Chicken Shawarma

For some reason, I got myself in the mood to make Middle Eastern food.  Chicken Shawarma got into my brain, and I couldn’t get it out.  I searched the internet for recipes and found a couple that inspired me.

I started off using Rachael Ray’s recipe. That was my inspiration. I basically used her spice mix for the chicken, sautéed some peppers and onions, and grilled the Naan, just as she does.

I also cut some cucumbers into thin strips and diced some tomatoes.

Then, I made my own custom sauce – 1/2 cup of plain yogurt, 1 heaping tablespoon of hummus, and 1 clove of garlic, pressed.

Finally, I assembled it all together, and it was better than good! 

A layer of the sauce, chicken, peppers, onions, cukes, and tomatoes, all inside a nicely-warmed slice of Naan bread.  Delish!

Chicken Shawarma
serves 4 to 6
printable version

1 T coriander
1 T cumin
1 T cardamom
1 T chili powder (or less if your chili powder is spicy)
1 T paprika
1 T grill seasoning
1/2 lemon, juiced
1/4 cup olive oil
1 large garlic clove, pressed
4 boneless, skinless chicken breast halves

2 bell peppers, sliced (I used orange)
2 onions, sliced

1 large cucumber, peeled and cut into thin strips
2 tomatoes, diced

Yogurt Sauce:  1/2 cup of plain yogurt, 1 heaping tablespoon of hummus, and 1 clove of garlic, pressed.

6 slices of Naan bread

Combine spices, lemon juice, olive oil, and garlic in a shallow platter. Coat both sides of chicken with spice mix. Marinate for about 15 minutes. Grill, until the chicken is completely cooked.

Grill peppers and onions in olive oil.

Grill Naan, until warmed and charred a bit.

Layer yogurt sauce, chicken, peppers, onions, cukes, and tomatoes inside of Naan bread!  YUM!  A meal the whole family will love!