Shwarma Board
Place all these fragrantly spiced Arab dishes together on a board for guests to create their own incredible chicken shwarma sandwiches! A contrast in textures and flavors that appeal to the eye of the appetite!
CHICKEN SHWARMA Board
Chicken Shwarma:
1 lb boneless skinless chicken breasts (2 large breasts)
1 lb boneless skinless chicken thighs (4 large thighs)
6 tbsp extra virgin olive oil
2 1/2 tablespoons “7 Spice” spice blend OR add the following 7 spices:
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
1 pinch cayenne
Salt and black pepper
-Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
-In a small bowl, whisk together 1/4 cup olive oil, the 7 spices, 3/4 tsp salt and 1/4 tsp black pepper. Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
-Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
-Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.
-Remove chicken from the oven and let it cool slightly. Use a sharp knife to slice and shred the meat into small, thin pieces.
-Heat 2 tablespoons of oil in a skillet on the stovetop over medium heat. Place half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
-Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
To Assemble Shwarma Board:
-Serve the shwarma in a bowl along with a serving board filled with small dishes of hummus, “toum” garlic paste, Fattoush salad, fresh lemon wedges, baba ganouj, muhammara dip, yogurt/cucumber sauce, olives, french fries, and other Middle Eastern dips and spreads. Guests can make their own wraps by placing pita bread on a plate with the shwarma on the bread and then stacking the other ingredients as desired on top. Can be eaten flat or rolled.
Find the recipes for the following on this site:
Warm pita bread:
https://www.persnicketypanhandler.com/blog/perfect-pita?rq=Pita
Muhammara Dip:
https://www.persnicketypanhandler.com/blog/muhamarah-red-pepper-dip
Fattoush Salad:
Baba Ganouj:
“Toum” Garlic Paste:
The freshly baked pita bread provides the base to hold all the incredible offerings on the “Shwarmaboard”
A “Smorgasbord” of Arab spiced chicken, veggies, sauces and dips available on the “Shwarmaboard “ to create an incredible Middle Eastern sandwich!
