Baked Chicken Shawarma Casserole

Name: Baked Chicken Shawarma Casserole
Ingredients: 5 chicken breasts, cut into strips; Juice of 1 lemon; 1 tablespoon natural vinegar; 1/4 cup orange juice (optional); 1/2 tablespoon salt; 1/2 tablespoon black pepper; 1 tablespoon mixed spices; 1 teaspoon hot curry powder (optional); 1/2 tablespoon paprika; 1 small container plain yogurt; 1 tablespoon dried mint; 2 tablespoons olive oil; 4 potatoes, peeled and cut into fries; 1 cup white onion, sliced into wedges; 1 pickled cucumber, sliced lengthwise; 1/2 cup chopped parsley; 1/4 cup chopped fresh mint leaves; 1 tablespoon sumac; 1/2 tablespoon paprika; 4 tablespoons tahini; 1 small container cream (such as table cream or crème fraîche); Juice of 1 lemon; Black pepper; Salt; 2 tablespoons garlic sauce or 1 tablespoon garlic powder; 1 tablespoon natural vinegar; 1 tablespoon mayonnaise; 1/4 cup water or heavy cream to thin the sauce; 1/4 cup shredded mozzarella cheese; 2 tablespoons shredded cheddar cheese

♣️nsaym @nsaym

جده

Baked Chicken Shawarma Casserole

Saved

Ingredients

Chicken Marinade:
5chicken breasts, cut into strips
Juice of 1 lemon
1 tablespoonnatural vinegar
1/4 cuporange juice (optional)
1/2 tablespoonsalt
1/2 tablespoonblack pepper
1 tablespoonmixed spices
1 teaspoonhot curry powder (optional)
1/2 tablespoonpaprika
1small container plain yogurt
1 tablespoondried mint
2 tablespoonsolive oil
Add-ins:
4potatoes, peeled and cut into fries
1 cupwhite onion, sliced into wedges
1pickled cucumber, sliced lengthwise
1/2 cupchopped parsley
1/4 cupchopped fresh mint leaves
1 tablespoonsumac
1/2 tablespoonpaprika
Sauce:
4 tablespoonstahini
1small container cream (such as table cream or crème fraîche)
Juice of 1 lemon
Black pepper
Salt
2 tablespoonsgarlic sauce or 1 tablespoon garlic powder
1 tablespoonnatural vinegar
1 tablespoonmayonnaise
1/4 cupwater or heavy cream to thin the sauce
For the topping:
1/4 cupshredded mozzarella cheese
2 tablespoonsshredded cheddar cheese
2 tablespoonssliced red and green jalapeños
1pickled cucumber, sliced into rounds
Pinchsumac

Saved

Steps

1

First, marinate the chicken with all the marinade ingredients. Mix well, cover, and refrigerate for at least 1 hour, or overnight for best flavor.
2

To cook the chicken: Heat a skillet and add a little vegetable oil over high heat. Add the chicken and stir every 2 minutes until all the liquid evaporates, the chicken is dry, and it starts to brown. Remove from heat.
3

For extra flavor, you can smoke the chicken with a piece of charcoal and a little oil to give it a grilled taste (optional).
4

Prepare the sauce by mixing all the sauce ingredients together. Set aside.
5

Fry or bake the potatoes as you prefer, then place them in a baking dish.
6

Add the parsley, mint, and onions on top of the potatoes. Sprinkle with paprika and sumac, then add the jalapeños.
7

Spread the cooked chicken over the potatoes and vegetables. Drizzle the sauce over the top, then sprinkle with a little mozzarella and cheddar cheese (use just a little cheese so it doesn't overpower the shawarma flavor).
8

If you like, add a few more red and green jalapeños and arrange the pickled cucumber slices on top. Sprinkle with a pinch of sumac. Bake in a preheated oven at high heat (top and bottom) until lightly golden, about 15 minutes or less.
9

Sprinkle with a little parsley.
10

Serve hot, scoop onto plates, and enjoy with bread or stuff into bread like traditional shawarma. Serve with a glass of orange juice if you like.
11

Enjoy!