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My BigMouth Blog | A Blog by Jason Glover

Chicken Shawarma with Harissa Aioli

Chicken Shawarma with Harissa Aioli - Dads That Cook

By Jason Glover

DifficultyIntermediate

This homemade chicken shawarma is all about the spices! It's a long list but so worth it! Add some heat to it with a simple harissa aioli and serve with fluffy, saffron rice and simple yet flavorful lemon dressed greens.

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Yields6 Servings
Prep Time30 minsCook Time16 minsTotal Time46 mins

Chicken
 2 lbs boneless, skin-on chicken thighs
 2 tbsp shawarma spice blend
 2 tbsp homemade spice blend (recipe below)
 2 tbsp olive oil
Spice Blend
 fennel seeds
 whole black peppercorns
 coriander seeds
 cinnamon sticks
 za'atar
 cardamom pods
 whole cloves
 Urfa Biber chili
 sumac
 ground cardamom
Saffron Rice
 1 ½ cups basmati rice
 1 ½ cups water
 ½ yellow onion, diced
 3 saffron threads
 black caraway seeds
Harissa Aioli
 ¼ cup veganaise
 1 tbsp harissa paste (adjust to taste)
Lemon Dressed Greens
 mixed greens
 lemon wedges
 extra virgin olive oil
 Maldon sea salt
Garnishes
 pickled turnips
 microgreens

Make the Spice Mixture & Marinate the Chicken
1

Add equal parts of all of the spices to a mortar and pestle or spice grinder and grind until well combined and finely ground.

2

Combine the chicken thighs, olive oil, shawarma blend, and spice mixture in a large bowl and mix until the chicken is well coated.

3

Cover and refrigerate for about 24 hours to really let the flavors develop.

Prepare the Saffron Rice
4

Combine the rice, water, onion, and saffron threads in a medium saucepan over medium-high heat.

5

Bring to a simmer, then reduce heat to low, cover and let stand for 12 minutes.

6

Fluff with a fork and set aside until ready to serve.

Cook the Chicken
7

Preheat your grill to med-high heat and lightly oil the grates.

8

Place your marinated chicken, skin side down, on the preheated grill and cook for 5-8 minutes per side, until an internal temperature of 165°F is reached.

9

Remove from the grill and let rest.

Make the Harissa Aioli
10

In a small bow, whisk together the veganaise and harissa paste. Taste and adjust to desired spice level. Set aside.

Lemon Dressed Greens
11

Fill a medium bowl with mixed greens and dress with a few squeezes of lemon, a drizzle of olive oil, and a sprinkle of maldon salt. Toss until the greens are well coated.

Assemble
12

To assemble, start with a few spoonfuls of rice on a plate. Sprinkle the rice with a bit of black caraway seeds.

13

Add a chicken thigh and some of the lemon dressed greens to the plate as well as a couple of pickled turnips and a few micro greens.

14

Top the chicken with a dollop of the harissa aioli and serve this beautiful, restaurant-quality dish!

Ingredients

Chicken
 2 lbs boneless, skin-on chicken thighs
 2 tbsp shawarma spice blend
 2 tbsp homemade spice blend (recipe below)
 2 tbsp olive oil
Spice Blend
 fennel seeds
 whole black peppercorns
 coriander seeds
 cinnamon sticks
 za'atar
 cardamom pods
 whole cloves
 Urfa Biber chili
 sumac
 ground cardamom
Saffron Rice
 1 ½ cups basmati rice
 1 ½ cups water
 ½ yellow onion, diced
 3 saffron threads
 black caraway seeds
Harissa Aioli
 ¼ cup veganaise
 1 tbsp harissa paste (adjust to taste)
Lemon Dressed Greens
 mixed greens
 lemon wedges
 extra virgin olive oil
 Maldon sea salt
Garnishes
 pickled turnips
 microgreens

Directions

Make the Spice Mixture & Marinate the Chicken
1

Add equal parts of all of the spices to a mortar and pestle or spice grinder and grind until well combined and finely ground.

2

Combine the chicken thighs, olive oil, shawarma blend, and spice mixture in a large bowl and mix until the chicken is well coated.

3

Cover and refrigerate for about 24 hours to really let the flavors develop.

Prepare the Saffron Rice
4

Combine the rice, water, onion, and saffron threads in a medium saucepan over medium-high heat.

5

Bring to a simmer, then reduce heat to low, cover and let stand for 12 minutes.

6

Fluff with a fork and set aside until ready to serve.

Cook the Chicken
7

Preheat your grill to med-high heat and lightly oil the grates.

8

Place your marinated chicken, skin side down, on the preheated grill and cook for 5-8 minutes per side, until an internal temperature of 165°F is reached.

9

Remove from the grill and let rest.

Make the Harissa Aioli
10

In a small bow, whisk together the veganaise and harissa paste. Taste and adjust to desired spice level. Set aside.

Lemon Dressed Greens
11

Fill a medium bowl with mixed greens and dress with a few squeezes of lemon, a drizzle of olive oil, and a sprinkle of maldon salt. Toss until the greens are well coated.

Assemble
12

To assemble, start with a few spoonfuls of rice on a plate. Sprinkle the rice with a bit of black caraway seeds.

13

Add a chicken thigh and some of the lemon dressed greens to the plate as well as a couple of pickled turnips and a few micro greens.

14

Top the chicken with a dollop of the harissa aioli and serve this beautiful, restaurant-quality dish!

Chicken Shawarma with Harissa Aioli

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