Name: Chicken Shawarma
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 clove Garlic (minced); 1 tsp Ground coriander; 1 tsp Ground cumin; 1 tsp Ground cardamom; 1 tsp Smoked paprika; 1 tsp Salt; 1/2 tsp Black pepper; 1 TBSP Lemon juice; 2 TBSP Extra-virgin olive oil; 8 oz Chicken breast boneless skinless (cut into chunks); 6 oz Greek yogurt; 1 clove Garlic; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Lemon juice; 1/2 cup Basmati rice (rinsed); 3/4 cup Chickpeas; 1/4 cup Red onion (rough chopped); 1 clove Garlic; 1/4 tsp Ground cumin; 1/4 tsp Lemon juice; 1/4 tsp Paprika; 1/4 cup Fresh parsley; 1/3 tsp Salt; pinch Black pepper; 1.5 TBSP All-purpose flour; 1/2 tsp Baking powder; 1 cups Canola oil; 2 Pita bread; 24 oz Coconut water (cold)

Chicken Shawarma

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Prep Time: 30

Cook Time: 30

Servings:

Calories: 824kcal

Ingredients

Marinade:

1 clove Garlic minced
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Ground cardamom
1 tsp Smoked paprika
1 tsp Salt
1/2 tsp Black pepper
1 TBSP Lemon juice
2 TBSP Extra-virgin olive oil
8 oz Chicken breast boneless skinless cut into chunks

Garlic sauce:

6 oz Greek yogurt
1 clove Garlic
1/2 tsp Salt
1/2 tsp Black pepper
1/2 tsp Lemon juice

Rice:

1/2 cup Basmati rice rinsed

Falafel:

3/4 cup Chickpeas
1/4 cup Red onion rough chopped
1 clove Garlic
1/4 tsp Ground cumin
1/4 tsp Lemon juice
1/4 tsp Paprika
1/4 cup Fresh parsley
1/3 tsp Salt
pinch Black pepper
1.5 TBSP All-purpose flour
1/2 tsp Baking powder
1 cups Canola oil
2 Pita bread

Coconut Water

24 oz Coconut water cold

US Customary - Metric

Instructions

Make marinade: Mix together all of the ingredients for the marinade. Set aside.
Prep the ingredients per the instructions above.
Make garlic sauce: Place all ingredients in a blender and blend till smooth. Set aside.
Make rice: Cook the rice according to the directions on the package. Once tender, fluff with a fork and cover with a lid to keep warm.
Make the falafel: Drain the chickpeas well and place them on a paper towel to remove the remaining exterior moisture. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt, and black pepper to a food processor and pulse until roughly mashed. Stop the processor as needed to scrape down the sides of the bowl. You should achieve a paste-like consistency, but it doesn't need to be perfectly smooth – the mixture should remain slightly chunky. Spoon the mixture into a large bowl, add the flour, baking powder, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for 20 minutes. Then form into small patties.
Heat a skillet over medium heat. Saute the chicken until nicely browned to an internal temperature of 160°F (70°C) using a thermometer. Set aside.
Heat the oil in a large saucepan over medium heat, until the oil is hot (350 °F / 176°C). Fry the falafel on both sides, in batches if needed, until nicely browned, turning as necessary (about 2-3 minutes), and set aside on paper towels to drain.
Heat a nonstick pan on medium heat. Warm the pita on both sides.
Serve the Shawarma with pita. Enjoy with rice, falafel with garlic sauce for dipping, and coconut water.

Nutrition