As an easterner living in the west, I have always been intrigued by the desire to make a fusion between these two cultures. That is why I constantly try to create dishes that beautifully mingle the essence of the Eastern and Western cuisines. Today, I introduce to you a sample of these successful and toothsome attempts, our star dish: Chicken Shawarma Quesadillas.
When I say Chicken Shawarma Quesadillas, I am not just talking about tortilla-wrapped shawarma. I actually mean a delectable masterpiece that brings together the rich heritage of the Middle East and the zesty charm of Mexico in one mouthwatering creation.
This recipe marks tender, marinated chicken roasted to perfection, blended with vibrant Middle Eastern spices, and wrapped in a warm, golden tortilla, stamped with a touch of Mexican flair. The result is an irresistible combo of cultures and tastes.
A Taste of Mexican-Mediterranean Sunshine in Every Bite
Why Shawarma Quesadillas?
The Authentic Middle Eastern Chicken Shawarma recipe mainly uses Middle Eastern bread. However, in this recipe, tortillas make all the difference. And this is due to many reasons.
First of all, the delightful and slightly sweet tortillas make the flavor beautifully distinct. They provide a tender, chewy texture that enhances the overall experience of eating such a sandwich.
In addition, tortilla bread as a base is versatile. It offers various ways of experimentation. Tortillas can be folded, grilled, and stuffed with various ingredients. This makes them an ideal vessel for holding the flavorful chicken shawarma filling.
Moreover, tortillas are easy to work with. They are less likely to tear or break when wrapping the ingredients. They are also widely available in Western markets. This makes it convenient for those outside the Middle East to enjoy the flavors of shawarma without searching for specialized bread.
Finally, and again, replacing Middle Eastern bread with tortillas is a sign of diversity. It is a means of exchanging culinary traditions, resulting in cross-cultural appreciation. Therefore, get ready to simplify preparation and elevate the original dish with new layers of flavor and texture.
The Beauty of Shawarma-Quesadilla Fusion
Chicken Marinating Matters
You might be wondering: Why is marinating your chicken beforehand an absolute breakthrough in this recipe? Well, allow me to explain. Marinating chicken is all about flavor infusion and tenderizing. When you allow those aromatic spices, yogurt, lemon juice, and other seasonings to work their magic on the chicken, something truly remarkable happens.
First, marinating gives your chicken a chance to soak up every bit of those Middle Eastern flavors. You end up having a chicken filling that is not just tasty but also addictive.
More than that, marinating is like a spa day for your chicken breast. It helps break down the muscle fibers, making the meat tender and juicy.
Therefore, don’t rush the marinating process. Give it time, let those flavors meld, and you will be rewarded with the most sensational Shawarma Chicken Quesadillas you have ever tasted.
Also, keep in mind that marinating time ranges from 30 minutes to 8 hours.
The Perfect Blend of Cultures on a Plate
Assembling the Ultimate Chicken Shawarma Quesadilla
Now that you have your marinated chicken all prepped and ready to roll, it is time to indulge in the art of assembling the perfect quesadilla. The key here is balance. Start by placing a generous layer of your marinated chicken in the center of a tortilla.
As for cheese, sprinkle that fat-free mozzarella. And here is a tip. Spread it all the way to the edges. This creates a cheesy barrier that ensures your ingredients stay put when you flip it.
Achieving that ultimate quesadilla texture is all about technique. Heat your pan to medium-high. When it is sizzling hot, drop in your assembled quesadilla. This is how you get a crispy exterior, and the key is to press it gently with a spatula as it cooks.
This ensures an even distribution of heat and that sought-after crunch. Flip it with confidence when it is golden brown, and repeat the process for that crispy perfection on both sides.
Pro Tips for Perfect Shawarma Quesadillas
Adjust the spice level by increasing or decreasing the amount of Aleppo pepper and black pepper in the chicken marinade.
To avoid spilling while flipping, use tortillas that are the right size for your pan. Also, place the chicken and fillings close to the center of the tortilla to minimize spillage during folding.
Allow the cooked quesadilla to rest for a minute before slicing to let the cheese and fillings set.
Drizzle sauces sparingly to prevent sogginess. You can serve extra sauce on the side for dipping.
These quesadillas are best served fresh, but you can prepare the chicken and white sauce in advance for a quicker meal.
Frequently Asked Questions
Yes, you can use beef, lamb, or even tofu as a substitute for chicken.
Sides like Hummus Bil Lahme and Baba Ghanoush, or a simple salad as Fattoush, or Tabbouli Salad Recipe (Tabbouleh) complement these quesadillas nicely.
Just make sure that the chicken and vegetables are not too watery, and use a hot pan to cook the quesadillas quickly.
Cooking with Love: The Shawarma Quesadilla Edition
Ingredients
For the Chicken Shawarma Quesadilla Filling
Chicken Breast: Choose some lean and tender boneless chicken breast.
Non-Fat Greek Yogurt: Creamy and tangy yogurt is necessary for both the chicken marinade and white sauce for a healthy twist.
Olive Oil: A touch of olive oil adds richness and helps sear the chicken to perfection.
Non-Fat Greek Yogurt: For a healthy twist, creamy and tangy yogurt is used in both the chicken marinade and white sauce.
Lemon Juice: Fresh lemon juice provides a zesty, citrusy kick to make the flavors stand out.
Shawarma Spices: This is a blend of authentic shawarma spices for that Middle Eastern flair.
