Whenever I pass by a street vendor selling shawarma and catch a whiff of the grilled meat on the spit, it always makes me want to stop and indulge. Therefore, I have developed this simplified version of shawarma that can be easily made at home with minimal effort, allowing you to enjoy the enticing aroma of the spices as they cook.
Shawarma is a popular street food made by grilling seasoned lamb, beef, or chicken on a vertical spit all day. It is typically drizzled with tahini sauce, a sesame paste that can be purchased at markets. You can substitute yogurt sauce for tahini sauce. The recipe is provided at the end.
You can use crushed garlic cloves as a substitute for garlic paste. Marinate the chicken with a blend of spices. Prepare the tahini sauce.
Prepare lettuce and tomatoes, portioned into two plates. The ingredients you will need include: 3/4 pound boneless, skinless chicken thighs, cumin powder, sweet paprika, turmeric powder, 1 lemon, garlic paste, tahini sauce, whole wheat pita bread (approximately 6-7 inches wide), Romaine lettuce, and tomatoes.
Kitchen staples to have on hand: olive oil. This recipe serves 2 people.
Chicken Shawarma Wrap Recipe:
– 3/4 pound boneless, skinless chicken thighs
– 2 teaspoons cumin powder
– 2 teaspoons sweet paprika
– 1 teaspoon turmeric powder
– 2 tablespoons plus 2 teaspoons lemon juice (divided)
– 2 tablespoons olive oil
– 2 teaspoons garlic paste
– 2 tablespoons tahini sauce
– 2 tablespoons water
– 2 whole wheat pita breads, approximately 6-7 inches wide
– Several leaves of Romaine lettuce, torn into small pieces
– 1 tomato, chopped into half-inch pieces
Instructions:
1. Slice the chicken into 1/4 to 1/2-inch thick slices. In a medium bowl, mix cumin, paprika, turmeric, 2 tablespoons of lemon juice, olive oil, and garlic paste. Add the chicken, mix well to coat evenly with the marinade, and set aside to marinate.
2. Prepare the tahini sauce mixture and salad simultaneously. In another bowl, combine tahini sauce, the remaining 2 teaspoons of lemon juice, and water. Stir until smooth. Add a little more water, if needed, to achieve a smooth sauce.
3. Reserve a few pieces of lettuce, and distribute the remaining lettuce and tomatoes onto two plates.
4. Heat a large skillet over medium-high heat. Once hot, add the chicken and marinade. Sauté for 5 minutes, flipping occasionally, until the meat reaches an internal temperature of 160 degrees Fahrenheit (approximately 71 degrees Celsius).
5. Cut the pita bread in half, open to form a pocket, drizzle with some tahini sauce, add a few reserved lettuce leaves, place the cooked chicken into the pocket. Place the pita bread pockets on the plates next to the lettuce and tomatoes. Use a spoon to serve the remaining tahini sauce in a small bowl on the plates.
Nutritional Information per serving: 628 calories (40% from fat), 27.8g fat (4.3g saturated fat, 11.2g monounsaturated fat), 126mg cholesterol, 48.2g protein, 48.2g carbohydrates, 7.1g fiber, 433mg sodium.
Tahini Yogurt Sauce Recipe:
– 2 tablespoons yogurt
– 1 clove crushed garlic
– 1 teaspoon cumin powder
– 2 teaspoons lemon juice
– Salt and pepper to taste
Mix all ingredients together to create a smooth sauce.
(Author’s note: Excerpted from “Fast and Flavorful: Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from the American Diabetes Association. Gassenheimer’s latest work is “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” also published by the American Diabetes Association. To order, call 1-800-232-6733 or visit www.shopdiabetes.org.)
This article provides a step-by-step guide for preparing a delicious homemade version of shawarma, along with recipes for tahini sauce and yogurt sauce. Enjoy the flavors of this popular street food in the comfort of your own kitchen!