This chicken shawarma is a Middle Eastern version of a gyro and features thin slices of chicken mixed with yogurt and wrapped in pita bread spread with tahini. The sandwiches are then topped with fresh cucumber, tomato and onion. Cooking Light APRIL 2010
Yield: 4 servings (serving size: 2 stuffed pita halves) Prep time:20 Minutes
This dish is a big hit with my family, but the spices need to be kicked up to earn the original name, “Spicy Chicken Shwarma”
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 5 tablespoons plain low-fat Greek-style yogurt, divided
- 2 tablespoons fresh lemon juice, divided
- 3 garlic cloves, minced and divided
- 1 pound skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- 4 (6-inch) pitas, halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup prechopped red onion
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up.
I added shredded coconut to make it more coconut-ty and used more curry paste than the recipe called for.
Coconut Curried Chicken
1 1/2 cups water, divided
2/3 cup uncooked couscous
1 cup light coconut milk
1 tablespoon cornstarch
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 teaspoon green curry paste
2 teaspoons vegetable oil, divided
1 pound chicken breast tenders
1/2 teaspoon salt, divided
1 cup frozen green peas
1/2 cup prechopped onion
1 (8-ounce) package presliced mushrooms
1 teaspoon lime juice
Lime wedges (optional)
Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
I went to Freddie’s (Fred Meyer grocery, for those not in the Northwest US) and on a whim purchased chicken, ginger and mango just because I thought they would go well together. But I don’t cook without a recipe (at my family’s request), so I googled “chicken mango ginger” and this recipe was at the top of the list! And it’s delicious! The chicken is sooo tender! I used Pablano peppers instead of Jalapeno this time… next time I might try the Jalapeno, but the Pablano was really good!
Prep time –> 15 minutes. Total time –> 35 minutes. Serves 4.
- 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
- 8 chicken cutlets (about 1 3/4 pounds total)
- 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
- 1/3 cup fresh cilantro leaves
- 1 medium jalapeno, thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Lime wedges, for serving
Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.
2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp. olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions
Garlic Herb Vinaigrette Ingredients:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 Tbsp. dried Italian seasonings
1 1/2 cups extra virgin olive oil
Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time will vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.
Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.
- Place the onion slices in a bowl and sprinkle with about 1 tbsp. salt, use your hands to rub the salt into the onion slices. Cover with lukewarm water and let rest for 10-20 minutes. Rinse the onions well with cold water and drain. This will help remove the bitterness of the onions and also helps them marinate better with the lime juice.
- Add the lime juice from 3 ½ limes to the onions. Save ½ lime to drizzle over the avocados.
- Let the onions marinate with the lime juice and a sprinkle of salt for about 10 minutes.
- Add the sliced tomatoes, chopped cilantro and olive oil to the onions, mix well.
- Mix the onion and tomato salad with the shredded turkey. Add salt/pepper to taste.
- Cut the avocados in half, remove the seeds, and peel carefully.
- Drizzle remaining lime juice over the avocados, this prevents them from darkening.
- Use a spoon to stuff avocados with turkey (or chicken) salad filling.
- Serve immediately on a bed of salad greens.
– 8 boneless, skinless chicken thighs
– 1 cup orange juice
– 2 tbsp honey
– 4 tsp white wine vinegar
– 4 tsp Worcestershire sauce
– 2 tsp hot sauce
– Salt & pepper, to taste
1. Preheat the oven to 450 degrees.
2. Season all chicken on both sides with salt & pepper to taste.
3. Place the chicken thighs in a large baking dish, and bake until golden brown and fully cooked (about 45 to 50 minutes), flipping the chicken halfway through.
4. After flipping the chicken, begin making the sauce.
5. In a medium-sized saucepan, combine the orange juice, honey, white wine vinegar, Worcestershire sauce, and hot sauce.
6. Bring the ingredients to a simmer, and continue cooking until the mixture has thickened (about 18 to 20 minutes).
7. Once the chicken is done baking, remove from the oven and heat the broiler on high heat.
8. Pour the thickened sauce over each chicken thigh, making sure to cover each piece.
9. After each piece of chicken is covered in sauce, place the baking dish back in the oven and broil until the sauce is bubbling (1 to 2 minutes).
10. Remove from the oven, and serve immediately.
If you look at the original recipe, you will find that it used ketchup and brown sugar. I replaced them with honey.
- 3 pounds chicken wings (about 20)
- 1/4 cup Tamari sauce
- 3 garlic cloves. minced
- 1/4 cup fresh lemon juice
- 2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
Preheat oven to 450°F with rack in upper third.
Cut wings at all joints, reserving wing tips for another use. Toss wings in a bowl with 1 teaspoon fine salt. Oil a large foil lined four-sided baking sheet and spread wings in one layer. Bake until golden and cooked through about 35 minutes.
While wings are baking, stir together soy sauce, garlic, lemon juice, sugar and ginger in a small saucepan and simmer 3 minutes.
Transfer cooked wing to a bowl and toss with sauce.
Read more: http://main.kitchendaily.com/recipe/soy-garlic-chicken-wings-142846/#ixzz2M5BtyzDf