Chicken Shawarma Crepes: A Delicious Twist on a Classic Dish

Chicken Shawarma Crepes: A Delicious Fusion of Flavors

Chicken Shawarma Crepes are a delightful twist on a classic Middle Eastern dish, combining the savory, spiced goodness of shawarma with the light, delicate texture of crepes. This recipe not only tantalizes your taste buds but also brings a touch of culinary adventure to your dining table. The origins of shawarma can be traced back to the Ottoman Empire, where it was a popular street food, and today, it has become a beloved dish worldwide.

What makes Chicken Shawarma Crepes so irresistible? The answer lies in their incredible flavor profile and versatility. The marinated chicken is grilled to perfection, offering a juicy and tender bite, while the crepes provide a soft, pillowy wrap that complements the spices beautifully. Whether you’re looking for a quick weeknight dinner or an impressive dish for entertaining guests, these crepes are not only convenient to prepare but also a crowd-pleaser. Join me as we explore this mouthwatering recipe that brings together the best of both worlds!

Ingredients:

• For the Chicken Shawarma:
• 1 lb boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Juice of 1 lemon
• For the Crepes:
• 1 cup all-purpose flour
• 2 large eggs
• 1 ½ cups milk
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• For the Garlic Sauce:
• 1/2 cup plain yogurt
• 2 tablespoons mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt to taste
• For Assembly:
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup sliced cucumbers
• 1/4 cup chopped fresh parsley
• Pine nuts or toasted almonds for garnish (optional)

Preparing the Chicken Shawarma

1. Start by marinating the chicken. In a large bowl, combine the olive oil, ground cumin, ground coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, salt, pepper, and lemon juice. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
3. Once marinated, preheat your grill or skillet over medium-high heat. If using a grill, oil the grates to prevent sticking.
4. Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred. Remove from heat and let it rest for a few minutes.
5. After resting, slice the chicken into thin strips. Set aside while you prepare the crepes.

Preparing the Crepes

1. In a mixing bowl, whisk together the flour and salt. Make a well in the center and add the eggs.
2. Gradually pour in the milk while whisking continuously to avoid lumps. Mix until the batter is smooth.
3. Stir in the melted butter until fully incorporated. Let the batter rest for about 30 minutes at room temperature. This helps to create a more tender crepe.
4. After resting, heat a non-stick skillet over medium heat. Lightly grease the skillet with a little butter or oil.
5. Pour about 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
6. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other to keep them warm.

Making the Garlic Sauce

1. In a small bowl, combine the plain yogurt, mayonnaise, minced garlic, and lemon juice.
2. Mix well until smooth and creamy. Season with salt to taste. Adjust the garlic and lemon juice according to your preference.

Assembling the Chicken Shawarma Crepes

1. Take a warm crepe and place a generous amount of sliced chicken shawarma in the center.
2. Add a handful of shredded lettuce

   

   Conclusion:

   If you’re looking for a dish that combines the rich, savory flavors of Chicken Shawarma with the delightful texture of crepes, then this recipe is an absolute must-try! The tender, marinated chicken, infused with aromatic spices, wrapped in a soft, thin crepe creates a culinary experience that is both satisfying and unique. Not only is it a fantastic way to enjoy a classic Middle Eastern dish, but it also offers a fun twist that can impress your family and friends at any gathering.

   When serving your Chicken Shawarma Crepes, consider adding a variety of toppings and sides to elevate the meal. A fresh, tangy cucumber and tomato salad pairs beautifully, adding a refreshing crunch that complements the savory chicken. You might also want to serve it with a side of garlic sauce or tahini for dipping, which enhances the flavors even further. For those who enjoy a bit of heat, a drizzle of spicy harissa or a sprinkle of chili flakes can add an exciting kick.

   If you’re feeling adventurous, don’t hesitate to experiment with variations of this recipe. You can swap out the chicken for grilled vegetables or even lamb for a different flavor profile. For a vegetarian option, try using marinated tofu or chickpeas seasoned with shawarma spices. The crepes themselves can be made with whole wheat flour for a healthier twist or even flavored with herbs for an extra layer of taste.

