Best 4 Good Karma Schawarma Recipes

CHICKEN SHAWARMA

Steps:

• Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
• Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
• Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
• Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.

GOOD KARMA SCHAWARMA - WRAPS

Steps:

• Marinade: In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage. Add chicken and marinate in the refrigerator for 12 to 24 hours.
• Tzatziki sauce: In a medium bowl, combine yogurt, sour cream, cucumber, dill, garlic powder, lemon juice, salt and pepper. Mix well. Refrigerate at least 1 hour.
• Chicken:.
• Preheat oven to 350 degrees F with oven rack in center. Line 9x13-inch baking sheet (or larger) with non-stick aluminum foil. (Baking sheet should have sides).
• Remove chicken from marinade, taking off excess marinade. Place chicken on baking sheet. Bake in center of oven for 45 minutes or until chicken is done.
• Let rest for 10 minutes. Remove to a cutting board, discarding foil. Slice chicken into 1/2-inch thick pieces.
• Serve sandwiched in flatbread and drizzled with Tzatziki Sauce. Top with spinach leaves, tomato and onion.

GOOD KARMA SCHAWARMA

Steps:

• In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage. Add chicken and marinate in the refrigerator for 12 to 24 hours.
• Preheat oven to 350 degrees F with oven rack in center.
• Fit a 9 by 13-inch baking sheet with a cooling rack. Remove chicken from marinade, taking off excess marinade. Place meat randomly on top of each other on the aluminum foil tray, creating 1-inch of meat. Add spinach, spreading evenly, and repeat with another 1-inch layer of meat. Add a layer of red bell peppers, and finish by covering with another inch of meat.
• Press layers firmly together. Remove foil tray with chicken to the baking sheet. Poke holes in bottom of foil to allow excess liquid to drain. Bake in center of oven for 45 minutes until chicken is firm and holds together. Cut corners of tray and push the sides of foil down, to expose meat to brown. Continue to cook for another 30 minutes or until the meat registers an internal temperature of 165 degrees F. using an instant-read thermometer.
• Let rest for 10 minutes. Remove Schawarma to a cutting board, discarding foil. Slice into 1/2-inch thick pieces.
• Serve sandwiched in flatbread and drizzled with Tzatziki Sauce.
• Flatbread:.
• In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
• Preheat a griddle over medium heat.
• Divide dough into 8 equal balls. Using a rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.
• Yield: 8 (7-inch) flatbread rounds.
• Tzatziki sauce:.
• In a medium bowl, mix all ingredients together well. Refrigerate at least 1 hour.
• Yield: 2 1/2 cups.

OVEN-ROASTED CHICKEN SHAWARMA

Steps:

• Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
• When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
• Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.