This chicken is keepin’ me Sha-Warma!!
We don’t eat out often I have to admit, but when we do Shawarma is often something chosen by the family….especially my husband!! Usually we get the plates rather than the wraps because 2 can easily be split between 4 people!!
I so often get into conversations with people about where the best place is to get them. People get very heated about why theirs is the best! But what really makes a great Shawarma? Is it the chicken, the wrap or all the fixin’s that go with it?
I would have to say its a solid combo of all three with a slight lean towards the chicken! We’ve all seen how the restaurants do it on one of those stand up rotisserie sticks with heat or flames that event circles the packed down chicken thighs right? Well not that that way of cooking couldn’t be duplicated at home, but it is very difficult without the right equipment.
So for that reason I’ve developed this recipe that hits all notes with a little less fat and time needed. It marinades for 24 hours, bbq’d and then finished in the oven! I have to say the rice is very hard to stop eating it’s so insanely good!!
When I serve these it’s usually with flatbread, rice, hummus, tahini sauce, tabbouleh, pickled beets and feta!
Turn it into a wrap or eat it as a plated dinner… your choice!
Chicken Shawarma with Quick Pickled Beets and Lebanese Rice
- 12 Blue Goose Pure Foods Boneless Skinless Chicken Thighs (or skin on if you prefer)
- 8 garlic cloves chopped
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 tablespoons kosher salt
- 1 quick glug of Olive oil
- 2 teaspoons all-spice
- 1 teaspoon chili flakes (optional)
- 1 tablespoon ginger
- 1 tablespoon cracked black pepper
- 2 teaspoons turmeric
- 1-1/2 cups plain Greek yogurt
- 4 bay leave
- 1 heaping tablespoon peanut butter (optional)
Quick Pickled Beets
- 6 sml to medium sized Beets (either red or golden). peeled
- 2 cups red or white wine vinegar
- ½ cup granulated white sugar
- 4-5 cups cooked basmati rice
- 2 tablespoons butter
- 1 large Vidalia onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons all-spice
- 1 teaspoon cinnamon
- 1 teaspoon Himalayan pink seas salt
- ½ cup slivered roasted almonds
- ½ cup golden raisins
- Set oven to 400 degrees.
- Place all ingredients in a large bowl and mix well. Add chicken and coat well. Place in the fridge for 2hrs or up to 24hrs. The longer it sits the better.
- Cook chicken on a medium high bbq for 4 min. per side and remove to an oven proof dish. Finish cooking chicken in the oven for 10-12min. Shred and keep warm.
- With a mandolin or food processor slice beets very thin.
- Place vinegar, sugar and beets in a large jar and shake well to mix all ingredients together. Let sit for 3 hours or up to a week. Again the longer they sit the more flavour they have.
- Place butter and onion in a large frying or sauté pan. Cook until onion softens, approx. 5 min. Add garlic and continue to cook for 8 minutes.
- Add all remaining ingredients and stir well to combine. Serve immediately or keep warm until serving time.
- Place rice on a large platter and top with chicken. Serve alongside Beets, Tzatziki, Hummus, tahini sauce, hot sauce, tabbouleh, feta and grilled pita.
- **if you have a nut allergy feel free to omit almonds and peanut butter