Best Shawarma Nachos As Made By Amina Recipe By Tasty Recipes

Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr Recipe by Tasty image

Provided by Scott Loitsch

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 25

2 ½ lb boneless, skinless chicken thighs, trimmed
1 teaspoon cumin
1 teaspoon ground cardamom
1 tablespoon paprika
½ teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon sumac
¼ teaspoon cayenne
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 tablespoons olive oil
1 tablespoon fresh lemon juice
3 cloves garlic, sliced
1 cup whole milk greek yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon sumac
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper
pita bread, warmed
cucumber, sliced
tomato, sliced
pickle

Steps:

Combine all marinade ingredients in a large bowl and whisk together.
Add the chicken thighs and coat evenly.
Cover and chill for at least 1 hour and up to 12 hours
Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
Line a baking sheet with foil and a wire rack.
Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
While chicken rests, warm your pitas in the still-warm oven for a few minutes.
Slice the chicken into thin strips and transfer to platter.
Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 13 grams, Fat 31 grams, Fiber 2 grams, Protein 60 grams, Sugar 8 grams

Buttermilk-Fried Chicken Sandwich Recipe by Tasty image

Provided by Robert Broadfoot

Categories Lunch

Yield 8 servings

Number Of Ingredients 20

2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless, skinless chicken thighs
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup grated parmesan cheese
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
peanut or vegetable oil, for frying
softened butter, for buns
8 brioche burger buns
1 head butter lettuce
2 tomatoes, sliced

Steps:

Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
Enjoy!

Nutrition Facts : Calories 578 calories, Carbohydrate 77 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, Sugar 13 grams