Prince's Chicken Shawarma
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 55 min
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 55 min
- Yield: 6 to 8 servings
Ingredients
Chicken Shawarma Seasonings:
1 tablespoon smoked paprika
1 tablespoon ground black pepper
1 tablespoon seasoned salt
1 teaspoon ground allspice
1 teaspoon cumin powder
1 teaspoon granulated garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon mahlab
1/2 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
1/4 teaspoon ground cardamom
Prince's Chicken Shawarma:
2 1/2 pounds chicken breast
1 ounce plus 2 tablespoons corn oil
1 ounce apple cider vinegar
1 whole yellow onion, 1/2-inch dice
Lemon Garlic Sauce, recipe follows
3 whole Roma tomatoes, 1/2-inch dice
1/4 cup hot sauce
1 cup Vermicelli Rice, recipe follows
1/2 cup Hummus, recipe follows
Serving suggestion: pita bread
Lemon Garlic Sauce:
Juice of 1 lemon
1 clove garlic, minced
Vermicelli Rice:
1 3/4 cups basmati rice
1 1/2 tablespoons chicken bouillon powder
1/4 cup vermicelli noodles, broken
1/2 cup corn oil
Hummus:
1 1/2 quarts cooked chickpeas
1 cup tahini
2 tablespoons olive oil
1 teaspoon salt
2 cloves garlic
Juice of 2 lemons
Directions
- For the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.
- For prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.
- Drizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.
- Season a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.
- Add chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.
- When chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.
Lemon Garlic Sauce:
- Whisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.
Vermicelli Rice:
- Soak rice for 15 minutes in cold water, then strain.
- Mix 2 1/2 cups water together with chicken bouillon in a bowl.
- Fry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.
- Cover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.
- Rice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.
Hummus:
- Add chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.
