Chicken Shawarma


Or maybe “Halal” chicken. Trust me, this is not authentic. It’s a knockoff of the amazing platters you can buy in the streets of New York City. Particularly, the one on 52nd street. By platters, I mean the tin dish filled with rice, lettuce, piping hot Halal chicken, pieces of pita bread, and mysterious “white” and red sauce. But of course, having moved out of the northeast, I don’t have access to these platters anymore. Or any street food, for that matter. So I thought…why not make it myself?

This dish is filled with spices, garlic, onions, and will not leave your home smelling great. But it’s worth it. Flavorful chicken thigh with a light, yogurt sauce and turmeric rice piled next to lettuce and cucumbers. It’s a perfect dish for the warm summer days.

Chicken ingredients:

4 de-boned chicken thighs
1 cup plain greek yogurt
4-5 cloves of crushed garlic
1/2 onion, sliced
1/2 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon ground oregano
1/2 teaspoon turmeric
1/4 teaspoon curry
1/2 teaspoon coriander
1 teaspoon cayenne pepper
dash of cinnamon
1/2 lemon, juice
2 tablespoons white vinegar

1. Clean off your chicken thighs. If you want the skin on, great. But I prefer not. Place in a big mixing bowl.
2. Add the remaining ingredients; mix thoroughly.
3. Cover and let marinate for at least 2 hours. (you can have this marinate the day before)
4. Once marinated, cook on high heat or grill your chicken.
5. Once cooked, slice and dice the chicken and set aside.





Yogurt sauce ingredients:

1 cup plain yogurt
1/2 cup sour cream
1/2 teaspoon salt
1 clove crushed garlic
1/2 teaspoon ground pepper
1/2 cup julienned cucumbers
1/2 lemon, juice
1/2 teaspoon sugar

1. Take all ingredients and mix. Refrigerate.




Turmeric rice ingredients:

1 cup long grain rice (or basmati)
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon turmeric

1. Heat a small pot over medium heat.
2. Once heated, add 1 tablespoon vegetable oil.
3. Add rice; mix.
4. Cook the rice until golden brown. Do NOT walk away, your rice will burn.
5. Once browned, add turmeric and salt. Mix.
6. Add chicken broth and put on low heat to simmer; cook until fluffy (about 15 minutes).


Plate your rice and chicken with chopped lettuce and cucumber slices. Eat with yogurt sauce and enjoy!


P.S. look at this amazing garlic I bought today.



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