Delicious Chicken Shawarma with Kalleh Seven Yoghurt Sauce

Chicken Shawarma with Seven Yoghurt Sauce

Preparation

  • Prep: 10 mins
  • Cook: 55 mins
  • Total: 65 mins
  • Yield: 4 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Middel-eastern

Ingredients

  • 1/4cupolive oil
  • 4tablespoonslemon juice
  • 4clovesgarlic
  • 1teaspoonground cumin
  • 1teaspoonpaprika
  • 1teaspoonsalt
  • 1teaspoonblack pepper
  • 1/4teaspoonturmeric
  • 4boneless skinless chicken thighs
  • 1small red onion
  • 1/4cupchicken broth
  • 4pita bread
  • 5romaine leaves
  • 1cucumber
  • 1large tomato
  • 165gramsKalleh seven yoghurt

This is an amazing recipe for those who love middle eastern foods. This delicious chicken shawarma with Kalleh seven yoghurt sauce has a hearty texture packed with fantastic aromas and tempting flavors. 

This is a simple chicken shawarma recipe with tender chicken and salty, garlicky lemon yoghurt sauce served over warm Pita topped with caramelized onion and fresh veggies. This recipe can be a perfect choice for a quick dinner or friendly gatherings. The taste is really appetizing. 

Instructions

Step 1

To make a chicken shawarma sandwich first start by marinating the meat. Combine the marinade ingredients in a bowl. Then put the chicken thighs in a plastic bag and add the marinade over them. Shake and coat the pieces thoroughly. For a deep flavor and savory taste, let the mixture rest for at least thirty minutes up to about two hours.

Step 2

In a small bowl, mix the seven yoghurt, lemon juice, minced garlic, salt, and pepper. Combine until well incorporated. Set aside.

Step 3

Preheat the oven to the lowest setting.

Step 4

Heat a large skillet over medium-high heat and add the marinated chicken thighs (dispose of the marinade) and cook for 3-4 minutes until one side is seared and golden, then flip and cook the other side for 4 minutes. Use an instant-thermometer, and once it shows 160 F inserted in the chicken, flip the chicken again. If necessary, turn down the heat to prevent burning. Transfer the cooked chicken to a plate and cover it with a foil to keep them warm; set aside.

Step 5

Deglaze the skillet with about a quarter cup of chicken broth or water over medium-high heat. Scrape the brown pieces off the bottom of the pan while the liquid simmers. Then add the sliced onions to the pan. Cook onions until they are soft and caramelized for about four minutes. While cooking the onions, put the Pita bread into the warm oven to heat.

Step 6

Slice the tomato, cucumber, and romaine leaves and set them aside. Once done, slice the cooked thighs into strips. Lace the pieces over the warmed Pita bread. Then top with cooked onion, romaine leaves, tomato, and cucumber. Drizzle the delicious yoghurt sauce over it, and transfer it to the serving plate. Repeat the steps for all the Pita bread. You can side this delightful meal with roasted vegetables like broccoli, sweet potato, carrots, or beans. Enjoy!

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