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Restaurants›The Kebab Shop | Mediterranean Cuisine›Chef's Plate: Shawarma & Hummus Recipe

Chef's Plate: Shawarma & Hummus Recipe

Name: The Kebab Shop | Mediterranean Cuisines Chef's Plate: Shawarma & Hummus Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.25 lbs boneless skinless chicken thighs; 0.5 cups plain yogurt; 2 tbs olive oil; 2 tbs lemon juice; 3 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground sumac; 0.25 tsp ground cinnamon; 1 tsp salt; 0.5 tsp black pepper; 2 tbs water (to thin marinade, optional); 1 cups canned chickpeas, drained (reserve 3 tbs liquid); 0.25 cups tahini; 2 tbs fresh lemon juice; 1 count garlic clove, crushed; 1 tbs olive oil; 0.25 tsp ground cumin; 3 tbs cold water or reserved chickpea liquid; 0.5 tsp salt; 0.25 tsp paprika (for garnish); 1 tbs extra virgin olive oil (for drizzling); 4 count warm pita bread or flatbreads; 0.5 cups cucumber, thinly sliced; 0.5 cups tomato, diced; 0.25 cups pickled turnips or red onion (optional); 0.25 cups fresh parsley, chopped; 2 count lemon wedges

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h

Serves4

Make Chef's Plate: Shawarma & Hummus Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shawarma Chicken

1 1/4 lbs boneless skinless chicken thighs

1/2 cups plain yogurt

2 tbs olive oil

2 tbs ReaLemon lemon juice

3 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp ground sumac

1/4 tsp Ground cinnamon

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs water (to thin marinade, optional)

Hummus

1 cups canned chickpeas, drained (reserve 3 tbs liquid)

1/4 cups Tahini

2 tbs fresh lemon juice

1 count garlic clove, crushed

1 tbs olive oil

1/4 tsp Ground cumin

3 tbs cold water or reserved chickpea liquid

1/2 tsp Celtic sea salt

1/4 tsp paprika (for garnish)

1 tbs extra virgin olive oil (for drizzling)

Assembly & Garnish

4 count warm pita bread or flatbreads

1/2 cups cucumber, thinly sliced

1/2 cups tomato, diced

1/4 cups pickled turnips or red onion (optional)

1/4 cups Fresh parsley, chopped

2 count lemon wedges

Method

Shawarma Chicken

Prepare marinade

In a medium bowl combine the yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, sumac, cinnamon, salt and pepper. Whisk until homogenous. If the marinade is very thick, stir in up to 2 tablespoons water to achieve a loose coating consistency.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours (longer for more flavor).

Cook chicken

Remove chicken from refrigerator 15 minutes before cooking. Heat a large skillet or grill pan over medium-high heat until hot. Add 1 tablespoon olive oil. Add the marinated chicken in a single layer (work in batches if needed) and cook 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Reduce heat slightly if the spices are burning. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

Hummus

Prepare chickpeas

If using canned chickpeas, drain and reserve about 3 tablespoons of the canning liquid. Rinse chickpeas briefly under cold water and drain. If desired for extra-silky hummus, remove a few skins by gently rubbing between your fingers (optional).

Blend hummus

In a food processor combine the drained chickpeas, tahini, lemon juice, crushed garlic, 1 tablespoon olive oil, ground cumin and 1/2 teaspoon salt. Process until coarse, then with the motor running slowly add the reserved chickpea liquid or cold water, 1 tablespoon at a time, until the mixture is smooth and creamy (about 45–60 seconds). Scrape down the sides as needed.

Adjust and finish

Taste and adjust seasoning with additional salt or lemon juice if needed. Transfer hummus to a serving bowl, use the back of a spoon to create a shallow well in the center, drizzle with 1 tablespoon extra virgin olive oil and sprinkle paprika and a few chopped parsley leaves for garnish.

Assembly & Garnish

Warm the pita or flatbreads in a dry skillet over medium heat for about 30–60 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes.

Spread about 3–4 tablespoons of hummus onto each warm pita or plate a generous scoop (about 1/3 cup) of hummus in the center of a serving plate.

Top hummus with a portion of sliced shawarma chicken (about 4–5 oz per serving), then scatter cucumber slices, diced tomato and pickled turnips or red onion as desired. Sprinkle chopped parsley and squeeze a lemon wedge over the chicken.

Drizzle any remaining olive oil over the assembled plates and serve immediately with extra lemon wedges on the side.