Los Angeles is a mecca of multicultural restaurants, with Zankou Chicken being one of my favorites.
However, I can't always brave the long lines or shell out the cash for the Meditteranean delight, and this homemade chicken shawarma (paired with tzatziki, pickled onions, and fresh pita) is the best way to satisfy the craving on a budget.
Kefir Weeknight Chicken Shawarma
Ingredients (Makes 6-8 Servings):
2 lb boneless, skinless chicken thighs
1 cup plain kefir
3 tbsp olive oil
4 cloves garlic, minced (or 4 tsp minced)
1.5 tsp salt
1 tsp black pepper
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper (optional)
Juice of 1 lemon
1-2 tbsp of olive oil for pan
For serving:
Warm pita
Sliced cucumbers and tomatoes
Pickled red onions
Fresh hummus
Tzatziki (I also make mine with kefir)
Instructions:
1. In a large bowl, whisk together kefir, olive oil, garlic, spices, and lemon juice.
2. Add chicken thighs, coating evenly in marinade.
3. Cover chicken and refrigerate for at least 2 hours or overnight.
4. Preheat oven to 425 degrees Fahrenheit.
5. Place chicken on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway. For an additional charr, roast for 2-5 additional minutes.
6. Once the chicken has cooled sufficiently, cut it against the grain and serve it on warm pita bread with fresh veggies and preferred condiments. It also works well atop a bed of hot turmeric rice.
Bonus Recipe: Homemade Kefir Tzatziki
Ingredients:
1 c strained kefir
1 cucumber, grated and squeezed to remove excess water
2-3 garlic cloves, minced
1-2 tbsp olive oil
1 tbsp fresh lemon juice
1-2 tbsp fresh dill, finely chopped
Salt and pepper, TT
Instructions:
1. In a large bowl, mix kefir, cucumber, garlic cloves, and olive oil until smooth.
2. Add fresh dill and seasonings to taste.
3. Serve with any Greek or Middle Eastern dish. Tzatziki keeps in the fridge for up to a week.