Marinated, grilled Mediterranean Chicken Shawarma, served in bowls with Lemon Turmeric Rice (made in an Instant Pot, if desired), a fresh Greek cucumber and tomato salad garnished with feta, and drizzled with a tangy garlic sauce.
I love to make this fragrant rice in an Instant Pot. It cooks quickly and evenly, and comes out fluffy every time.
I like to serve this with a fresh tomato and cucumber salad. Link to recipe:
RECIPES:
Chicken Shawarma with Garlic Sauce
1-2 pounds boneless chicken breasts
2 Tbs plain Greek yogurt
2 Tbs olive oil
1 tsp lemon zest
1 Tbs lemon juice
1 Tbs tomato paste
1 tsp white vinegar
4 cloves garlic, minced
1 tsp each: ground cumin, coriander, smoked paprika, kosher salt
¼ tsp each: cinnamon, allspice, turmeric, cardamom, black pepper
Garnish (optional): fresh snipped herbs: cilantro, oregano, parsley or lemon thyme
Garlic Sauce (recipe below)
For serving: Pitas, feta cheese, Greek salad, and Lemon Turmeric Rice (recipe below)
If chicken breasts are very large/thick, cut breasts in half crosswise.
In a large bowl or Ziploc bag, mix together all ingredients except for chicken and Garlic Sauce. Add chicken pieces and mix well. Marinate in the refrigerator for 1 hour to overnight.
Grill over medium-high heat until cooked through. OR: Roast at 450°F for 10-15 minutes, or until cooked through. Slice chicken very thinly.
Serve Shawarma Chicken drizzled with Garlic Sauce.
Optional: also serve with pitas, Lemon Turmeric Rice, and a Greek salad.
Garlic Sauce
½ cup mayonnaise
2 Tbs plain Greek yogurt
1 Tbs extra-virgin olive oil
1 Tbs lemon juice
3 cloves garlic, finely minced
½ tsp kosher salt
Dash of white pepper
Stir together all garlic sauce ingredients. Chill for at least 1-2 hours.
Before serving: if sauce is very thick, thin with 1-2 tablespoons of warm water.
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Lemon Turmeric Rice
2 cups long grain white rice
2 cups chicken broth (see note for amounts if cooking on the stovetop)
1 tsp fresh lemon zest
3 Tbs fresh lemon juice
2 Tbs olive oil
1 ½ tsp kosher salt
1 tsp turmeric (add up to 2 tsp turmeric, if desired)
Stir together all ingredients in an Instant Pot. Place lid on pot and set vent to seal. Use Rice function, or use Manual setting to cook under low pressure for 12 minutes. After cooking, let pressure release naturally for 5-10 minutes, and then quickly release the rest of the pressure. Fluff rice with a fork.
To cook rice in a pot on the stovetop:
Increase chicken broth according to proportions suggested on rice package (about 3-4 cups of broth for the 2 cups of rice, depending on desired tenderness and variety of rice). Combine all ingredients in a 2 quart saucepan with a tight fitting lid. Heat over medium heat to boiling point; stir gently. Lower heat to very low, cover pan, and let rice cook for 18-20 minutes, or until liquid is absorbed. Remove from heat, leave covered, and let sit for 10 minutes before serving. Fluff rice with a fork.
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