Master the art of homemade shawarma: half baked harvest’s step-by-step guide

Prepare to tantalize your taste buds with our mouthwatering chicken shawarma recipe, inspired by the vibrant flavors of the Middle East. This culinary creation from Half Baked Harvest promises an explosion of spices, tender chicken, and aromatic vegetables.

Gathering the Essential Ingredients

To embark on this culinary journey, you’ll need the following ingredients:

• 1 boneless, skinless chicken breast
• 1 teaspoon shawarma seasoning
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 1 tomato, diced
• 1/2 cucumber, thinly sliced
• 1/4 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup plain yogurt
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pita bread, for serving

Preparing the Chicken

1. Season the chicken breast generously with the shawarma seasoning.
2. In a skillet over medium heat, sear the chicken for 2-3 minutes per side, or until golden brown.
3. Reduce heat to low, cover the skillet, and cook for an additional 10-15 minutes, or until the chicken is cooked through.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.

Creating the Aromatic Vegetables

1. In the same skillet, add the olive oil and sauté the onion and bell pepper until softened.
2. Stir in the tomato and cucumber and cook for an additional 2-3 minutes.
3. Season with salt and pepper to taste.

Crafting the Creamy Sauce

1. In a small bowl, whisk together the yogurt, tahini, lemon juice, garlic powder, cumin, cardamom, salt, and black pepper.
2. Taste and adjust seasonings as needed.

Assembling the Shawarma

1. Warm the pita bread in the oven or on a griddle.
2. Spread a generous layer of the creamy sauce on the pita bread.
3. Top with the sliced chicken, vegetables, parsley, and cilantro.
4. Roll up the pita bread and enjoy the tantalizing flavors of the Middle East.

Tips for Perfection

• For a more flavorful shawarma, marinate the chicken in the shawarma seasoning for at least 30 minutes before cooking.
• If you don’t have shawarma seasoning, you can create your own by combining paprika, cumin, coriander, garlic powder, and onion powder.
• Feel free to customize the vegetables in your shawarma according to your preferences.
• Serve the shawarma with additional toppings such as hummus, pickles, or olives.

A Culinary Masterpiece

Our chicken shawarma recipe from Half Baked Harvest is a culinary masterpiece that transports you to the vibrant streets of the Middle East. With its tender chicken, aromatic vegetables, and creamy sauce, this dish is sure to become a staple in your kitchen.

The Essence of Shawarma

Shawarma, a beloved street food in the Middle East, is a culinary delight that combines flavorful meats, vegetables, and sauces. Our chicken shawarma recipe captures the essence of this dish, offering a tantalizing blend of spices, textures, and flavors.

A Culinary Adventure Awaits

Embark on a culinary adventure with our chicken shawarma recipe. Gather your ingredients, follow the steps, and savor the tantalizing flavors of the Middle East. Let your taste buds dance with delight as you experience the magic of this dish.

What You Need to Learn

1. Can I use other types of meat in this recipe?

Yes, you can use lamb, beef, or turkey instead of chicken.

2. How can I make the shawarma more spicy?

Add more shawarma seasoning or red pepper flakes to the chicken marinade or sauce.

3. Can I make the shawarma ahead of time?

Yes, you can prepare the chicken and vegetables ahead of time and assemble the shawarma just before serving.

4. What are some good sides to serve with shawarma?

Hummus, baba ghanoush, tabbouleh, or fattoush are all great sides to serve with shawarma.

5. Can I freeze the shawarma?

Yes, you can freeze the chicken and vegetables for up to 3 months. Thaw them overnight in the refrigerator before assembling the shawarma.