Shawarma-Spiced Chicken Paillard Recipe

About this recipe

Shawarma-Spiced Chicken Paillard combines tender, flattened chicken breasts with bold Middle Eastern spices to create a flavorful, protein-packed dish. Paired with a zesty tahini drizzle and a refreshing herb salad, this recipe is perfect for a healthy and satisfying dinner.

Ingredients

• - Schwartz Flat Leaf Parsley
• 25G Natco Mint
• - Fresh Asian Coriander Bunch
• - Chicken Breast Fillets
• - Filippo Berio Garlic Flavoured Olive Oil
• - La Chinata Sweet Smoked Paprika
• 400G Al Dayaa Tahini Sesame Paste, 400G
• 1 Piece Cucumber 1Pc
• - Biona Organic Whole Cherry Tomatoes
• - Sumac
• 100 G Trs Ground Cumin Jeera Powder
• - Greenfields Ground Coriander
• 400 g Trs Turmeric Powder 400G
• - Natco Ground Cinnamon 100g
• 100 G East End Garlic Powder
• 75G Greenfields Cayenne Pepper, 75G
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 50G Pepper Black Ground BWFO
• - Sunita Lemon Juice Organic
• 100 G Jumbo Garlic 100g

Instructions

1. 1. In a small bowl, mix the shawarma spice blend by combining ground cumin, coriander, paprika, turmeric, cinnamon, garlic powder, and cayenne pepper. Set aside.
2. 2. Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1 cm thick. This ensures even cooking.
3. 3. Rub both sides of the chicken breasts with olive oil, then generously season with the prepared shawarma spice blend, salt, and black pepper.
4. 4. Heat a large, non-stick or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken breasts in batches for 3-4 minutes per side, until golden brown and fully cooked (internal temperature should reach 75°C). Transfer to a plate and cover with foil to rest.
5. 5. While the chicken rests, prepare the tahini drizzle by whisking together tahini, lemon juice, garlic, water, and a pinch of salt in a small bowl. Adjust the consistency with more water, if needed, until smooth and pourable.
6. 6. To make the herb salad, toss together chopped parsley, mint, coriander, diced cucumber, and cherry tomatoes in a mixing bowl. Drizzle with olive oil, lemon juice, and a pinch of salt and pepper. Mix well.
7. 7. Serve the shawarma-spiced chicken paillard warm, drizzled with the tahini sauce, and accompanied by the herb salad. Optionally, garnish with a sprinkle of sumac for an extra burst of flavor.