Chicken Shawarma Pasta Recipe

This chicken Shawarma recipe from the Middle East makes an excellent meal you’ll want to make again and again.

I made pasta noodles from scratch using the leftover chicken. I repeated the spices I used on the chicken to flavour my sauce. I added turmeric, cumin, and coriander to the sauce I developed. The flavours are rich and spicy.

For the last step, I added the vegetables from my refrigerator. I added spinach because I love adding spinach to my pasta dishes. Also, I added yellow tomatoes because of the colour contrast it would create. I thought that this recipe had very unique.

Let’s make a chicken shawarma pasta recipe.

chicken shawarma pasta

Chicken Shawarma Pasta Recipe

The remains of your roast chicken can be used to make a fantastic pasta dish with Middle Eastern flavors.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Appetizer
Cuisine American, middle estern
Servings 2 peoples
Calories 65 kcal

Ingredients
  

Pasta

  • 21/2 Cups semolina
  • 3 piece eggs
  • 6 tbsp water

Dish

  • 1 As much chicken as you have left over.
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 3 cup coconut milk
  • 1 bunch spinach
  • 12 yellow tomatoes
  • 1 tbsp olive oil
  • 1 Cojita cheese for garnish

Instructions
 

  • Place the flour, oil and eggs in the stand mixer.
  • Add the water a teaspoon at a time until the dough comes together mostly.
  • Pour on to a flour surface and start kneading the dough until the dough is formed.
  • Wrap in plastic wrap and place in the fridge for 30 minutes.
  • Remove the pasta from the fridge and cut into 4 or 5 equal pieces.
  • Using your Kitchen Aid pasta attachment, begin by stretching the pasta.
  • After stretching the dough, it is ready to be cut using the fettuccine attachment.
  • Boil water in a double boiler. Drop in the pasta and cook for 2 – 3 minutes until al dente.
  • In a skillet, heat the oil and add the spinach and tomatoes.
  • Cook until the spinach is wilted and the tomatoes split open. Remove from pan and set aside.
  • Heat the coconut milk in the same skillet. Add the spices and cook until the sauce reduces a little
  • Add back in the vegetables, the chicken and continue cooking.
  • Add the cooked pasta and simmer for 2 minutes.
  • Plate and top with the cojita cheese.
  • Serve and enjoy!
Keyword Chicken Shawarma Pasta Recipe

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