Chicken Shwarma Bowls
Our Growing Weisser family has become obsessed with Mediterranean food. I am sure part of the obsession is our Middle Eastern heritage. This holiday season i will share some of our traditional Christmas food that we make every season. Chicken Shwarma is one of our go-to favorites. This recipe has been adapted from a recipe that Rachel found online. I worked with it and changed it up and bit adding a bit more spice and a few adaptations to the sauce. This is definitely worth the time and would be a fantastic meal to serve for company. We ate this meal as a “build your own bowl” one night and as a pita sandwich the next night. Sure was delicious.
Chicken Shwarma Marinate
2 lemons juiced
4 Tablespoons olive oil
6 cloves garlic smashed
2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons salt
1 teaspoon fresh ground black pepper
½ tsp cayenne pepper
1 teaspoon cinnamon
2 teaspoon cardamom
Mix all ingredients in a 1 gallon zip lock bag. Add 2 ½ -3 pounds of boneless skinless chicken thighs. Ziplock the bag securely and distribute the marinate around the chicken pieces by shaking and moving the chicken around once bag is sealed. Refrigerate for at least 2 hours. Bake or BBQ the chicken until cooked.
I baked mine in a 350 degree oven for 40 minutes. I think BBQ would taste even better. Build your bowls with lettuce, tomatoes, a scoop of quinoa, a big spoonful of roasted chickpeas and a dollop of cucumber tahini yogurt sauce-(recipes below). Serve with warm pita bread and hummus.
Other ingredients for Chicken Shwarma bowls, wraps, pita sandwiches…..
Pita bread
quinoa cooked according to package directions using chicken stock in place of water
Romaine lettuce chopped
3-4 tomatoes sliced
cucumbers sliced
fresh mint leaves chopped
hummus
Roasted chickpeas
Drain and rinse 1 can of garbanzo beans and dry thoroughly.
Place in a small bowl and coat with 1-2 Tablespoons olive oil.
Sprinkle with 1 teaspoon salt and other seasonings like cumin or seasoned pepper and shake around to cover evenly.
Place on a foil lined cookie sheet with sides and bake in a 400 degree oven for 20 minutes.
Cucumber Tahini Yogurt Sauce
1 cup plain Greek yogurt
2 Tablespoons tahini
1 clove garlic smashed
1 Tablespoon lemon juice
½ cucumber peeled and grated
1 teaspoon dill weed
Mix all ingredients together in a small bowl until blended. Refrigerate.
You can set up your “Build your own Chicken Shwarma Bowl” buffet for a dinner party.
Enjoy!!!
- Chicken Shwarma Marinate
- 2 lemons juiced
- 4 Tablespoons olive oil
- 6 cloves garlic smashed
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- ½ tsp cayenne pepper
- 1 teaspoon cinnamon
- 2 teaspoon cardamom
- Mix all ingredients in a 1 gallon zip lock bag.
- Add 2 ½ -3 pounds of boneless skinless chicken thighs.
- Ziplock the bag securely and distribute the marinate around the chicken pieces by shaking and moving the chicken around once bag is sealed.
- Refrigerate for at least 2 hours. Bake or BBQ the chicken until cooked.
- I baked mine in a 350 degree oven for 40 minutes.
- I think BBQ would taste even better.
- Build your bowls with lettuce, tomatoes, a scoop of quinoa, a big spoonful of roasted chickpeas and a dollop of cucumber tahini yogurt sauce-(recipes below). Serve with warm pita bread and hummus.