Salt: Salt enhances all other flavors and ensures a well-seasoned dish.
Other Seasonings: Aleppo pepper, black pepper, garlic powder, onion powder, coriander powder, and paprika provide the sandwiches with a savory depth and a smoky flavor.
Low-Carb Tortillas: Low-carb tortillas serve as the vessel for these delectable quesadillas.
Fat-Free Mozzarella Cheese: Fat-free mozzarella cheese provides gooey, cheesy goodness without the extra calories.
Chopped Tomato, Pickled Cucumbers, and Turnips: Freshly chopped vegetables and tangy pickles are good suppliers of added texture and flavor.
For the Low-Calorie White Sauce
Non-Fat Greek Yogurt: It adds a rich texture and a slight sourness to the sauce. Using non-fat Greek yogurt keeps the sauce low in calories while still providing a creamy consistency.
Garlic Sauce (or Garlic Paste): Garlic sauce is a flavorful condiment made from garlic cloves, oil, and sometimes lemon juice or vinegar. It is used to infuse the sauce with a strong garlic flavor. Alternatively, you can substitute it with garlic paste, which is made by grinding garlic cloves into a smooth paste. Both options add a distinct garlic taste to the sauce.
Water: Water is used to thin out the sauce and achieve the desired consistency.
Lemon Juice: Lemon juice is a vital ingredient that adds a bright and zesty citrus flavor to the sauce.
Salt: Salt is an essential seasoning in the sauce, enhancing all the other flavors.
An Adventure in Shawarma Quesadilla Making
Steps to Prep
Preparation of the Marinated Chicken
First of all, begin by cubing the chicken breast into small, bite-sized pieces.
Then, in a mixing bowl, combine the cubed chicken with a medley of seasonings, including olive oil, Greek yogurt, lemon juice, and the flavorful spices.
Next, preheat a skillet on medium heat to get it ready for cooking.
At last, add the marinated chicken mixture to the preheated skillet, and cook it for approximately 12-15 minutes or until the chicken is thoroughly cooked.
Assembling the Shawarma Chicken Quesadilla
To assemble your chicken shawarma quesadillas, start by taking a tortilla. Spread about 1.5 tablespoons of the prepared sauce evenly onto the tortilla’s surface.
Next, add roughly one-fifth of the cooked chicken on top of the sauce layer. Enhance your quesadilla with your preferred amount of chopped pickles and tomatoes.
To create that irresistibly gooey texture, sprinkle 1/4 cup of fat-free cheese over the other ingredients.
After that, close the tortilla to form your quesadilla, sealing in all the delicious ingredients.
Finally, place the assembled quesadilla on the stovetop and toast it until both sides turn a glorious golden brown.
Other Must-Try Recipes:
Tender Middle Eastern Style Beef Shawarma
Authentic Middle Eastern Chicken Shawarma
Easy Buffalo Chicken Quesadillas
Chicken Gyros with Tzatziki Sauce
Butter Chicken Paratha Quesadilla
Viral Smashed Burger Tacos (Middle Eastern Style)
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Chicken Shawarma Quesadillas
Ingredients
For the Chicken Shawarma Quesadilla Filling:
- 1 pound chicken breast
- 1 tablespoon olive oil
- 3 tablespoons non-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Shawarma spices
- 1 teaspoon coriander powder
- ½ teaspoon Aleppo pepper
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon paprika
- 5 low-carb tortillas
- ¼ cup fat-free mozzarella cheese per quesadilla
- chopped tomato, pickled cucumbers, and turnips
For the Low-Calorie White Sauce
- 6½ tablespoons non-fat Greek yogurt
- 2 tablespoons garlic sauce or substitute it with 1 tablespoon garlic paste
- 3 tablespoons water
- 1½ tablespoons lemon juice
- ½ teaspoon salt
Instructions
Preparation of the Marinated Chicken
- Begin by cubing the chicken breast into small, bite-sized pieces.
- In a mixing bowl, combine the cubed chicken with a medley of seasonings, including olive oil, Greek yogurt, lemon juice, and the flavorful spices.
- Preheat a skillet on medium heat to get it ready for cooking.
- Add the marinated chicken mixture to the preheated skillet, and cook it for approximately 12-15 minutes or until the chicken is thoroughly cooked.
Assembling the Shawarma Chicken Quesadilla
- Start by taking a tortilla. Spread about 1.5 tablespoons of the prepared sauce evenly onto the tortilla's surface.
- Add roughly one-fifth of the cooked chicken on top of the sauce layer. Enhance your quesadilla with your preferred amount of chopped pickles and tomatoes.
- Sprinkle 1/4 cup of fat-free cheese over the other ingredients.
- Close the tortilla to form your quesadilla, sealing in all the delicious ingredients.
- Place the assembled quesadilla on the stovetop and toast it until both sides turn a glorious golden brown.
Notes
- Adjust the spice level by increasing or decreasing the amount of Aleppo pepper and black pepper in the chicken marinade.
- To avoid spilling while flipping, use tortillas that are the right size for your pan. Also, place the chicken and fillings close to the center of the tortilla to minimize spillage during folding.
- Allow the cooked quesadilla to rest for a minute before slicing to let the cheese and fillings set.
- Drizzle sauces sparingly to prevent sogginess. You can serve extra sauce on the side for dipping.
- These quesadillas are best served fresh, but you can prepare the chicken and white sauce in advance for a quicker meal.
