Chicken Shawarma

I haven’t been able to get enough Indian or Middle Eastern food lately. I’ve been craving the stuff. Everything from potato aloo, to saag paneer, to all kinds of curries and different sauces and spices. I think that is one of the things I love about that cuisine, and it is getting to the point where it is competing with other cuisines I love so much such as Thai and Mexican. As you recall, I recently made a batch of shawarma spice seasoning, only to be used, for the most part, this recipe. Chicken shawarma is something you need to make, and traditionally done over a spit, I decided to bake mine as the weather on this particular day was not in my favor.

Shawarma can be many different types of meat, but it essentially relates to a sandwich. Think of your favorite gyro place where they are slicing meats from a spit, and placing it inside of warm pita or flatbread, along with sauces and vegetables. That’s shawarma, and this is my take on it. Did I mention my entire family was totally in love with this?

Chicken Shawarma Sandwich Recipe

Let’s get started.

Ingredients:

  • 3 boneless, skinless chicken breasts, cut into thick strips
  • 3 tbsp shawarma spice seasoning
  • 2 tbsp canola oil
  • 1/2 cup of your favorite hummus
  • 1/4 cup of tzatziki sauce
  • 2 tbsp tahini sauce
  • 1/2 cup shredded lettuce
  • sliced cucumbers, to your liking
  • sliced tomatoes, to your liking
  • 1 whole pita bread, warmed
  • 1/2 cup cooked french fries, per sandwich, optional

OK, let’s get this going. Now you have options here. You can go with adding the seasoned strips to a skewer and adding them onto a grill, or you can bake them, as I did. You decide.

Start by marinading your chicken. To a mixing bowl, add the chicken, and the oil. Toss to coat, then add in the shawarma spice mix. Toss again to make sure all of the chicken is coated. Cover and refrigerate for at least two hours.

Chicken Shawarma Ingredients

During this time, prepare your tzatziki, hummus, and tahini sauce. They all go pretty quickly, and can be used throughout the week. That’s always a great thing.

Preheat your oven to 400 degrees.

Add the chicken to a baking sheet, and cook for about 25 minutes, or until the chicken is cooked. Once cooked, let it cool slightly, then chop into bite sized pieces.

Keep the oven on, and cook your french fries.

Heat a skillet on high heat, then add in the chicken, to get a nice sear on the pieces, tossing along the way. Once you get a nice sear, remove from the heat, and set aside until you are ready to make your sandwich.

Take your warmed pita and smear on the hummus.

Top with pieces of the chicken, drizzle on the tahini sauce, then top with the tomatoes and cucumbers. Add a couple of dollops of tzatziki sauce, the top with the french fries and drizzle with some more that tahini sauce.

Now you are ready to dig in. Fold that pita, open wide, and take this bad boy on. This chicken shawarma is so good, and the entire flavor combination just makes this an awesome one. The chicken itself is so warm and addicting in the spices, then you get that creamy hummus, and the garlic tahini. Whoa, this one is great, and again my entire family devoured them. A must make if you are looking for great all-around Middle Eastern flavors and a killer sandwich to boot. Hope you enjoy!

Chicken Shawarma
Author: 
Recipe type: Sandwiches
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 3 boneless, skinless chicken breasts, cut into thick strips
  • 3 tbsp shawarma spice seasoning
  • 2 tbsp canola oil
  • ½ cup of your favorite hummus
  • ¼ cup of tzatziki sauce
  • 2 tbsp tahini sauce
  • ½ cup shredded lettuce
  • sliced cucumbers, to your liking
  • sliced tomatoes, to your liking
  • 1 whole pita bread, warmed
  • ½ cup cooked french fries, per sandwich, optional
Instructions
  1. OK, let’s get this going. Now you have options here. You can go with adding the seasoned strips to a skewer and adding them onto a grill, or you can bake them, as I did. You decide.
  2. Start by marinading your chicken. To a mixing bowl, add the chicken, and the oil. Toss to coat, then add in the shawarma spice mix. Toss again to make sure all of the chicken is coated. Cover and refrigerate for at least two hours.
  3. During this time, prepare your tzatziki, hummus, and tahini sauce. They all go pretty quickly, and can be used throughout the week. That’s always a great thing.
  4. Preheat your oven to 400 degrees.
  5. Add the chicken to a baking sheet, and cook for about 25 minutes, or until the chicken is cooked. Once cooked, let it cool slightly, then chop into bite sized pieces.
  6. Keep the oven on, and cook your french fries.
  7. Heat a skillet on high heat, then add in the chicken, to get a nice sear on the pieces, tossing along the way. Once you get a nice sear, remove from the heat, and set aside until you are ready to make your sandwich.
  8. Take your warmed pita and smear on the hummus.
  9. Top with pieces of the chicken, drizzle on the tahini sauce, then top with the tomatoes and cucumbers. Add a couple of dollops of tzatziki sauce, the top with the french fries and drizzle with some more that tahini sauce.

