Homemade Chicken Shawarma

Image
J recently found the most amazing chicken shawarma recipe originally from David Bonom, Cooking Light July 2008. It’s perfect with our homemade pitas.

Ingredients:
about 1 pound chicken breast (we used boneless, skinless) cut into 16 (3-inch) strips
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil + 2 tablespoons olive oil for the skillet
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced (or more)
2-3 tablespoons Greek yogurt

Sauce:
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced

Directions:
We made the sauce first so we could use the left over Greek yogurt in the chicken marinade. Combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.  To prepare chicken, combine first 6 ingredients in a a zip top bag. Add chicken. Toss well to coat. Let stand at room temperature or at least 20 minutes. Heat a skillet to medium-high heat. Dump the chicken strips into the skillet. Cook about 10 minutes until cooked through. Serve immediately on a homemade pita with lettuce, tomato slices, red onion and sauce.

Image

My opinion:
Two of these sandwiches is more than enough for an adult. It’s filling and tasty and I always wish there were even more leftovers for lunch the next day.

Print Recipe
Homemade Chicken Shawarma
Servings
Servings
Advertisements

Smoky Chipotle Hummus

hummus

For Oscar night back in February, J found the perfect dishes to go with Argo. After that first try, we perfected this hummus recipe, which was surprisingly easy. Everyone who tried it liked it and I wish we’d made a bigger batch this last time. A side of Garlic Bagel Chips absolutely makes this dish!

Ingredients:
2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste, we found ours in the ethnic isle at HyVee)
3 tablespoons plus 2 teaspoons fresh lemon juice (we didn’t have fresh lemons on hand and just used the refrigerator version)
2 tablespoons olive oil
2 1/2 teaspoons minced canned chipotle chilies (we used chipotles in adobo sauce, which added an extra smokey flavor and we also available at HyVee)
2 large garlic cloves, minced (in truth we used about a tablespoon total)
1 1/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro (if you have it, great, if not no big deal)

Directions:
Reserve 3 tablespoons garbanzo beans for garnish if you want, we didn’t and just food processed them in. Tip: do not use a blender. I’ve tried and promise you’ll regret it. Burned out motors do not smell appetizing! Using a food processor, pulse the remaining garbanzo beans and next seven ingredients until smooth. Add pimientos and pulse until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper (we used sea salt and white pepper). Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.

My opinion:
I’ve only recently joined the ranks of those who like hummus and now that I’ve tasted this will never go back to store bought blandness. It was so easy and with the extra garlic and white pepper a future go to dish for carry ins and pot lucks.