Chicken Shawarma with Tzatziki, Hummus & Beet Salad

Chicken Shawarma

with Tzatziki, Hummus & Beet Salad

2 Servings
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From the Test Kitchen

This dish gets its name from the way it’s traditionally cooked. The Arabic word “shawarma” comes from a Turkish word that means “turning”. For shawarma, meat is placed on a spit and grilled, sometimes for over a day. In this recipe, we’re using ground chicken and browning it with a blend of 6 spices. In addition to saving time, this method makes sure every bite is evenly seasoned, tender and delicious!

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
Chicken Shawarma with Tzatziki, Hummus & Beet Salad
Title
  • 5 Red Baby Beets
  • 3 cloves Garlic
  • 1 bunch Fresh Dill
  • 1 Lemon
  • 1 Mini Cucumber
  • 1 Yellow Onion
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • ¼ head Romaine Lettuce
  • 6 oz Plain Nonfat Greek Yogurt
  • 10 oz Ground Chicken
  • 2 6-Inch Whole Wheat Pitas
  • ½ cup Hummus
  • 2 tsps Shawarma Spice Blend (Cumin, Coriander, Turmeric, Cinnamon, Sweet Paprika & Cardamom)
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and mince the garlic, then, using the flat side of your knife, smash until it resembles a paste. Finely chop the dill. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of lemon zest. Quarter the lemon and remove the seeds. Small dice the cucumber. Peel and thinly slice the onion. Peel and mince the shallot and place in a medium bowl with the red wine vinegar. Thinly slice the lettuce.
Make the beet salad:
2 Make the beet salad:
Once the water is boiling, add the beets and cook 25 to 28 minutes, or until tender when pierced with a fork. Drain thoroughly. Using a paper towel, gently rub the skins off of the beets. Discard the skins and slice each beet in half lengthwise. Toss with the shallot-vinegar mixture and 2 teaspoons olive oil; season with salt and pepper to taste.
Make the tzatziki
3 Make the tzatziki
In a small bowl, combine the Greek yogurt, lemon zest, dill, cucumber, half of the garlic paste (save the rest for the vegetables) and the juice of 2 lemon wedges. Season with salt and pepper and cover. Place in the refrigerator while you finish cooking.
Cook the chicken:
4 Cook the chicken:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken and season with salt and pepper. Cook 2 to 3 minutes, or until mostly cooked through, frequently breaking apart the meat with a spoon.
Cook the vegetables:
5 Cook the vegetables:
Add the onion, Shawarma spice blend and remaining garlic to the pan of chicken. (If the pan is dry, add another teaspoon of olive oil.) Cook, stirring frequently, 3 to 5 minutes, or until the chicken is browned and cooked through and the vegetables are softened.
Toast the pitas & plate your dish:
6 Toast the pitas & plate your dish:
Using tongs, place the pitas directly on the oven rack and toast for 3 to 4 minutes, or until warmed and toasted. Remove from oven. When cool enough to handle, cut each pita in half (into half circles). To plate your dish, spread ¼ of the hummus inside each pita half and fill with the chicken-vegetable mixture and lettuce. Spoon some of the tzatziki sauce into each pita. Divide the pitas between 2 plates and serve with the beet salad on the side. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and mince the garlic, then, using the flat side of your knife, smash until it resembles a paste. Finely chop the dill. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of lemon zest. Quarter the lemon and remove the seeds. Small dice the cucumber. Peel and thinly slice the onion. Peel and mince the shallot and place in a medium bowl with the red wine vinegar. Thinly slice the lettuce.
2 Make the beet salad:
Once the water is boiling, add the beets and cook 25 to 28 minutes, or until tender when pierced with a fork. Drain thoroughly. Using a paper towel, gently rub the skins off of the beets. Discard the skins and slice each beet in half lengthwise. Toss with the shallot-vinegar mixture and 2 teaspoons olive oil; season with salt and pepper to taste.
Make the beet salad:
Make the tzatziki
3 Make the tzatziki
In a small bowl, combine the Greek yogurt, lemon zest, dill, cucumber, half of the garlic paste (save the rest for the vegetables) and the juice of 2 lemon wedges. Season with salt and pepper and cover. Place in the refrigerator while you finish cooking.
4 Cook the chicken:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken and season with salt and pepper. Cook 2 to 3 minutes, or until mostly cooked through, frequently breaking apart the meat with a spoon.
Cook the chicken:
Cook the vegetables:
5 Cook the vegetables:
Add the onion, Shawarma spice blend and remaining garlic to the pan of chicken. (If the pan is dry, add another teaspoon of olive oil.) Cook, stirring frequently, 3 to 5 minutes, or until the chicken is browned and cooked through and the vegetables are softened.
6 Toast the pitas & plate your dish:
Using tongs, place the pitas directly on the oven rack and toast for 3 to 4 minutes, or until warmed and toasted. Remove from oven. When cool enough to handle, cut each pita in half (into half circles). To plate your dish, spread ¼ of the hummus inside each pita half and fill with the chicken-vegetable mixture and lettuce. Spoon some of the tzatziki sauce into each pita. Divide the pitas between 2 plates and serve with the beet salad on the side. Garnish with the remaining lemon wedges. Enjoy!
Toast the pitas & plate your dish:
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