Easy Shawarma Chicken

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

Easy Shawarma Chicken

I like to serve this shawarma chicken with a dollop of tzatziki and a green salad, which you could also put in a warm pita, if you like. Sometimes, I also like to serve it with some roasted potatoes on the side, for a heartier meal. You could definitely grill the chicken, but I’ve written the recipe the way I make it, at home, which is in a large skillet. (I love my deep Tefal skillet, but pretty much any good-sized pan or skillet will do.) The recipe makes two generous adult serves, which is enough for us and our young son. You can easily double the quantities, to make more.

Easy Shawarma Chicken

Other options would be to use chicken tenderloins or pound out whole chicken breasts, if you’d rather not cut the chicken into bite-sized pieces. The main reason I often cut chicken this way is to make it easy for kids to eat. I hope you’ll enjoy this recipe as much as my family does!

Easy Shawarma Chicken

Enjoy the recipe…

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

This recipe was adapted from skinnytaste

Ingredients

  • 1 lb/ 500g (2) boneless, skinless chicken breasts
  • 1 Tbsp extra virgin olive oil, plus 2 Tbsp olive oil for pan
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ¼ tsp turmeric
  • ¼ tsp curry powder
  • 1/8 tsp cinnamon
  • 2-3 dashes chili powder
  • 1 tsp kosher salt
  • Black pepper, to taste

Directions

  1. Trim fat from chicken breasts and cut into small bite-sized pieces. Place chicken pieces in a large Pyrex bowl.
  2. In a medium bowl or Pyrex measuring cup, combine 1 Tbsp olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, chili powder, salt, and black pepper and whisk again.
  3. Pour the marinade into the bowl with the chicken, tossing it with a spoon to coat the chicken evenly.  Refrigerate and marinate chicken for at least 1 hour, and up to overnight.
  4. When ready to cook the chicken, heat a large skillet over medium-high heat. Add about 2 Tbsp olive oil to the pan and heat until shimmering. Add marinated chicken to the pan and cook the chicken for about 3 minutes. Turn chicken pieces over and cook for another 2 minutes, until cooked through. Transfer chicken to a plate before serving. Do not leave it in the pan, or it will dry out from overcooking.
  5. Serve chicken with a dollop of tzatziki and a green salad of baby spinach, sliced cucumber, onion, and tomatoes. It’s also delicious served in warm pita bread.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

 

 

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Chai Spiced Apple Oatmeal Muffins

Chai Spiced Apple Oatmeal Muffins

If you’ve been following this blog, you know that I love to bake muffins*. I also love to bake with apples. As much as I enjoy baking my favourite apple muffins, sometimes I want to make something healthier. I was looking for a healthy muffin recipe to make for my son to put in his lunch box. I baked a batch of these Chai Spiced Apple Muffins, and he loved them. Anything that is healthy and tastes great is going to be a hit with kids and adults alike. These muffins totally passed the kid test. I really like them, too.

Chai Spiced Apple Oatmeal Muffins

Chai Spiced Apple Oatmeal Muffins

Full of delicious chai seasonings and sweet diced apple, these muffins are so satisfying. They’re made with oats and whole wheat flour, so they’re pretty healthy. They may not have any sugar, but the muffins get just the right amount of sweetness from the apples, unsweetened applesauce, and a little maple syrup. The maple and cinnamon flavoured glaze drizzled on top of the muffins adds more sweetness. If you would rather not do the glaze, you could add a sweet crunch to the top of the muffins by sprinkling coarse sugar on top before baking. I suppose the muffins would be even healthier without any topping, but I really love the glaze and highly recommend it.

Whether you’re trying to eat healthier for the new year, or you simply enjoy trying new recipes, I hope you’ll bake a batch of these delicious muffins. They’re so good!

Chai Spiced Apple Oatmeal Muffins

Enjoy the recipe…

Chai Spiced Apple Oatmeal Muffins

  • Servings: 12 muffins
  • Print

Full of delicious chai seasonings and sweet diced apple, these muffins are so satisfying. They're made with oats and whole wheat flour, so they're pretty healthy. They may not have any sugar, but the muffins get just the right amount of sweetness from the apples, unsweetened applesauce, and a little maple syrup. The maple and cinnamon flavoured glaze drizzled on top of the muffins adds more sweetness.

This recipe was adapted from Ambitious Kitchen.

