SHAWARMA-STYLE CHICKEN “NACHOS” WITH CUCUMBER, TOMATO AND TAHINI

Name: SHAWARMA-STYLE CHICKEN “NACHOS” WITH CUCUMBER, TOMATO AND TAHINI
Ingredients: Tahini, preferably SOOM brand ½ cup; Greek yogurt or labne, plain whole milk, or low/reduced fat ½ cup; Lemon juice 1 Tbsp.; Extra-virgin olive oil 2 Tbsp.; Cumin, ground 2 tsp.; Garlic, minced 1 tsp.; Water 1 Tbsp.; Salt 1 tsp.; Chicken thigh, boneless, skinless 6 ea.; Yogurt, plain, whole milk or reduced/low fat ¾ cup; Lemon juice 2 Tbsp.; Cinnamon, ground ¾ tsp.; Cumin, ground 1 tsp.; Allspice ¾ tsp.; Black pepper, ground ¼ tsp.; Turmeric ½ tsp.; Salt 1 tsp. + additional as needed; Olive oil 1 Tbsp.; Whole wheat pita bread, 8” round split in half to make 2 thin disks2 ea.; Olive oil 4 Tbsp.; Cucumber, peeled and diced 1 cup; Tomato, diced 1 ½ cups; Romaine lettuce, sliced into thin ribbons 2 cups; Mint leaves, large, sliced in ¼ inch ribbons the long way on the leaf 6 ea.; Sumac for sprinkling on top (optional) or substitute lemon zest as needed

by Sepi Z October 18, 2021

SHAWARMA-STYLE CHICKEN “NACHOS” WITH CUCUMBER, TOMATO AND TAHINI

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Author:

Sepi Z

Ingredients

Tahini Yogurt (see note)

Tahini, preferably SOOM brand ½ cup
Greek yogurt or labne, plain whole milk, or low/reduced fat ½ cup
Lemon juice 1 Tbsp.
Extra-virgin olive oil 2 Tbsp.
Cumin, ground 2 tsp.
Garlic, minced 1 tsp.
Water 1 Tbsp.
Salt 1 tsp.

Chicken Shawarma

Chicken thigh, boneless, skinless 6 ea.
Yogurt, plain, whole milk or reduced/low fat ¾ cup
Lemon juice 2 Tbsp.
Cinnamon, ground ¾ tsp.
Cumin, ground 1 tsp.
Allspice ¾ tsp.
Black pepper, ground ¼ tsp.
Turmeric ½ tsp.
Salt 1 tsp. + additional as needed
Olive oil 1 Tbsp.
Whole wheat pita bread, 8” round split in half to make 2 thin disks2 ea.
Olive oil 4 Tbsp.
Cucumber, peeled and diced 1 cup
Tomato, diced 1 ½ cups
Romaine lettuce, sliced into thin ribbons 2 cups
Mint leaves, large, sliced in ¼ inch ribbons the long way on the leaf 6 ea.
Sumac for sprinkling on top (optional) or substitute lemon zest as needed

Directions

For the Tahini Yogurt: Blend all ingredients in a food processor and season really well with salt. It should be thick and creamy.
For the Chicken Sharwma: Combine the chicken thighs, ½ cup of yogurt, lemon juice, cinnamon, cumin, allspice, black pepper, turmeric, 1 teaspoon salt and 1 tablespoon olive oil in a large mixing bowl and combine. Place covered in the refrigerator for 1 to 2 hours. Or use a zip lock bag to chill and marinate the mixture in.
Pre-heat oven to 375°F.
Place the chicken thighs on a baking sheet in one even layer and roast in the oven for 40 minutes, or until crisp around the edges, golden brown and tender when squeezed with a pair of tongs. Allow them to cool for at least 5 minutes before slicing.
While the chicken is cooking, tear or cut the pita breads into a large chip size and open them so that they are thin pieces. Place them in a large mixing bowl with 4 tablespoons of olive oil and massage the oil into the pita so that it’s evenly coating the bread.
Place in the oven and toast them until they are golden and crisp, about 8 to 10 minutes
Slice the chicken lengthwise into bite size pieces.
Assemble the nachos by spreading the pita chips out on a large platter or a clean baking sheet.
Distribute the tahini yogurt evenly so that each chip has a teaspoon or more on each. Sprinkle the chicken over the top followed by the cucumber, tomato, lettuce, mint and sumac.

Recipe Note

Tahini yogurt is a good alternative sauce for your nachos or shawarma.