PRINCE'S CHICKEN SHAWARMA

Prince's Chicken Shawarma image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 33

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Ingredients

1 tablespoon smoked paprika
1 tablespoon ground black pepper
1 tablespoon seasoned salt
1 teaspoon ground allspice
1 teaspoon cumin powder
1 teaspoon granulated garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon mahlab
1/2 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
1/4 teaspoon ground cardamom
2 1/2 pounds chicken breast
1 ounce plus 2 tablespoons corn oil
1 ounce apple cider vinegar
1 whole yellow onion, 1/2-inch dice
Lemon Garlic Sauce, recipe follows
3 whole Roma tomatoes, 1/2-inch dice
1/4 cup hot sauce
1 cup Vermicelli Rice, recipe follows
1/2 cup Hummus, recipe follows
Serving suggestion: pita bread
Juice of 1 lemon
1 clove garlic, minced
1 3/4 cups basmati rice
1 1/2 tablespoons chicken bouillon powder
1/4 cup vermicelli noodles, broken
1/2 cup corn oil
1 1/2 quarts cooked chickpeas
1 cup tahini
2 tablespoons olive oil
1 teaspoon salt
2 cloves garlic
Juice of 2 lemons

Steps:

For the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.
For prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.
Drizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.
Season a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.
Add chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.
When chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.
Whisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.
Soak rice for 15 minutes in cold water, then strain.
Mix 2 1/2 cups water together with chicken bouillon in a bowl.
Fry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.
Cover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.
Rice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.
Add chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.