| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon seasoned salt
- 1 teaspoon ground allspice
- 1 teaspoon cumin powder
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon mahlab
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground cardamom
- 2 1/2 pounds chicken breast
- 1 ounce plus 2 tablespoons corn oil
- 1 ounce apple cider vinegar
- 1 whole yellow onion, 1/2-inch dice
- Lemon Garlic Sauce, recipe follows
- 3 whole Roma tomatoes, 1/2-inch dice
- 1/4 cup hot sauce
- 1 cup Vermicelli Rice, recipe follows
- 1/2 cup Hummus, recipe follows
- Serving suggestion: pita bread
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 3/4 cups basmati rice
- 1 1/2 tablespoons chicken bouillon powder
- 1/4 cup vermicelli noodles, broken
- 1/2 cup corn oil
- 1 1/2 quarts cooked chickpeas
- 1 cup tahini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cloves garlic
- Juice of 2 lemons
Instructions
- For the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.
- For prince’s chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.
- Drizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.
- Season a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.
- Add chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.
- When chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.
- Whisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.
- Soak rice for 15 minutes in cold water, then strain.
- Mix 2 1/2 cups water together with chicken bouillon in a bowl.
- Fry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.
- Cover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.
- Rice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.
- Add chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.
Reviews
Best food and amazing people!!
I’m a big fan of this restaurant and although I always get a different entree, I usually bring this dish home to my son. I made this at home for the family last night and my son said it was better that what I usually bring home! Go figure! Pairs well with Artie’s Baba-Ganoush
Delicious! Made everything except the hummus – used store-bought.
Very good. Whole family
liked it. Will now be a staple in our house.
liked it. Will now be a staple in our house.
Love this! We used to live and work near this restaurant and visited frequently! Then we moved out of TX, and more recently to Malaysia. When Prince’s announced they were sharing the recipe I was ecstatic for some shawarma to remind me of home! It was easier to pull together than it looks and tastes great!
This is by far the very best shawarma I’ve tasted in a restaurant in the United States. This home version is sensational too. The complex spices and layered flavors all play their part. Follow the recipe and you won’t be disappointed!