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Restaurants›The Kebab Shop | Mediterranean Cuisine›Shawarma & Hummus Recipe

Shawarma & Hummus Recipe

Name: The Kebab Shop | Mediterranean Cuisines SHAWARMA & HUMMUS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups plain yogurt; 2 tbs olive oil; 2 tbs lemon juice; 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.5 tsp ground black pepper; 1 tsp kosher salt; 1 cups long grain basmati rice (rinsed); 1.25 cups water or low-sodium chicken broth; 1 tbs unsalted butter or olive oil; 0.25 tsp pinch saffron threads; 1 tbs hot water (for saffron bloom); 0.5 tsp salt; 1 cups canned chickpeas (drained, reserve 2 tbs liquid); 2 tbs tahini; 2 tbs fresh lemon juice; 1 cloves garlic (minced); 1 tbs olive oil; 0.5 tsp ground cumin; 0.5 tsp salt; 2 tbs reserved chickpea liquid or water; 0.25 tsp paprika (for garnish); 1 tbs extra virgin olive oil (for garnish); 2 pieces warm pita bread; 2 tbs fresh parsley (chopped)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h

Serves2

Chicken Shawarma, Saffron Rice, Hummus, & Pita. 1090cal | 56g protein

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Ingredients

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Shawarma Chicken

1 lb boneless skinless chicken thighs

1/2 cups plain yogurt

2 tbs olive oil

2 tbs ReaLemon lemon juice

3 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/2 tsp ground black pepper

1 tsp kosher salt

Saffron Rice

1 cups long grain basmati rice (rinsed)

1 1/4 cups water or low-sodium chicken broth

1 tbs unsalted butter or olive oil

1/4 tsp pinch saffron threads

1 tbs hot water (for saffron bloom)

1/2 tsp Celtic sea salt

Hummus

1 cups canned chickpeas (drained, reserve 2 tbs liquid)

2 tbs Tahini

2 tbs fresh lemon juice

1 cloves Garlic (minced)

1 tbs olive oil

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

2 tbs reserved chickpea liquid or water

1/4 tsp paprika (for garnish)

1 tbs extra virgin olive oil (for garnish)

To Serve

2 pieces warm pita bread

2 tbs Fresh parsley (chopped)

2 pieces lemon wedges

Method

Shawarma Chicken

Make marinade

In a bowl whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper and salt until smooth.

Marinate chicken

Trim excess fat from chicken thighs and pat dry. Add the chicken to the marinade, ensuring pieces are fully coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours (up to overnight) for best flavor.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tbs oil if using a skillet. Remove chicken from marinade, shake off excess, and sear 4–5 minutes per side until deeply browned and internal temperature reaches 165°F (74°C). If pieces are thick, cover and reduce heat to medium and cook additional 4–6 minutes. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Saffron Rice

Bloom saffron

Place saffron threads in 1 tablespoon hot water and let steep 5 minutes to release color and aroma.

Cook rice

In a small saucepan, melt butter (or heat oil) over medium heat. Add rinsed rice and stir to coat for 1 minute. Add water or broth, bloomed saffron with its liquid, and salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Hummus

Blend hummus

In a food processor combine drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin and salt. Pulse to combine, then run continuously while adding reserved chickpea liquid (or water) 1 tablespoon at a time until smooth and spreadable (about 1–2 tablespoons). Scrape down sides as needed. Adjust salt and lemon to taste.

Finish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to make a shallow well, drizzle with extra virgin olive oil and sprinkle paprika and chopped parsley for garnish.

To Serve

Warm pita in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5 minutes. Divide saffron rice onto plates, arrange sliced shawarma chicken beside it, add a generous scoop of hummus, and place warm pita on the side. Garnish with chopped parsley and serve lemon wedges to squeeze over the chicken or hummus.