Beer Chicken Shawarma with Sweet Potato cakes and Tahini Aoili

Beer Chicken Shawarma with Sweet Potato cakes and Tahini Aoili

This has been a hard month, for all of us. We aren’t even two weeks in and this month has already had an impact on the world in profound ways. It leaves us all feeling helpless and scared, worried and frightened. I wish I had something to offer you other than a recipe that might help your self-quarantine time seem a little less terrible, but I don’t.

But I can give you this: don’t forget to focus on what you’re grateful for, a little each day. It sounds trite and quaint, but it really does help. I’m ok because: I’m not sick, I can work from home, I have people who love me who will help me if I need it.

Whatever it is, just make sure you take stock of it.

And don’t forget that we are all in this together, and there are people who don’t have those things you just listed. Stop panicking and start helping. Maybe it’s just to offer some help to a stranger, some assistance to someone who needs it. We do have enough, we just need to remember that we are all in it together. We will be ok, we will get through this, and we will do it together. And I’m fairly certain a few beers will only help the situation. 

Print Recipe
5 from 2 votes

Beer Chicken Shawarma with Sweet Potato cakes and Tahini Aoili

Servings: 6 servings

Ingredients

For the Chicken:

  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground allspice
  • 2 teaspoons sweet smoked paprika or a teaspoon of each
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1/3 cup (78g) beer pale ale, IPA, pilsner, wheat beer
  • 1.5 lbs chicken thighs boneless, skinless, cut into strips
  • 2 tablespoons olive oil

For the Sweet Potatoes:

  • 1.5 lbs 1 large or 2 medium-sized sweet potatoes, grated with a box grater
  • 1 large egg
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • Oil for frying

For the Aioli:

  • ½ cup (112g) real mayonnaise (homemade or store-bought)
  • ½ cup (56g) tahini
  • 2 tablespoons (28g) lemon juice
  • 1 clove garlic grated with a Microplane
  • ½ teaspoon salt
  • 2-3 tablespoons beer pale ale, IPA, pilsner, wheat beer

Topping:

  • Chopped parsley
  • Grape tomatoes quartered
  • Mixed greens

Instructions

  • Stir together all the Shawarma ingredients (except the chicken and olive oil) in a large bowl. Add the chicken, toss to coat. Cover and refrigerate for 1 hour and up to 1 day.
  • Heat the oven to 200°F, place a baking sheet in the oven.
  • Stir together the sweet potato ingredients (other than the oil).
  • Heat about ½ inch of oil in a skillet.
  • Grab a handful of the sweet potatoes, form into a patty, making sure to press it together well. Place in the pan (two or three patties may be able to fit into the pan at a time).
  • Cook unit the underside is browned (flipping too soon will result in the patties falling apart) then carefully flip the patties, press the top with the flat side of the spatula. Cook until browned on the other side.
  • Remove the cooked patties and place them on the baking sheet in the oven until all the patties are done.
  • Heat the remaining olive oil in a large cast-iron skillet. Add the chicken, cooking on all sides until browned and cooked through.
  • Plate the patties, top tomatoes, greens and then with chicken.
  • Stir together all the aioli ingredients.
  • Drizzle the chicken with desired amount of aioli, sprinkle with parsley.

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