Best 2 Nadiya Hussains Chicken Shawarma Recipes
Indulge in the tantalizing flavors of the Middle East with Nadiya Hussain's Chicken Shawarma recipe, a culinary journey that promises an explosion of taste in every bite. This delectable dish features succulent chicken marinated in a blend of aromatic spices, then slow-cooked to perfection, resulting in tender and juicy meat. Served with fluffy pita bread, fresh and crunchy salad, and a variety of accompaniments, this dish is a symphony of textures and flavors. The recipe also includes a mouthwatering tahini sauce, adding a creamy and tangy touch to the shawarma. Additionally, you'll find variations of the recipe, including a vegetarian shawarma made with roasted vegetables and a chicken shawarma with a twist of harissa for an extra kick of spice. Get ready to embark on a culinary adventure with Nadiya Hussain's Chicken Shawarma and its tempting variations.
Check out the recipes below so you can choose the best recipe for yourself!
SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Chicken Yogurt Cucumber Tomato Roast Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
- Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
- Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
- Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
- Do Ahead
- Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.
OVEN-ROASTED CHICKEN SHAWARMA
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Provided by Sam Sifton
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your shawarma. Use fresh, flavorful chicken, and choose a good quality shawarma spice blend.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of yogurt, spices, and herbs will help to tenderize it and infuse it with flavor.
- Cook the chicken slowly: Shawarma is traditionally cooked on a vertical spit, but you can also cook it in the oven or on a grill. Cook the chicken slowly over low heat to ensure that it is cooked through without drying out.
- Use fresh, flavorful toppings: The toppings you use for your shawarma will also greatly impact the flavor. Use fresh, crisp vegetables, and choose a flavorful sauce. Tahini sauce, hummus, and tzatziki are all popular choices.
- Serve the shawarma immediately: Shawarma is best served immediately after it is cooked. This will ensure that it is hot and flavorful.
Conclusion:
Nadiya Hussain's chicken shawarma is a delicious and flavorful dish that is perfect for a weeknight meal or a party. It is easy to make and can be tailored to your own taste preferences. With its tender chicken, flavorful marinade, and fresh toppings, this shawarma is sure to be a hit with everyone who tries it.
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