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    You are in: Home / Recipes / Rachael Ray's Chicken Shawarma Recipe
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    Rachael Ray's Chicken Shawarma

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Karen in MA's Note:


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    1. 1
      Preheat an indoor or outdoor grill to high.
    2. 2
      In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like.
    3. 3
      Slather the mixture all over the chicken until it is well-coated.
    4. 4
      Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing.
    5. 5
      Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
    6. 6
      Cook, stirring frequently, for about 5 minutes until the veggies start to wilt.
    7. 7
      Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.
    8. 8
      Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side.
    9. 9
      To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

    Ratings & Reviews:

    • on May 30, 2010


      This was fantastic! Just prepared the chicken and used the Thum from recipe 373997. We live in Ottawa where there is seemingly a shawarma restaurant on every corner and this was not at all unlike what we'd get in the shops.

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    • on June 16, 2009


      I was looking for a pita/chicken combo to throw together for dinner - without marinating anything ahead of time...and this fit the bill. I really liked the paste, perfect consistency - very strong flavours. The amount of chili powder could be far too much so I'd suggest adding it last to taste. I only used about 1/2 tsp, and that combined with the steak seasoning was plenty of heat. (All depends what kind of chili powder). The veggie saute was good, we threw in a bunch of different veggies to use them up. The sauce was OK - I only made half the recommended amount and I'm glad I did, it was plenty....very heavy on the tahini, I'd use less next time. And salt...the sauce really needed it. Thanks for posting, it was a pretty good meal, I guess I just need to tweak to our tastes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2008


      Way too much cardarmon.. made it too "flowery" and pastey. May I did somthing wrong but I followed to the letter and it was not good at all. Back to the drawing board for me...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Rachael Ray's Chicken Shawarma

    Serving Size: 1 (395 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 648.9
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 4.1 g
    Cholesterol 98.6 mg
    Sodium 468.9 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 6.3 g
    Sugars 4.1 g
    Protein 49.5 g

    The following items or measurements are not included:

    McCormick's Montreal Brand steak seasoning

    Greek yogurt

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