Chicken Shwarma Plates
by Jesi LopezChicken Shwarma anyone? This popular take out meal can be made at home and is full of Middle Eastern flavours.
Chicken Shwarma Plates
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Middle Eastern
Servings
4
Prep Time
60 minutes
Cook Time
40 minutes
The bright flavours of lemon and sumac make this dish so tasty. The chicken, the hummus, the potatoes, and the salad compliment each other so well that you’ll want to make this recipe again and again.
Ingredients
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4 chicken thighs
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Sumac spice, to taste
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Salt and black pepper, to taste
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1 head garlic, minced and divided
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Italian seasoning, to taste
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8-10 small potatoes, cubed
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3 lemons, quartered
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¼ cup balsamic vinegar
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½ onion, thinly sliced
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1 cup tomatoes, sliced
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1 cucumber, thinly sliced
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½ head of romaine, sliced
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1 bell pepper, sliced
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1 can chickpeas, drained and rinsed
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2 tbsp Tahini
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Olive oil, divided
Directions
Preheat oven to 400°F.
Peel and cube potatoes and place in a pot of water. Parboil until potatoes are firm but fork tender.
On 4 separate sheets of tinfoil, place 1 chicken thigh. Drizzle olive oil on chicken then sprinkle salt, pepper, sumac, and Italian seasoning. Massage seasoning well into each chicken thigh.
Add 1 clove of garlic and a lemon wedge to each chicken thigh and wrap foil to seal the chicken.
Add foil packets to a large baking tray along with parboiled potatoes.
Drizzle potatoes with olive oil and the juice of one lemon. Sprinkle salt, pepper, sumac, Italian seasoning and 1-2 cloves of minced garlic. Add baking tray to preheated oven and cook for 30-40 minutes. For the last few minutes of cooking, open tin foil of the chicken to allow it to brown.
For the Hummus:
Add 3 cloves of garlic to your mini food processor and mince.
Add chickpeas, tahini, the juice of one lemon, 1 teaspoon of salt, and ¼ cup of water. Purée until smooth.
For the Salad and Dressing:
Using a mini food processor, mix balsamic vinegar, ½ cup of olive oil, 3 cloves of garlic, ½ teaspoon each of salt and pepper, 1 teaspoon of Italian seasoning, and ½ teaspoon of sumac. Set aside.
Thinly slice, tomatoes, onion, bell pepper, cucumber, and lettuce.
Combine vegetables with salad dressing.
Time to plate! Add a dollop of hummus to the plate and drizzle with olive oil and sprinkle with sumac. Complete your plate with salad, potatoes, and a chicken thigh.
Enjoy 🖤