Shawarma Nachos
I love creating snacks for get togethers and watching everyone enjoy my cooking. I also like to take recipes I have already created and turn them into something different. This recipe joins two things into one. I take my recipe for shawarma meat and I marry it with nachos. In the past, I have made my bagel and lox nachos and those were a huge success, so that got me thinking, what if I swap out the bagel chips for pita chips? And then what if I put my recipe for shredded shawarma meat on top with all the shawarma style toppings? That my friends, was how this dish was created.
Toasted pita, shredded shawarma meat, Israeli salad, Israeli pickles and olives. All drizzled with tahini and served with a side of hummus. These nachos are sure to satisfy any party menu or make it on a Wednesday night for dinner, because it’s that good! These nachos are sure to get everything gossiping!
Shawarma Nachos
Yield: 2-4 people
INGREDIENTS:
2 large or 4 small pitas
1-2 cups of shredded shawarma meat, recipe below
2 tomatoes, small chop
1/2 english cucumber, small chop
1/2 yellow pepper, small chop
1 celery stalk, chopped
1 tbsp red onion, small dice
1 tbsp fresh parsley, chopped
2 tbsp olive oil
Juice of 1/2 lemon
Sprinkle garlic powder
Salt/pepper, to taste
3 Israeli pickles, chopped
5 olives, sliced
1/4 cup tahini
1/2 cup hummus
DIRECTIONS:
Cut the pitas into small triangles. Place on a baking sheet. Spray with cooking spray and sprinkle with sea salt and pepper. Toast in 350 degree oven for about 10 minutes. Remove and set aside.
Meanwhile, in a bowl, mix together tomatoes, cucumbers, peppers, celery, onions and parsley. Pour in olive oil, lemon juice, salt, pepper and garlic powder. Set aside.
To assemble the nachos, place the pita chips on the bottom of a serving platter. Top with Israeli salad, shawarma meat pickles and olives. Drizzle with tahini and serve with hummus. Enjoy!
Note: For this recipe, you may want to cut shawarma recipe in half as you won’t need as much meat.
Instant Pot Shawarma Meat
Ingredients:
3 chicken breasts
4 chicken thigh, boneless
¼ cup olive oil
Juice from 1 lemon
1 ½ tsp cumin
2 tsp smoked paprika
1 tsp turmeric
½ tsp garlic powder
¼ tsp cinnamon
Dash of cayenne pepper
Salt/pepper to taste
½ cup chicken broth
Directions:
1. In a small bowl, mix together olive oil, lemon juice and all the spices.
2. In a large Ziploc bag, put in all the chicken and pour the marinade over top. Massage liquid into chicken and place in fridge for a minimum of an hour but can be left overnight.
3. Pour all the contents of the bag including the marinade into the bottom of your instant pot. Add in chicken broth
4. Close lid turn spout to seal and turn onto high pressure for 8 minutes. When done let natural release for 15 minutes.
5. Take 2 forks and shred up chicken into large chunks
6. For added texture, place chicken into a pan and sauté in a bit of olive oil to get crispy edges and bits of chicken.
Note: If you don’t have an instant pot, you can eliminate the chicken stock and bake chicken in oven until juices run clear and then complete directions as is.
