September 2, 2015

Chicken Shawarma

Recipe: Eric Vellend

Boneless, skinless breasts will work for this; keep in mind the cooking times will vary. The tahini sauce is also a winner drizzled on fish, roasted cauliflower and grilled eggplant.


  • Chicken
  • 1⁄4 cup extra-virgin olive oil

  • 4 tsp curry powder

  • 2 tsp garam masala

  • 2 lb. boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • Tahini sauce
  • 6 tbsp tahini

  • 6 tbsp fresh-squeezed lemon juice
  • ¼ cup extra-virgin olive oil

  • ¼ cup water

  • ½ tsp minced garlic
  • ¼ 
tsp smoked paprika

  • Salt and pepper, to taste
  • Salad and sandwiches
  • 1 large English cucumber, halved, sliced
  • 1 pint cherry tomatoes, halved
  • 2 green onions, green part sonly, sliced
  • 2 cups flat-leaf parsley leaves
  • 2 tbsp extra-virgin olive oil
1 tbsp fresh-squeezed lemon juice
  • Salt and pepper, to taste
  • 6 pocket pitas


Yield: Serves 6

  1. To marinate chicken, whisk oil, curry powder and garam masala in mixing bowl. Add chicken, salt and pepper. Mix thoroughly. Transfer chicken with marinade to airtight container. Refrigerate at least 4 hours or overnight.
  2. To make tahini sauce, place tahini in mixing bowl. Whisk in rest of ingredients up to paprika, one at a time, until smooth. Season with salt and pepper. Transfer to airtight container. Refrigerate up to 5 days.
  3. When ready to make sandwiches, preheat oven to 400°F. Place chicken
with marinade in roasting pan in single layer. Bake until cooked through,
 25 to 30 minutes. Remove from oven.
  4. To make salad, combine cucumber, tomato, onion and parsley in mixing bowl. Drizzle with oil and lemon juice. Season 
with salt and pepper. Toss.
  5. Slice chicken and serve with salad,
 tahini sauce and pita and let each person build their own sandwich.

Ashely Capp


House & Home September 2014

Tags: Lunch Recipe