![]() French fries also make a delicious companion both inside and on the side for chicken shawarma sandwiches. A lighter and healthier option would be a salad on the side, or some fresh onion, tomato, or cucumber in your sandwich.įor something with a little tang, pickled cucumbers and turnips are classic in shawarma. You’ll need some crunch or freshness to go with your chicken shawarma. If you or your guests can’t eat dairy or abstain from eating dairy with meat, hummus, tahini sauce, garlicky Lebanese toum, spicy Yemenite schug, or Jewish Iraqi pickled mango sauce (amba) all complement savory chicken shawarma meat. Yogurt-based ones are very popular in parts of the Mediterranean and Middle East. To keep your shawarma and its accommodating carbs moist, you’ll definitely want to add some sauces. The most famous and traditional way is as a sandwich, either stuffed into a pita bread pocket or wrapped in some kind of flatbread.įor flatbreads you can use tortillas, lavash bread, or some other leavened flatbread similar to pita or even Naan.īut wait, you don’t have to just serve shawarma as a sandwich! For those who are gluten-free or don’t have bread on hand, serve your Chicken Shawarma over a base of Turmeric Rice or Middle Eastern couscous. Finish with a sprinkle of parsley and dill, roll the pita together and serve at once.Once you have marinated, cooked, and chopped your Chicken Shawarma at home, there are so many ways to serve it. Place some chicken pieces on top of this, followed by the salsa and 1 tablespoon per serving of the zhoug. Lay out each pita sheet and spoon over some tahini sauce. Stir the oil, garlic, salt, pepper, cumin, allspice, cinnamon, and turmeric together in a large bowl to form a paste. Drizzle the flatbreads with a little water, just to moisten on the outside, and place in the pan for about a minute on each side, to warm up.
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