CHICKEN SHAWARMA WITH QUICK PICKLED CUCUMBERS AND YOGURT
Chicken Shawarma with Quick Pickled Cucumbers and Yogurt
15
Minutes Prep Time
15
Minutes Cook Time
6
Servings
INGREDIENTS
CHICKEN SHAWARMA
2 teaspoons paprika
2 teaspoons ground cumin
½ teaspoon ground allspice
1 teaspoon ground turmeric
3 cloves garlic grated
¼ small red onion grated
1 tablespoon grated fresh ginger
½ teaspoon ground cinnamon
Kosher salt and cayenne pepper
¼ cup olive oil
2 lb boneless skinless chicken thighs
6 12-inch bamboo skewers, soaked in water
Parsley leaves and dill sprigs
Sliced tomato
Warm flatbread
QUICK PICKLED CUCUMBER
1 European cucumber ½-inch slices
1 lemon sliced thinly
3 cloves garlic sliced
1 shallot sliced
2 tablespoons granulated sugar
3 tablespoons salt
½ cup white vinegar
YOGURT SAUCE
1 cup whole milk Greek-style yogurt
¼ cup tahini
½ lemon juice
1 clove garlic grated
Salt and freshly ground black pepper to taste
INSTRUCTIONS
CHICKEN SHAWARMA
Combine paprika, cumin, allspice, turmeric, garlic, onion, ginger, cinnamon, 2 teaspoons salt, cayenne, and olive oil in a medium bowl. Mix until smooth. Set aside.
Pound chicken thighs to ½-inch thickness. Cut into 1 ½-inch squares. Toss with spice paste until all pieces are coated. Transfer to a zip-top bag and seal; refrigerate at least one hour.
Heat grill or grill pan over medium heat. Thread chicken pieces tightly onto bamboo skewers. Grill, turning regularly, until charred lightly and cooked to 165°F. Pull chicken from skewers and serve alongside herbs, tomato, flatbread, cabbage, pickled cucumbers, and yogurt sauce.
QUICK PICKLED CUCUMBER
Place sliced cucumber in a heatproof bowl; set aside.
Combine lemon, garlic, shallot, sugar, salt, and vinegar in a small saucepot. Heat over medium just long enough to dissolve the salt and sugar. Strain over cucumbers, cover and refrigerate until cool.
YOGURT SAUCE
Stir all ingredients in small bowl until smooth. Season to taste with salt and pepper.