Chicken Schwarma
Ingredients
- 2 pounds chicken thigh, boneless / skinless
- 3 large garlic clove, minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tomatoes, thinly sliced
- 1 onion, thinly sliced
- 1/2 bunch fresh mint leaves
- Yogurt sauce, recipe follows
- 6 Soft pitas or flatbreads
- Lemon wedges, for serving
Directions
- Combine the marinade ingredients in a large zip top bag, then add the chicken and combine to coat. Place chicken in a refrigerator and marinate up to 24 hours.
- Preheat a grill or large sauté pan to high heat, remove the chicken from the marinade, and place on the grill, allowing grill marks to form before turning. Cook chicken throughout, then remove from heat, allow to rest, then slice thinly.
- To assemble the sandwiches, place the yogurt sauce in the center of each pita, then top with chicken, and then garnish with onion, tomato, and fresh mint leaves.
Greek Yogurt Tzatziki Sauce
Ingredients
- 1 Pint Greek Yogurt
- 1 Cucumber, peeled, grated, and squeezed dry of water
- 2 Cloves Garlic, minced
- Lemon, Juice and Zest
- ¼ Cup Fresh Mint, chopped
- 2 tablespoons Fresh Dill, chopped
- Salt and Pepper to taste
Directions
Mix all ingredients in large bowl until combined. Season with salt and pepper and keep chilled until ready to serve.
Middle Eastern Chickpea Salad
Salad Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cucumbers, diced
- 2 tomatoes, seeded and diced
- 1/2 red onion, small dice
- Handful of cilantro, chopped
- Handful of parsley, chopped
- Handful of mint, chopped
Vinaigrette Ingredients
- 1 1/2 tablespoons sherry vinegar
- Zest of 1 lemon
- Juice of ½ lemon
- 1/2 cup extra virgin olive oil
- 1 tsp sugar or honey
- 1 garlic clove, minced
- Salt and pepper to taste
Directions
Combine the dressing ingredients in a jar and shake and season as needed with salt and pepper. Toss the salad ingredients together in a large bowl and dress the salad with enough dressing to coat. Serve immediately or keep chilled until ready to serve.