I have been a fan of shawarma since I tried it back after the first Avengers movie. I wanted to see what it was like because I knew the scene of them all eating shawarma at the end of the movie was actually them eating, and it sparked my interest. I totally fell in love. The flavors are amazing, and it’s very easy to make dairy free. This is a fairly quick dinner if you set the meat to marinate the evening before. It comes together fast, and hits the table with a minimum of mess and fuss.
Ingredients:
- zest and juice of 1 lemon
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 2 tbsp plus 1/2 cup full-fat Greek yogurt, divided
- 5 tbsp extra-virgin olive oil, divided
- kosher salt
- 2 lbs boneless, skinless chicken thighs, sliced into 1/2″ strips
- 2 garlic cloves, grated or finely chopped
- 2 tbsp tahini
- 2 tbsp plus 1/4 cup chopped fresh parsley, divided
- 1 cup cucumber, finely chopped
- 1 cup cherry tomatoes, quartered or halved
- 1 medium red onion, sliced into 1/4″ to 1/2″ wedges
- toasted pita, for serving
In a large bowl, mix together the lemon zest, tomato paste, coriander, cumin, paprika, black pepper, turmeric, cayenne, cinnamon, 2 tbsp yogurt, 2 tbsp oil, and 2 tsp salt. Alternatively, you can use a pre-made shawarma mix, which is what I did, though I still added the tomato paste in. I get mine from Auntie Arwen. Add chicken and toss to coat. Let marinate 30 minutes or overnight.
When you’re ready to make your meal, use a small bowl to whisk garlic, tahini, lemon juice, 2 tbsp oil, and the remaining ½ cup yogurt together. Stir in 2 tbsp parsley. Refrigerate at least 20 minutes or until you’re ready to use it.
In a medium bowl, toss together the cucumbers, tomatoes, a heavy pinch of salt, and the remaining parsley. Refrigerate until ready to use.
Arrange a rack in lower third of your oven; preheat to 425°F. In a small bowl, toss onions, ½ tsp salt, and the remaining 1 tbsp oil until onions are coated. Transfer onion mixture to a large baking sheet. Arrange marinated chicken around and over the onion wedges in a single layer. You’re going to need to use your hands, and it’s messy, but it’s worth it. If there’s any marinade left in the bottom of your bowl, drizzle it over the chicken on the pan.
Roast the chicken until cooked through and some lightly charred bits form. If you want to be sure it’s ready, an instant-read thermometer should registers 165°F, and it will take about 25 minutes to cook. During the last ten minutes of cook time, add a pizza pan or baking pan with pitas on it, to toast. You can put them in dry, or you can brush them lightly with olive oil. Take the pitas out before they get too crispy; you want them to be able to fold taco-style around your other ingredients.
To serve this, put out the salad, tahini yogurt sauce, and the meat in separate containers. Give everyone a pita or two, and then layer the ingredients onto the pita. Fold like a taco around your ingredients, and eat. Alternatively, you can halve your pitas and stuff the meat and veg inside the pockets.
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