Enter the TasteSpotting website. Ever seen it? It’s a visual feast, for sure, but it’s more than that. It’s a network of bloggers who post their recipes for the world to see and enjoy. It’s where I found this gorgeous recipe for Chicken Shawarma by kurryleaves. Her gorgeous photo on TasteSpotting peaked my interest, but her post convinced me to give it a try. It convinced me hard.
Now fast forward to our trip on Monday to our local Mediterranean grocer. If you remember, I mentioned it in my rambling Dr Pepper-induced rant about my new bargain designer purse from Macy’s. (Do I owe you an apology if you read that one? I feel like I might.) Anyway, The Complete Package and I dropped in for lunch and while we were there I browsed the grocery selection. What else is a girl to do while waiting for her gyro with extra feta and hot sauce? While browsing, I found garbanzos to make hummus with, the most fabulous bag of warm pita bread I’ve ever seen in my entire life, a small block of my beloved haloumi cheese, and the new love of my life – pasteurized kefir cheese. Have you seen this stuff? Have mercy – I’m in love. Big love. It’s like slightly soft, slightly salty cream cheese that melts in your mouth. It’s like Greek yogurt on steroids. It’s what my new Syrian buddy at the Mediterranean market recommended. My new bestest kefir eating buddy. We’re tight now.
So, I tell The Complete Package that I’ll be branching out and making him chicken shawarma with all my market goodies, and you know what he ordered for lunch? A chicken shawarma. Go figure. I don’t know what he was thinking, but I know what I was. I was thinking “great, now I can be judged for a recipe I’ve never made against a Syrian kefir-eating shawarma guru.” A lesser woman would have thrown a little hissy fit and put the pita back on the shelf, but not me. I’m tenacious. I love a challenge. And at the time, I was hopped up on Dr Pepper. (Again…I apologize.)
So here’s what I done did. Basically, I used kurryleaves’ recipe for the chicken marinade, the toppings and the method, then went out on my own for the tahini and tzatziki. So let’s take a look at how it all went down. Ready, Freddy?
First, I bought a package of chicken breast tenders. I brought them home, removed that crazy tendon that runs down the middle, and threw them in a gallon Ziploc bag with the marinade. I should clarify that I used kurryleave’s marinade as a guideline. For instance, I left out cumin (yuck), substituted my favorite yellow curry powder for the turmeric, and I added cayenne pepper (because I was unsure of what pepper powder might be). It smelled so good! The chicken has to marinate in the fridge overnight, so start this one early.
Next, I made a batch of my favorite lemon & garlic hummus. I made about a quart so we could eat it as a side dish with the extra pita bread and to use in place of the tahini sauce on the sandwiches.
After the hummus was in the fridge, I mixed up a batch of tzatziki to dress the sandwiches with. I made my own version based on a few I found at Tasty Kitchen, my favorite recipe source. Since I despise dill (except for dill pickles), I used flat-leaf Italian parsley. So in all, it was my new kefir cheese (or you could use Greek yogurt), parsley, finely minced onion, grated cucumber (pressed into paper towels to remove any liquid), salt, lemon juice and a splash of red wine vinegar. Oh, I also threw in a pinch of freshly ground black pepper. Using the kefir or yogurt as a base, you add the minced onion, grated cucumber and parsley (or dill) – then add the lemon juice, red wine vinegar and salt to your own taste. This is really good stuff, especially if you’re a Greek yogurt and cucumber lover. I made extra of this, too, so we could really slather it on and eat the leftovers with pita bread. Tzatziki is great as a dip, too.
Last but not least, you’ll want to slice up a tomato, a little bit of purple onion, some cucumber and a little lettuce. Set it aside until you’re ready to assemble your shawarmas.
In a hot non-stick skillet, heat a tablespoon or two of canola oil. Fry your marinated chicken tenders until they are well done, turning once, and place them on a cutting board or plate to cool for a few minutes. When ready, chop or slice your chicken into bite-size pieces.
Now for the fun part – shawarma assembly. If you’re using a large, thin middle-eastern style pita, lay it out flat. If you’re using the smallish ones you find in most grocery stores, cut the top edge off and open it up. Give the inside of your pita a schmear of hummus. Top with chicken, then spoon on some tzatziki sauce. If you want, you can give it a shot of hot sauce or some sriracha chili sauce. That’s what I’ll be doing. Top with your choice of cucumber, tomato, purple onion and lettuce, then carefully roll up your pita and dig in. The verdict: loved it! I loved making all the different components. Loved that gorgeous marinade. Loved the tzatziki. Loved it all. I’ll definitely be making this again. It’s a keeper.
One last warning. Make sure you have napkins or paper towels close by and push your sleeves up. This sandwich may get messy. Serve it with a side of hummus and tzatziki with carrot sticks or a nice Greek salad. I’d recommend an ice-cold Dr Pepper, too, but that’s where I tend to get in trouble.
10 responses to “Fun with Food: Chicken Shawarma”
We attempted to action a gyros recipe a couple of weeks ago and it was…disappointing. Maybe if you had never eaten a gyro before, you would find it to be exciting. So this recipe is giving me major hope right now. Marcus is in for a surprise – thank you for sharing it with us!
TCP and I love a good gyro, too. I’ve been trying to figure out how to get that good, thin-sliced lamb concoction at home. I found this recipe on Tasty Kitchen that I was thinking of trying. They use deli roast beef, but it sounds interesting. I’ll let you know if it works out. Until then, try the shawarma!
I’ve been in a “microwave your meals” sort of mood this past week. Maybe you could make this for me? It sure looks good and I bet it tastes good too. *sigh*
I’d be happy to send you a chicken shawarma, but I think by the time it made it from Houston to the Cali Coast, it might move your meals into the “just gave it back to the toilet” category. Bummer, huh?
Bigtime bummer. I sampled chicken shawarma from a restaurant the other day and the chicken was super dry. Big time disappointment. I was thinking about your drool-worthy post the whole time.
That IS a bummer. Sorry your shawarma experience didn’t pan out. Don’t hate the shawarma, hate the cook. Well, don’t hate the cook, but try it somewhere else. I tried TCP’s at our Syrian grocer, and I thought the chicken was a little bland. My version had tremendous flavor, and it really knocked my socks off. That doesn’t usually happen the first time I try to make something. It usually takes a little tweaking. You know what they say… if at first your shawarma sucks, try try again.
Looks so good. And I really need someone to come here and cook dinner for us, are you free? Cuz that’s lookin’ mighty deelish. And the $25 purse, CUTE. Can you also go shopping for me too?
“I’m here to help, Mrs. Laundryandvodka. Now, if you’ll just bear with me while I access your information…. I see that I don’t have your credit card information on file, so if you could just provide me with that number and your pin, I’d be happy to start your shopping experience.”
Shut the front door! I had chicken shawarma for lunch today from my favorite little Lebanese place in the big city. It was to die for, which only means that I’m going to have to try this version when I get home and I start longing for really good ethnic food.
Oooo…. we’re all on the psychic shawarma network. Mads tried a chicken shawarma this week, too, but her experience didn’t turn out so well (see her comment). You’ll have to let me know if you try making them at home, and what your boys think of it. I had a blast making them. It was definitely a new experience for me. Plus, we’re still eating hummus and tzatziki. Perhaps I made too much? NAH!