Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the yogurt is gluten-free.
"Food, to me, is always about cooking and eating with those you love and care for." -David Chang
The refrigerator light goes on...
When you think shawarma, you think of the salty, fatty mystery meat on a long skewer roasted by a broiler flame with slices cut off randomly to stuff into pita bread. It's one of those food items served on the streets of New York, London, or Madrid that seems of dubious origin and even more curious content. Originally a Turkish dish of lamb, it is also made with poultry or beef and the Lebanese gyros are a sibling with similar flavors.
You don't have to get your shawarma at a take-out joint or a food cart, however. This recipe is super simple: it takes about 5 minutes to make the marinade and the yogurt sauce and another 20 minutes or so to roast the onions and chicken. It has a lot of ingredients - mostly spices - but the whole comes together quickly and tastes fantastic.
It is now most often served in a wrap of pita bread, possibly with some lettuce or tomatoes and the yogurt sauce. You can serve it that way or over brown rice that has a bit of butter and some mint folded in for a great, quick weeknight meal. Best of all, there are leftovers for the next day, when the dish is even better.
Pan Roasted Chicken Shawarma
Servings: 6 | Serving size: 4 ounces chicken with yogurt sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and makes great leftovers.
This recipes requires that you make Roasted Garlic first. Serve over Brown Rice or inside a whole wheat or gluten free pita.
| 4 cloves | roasted garlic |
| 2 cloves | fresh garlic (minced) |
| 1 | lemon |
| 1/2 tsp. | salt |
| 1 tsp. | ground cumin |
| 2 tsp. | paprika |
| 1/8 tsp. | ground cinnamon |
| 1/8 tsp. | ground cloves |
| 1/8 tsp. | ground allspice |
| 1/2 tsp. | ground cardamom |
| 1/8 tsp. | cayenne pepper |
| 2 Tbsp. | olive oil (divided) |
| 24 ounces | boneless skinless chicken thighs |
| 1/2 cup | non-fat Greek yogurt |
| 1/4 small | cucumber (grated) |
| 1 Tbsp. | fresh mint (minced) |
| 2 medium | red onions (sliced) |
Place two large skillets in the oven and preheat to 325°F.
Place the roasted garlic in a large mixing bowl and mash with a fork until smooth.
Add the minced garlic.
Remove the zest from the lemon and add the zest to the bowl.
Juice the lemon and add the juice to the bowl.
Add the cumin, paprika, cinnamon, cloves, allspice, cardamom, cayenne pepper, and 2 teaspoons of the olive oil, then mix until well blended.
Add the chicken thighs and toss until well coated.
Mix together the yogurt, cucumber, and mint. Place in the refrigerator until ready to use.
Place 2 teaspoons of olive oil in each of the skillets.
Add one of the sliced onions to each pan.
Return the pan to the oven and roast for 10 minutes. Toss occasionally.
Add the chicken, evenly divided between the two pans.
Roast for 10 minutes and turn the chicken over in the pans.
Roast for another 5 minutes.
Serve topped with the yogurt sauce.
Nutrition Facts
Serving size: 4 ounces chicken with yogurt sauce | Servings: 4
Amount Per Serving
| Calories 212 | Calories from Fat 86 |
| % Daily Value |
| Total Fat 9.5g | 14% |
| Saturated Fat 2g | 10% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 109mg | 37% |
| Sodium 308mg | 13% |
| Total Carbohydrates 7g | 2% |
| Dietary Fiber 1g | 4% |
| Sugars 3g | |
| Protein 25g |
| Vitamin A 6% | Vitamin C 15% |
| Calcium 6% | Iron 6% |
| Vitamin K 7mcg | Potassium 411mg |