Ingredients

  • 1 3/4 cups whole wheat pastry flour or white whole wheat flour
  • 1/2 cup old-fashioned/ rolled oats
  • 1 teaspoon baking soda/ bi-carb soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves or allspice
  • 1 cup/ 250g unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 1 large egg, at room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 cup/ 4 tablespoons/ 60g unsalted butter, melted and slightly cooled
  • 1 medium apple, peeled, cored, and diced (about 1 cup diced apple)
  • For the glaze:
  • 1/3 cup powdered sugar/ soft icing mixture
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 2-3 teaspoons milk
  • 1 teaspoon maple syrup
  • A dash of cinnamon and/ or cardamom
  • Alternative to glaze:
  • Sprinkle coarse sugar on top of muffins before baking, for a sweet crunch

Directions

  1. Preheat oven to 350F/ 180C. Oil a 12-cup muffin pan with non-stick cooking spray or line with muffin liners/ pattypans. If you line with muffin liners, make sure to spray the inside of the liners with non-stick cooking spray, because these are low fat muffins and they will stick to the pan if the liners are not oiled.
  2. In a large bowl, whisk together flour, oats, baking soda/ bi-carb soda, salt, and spices. Set aside.
  3. In a separate large bowl, add applesauce, maple syrup, egg, milk, and vanilla. Whisk until combined well.
  4. Add dry ingredients to wet ingredients. Mix gently until just combined. Stir in melted and cooled butter. Gently fold in the diced apple.
  5. Divide batter evenly among the 12 muffin cups, filling each cup about 3/4 of the way full. If using coarse sugar topping, sprinkle on top of each muffin cup.
  6. Bake muffins for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Transfer muffins to a wire rack to cool for 5 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
  7. Once muffins are cooling, make the glaze by whisking together the powdered sugar/ soft icing mixture, vanilla, milk, maple syrup, and cinnamon and/ or cardamom. If necessary, add in a little bit more milk. The consistency of the glaze should be thick yet pourable. Drizzle glaze evenly over cooled muffins.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

Chai Spiced Apple Oatmeal Muffins

 

*Here are a few more of my muffin recipes…

Apple Cinnamon Muffins with Streusel Topping

Blueberry Lemon Sour Cream Muffins

Banana Coconut Chocolate Chip Muffins

Jalapeno Cornbread Muffins

 

Sweet Chili and Lime Chicken Tenders

If you’re looking for an easy and super flavourful recipe to serve for dinner, then you’ve come to the right place. It’s the perfect time of year for simple, healthy recipes, right? I’m trying to make quick, easy meals, at this time of year. After the decadence of the holidays, I want light, fresh foods. This easy chicken dish fits the bill, and it’s great for a weeknight dinner.

Sweet Chili and Lime Chicken Tenders

These delicious chicken tenders are packed full of flavour from a marinade of sweet chili sauce, lime juice, garlic, spring onion, and soy sauce. All you have to do is marinate the chicken for an hour and then bake in the oven. So easy!

Sweet Chili and Lime Chicken Tenders

I served this chicken with steamed jasmine rice and a mix of steamed vegetables. It was a big hit with my family! I will definitely be making this chicken again and again. I hope you will, too.

Sweet Chili and Lime Chicken Tenders

Enjoy the recipe…

Sweet Chili and Lime Chicken Tenders

These delicious chicken tenders are packed full of flavour from a marinade of sweet chili sauce, lime juice, garlic, spring onion, and soy sauce. All you have to do is marinate the chicken for an hour and then bake in the oven. So easy!

This recipe was adapted from Six Sisters Stuff.

Ingredients

  • 2 lb/ 1kg boneless, skinless chicken tenders
  • 1/2 cup sweet chili sauce
  • 2 Tbsp lime marmalade
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp fresh lime juice
  • 1 Tbsp spring onion/ scallion, finely diced, white part only (about 2)
  • 1 clove garlic, minced

Directions

  1. In a large Pyrex or ceramic bowl, whisk together sweet chili sauce, lime marmalade, soy sauce, lime juice, spring onion, and garlic. Pour mixture over chicken. Stir to coat chicken with marinade. Cover bowl with plastic wrap and let marinate in fridge for about at least an hour (and up to 4 hours), turning chicken once, about half way through marinating time.
  2. Preheat oven to 425F/ 220C/ 200C fan-forced. Spray a 9×13″ Pyrex or ceramic baking pan with non-stick cooking spray.
  3. Remove bowl of marinating chicken from fridge, discard plastic wrap, and pour chicken and marinade into prepared pan. Arrange chicken tenders in a single layer. Spoon marinade over top chicken, to evenly cover.
  4. Bake chicken for a total of 25-30 minutes, or 18-20 minutes for a fan-forced oven, turning over once, half way through cooking time. Chicken will be done when the juices run clear.
  5. Serve chicken while hot.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.