Shawarma with chicken, turnip and beetroot

The secret to delicious shawarma lies in the combination of ingredients such as juicy fried chicken, fresh vegetables, some pickles and sauces, wrapped in a warm cake. And while at home cook chicken on a special skewer is almost impossible, no less tasty can be done on the grill or even in a pan. The main thing is right marinade. Marinate chicken thighs in a rich mix of spices and lemon juice, fry and wrap in pita along with fresh vegetables, herbs, tahini paste sauce, garlic-mayonnaise sauce and slices of turnip marinated with beets – integral component of traditional middle eastern shawarma. Share with друзьями: Time: 3 час. 30 min. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hen

• 0.7 kg skinless bones of chicken
• 2 tbsp. l olive oil + extra to grease grill grate
• Zest of 1 lemon and 1 tbsp. l lemon juice
• 1 tsp ground coriander
• 0.5 tsp paprika
• 1/4 tsp ground allspice
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp red pepper flakes
• 2 finely grated garlic cloves

Filling

• 300 gr turnips, peeled and cut into strips 1 thick cm.
• 1 small red beet, peeled and cut into 4 parts
• 3/4 Art. white distilled vinegar 5%
• 1 dried bay leaf
• 1 clove garlic, chopped + 2 finely grated cloves
• 1/3 Art. mayonnaise
• 1/3 Art. yogurt
• 3 tbsp. l lemon juice (2 lemons)
• 1/3 Art. tahini
• 8 pita bread cakes (without cavities)
• 2 Tomatoes Cream, diced
• 2 tbsp. thinly chopped romano salad
• 0.5 tbsp. coarsely chopped parsley leaves
• Hot sauce (optional)

Recipes with similar ingredients: chicken thighs, lemon, coriander, paprika, allspice, cardamom, cinnamon, ground ginger, nutmeg, red pepper flakes, garlic, turnip turnip, beets, bay leaf, mayonnaise, yogurt, tahini, pita, tomatoes plum, romaine lettuce, parsley

Recipe preparation:

1. Hen:

   Mix chicken thighs with olive oil, zest and lemon juice, coriander, paprika, allspice, cardamom, cinnamon, ginger, nutmeg, chopped red pepper, grated garlic, 1 tsp salt and 1/4 tsp black pepper. Cover and refrigerate for 2 hours. Get out refrigerator 30 minutes before cooking and leave at room temperature.

2. Stuffing: Meanwhile, put turnips and beets in a bowl or another capacity. Mix vinegar, laurel in a small saucepan leaf, chopped garlic, 2 tsp. salt and 1 and 1/4 tbsp. water. Bring boil and cook for 1 minute. Pour marinade over turnips and beets. Cool and refrigerate for 1 hour. Vegetables will be ready in within an hour.
3. In a bowl, mix mayonnaise, yogurt, 1 tbsp. l lemon juice, 1 finely grated clove of garlic and a pinch of salt. Set aside.
4. Mix in another medium-sized bowl of tahini paste, the remaining 2 tbsp. l lemon juice, grated clove of garlic, 3/4 h. l salt and 1/3 tbsp. water. Set aside.
5. Preheat the grill or grill pan over moderate heat. Lightly grease the grill with olive oil. Get the chicken out marinade and fry until tender and the appearance of toasty marks from grilles until a thermometer inserted in the center of the meat shows temperature 76 ° C, for 6-8 minutes on each side. Shift to chopping board and cut very thinly across the fibers. Put in a bowl and mix with 0.5 tsp. salt.
6. Grill the cakes for 10 seconds with each side.

7. Gather Shawarma:

   Prepare 8 sheets of aluminum foil or parchment paper. On put a cake 1 tbsp. l with a slide of garlic mayonnaise, then put 1/3 tbsp on top with a slide of chopped chicken, a couple of chopsticks pickled turnips, 1 tbsp. l with a slice of tahini sauce, spicy sauce (if using it), diced tomato, chopped lettuce and chopped parsley. Wrap the filling tightly flat cake. Wrap in a sheet of foil so that the shawarma does not break up. Repeat with the remaining ingredients.