 

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Ultimate Breakfast Burrito

The breakfast burrito. What is not to love about not only the burrito, but a breakfast burrito. To me, they are almost the ultimate breakfast food. Who knows where this was created, whether it be a Mexican idea, or the classic Tex-Mex idea, but wherever the burrito was created, it was a thing of genius. You can stuff a large flour tortilla with whatever you would like, but I think the combination I locked into place really works, plus it was a perfect use of some leftover frijoles charros (Mexican cowboy pinto beans) and Puerto Rican rice I had purchased a couple of days prior.

Ultimate Breakfast Burrito Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1/4 cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • 1/4 cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • 1/2 cup cooked Mexican chorizo
  • 1/2 potato, diced, and cooked until tender
  • 1/2 cup of Mexican pinto beans, cooked
  • 1/2 cup of Puerto Rican Rice
  • 3/4 cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil

Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.

Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.

Ingredients for making the ultimate breakfast burrito

 

Ok, now let’s get this thing rolled up.

Take your warmed tortilla and lay it out on your surface.

Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.

Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.  Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.

The Ultimate Breakfast Burrito

When you are ready to serve, unfold the foil, and dig in.

Talk about awesome flavor and textures. You get everything that is amazing in one bite. The spiciness from the chorizo is balanced by the sweetness for the sausage links, all snugged up by the melted cheese and tenderness of the scrambled eggs. I fell in love with this one, especially because you get that added kick by the jalapeno peppers and hot sauce. This was my brunch item, and yes, I ate every bit of it. IT WAS THAT GOOD. I hope you enjoy!

Question for you is what is your favorite breakfast burrito?

Ultimate Breakfast Burrito
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • ¼ cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • ¼ cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • ½ cup cooked Mexican chorizo
  • ½ potato, diced, and cooked until tender
  • ½ cup of Mexican pinto beans, cooked
  • ½ cup of Puerto Rican Rice
  • ¾ cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • ½ tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil
Instructions
  1. Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.
  2. Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
  3. Ok, now let’s get this thing rolled up.
  4. Take your warmed tortilla and lay it out on your surface.
  5. Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.
  6. Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito. Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.
  7. When you are ready to serve, unfold the foil, and dig in.

 

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Indian Dabeli Sandwich

Oh, the dabeli sandwich. I should say ‘get into da belly’. I’m sure, and maybe not, that many of you have not heard of a dabeli, but it is this funky Indian sandwich, think of it as a slider, that it’s main ingredient is mashed potatoes. Yep, a mashed potato sandwich. This thing is so crazy, but it is one of India’s popular street and snack foods. This sandwich is really unique, due to the fact that texturally it is a bit off-putting but thankfully you get some added texture from the crushed peanuts, and sev. Dabeli and Sev. Two new words for you in this culinary world.

I made this sandwich only to use up leftover potato I had from making those poutine potato skins, so if you are looking for an interesting sandwich that is packed full of flavor and spices, give this one a try.

Did I mention that cilantro chutney?

Indian Dabeli Sandwich Recipe

Let’s get started.

Ingredients for the Sandwich:

  • 2 tbsp canola oil
  • 1 tsp cumin seeds
  • 1 cup of cooked mashed potatoes
  • 1 pinch of salt, to taste
  • 1 tbsp sugar
  • 1/4 cup of water
  • 2 tbsp cilantro chutney
  • 1/4 cup of roasted peanuts, lightly crushed
  • 1/4 cup of Sev (Indian chickpea crunchy noodles)
  • 2 small (slider style) hamburger buns

Ingredients for the Spice Mix:

  • 1/2 tsp red chili flakes
  • 1 tsp coriander seeds
  • 1/2 tsp all spice
  • 1 tsp whole black pepper
  • 1/2 tsp cumin seeds

OK, let’s start.

