Trendy Tastes: Recipe for Grilled Chicken Shawarma
Exotic flavors common in the Middle Eastern region of the world like harissa, za’atar and shawarma are having a moment, appearing on restaurant menus and in popular make-at-home recipes.
Now is the perfect time to give these flavors a try. Thanks to new global seasonings from McCormick Gourmet, the spice combinations are already blended for the ultimate taste and simplicity.
Made from high-quality herbs and spices, the seasonings are USDA-Organic certified and Non-GMO Project verified so you can feel good about the ingredients used in your cooking. The expertly blended spices help create distinctive global-inspired dishes that take your home dining experience to the next level so you can explore these flavors from around the world without leaving the comfort of home.
- Za’atar: This traditional Middle Eastern blend of spices including thyme, oregano and sesame seeds is perfect for sprinkling on flatbreads, roasted vegetables, nuts or popcorn. It can also be mixed into hummus or oil for dipping.
- Harissa: A spicy flavor found in North African cuisine, this seasoning is made from a combination of chilies, warm spices and mint. Add it to meat and veggies before roasting, stir it into cooked rice and grains, mix it into yogurt to make a dip or combine it with roasted bell peppers and oil to turn this spice into its namesake sauce.
- Shawarma: Often associated with the slow roasting of meat, this Middle Eastern street food favorite is made with cinnamon, coriander, cardamom and more. Use this seasoning to flavor an easy marinade for chicken, pork or steak.
Look for these flavors as well as new Peruvian and Berbere seasonings in the spice section of retailers nationwide. Find more recipe ideas at McCormickGourmet.com.
Grilled Chicken Shawarma
Prep time: 10 minutes
Cook time: 16 minutes
1¼ cup plain Greek yogurt, divided
5 teaspoons McCormick Gourmet Organic Shawarma Seasoning, divided
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon McCormick Gourmet Sicilian Sea Salt
2 pounds boneless, skinless chicken breast
4 pita pockets, halved
1 medium seedless cucumber, thinly sliced
8 lettuce leaves
In small bowl, mix 1 cup yogurt and 1 teaspoon shawarma seasoning. Cover and refrigerate until ready to serve.
In small bowl, mix oil, lemon juice, remaining yogurt, remaining shawarma seasoning and sea salt. Reserve 2 tablespoons of mixture; set aside.
Place chicken in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour, or longer for extra flavor.
Heat grill or skillet to medium heat.
Remove chicken from marinade. Discard remaining marinade. Grill or saute 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F, brushing with reserved marinade.
Slice chicken into thin strips. Serve in pitas with cucumber, lettuce and yogurt dressing.