When we lived in Bellevue, we used to eat at the Mediterranean Kitchen on Bellevue Way. It was renowned for being partially subsidized by the garlic growers of America (just kidding). But they did use an exceedingly huge amount of garlic in their dishes. And their Chicken Shawarma was no exception. OMG. We would come home from dinner and both of us would reek of garlic. Leftovers, and there were always leftovers, would cause the entire refrigerator to smell like the kitchen of the restaurant.

But, it was worth it! Because the shawarma was wonderful. Marinated strips of chicken breast in red wine vinegar, spices, and garlic. Grilled with onions, green onions, red cabbage, and tomatoes, served with a tahini sauce. Oh my. Lovely.

So let’s leap forward 10 years.  

As much as I love garlic, my golden years’ stomach will no longer tolerate that much garlic! But I still love shawarma. So I went on line to see if I could make a shawarma a little tamer than Med Kitchens version.

And I located this recipe (at least the one for the chicken) on Tory Aveys’ site. (Wonderful recipes on her site as I’ve stated several times before!)

The yogurt sauce and rice recipe were compilations based on recipes from several wonderful cooking blogs.

So next time you get a hankering for middle-eastern food but either don’t have a Mediterranean restaurant close by, or the strength to leave home to find one, this is the meal for you. Chicken prepared with warm, savory spices and herbs, a sauce that has all the flavors you associate with middle-eastern cuisine, and a delicious and simple rice dish as the base for all this goodness.

Καλή όρεξη! (Good appetite in Greek.)

• 1 lb. boneless skinless chicken breasts  
• 2 T. extra virgin olive oil, plus more as needed
• 1 tsp. cumin
• 1 tsp. paprika
• ½ tsp. allspice
• ½ tsp. turmeric
• ¼ tsp. granulated garlic
• 1/8 tsp. cinnamon
• pinch cayenne
• ½ tsp. kosher salt
• freshly ground black pepper
• nonstick cooking oil spray
• Greek Yogurt Sauce (see recipe below)
• Baked Rice (see recipe below)

Cut each chicken breast into bite sized pieces. Place in a glass or plastic bowl. Whisk the olive oil, cumin, paprika, allspice, turmeric, granulated garlic, cinnamon, cayenne, salt, and pepper together in a small bowl.

Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover and place in the refrigerator for at least 3 hours. (Overnight is fine.)

Spray a rimmed baking sheet with nonstick cooking oil. Place the chicken pieces in a single layer on the sheet.

Bake in a pre-heated 400 degree oven for 12-15 minutes or until cooked through (no pink).

Take the chicken out of the oven and transfer, complete with pan juices, to a large skillet. (If there are no pan juices, use about a tablespoon of olive oil to grease the pan.) Over medium-high heat, sauté the chicken for 3-4 minutes till the smallest pieces of chicken start to turn brown and crisp. Taste and adjust seasoning. Can be made ahead.

Serve warm over Baked Rice and dolloped with Greek Yogurt Sauce.

GREEK YOGURT SAUCE:

• 1 c. plain Greek yogurt
• 2 tsp. fresh lemon juice
• 1 clove garlic, very finely minced
• ¼ tsp. kosher salt
• freshly ground black pepper

Whisk all ingredients together. Store covered in the refrigerator until needed. Can be made ahead.

Note: If you are a tahini lover, try adding a tablespoon or two to this sauce. You might need to add a bit of water to the sauce to thin it out.

BAKED RICE

• 1 T. extra virgin olive oil
• ½ c. chopped yellow onion
• 2 garlic cloves, finely minced
• 1 c. long-grain white rice
• 2 c. chicken stock
• 2 tsp. fresh lemon juice
• ½ tsp. kosher salt
• freshly ground black pepper

In a heavy covered pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the rice and stir until each grain of rice is well coated. Add the chicken stock, lemon juice, salt, and pepper. Bring to a boil.

Cover with lid or aluminum foil, if your pan does not have a lid. Bake in a pre-heated 350 degree oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Remove from oven and let stand, covered for 5 minutes before fluffing and serving. Can be made ahead and refrigerated. Reheat before serving.