Heat a small skillet on medium heat. Add all of the spice mix ingredients, and gently stir, cooking for only about 3 minutes, if that. As soon as you start to get all of those aromas, it is time to turn the heat off and go to the next step.

Add the spice mixture to a spice grinder and pulse into you have a nice powder mixture.

Set to the side. This mixture will be added when we finish cooking the already cooked and mashed potatoes.

Ingredients for making Indian Dabeli

Next, wipe out the skillet. Return to a medium heat, and add in the canola oil.

Toss in the cumin seeds, and let them fry for about thirty seconds, then toss in the mashed potatoes. Give this a good stir, then add in the spice mix, and give that a good stir.

Cook this mixture for a couple of minutes, then add in the sugar, salt, and water.

Continue to stir until the potato mixture forms into a nice, thick paste and all of the water has evaporated into the potato mixture.

During this time, heat a larger skillet on medium to high heat, and add the buns to lightly toast them. Remember, this one it all about the texture. You do not want soft, on soft, or at least in my opinion you do not.

OK, let’s build the sandwich.

Take the bottom lightly toasted bun, and and half of the potato mixture. Top with half of the peanuts, half of the cilantro chutney, and then the sev. Where has sev been my whole life (or this sandwich for that matter)? Top with the other bun, and then repeat and build your second dabeli.

Dig in. Now I admitted that this is a funky sandwich. Texturally it’s bizarre, but bizarre in such a way that those Indian spices just blow you away. It’s a punch, not only with the cilantro chutney with it’s brightness, but those spices… Whoa. I can see why this is one of India’s favorite snack. Don’t even get me started on so many of the other awesome Indian dishes out there (well, maybe you should), but I’m sure those are coming down the road anyway. Anyway, let me know your thoughts on this one. Like, or no like.

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Tzatziki Chicken Salad Sandwich

While shopping this past week, I ended up buying a bunch of fresh dill. I’ve been wanting to incorporate dill into some of my recipes. Dill has this citrus, and maybe slightly sour aspect to it, and personally, I love it. I’ve tried growing it in my garden in the past, and it has never blossomed the way I wanted. I’ll admit that I have somewhat of a green thumb, but have failed when it comes to dill. Regardless, I can now get some fresh dill, and I’m fine with that.

So, I decided to make a batch of tzatziki sauce. If you have never had tzatziki sauce, well, it is a must! I made a batch, only to be used for my Grecian lamb and grilled cheese sandwich (It was amazing). However, I had plenty of leftover tzatziki sauce. It was last Sunday, and after looking in my refrigerator, I also noticed I had some leftover chicken that I had roasted the previous night. That’s when I thought of making a tzatziki chicken salad sandwich!

Tzatziki Chicken Salad Sandwich

Let’s get started.

Ingredients:

  • 2 cups of cooked chicken, chopped or shredded
  • 1/4 cup red onion, diced
  • 2 ribs of celery, diced
  • 2 slices of rustic French loaf, about 1/2 inch thick, lightly toasted
  • 1/2 cup tzatziki sauce
  • salt and pepper to taste
  • 1 thin slice of provolone cheese, optional

Ingredients for the Tzatziki Sauce:

  • 1 cucumber, peeled, seeds removed, and diced
  • 2 cloves of garlic, grated using a microplane
  • 3 tbsp lemon juice
  • 1/4 cup chopped dill
  • 1 cup Greek yogurt
  • salt and pepper to taste

Make the tzatziki sauce by adding all of the ingredients into a mixing bowl, and stir to combine.

 

Mix all of the chicken salad ingredients, with the exception of the bread, into a small mixing bowl.

Tzatziki Chicken Salad Sandwich

Take one of your toasted pieces of bread, and add the thin slice of provolone cheese. Generously mound some of the chicken salad onto the bread.

Top with the remaining slice, and slice on the diagonal prior to serving.

As you typically think of using mayonnaise in a chicken salad sandwich, the tzatziki sauce gives this an awesome surprise. Personally, I think the sauce with the cucumbers, dill, garlic, and yogurt really make this a better sandwich. You let me know what you think, as I thought this was a real winner.

Hope you enjoy!

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