CHICKEN SHAWARMA QUESADILLA

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CHICKEN SHAWARMA QUESADILLA

Yield 2-4

Prep time

15 Min

Cook time

20 Min

Inactive time

4 Hour

Total time

4 H & 35 M

Ingredients

Shawarma Spice Blend

• 2 tsp garlic powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp allspice
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp cardamom
• 1/2 tsp clove
• 1/2 tsp cayenne pepper
• 1/2 tsp msg
• 1 Tbsp sugar
• ½ tsp salt

Chicken:

• 2 lbs chicken thighs, cut into ½ inch strips
• 2 Tbsp olive oil
• 1 tbsp tomato paste
• 1 Tbsp lemon juice
• 1 Tbsp white vinegar
• 2 Tbsp Shawarma spice

Toum Sauce

• 2-3 oz garlic
• Pinch of salt
• 1 cup neutral Oil (grapeseed or canola are suggested)
• 2 oz Lemon juice
• 1 Tbsp shawarma spice blend

To Assemble:

• 3-4 Large flour tortillas
• 2 cups shredded mozzarella cheese

Instructions

1. Combine all the spices for the shawarma spice blend and set aside.
2. To a large mixing bowl add the sliced chicken, tomato paste, olive oil, lemon juice, vinegar and about 2 Tbsp of the shawarma spice. Toss to thoroughly combine so the chicken is fully covered. Marinade for at least 4 hours and up to overnight.
3. To make toum sauce combine garlic, salt, 1/2 cup of the neutral oil and blend with an immersion blender until fully mixed, then add the remaining 1/2 cup of the neutral oil and continue to blend until smooth. Add lemon juice and shawarma spice and blend for an additional minute, or until it has a creamy consistency. Refrigerate as you prepare the rest of the recipe.
4. Heat a large skillet over medium high heat and add a little olive oil. Add the chicken and cook on medium high heat, stirring occasionally until the chicken is fully cooked and browned, about 8-10 minutes. Remove the pan for the heat and set aside.
5. Line a small heat proof bowl with tin foil then add about 1 Tbsp oil. Place the bowl in the middle of the pan of chicken, drop in one smoking piece of charcoal and cover the pan with a tight fitting lid. Smoke the chicken for 10-12 minutes. Then remove the chicken to a plate and discard the charcoal and oil
6. Heat another large skillet over medium heat. Place in one tortilla then cover with about ¼ of the shredded cheese, place about 1 cup of cooked chicken on one side of the tortilla and fold over the tortilla. Toast for 2-3 minutes on each side until the cheese is melted and the tortilla is golden browned and crisped.
7. Repeat with remaining ingredients, slice the quesadillas into wedges and serve with the seasoning toum sauce.

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