Chicken Marination
2 pound chicken tenders
3/4 cup greek yogurt
1 lemon, juiced
1 teaspoon garlic, minced
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Schwarma seasoning (see below)
Schwarma Seasoning
1 teaspoon cloves
1 teaspoon cumin seed
1 teaspoon caraway
5 - 6 pieces green cardamom
1/2 teaspoon nutmeg
1 teaspoon black peppercorn
1 teaspoon dry oregano
1 teaspoon dry thyme
1 teaspoon cinnamon powder
1/4 teaspoon cayenne
1/4 ginger powder
Schwerma Roll Ingredients
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 onion, julienne
1/2 lemon juice
1/2 can of whole kernel corn
Pita bread
Tahini Sauce
1/2 cup Tahini paste
1 cup lemon juice
2 garlic cloves, minced
1 teaspoon Sriracha
1 tablespoon honey
Salt, to taste
Garlic Sauce
1/2 cup garlic
1 teaspoon salt
2 cups canola oil
1/4 cup lemon juice
Tzatziki Sauce
1 English cucumber
3/4 cup greek yogurt
1 teaspoon fresh/dry dill
1 lemon, juiced
2 garlic cloves, minced
Salt, to taste
Directions
- In a pan, roast cloves, cumin seeds, caraway, green cardamom, nutmeg, black peppercorn for 1 minute on high heat. Stir constantly so the spices do not burn. Turn off stove, add dry oregano and thyme.
- After roasting, put ingredients in a separate bowl/plate so they do not continue to cook in hot pan.
- After it cools slightly, ground all ingredients with cinnamon powder, cayenne and ginger powder in a coffee grinder.
- Add all marination ingredients to chicken and allow chicken to marinade for at least 2 hours.
- Cook chicken tenders on stove 3 to 4 minutes on each side.
- Mix red bell pepper, green bell pepper, onion, corn in a separate bowl
- Slice chicken tenders and place chicken, sauces, bell pepper/onion mixture into pita bread.
- Serve.
Tahini Sauce:
- Mix all ingredients in a bowl and blend with an immersion blender.
- Adjust ingredients to taste.
Garlic Sauce:
- Mix garlic and salt in a food processor until there are no large chunks in the garlic left
- Turn the food processor on and slowly pour 1/2 a cup of canola oil.
- Turn the food processor off and add 2 teaspoon lemon juice to the mixture.
- Repeat steps 2 - 3 until you run out of ingredients. The texture should resemble mayonnaise.
- Place in fridge uncovered for 2 - 3 hours to let excess moisture out.
Tzatziki Sauce:
- Peel cucumber and apply salt to it. Let it sit for 30 minutes.
- Combine greek yogurt, dill, lemon juice, minced garlic, and salt.
- After 30 minutes, squeeze the water out of the cucumber.
- Add cucumber to yogurt mixture and blend all ingredients together until combined.
- Adjust ingredients to taste.
