rotisserie chicken shawarma
The sauce and chicken come together quickly, so it’s really down to what fresh vegetables you want to chop! As far as the ‘serving’ items go, feel free to add, skip and substitute with what you have on hand and what you like. There is no added salt in the shawarma because the chicken is already seasoned so be careful adding more. Serve this with warm pita or flatbread, or let everyone build their own rice bowls. Goes great with this hummus.
yield 3-4 servings
garlicky beet sauce
6 cloves garlic
1 small beet, roasted/cooked, trimmed and peeled
1 lemon, zested and juiced
1/4 cup mayo
1/2 cup olive oil
1/2 cup full-fat yogurt (or Greek yog)
shawarma
1/2 ts baharat seasoning
1/2 ts sumac
1/2 paprika
1/2 cumin
2 T butter
1/2 rotisserie chicken, shredded
serving
1 1/2 cups shredded cabbage
1/2 medium red onion, thinly sliced
1 carrot, cut into matchsticks
4-6 radishes, quartered or thinly sliced
1 cup mixed tender herbs (such as flat parsley and cilantro leaves and tender stems, torn mint leaves, dill fronds, celery leaves)
4 oz feta, crumbled
pickled cornichons or Persian cucumbers, halved lengthwise
pickled turnips (optional)
warmed pitas, flatbread or rice
riffing
slice the other half of that onion and throw it in the pan with the chicken
replace baharat spice with 1/4 ts each of ground cinnamon, turmeric and coriander
add some hummus to that serving platter!
any raw crunchy thing could sub for any raw crunchy thing
any pickled thing could sub for any pickled thing
sour cream works in place of yogurt
recipe prep
Combine all sauce ingredients in a food processor and blend until very smooth and emulsified. Season with kosher salt to taste. Set aside.
In a medium saute pan, heat butter, spices and 1 tablespoon neutral oil over medium-high heat. Once butter has melted, add chicken and toss to coat. Spread chicken out, stirring occasionally until golden brown in parts with crispy edges, about 3-5 minutes.
Serve chicken with garlicky beet sauce, warmed pitas/flatbread or rice and a platter of fixings.
do it ahead Garlicky beet sauce can be made 1-2 days ahead and perked up with an extra squeeze of lemon juice if needed.
no food processor? Finely grate the garlic and beets (or just finely chop them!).
