Recipes for "chicken shawarma"

Gather all ingredients.

To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.

Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.

Remove chicken from the dish, and cut into slices.

Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.

Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.

Preheat the oven to 425 degrees F (220 degrees C).

Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.

Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.

Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.

Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.

Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.

When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.

While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.

Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.

Measure 1/2 cup marinade into a bowl and set aside.

Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.

Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.

Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.

Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.

Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.

Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.

Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.

Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.