- I absolute love chicken shawarma.
It's one of my absolute favorites!
I make it all the time with my kids.
I've showed you how I do a chicken shawarma pita before
and today, I'm gonna show you a new way
that I cook chicken shawarma right in my skillet
and how to turn it into a beautiful
chicken shawarma salad bowl
that is healthy, low carb.
I'm Suzy with the TheMediterraneanDish.com.
I'm all about easy, wholesome recipes
with big Mediterranean flavors and there's nothing
to me more flavorful than chicken shawarma
and the secret is in the shawarma spice mixture.
Let me show you the star ingredients
that make the beautiful, super warm, super flavorful
shawarma spice mixture.
Turmeric, cumin, coriander, paprika, garlic powder
and just a hint of cayenne pepper and some cloves.
So equal parts of these guys right here.
Pinch of cayenne pepper and a pinch of cloves
'cause they're just super strong.
So let's just get to it and I'll show you how this mix goes.
Turmeric goes in first.
You're looking for a bout three quarter tablespoon
of each of these spices.
Cumin is next.
I eyeball about three quarter tablespoon of cumin.
Coriander, oh my gosh.
Coriander smells so good.
I wish more people used it.
So this is my tablespoon side.
Don't be confused.
It just doesn't fit in here.
So I'm kind of improvising.
And then we have sweet Spanish paprika.
Adds depth of flavor.
And then we have some garlic powder
and just a pinch of cayenne pepper.
A pinch or more, depending on how spicy you like
your chicken shawarma.
And a pinch of cloves.
Mm, yes.
Super strong so don't go crazy.
Right here.
These spices are available on the TheMediterraneanDish.com,
just hit the shop tab if you're looking for it.
So I'm just gonna break this baby up and mix it.
And the reason that you mix this first
before adding it to the chicken is so you can get
a nice even coating on the chicken shawarma.
Let me just point out, these ingredients right here
are going in the salad portion.
So we're not gonna work on them yet.
We are gonna get our shawarma marinating.
So I am using some
boneless, skinless chicken thighs.
You can do this with boneless, skinless chicken breast.
I'm a thigh person, that's why I always use 'em.
You can't mess 'em up.
I have about six to eight pieces of chicken
and we're just gonna have at it.
First things first, my chicken is nice and ready.
I'm going to go ahead and give it a nice coating of salt
on this side here.
Then with my gloved hand, I'm gonna grab my first piece
and what I wanna do is cut my chicken pieces
super thinly or whatever.
You know, just bite size pieces.
Nothing special.
Hi Max.
Max is my dog.
He hangs out in the kitchen.
Grab a big bowl like this.
Thinly sliced or bite size pieces.
However you arrive at this does not matter to me.
Here we go.
Thank you very much.
(host laughing)
We've got all the chicken in here
and we need to add our beautiful chicken shawarma spice mix.
So I'm just gonna dump the whole thing right in here.
Give it a quick toss, just a quick toss.
We're gonna add a few things to it.
We're gonna add some onions, some lemon juice
and some olive oil to kind of get a little bit
of a marinade going into give our chicken
every little piece such flavor.
Here we go.
We're gonna add some onions, onion slices.
Juice one lemon.
Here we go.
The citrus does so much to flavor the chicken
and just kind of brighten everything up.
Some Greek extra virgin olive oil.
For this, I'm using the Private Reserve Olive Oil.
You can find it on TheMediterraneanDish.com.
It's a beautiful oil that comes to us directly from Greece.
I absolute love it.
Adds so much flavor.
And here we go.
A little more toss.
Make sure every single piece is coated.
That is looking nice and well combined.
For now, I'm just gonna set it aside.
Now if you have the time, cover this baby up.
Put it in the fridge for a couple hours
or at least a half hour.
It does make a difference.
You can do this step one night in advance
and kind of make dinner time super easy.
But if you don't have the time,
just leave it aside for just a few minutes
while you work on other things and that's it.
All right, so we are gonna cook our chicken shawarma
in the skillet this time you guys.
My earlier video, I showed you
how to do chicken shawarma in the oven.
But today, I'm gonna show you a new way.
Right in your skillet.
I love to use a big cast iron skillet.
Get it nice and warm.
I'm gonna add a little bit of the extra virgin olive oil.
Not a ton 'cause remember, we already kind of
dressed up our chicken in some olive oil.
And all we have to do is get our chicken
right in the skillet so, sizzle, sizzle.
One more.
So we're gonna leave the chicken in here,
five minutes or so.
Then we're gonna come back and kind of give it a nice toss.
Cook it on the other side.
Get a nice good color on our chicken shawarma.
(food sizzling)
Alright while my chicken is nicely sizzling,
I'm going to go ahead and work on the salad portion
of our chicken shawarma salad bowls.
So for the salads, I've got all my veggies here
but I'm gonna start with my actual
lemon vinegarette or dressing.
I have some garlic, just one garlic clove.
And then some lemon juice,
some olive oil, obviously (laughs) for my dressing.
Juice of one full lemon.
Oh yes.
Very lemony situation.
Some Greek extra virgin olive oil.
And then let's do some seasoning, salt and pepper.
And then my secret ingredient
for all sorts of salads is sumac.
I love this thing, sumac.
Oh yes.
So much flavor going on between the chicken shawarma
and this lemony dressing for the salad.
Ah, it's so good.
Arugula is my favorite green to use in a salad.
I don't use lettuce very much but arugula I do.
So I love arugula here.
It's gonna add body.
It's so peppery and tasty.
It is the perfect compliment to my warm
and earthy chicken shawarma.
Then we have some English cucumbers, just nicely diced.
I have a couple Roma tomatoes, nicely diced.
Just a few red onions, thinly sliced
and that's really it.
That's really all there is to the salad.
Let's give it a nice whisk again and magic.
Oh yes, so good.
Oh my goodness, so good.
I think our chicken shawarma's ready.
So let's put this thing together.
Oh my gosh, it smells like heaven in this kitchen.
Beautiful pieces of chicken shawarma
done right in your skillet, you guys.
Okay coming in nice and hot.
A little bit of humus in my nice bowl here.
I love homemade humus.
I love to make a nice big bowl of salad
with a little humus to the side and then
top it with my chicken shawarma.
So here we go.
A little humus, a little salad and then it's come in
with some beautifully caramelized, perfectly cooked
skillet chicken shawarma.
(pleasant music)
This is how I shawarma, y'all.
If you want the recipe for my chicken shawarma salad bowls,
grab it on the TheMediterraneanDish.com.
If you are brand new here, make sure you subscribe
to this channel and follow along.
Every single week, we have a brand new video for you
and I will see you later.
Ciao.
(pleasant music)