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Shawarma Nachos
2020-01-17
https://www.metro.ca/userfiles/image/recipes/shawarma-natchos-11184.jpg
PT30M
PT25M
PT55M
In a large bowl, combine chicken thighs, yogurt, lemon juice and zest, olive oil, garlic, oregano, allspice, coriander, salt, pepper, cinnamon, cumin, and onion powder. Cover with plastic wrap and let marinate in the fridge for 30 minutes or up to 1 day.Lay pieces flat on a baking sheet and broil on high in middle oven rack for 10 min. Flip pieces and broil further 5 minutes until cooked. Let cool a few minutes before cutting into thin slices.Turn oven to 400F.Arrange tortilla chips on a large parchment-lined baking sheet. Sprinkle with cheese, chicken slices and diced pickles. Bake for 10 minutes until cheese has melted.Meanwhile, make yogurt tahini sauce by combining yogurt, water, tahini, lemon, garlic and cumin.Top nachos with lettuce, tomato, cucumber, onion and cilantro.Drizzle with yogurt tahini sauce and hot sauce (if using) just before serving.Source: Metro
4-6
Metro
5
1
5
5
1 1/2 lb (600 g) boneless, skinless chicken thighs
1/3 cup (80 ml) Oikos extra creamy 11% plain yogourt
1 lemon juice and zest
2 tablespoon (30 ml) olive oil
1 clove garlic minced
1 teaspoon (5 ml) oregano
1 teaspoon (5 ml) allspice
1 teaspoon (5 ml) coriander
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
1/2 teaspoon (2,5 ml) cinnamon
1/2 teaspoon (2,5 ml) cumin
1/2 teaspoon (2,5 ml) onion powder
1 bag (275 g) tortilla chips
2 cups (500 ml) shredded cheddar cheese blend
4 dill pickles diced
1 cup (250 ml) iceberg lettuce shredded
2 tomato diced
1/2 English cucumber diced
1/2 small white onion diced
1/2 cup (125 ml) cilantro chopped
hot sauce (optional)
yogurt Tahini sauce
1/4 cup (60 ml) water
1 1/2 tablespoon (22,5 ml) tahini (sesame butter)
juice of 1 lemon
1 small clove garlic minced
1/8 c. à thé (0,5 ml) cumin
Oikos extra creamy 11% plain yogourt
Shawarma Nachos
4-6
Main course
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
1 1/2 lb
(600 g)boneless, skinless chicken thighs
-
1/3 cup
(80 ml)Oikos extra creamy 11% plain yogourt
-
1
lemon juice and zest
-
2 tablespoon
(30 ml)olive oil
-
1
clove garlic minced
-
1 teaspoon
(5 ml)oregano
-
1 teaspoon
(5 ml)allspice
-
1 teaspoon
(5 ml)coriander
-
1 teaspoon
(5 ml)salt
-
1 teaspoon
(5 ml)pepper
-
1/2 teaspoon
(2,5 ml)cinnamon
-
1/2 teaspoon
(2,5 ml)cumin
-
1/2 teaspoon
(2,5 ml)onion powder
-
1 bag
(275 g)tortilla chips
-
2 cups
(500 ml)shredded cheddar cheese blend
-
4
dill pickles diced
-
1 cup
(250 ml)iceberg lettuce shredded
-
2
tomato diced
-
1/2
English cucumber diced
-
1/2
small white onion diced
-
1/2 cup
(125 ml)cilantro chopped
-
hot sauce (optional)
-
yogurt Tahini sauce
-
1/4 cup
(60 ml)water
-
1 1/2 tablespoon
(22,5 ml)tahini (sesame butter)
-
juice of 1 lemon
-
1
small clove garlic minced
-
1/8 c. à thé
(0,5 ml)cumin
-
Oikos extra creamy 11% plain yogourt
Preparation
In a large bowl, combine chicken thighs, yogurt, lemon juice and zest, olive oil, garlic, oregano, allspice, coriander, salt, pepper, cinnamon, cumin, and onion powder. Cover with plastic wrap and let marinate in the fridge for 30 minutes or up to 1 day.
Lay pieces flat on a baking sheet and broil on high in middle oven rack for 10 min. Flip pieces and broil further 5 minutes until cooked. Let cool a few minutes before cutting into thin slices.
Turn oven to 400F.
Arrange tortilla chips on a large parchment-lined baking sheet. Sprinkle with cheese, chicken slices and diced pickles. Bake for 10 minutes until cheese has melted.
Meanwhile, make yogurt tahini sauce by combining yogurt, water, tahini, lemon, garlic and cumin.
Top nachos with lettuce, tomato, cucumber, onion and cilantro.
Drizzle with yogurt tahini sauce and hot sauce (if using) just before serving.
Source: Metro
Source :
Metro
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