Sweet-Spicy Chicken Shawarma
A flavorful shawarma with sweet and spicy marinated chicken, Middle Eastern-style sausages, and fresh fillings, served with a tangy tzatziki sauce.
Ingredients
For the Chicken
- 1 1/2lbboneless, skinless chicken breast or thighs, cut into thin strips
- 1/4cupplain yogurt
- 2tbsphoney
- 1tspground cumin
- 1tspsmoked paprika (optional)
- 1/2tspsalt
- 1/4tspblack pepper
- 1tspsweet-spicy harissa sauce
For the Sausage
- 4pieceMiddle Eastern-style sausages, sliced
For the Tzatziki Sauce
- 1cupplain yogurt
- 1/4cupdiced red onion
- 1tsplemon juice
- pinchof Salt and pepper, to taste
For the Fillings
- 1cupgrated cabbage
- 1cupgrated carrot
- Chopped parsley or cilantro
- Pickled turnips or pickles (optional)
- Sumac or paprika, for garnish
How to make Sweet-Spicy Chicken Shawarma
Marinate the Chicken
In a large bowl, whisk together yogurt, honey, cumin, smoked paprika (if using), salt, black pepper, and harissa sauce.
Add the chicken strips to the marinade and mix well to coat.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Cook the Sausage
Heat a large skillet over medium-high heat.
Add the sliced sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
Transfer the cooked sausage to a plate and set aside.
Cook the Chicken
Remove the chicken from the marinade, letting any excess liquid drip off.
Add the chicken to the same skillet used for the sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
Transfer the cooked chicken to a plate and set aside.
Prepare the Tzatziki Sauce
In a bowl, whisk together yogurt, diced red onion, lemon juice, salt, and pepper.
Refrigerate the sauce until ready to serve.
Assemble the Shawarma
In a bow, add the shreded cooked chicken,sprinkle with grated cabbage, grated carrot, chopped parsley or cilantro, pickled turnips or pickles (if using), and a pinch of sumac or paprika and mix to combine
Open up your pita breads and overlap on the other,Spread a layer of Tzatziki Sauce on each pita bread as desired
Top with the chicken and Veggie mixture and a drizzle of the tzatziki sauce.
Carefully fold the bottom half of the pita bread up over the Fillings
Fold in the sides of the pita bread to enclose the filling and roll up the Shawarma tightly,applying gentle pressure to compress the filling.
Put a pan on low heat and carefully go in with the wrap.
Leave on heat allowing sides to be golden brown as desired for more crunchy taste and your shawarma I ready
Serve warm and enjoy!
Tips & Tricks
Adjust the amount of harissa sauce to your desired level of heat.
Add some diced bell peppers or onions to the skillet with the sausage and chicken for extra flavor.
Use different types of sausage, such as lamb or beef, for a unique flavor profile.
Experiment with various spices, such as cumin, coriander, or cinnamon, to add depth to the chicken and sausage.
For a vegetarian version, substitute the sausage with grilled or sautéed vegetables, such as eggplant, zucchini, or portobello mushrooms.
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(@patthefoodie)
- Certified Foodie🥰🍛 - Documenting and sharing my meals and recipes with you🥰🍔🍲 - Ok then💁🏾Lets meet and decide what to eat😀🍝🌮we can introduce ourselves later 😁 - Certified Foodie🥰🍛 - Documenting and sharing my meals and recipes with you🥰🍔🍲 - Ok then💁🏾Lets meet and decide what to eat😀🍝🌮we can introduce ourselves later 😁...
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Australia