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Shawarma Chicken with a Tahini Sauce

Shawarma Chicken with Tahini Sauce by Debbie Kornberg - A mouthwatering dish with seasoned chicken

By Debbie Kornberg

Ingredients for Shawarma:

1.5 lbs. chicken breasts (cut into 1/2 inch cubes) 

2 -3 Tbsp. SPICE + LEAF Shawarma Blend

2-3 Tbsp. olive oil SPICE + LEAF Galili Olive Oil

1 medium onion, chopped

10 mushrooms, sliced

Salt to taste

 

Ingredients for Tahini:

3/4 cup Tahini paste

Juice of 1 lemon

2 Garlic cloves, minced

1/8 tsp. Paprika

Hot Water – Start with 1/3 cup to 3/4 cup depending for desired consistency – add more water as you go until you reach your desired consistency. Better to start with less water and add more as you go.

2 tsp. olive oil SPICE + LEAF Galili Olive Oil


 

Shawarma Cooking Instructions:

  1. In a bowl, place cut chicken and sprinkle shawarma blend over chicken until poultry is fully coated with spice blend. Set aside.

  2. In a pan, add olive oil and sauté onions (and optional mushrooms). Once onions (and mushrooms) are cooked down, remove from pan place in bowl. Set aside.

  3. Add 2 Tbsp. Olive Oil to sauté pan, place stove on high heat. Cook chicken ideally getting a nice sear on the outside of chicken and then turn down to slightly lower heat (medium to med-high) and cook chicken all the way through. (Do not cover pan, chicken will get soggy and rubbery.)

  4. Once chicken is fully cooked, add onions and mushrooms, and mix together. Remove from heat and serve! Shawarma pairs well with roasted potatoes, rice, hummus, cucumber-tomato salad and tahini dressing. Enjoy!

Feel like grilling next time? Place cubed shawarma chicken on skewers and use olive oil cooking spray to coat chicken and cook on grill. Also really yummy!

 

 

Tahini Instructions:

  1.  Using a food processor (or blender) mince garlic. If you are using a bowl, mince garlic with a knife and place it into the bowl.

  2.  Add tahini paste, lemon juice, paprika, and 1/4 cup hot water to the food processor or bowl. Mix all ingredients together.  Add more water as you go until your desired consistency is reached. The more water you add, the thinner the tahini sauce will become. (The tahini will seize first but the more water you add, the tahini sauce will release, and turn it into a sauce.)

  3.  Place tahini in desired serving bowl and garnish with a little olive oil on top and sprinkle a little paprika on top. 

  4.  Putting it all together: Once the Shawarma chicken is cooked and tahini sauce is made, serve sauce on side or drizzle over chicken. ENJOY!

Notes: Tahini sauce will keep in your refrigerator for about five days. Raw tahini paste will keep in the refrigerator for at least 6 months. 

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