Fried chicken shawarma

This shawarma is served unassembled on the table. On the dish a piece of fried chicken, pita, and two sauces are stacked: Greek tzatziki and middle eastern hummus. Better for chicken just carcass the butterfly. So it’s more convenient to fry it on frying pan, and in the oven it is baked evenly, retaining its juiciness. Before frying, grate it with seasoning herbs. Her taste, which is fed by a crispy chicken crust after frying, perfectly combined with the tastes of sauces. Refreshing tzatziki prepared from Greek yogurt with dill and cucumbers, and saturated hummus – from chickpeas puree with spices. Eat chicken dipping in sauces, or each one can wrap everything for himself at will компоненты шаурмы в питу. Photo of fried chicken shawarma Time: 1 hour. 10 min. Complexity: easy Servings: 4-6 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:


  • 1 tbsp. sour cream
  • 1 tbsp. greek yogurt
  • 1/4 Art. lime juice (from about 4 limes)
  • 1 tbsp. l garlic powder
  • 1 tbsp. l onion powder
  • 1 serrano pepper, diced in small cubes (seeds clean off)
  • 1/4 part of the cucumber, peeled and sliced and chopped small cubes
  • 1/4 part of a bunch of fresh dill, chopped
  • 1/4 chopped parsley leaf bunch


  • 4 tbsp. canned chickpeas, drain the liquid
  • 1/3 Art. tahini pasta
  • 1/4 Art. Dijon mustard
  • 1/4 Art. lemon juice (about 2 large lemons)
  • 1/4 Art. olive oil
  • 2 tbsp. l coarse salt
  • 2 tsp dried oregano
  • 1 tsp ground black pepper


  • 1 chicken weighing 1.8-2.5 kg.
  • 1/4 Art. seasoning zaatar
  • 1.5 tbsp. l olive oil
  • Warm pita for serving

Recipes with similar ingredients: sour cream, yogurt, lime, garlic powder, onion powder, serrano pepper, cucumbers, dill, parsley, chickpeas, tahini, Dijon mustard, lemon juice, oregano, chicken, zaatar, pita

Recipe preparation:

  1. Tsatsiki:

    Mix sour cream, yogurt, lime juice, garlic powder in a bowl, onion powder, serrano pepper, cucumber, dill and parsley. Salt and pepper. Refrigerate until ready to serve.

  2. Hummus:

    Put chickpeas, tahini, Dijon mustard in a food processor, lemon juice, salt, oregano and black pepper and grind to homogeneous consistency.

  3. Hen:

    Preheat the oven to 230 ° C.

  4. Cut the chicken with a butterfly. Turn the chicken upside down so that the breast lies on a cutting board. Kitchen scissors cut the chicken along both sides of the spine to remove him. Sprinkle chicken with zatar, season with salt and pepper.
  5. In a large cast-iron skillet over medium heat, heat the olive butter. Lay the chicken skin down and fry, gently pressing it, until the chicken is lightly browned and the spices turn black, about 5 minutes. Place the chicken upside down on a wire rack mounted on nasty. Bake in the oven until the meat temperature is in the center of the thigh will not reach 74 ° C, about 25 minutes.
  6. Serve chicken on a dish with hummus, tzatziki and warm pita.

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