   I encourage you to give this Chicken Shawarma Crepes recipe a try! It’s not just a meal; it’s an experience that brings together diverse flavors and textures in a way that is sure to delight your taste buds. Once you’ve made it, I would love to hear about your experience! Did you stick to the original recipe, or did you put your own spin on it? Share your thoughts and any variations you tried in the comments below. Your feedback not only helps me improve but also inspires others in our cooking community to get creative in the kitchen.

   So, roll up your sleeves, gather your ingredients, and dive into this delicious Chicken Shawarma Crepes recipe. I promise you won’t regret it! Happy cooking!

   ---

   Chicken Shawarma Crepes: A Delicious Twist on a Classic Dish

   Savor the unique flavors of Chicken Shawarma Crepes, featuring marinated grilled chicken thighs wrapped in delicate crepes. Topped with fresh veggies and a creamy garlic sauce, this dish is perfect for a quick lunch or a satisfying dinner.

   Prep Time60 minutes

   Cook Time30 minutes

   Total Time90 minutes

   Category: Quick Meals

   Yield: 4 servings

   Save This Recipe

   Ingredients

   • 1 lb boneless, skinless chicken thighs
   • 3 tablespoons olive oil
   • 2 teaspoons ground cumin
   • 2 teaspoons ground coriander
   • 1 teaspoon ground paprika
   • 1 teaspoon ground turmeric
   • 1 teaspoon ground cinnamon
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • Salt and pepper to taste
   • Juice of 1 lemon
   • 1 cup all-purpose flour
   • 2 large eggs
   • 1 ½ cups milk
   • 2 tablespoons melted butter
   • 1/4 teaspoon salt
   • 1/2 cup plain yogurt
   • 2 tablespoons mayonnaise
   • 2 cloves garlic, minced
   • 1 tablespoon lemon juice
   • Salt to taste
   • 1 cup shredded lettuce
   • 1 cup diced tomatoes
   • 1/2 cup sliced cucumbers
   • 1/4 cup chopped fresh parsley
   • Pine nuts or toasted almonds for garnish (optional)

   Instructions

   1. Start by marinating the chicken. In a large bowl, combine the olive oil, ground cumin, ground coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, salt, pepper, and lemon juice. Mix well to create a marinade.
   2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
   3. Once marinated, preheat your grill or skillet over medium-high heat. If using a grill, oil the grates to prevent sticking.
   4. Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred. Remove from heat and let it rest for a few minutes.
   5. After resting, slice the chicken into thin strips. Set aside while you prepare the crepes.
   6. In a mixing bowl, whisk together the flour and salt. Make a well in the center and add the eggs.
   7. Gradually pour in the milk while whisking continuously to avoid lumps. Mix until the batter is smooth.
   8. Stir in the melted butter until fully incorporated. Let the batter rest for about 30 minutes at room temperature.
   9. After resting, heat a non-stick skillet over medium heat. Lightly grease the skillet with a little butter or oil.
   10. Pour about 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
   11. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other to keep them warm.
   12. In a small bowl, combine the plain yogurt, mayonnaise, minced garlic, and lemon juice.
   13. Mix well until smooth and creamy. Season with salt to taste. Adjust the garlic and lemon juice according to your preference.
   14. Take a warm crepe and place a generous amount of sliced chicken shawarma in the center.
   15. Add a handful of shredded lettuce, diced tomatoes, sliced cucumbers, and chopped parsley.
   16. Drizzle with garlic sauce and sprinkle with pine nuts or toasted almonds if desired.
   17. Fold the crepe over the filling and serve immediately.

   Notes

   • For best flavor, marinate the chicken overnight.
   • You can customize the toppings based on your preferences.
   • Leftover chicken shawarma can be stored in the refrigerator for up to 3 days.