Chicken Shawarma

**This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event**

Chicken

INGREDIENTS

  • 1 lb boneless, skinless chicken breast
  • 1 tsp allspice
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1/2 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp Kosher salt

DIRECTIONS

  1. Mix spices in a glass baking dish. Add chicken, cover and marinate in the refrigerator for at least 4 hours or overnight.
  2. Preheat over to 350 degrees F
  3. Cover chicken and bake in marinade for 30 minutes, turning once. Uncover, and cook for an additional 5-10 minutes or until chicken is browned and cooked through.
  4. Remove chicken from baking dish, and slice do desired size.

Yellow Rice

INGREDIENTS

  • 1 cup long grain rice
  • 3 tbsp sunflower Oil

  • 1 medium onion, chopped

  • 1 tsp turmeric
  • ½ tsp cumin
  • Salt to taste

DIRECTIONS

  1. Wash rice until water runs clear. Pour in a colander and drain.
  2. In medium saucepan over medium heat add onions. Cook until translucent and beginning to brown.
  3. Add turmeric and cumin. Stir and cook until fragrant, roughly 1 minute.
  4. Pour rice into pan, add 2 cups water, stir until mixed. Cook until liquid is absorbed, 15-20 minutes.
  5. Remove from heat and leave for a few minutes before fluffing with a fork.

Yoghurt Sauce

INGREDIENTS

  • ½ cup Greek yoghurt
  • 2 tbsp tahini

  • 1 clove garlic

  • 1 tbsp lemon juice
  • ¼ tsp Kosher salt

DIRECTIONS

  1. Add all ingredients to a blender or food processor. Blend until liquified.
  2. Add lemon juice and/or salt to taste and re-blend to incorporate.