Chicken Shawarma
Directions
- 1Pat dry 2 lbs of boneless, skinless chicken thighs.
- 2Marinate chicken thighs with olive oil, tomato paste, garlic, and a bunch of spices.
- 3Add marinated chicken thighs and sliced onions to a sheet pan.
- 4Squeeze lemon juice over the chicken and onions.
- 5Broil the chicken for 15-17 minutes, flipping halfway through, to get a distinctive shawarma flavor.
- 6Slice the cooked chicken.
- 7Spread garlic sauce on a pita bread.
- 8Add chicken, air-fried french fries, and Arabic pickles to the pita bread.
- 9Roll the pita bread tightly.
- 10Brush the rolled pita with an olive oil and tomato paste mixture.
- 11Toast the shawarma in a pan.
- 12Serve the chicken shawarma with additional garlic sauce on the side.
- 13Cube up chicken breast.
- 14Season the chicken breast with salt, pepper, cornstarch, and garlic powder.
- 15Cook the chicken in a pan until crispy.
- 16Make the sauce in the same pan using gochujang, garlic, ginger, sesame oil, honey, rice vinegar, and soy sauce.
- 17Add the crispy chicken to the sauce and mix.
- 18Serve the Korean fried chicken over rice and garnish with red chilies and green onions.
- 19Boil potatoes until they are fork-tender.
- 20Smash the boiled potatoes down on a sheet pan.
- 21Drizzle neutral oil over the smashed potatoes and season them up with salt and pepper.
- 22Bake the potatoes at 400°F until golden brown and super crispy.
- 23Combine non-fat Greek yogurt, light mayo, lemon juice, garlic, chives, dill, salt, and pepper in a bowl to create the healthier base for the potato salad.
- 24Dice celery and crispy bacon.
- 25Add celery and crispy bacon to the yogurt mixture and mix well.
- 26Add the crispy smashed potatoes to the mixture and gently fold them in.
- 27Serve the crispy smashed potato salad, garnished with chives.
- 28Season chicken breasts with salt and pepper.
- 29Cook the chicken breasts in a pan until browned and cooked through.
- 30Slice the cooked chicken breasts.
- 31Add lemon juice, cream, and cheese to the cooked orzo pasta in the same pan and stir.
- 32Serve the lemon chicken orzo pasta with sliced chicken on top.
- 33Cook ground beef in a pan and season with salt and pepper.
- 34Prepare the Big Mac sauce by combining mayonnaise, mustard, pickle relish, and spices in a bowl.
- 35Layer iceberg lettuce, cooked ground beef, onions, and shredded cheese in a wooden bowl.
- 36Drizzle the Big Mac sauce over the salad.
- 37Sprinkle sesame seeds on top of the Big Mac salad.
Ingredients
- 2 lbs boneless skinless chicken thighs
- olive oil
- tomato paste
- garlic
- spices
- onions
- lemon
- pita bread
- garlic sauce
- air-fried french fries
- Arabic pickles
- gochujang
- ginger
- sesame oil
- honey
- rice vinegar
- soy sauce
- chicken breast
- salt
- pepper
- cornstarch
- garlic powder
- neutral oil
- non-fat Greek yogurt
- light mayo
- celery
- crispy bacon
- mustard
- pickle relish
- iceberg lettuce
- ground beef
- cheese
- sesame seeds
Equipment
sheet panoventongsknifecutting boardpanpotglass bowlwhiskbowl
Tips
- For the potato salad, make sure to bake the potatoes until they are super crispy, not just slightly crispy.