causes the oil to pop and spit. Once the oil is hot enough, fry the lemon slices. (The oil will be hot enough when you dip the handle of a wooden spoon in and see a bunch of bubbles around it). Fry the lemon slices until they are golden brown.


5. Next, prepare the green sauce. To a blender or food processor, add the mayo, yogurt, olive oil, tahini, dill, lemon juice, feta, salt and garlic. Blend until smooth and set aside.


6. Once the chicken is done, remove it from the oven and let it rest for at least 10 minutes.


7. Slice the English cucumbers into planks no thicker than 1/8". They should be about 4" inches in length so they sit nicely in the pita.


8. Assemble the sandwiches. Follow the edge and slice the pita open all the way around. Slather on as much green sauce as you'd like.


9. Remove the chicken from the pan. Slice and add it to the sandwiches. Put crunchy cucumber and crispy lemon slices on top, then the other half of the pita. Slice in half and enjoy!




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