It’s shawarma meets schnitzel meets your new favorite dinner! Chicken Shawarma Schnitzel with Green Dill Tahini brought to life with Prima Spices.
People often comment to my boyfriend that he must be so lucky to be dating me (he is) because I am an excellent cook (also true). But the real truth is, he is an excellent cook himself, especially his salmon Caeser salad, numerous Asian-inspired dishes, and wings! Paired with my homemade ranch. But, he will admit that I introduced him to dried spices. Previously, his “spice cabinet” consisted of salt and pepper and possibly 3-year old cayenne. Sad. Now we have close to 20 spices we use daily. But not just any spices will do.
There is a HUGE difference in spice quality, and recently I got to try out Prima Spices. The kosher brand is a family-owned company, and 100% dedicated to bringing only the best quality spices. Prima packages their spices in small batches to maintain the freshness. They go from the field,
straight into the bottle, and onto the shelf. Spices may share the same name, but no two are alike when it comes to flavor and quality. They look for spice sources that are well-known for producing the highest quality spices. Each spice can actually have several origins so they choose the variety with the best flavor.
Those larger supermarket spice brands, on the other hand, might deliver you a product that is years away from the field, without much aroma or flavor. They sometimes have fillers too to bulk up the spices. Blech.
You can get FREE SHIPPING on orders over $20, so it’s easy to try a few Prima Spices for yourself (they are very reasonably priced too). They have no middleman, so they can get the best stuff and not have to charge a premium. Coupon expires 2/28/19.
I recommend their Black Pepper because once you taste it, you will realize what black pepper is actually supposed to taste like! It’s fun to compare the basics, but I love their blends too. Their Za’atar is awesome and their Paprika is one of the most vibrant spices I have ever seen (and tasted). They even have an Everything Bagel Spice that is salt-free! My Bubbe will love that. Okay I’m a fan!
Anyhoo, back to the chicken. Chicken gets a reputation for being slightly boring, but nothing could be further from the truth! I mean chicken wings, chicken and waffles, and grilled bbq chicken thighs are anything but boring. Drool. You just have to spice it up (and not overcook it). So today I combined two of my favorites- shawarma and schnitzel to make a super Chicken Shawarma Schnitzel recipe! All dripped in a Green Dill Tahini Sauce.
The shawarma spice is a blend of 19 fresh spices. 19! I’ve also used it on roasted salmon and grilled chicken and even eggplant and it’s delicious every time. I recently learned some spice blends are made from older or leftover spices. Who wants that??!!
- For Shawarma Schnitzel:
- 2 large chicken breasts (about 1.5 pounds)
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon Prima Black Pepper
- 2 eggs
- 1 teaspoon mustard
- 1½ cups Prima Plain Panko Breadcrumbs
- 3 tablespoons Prima Shawarma Spice
- Oil for frying
- Lemon wedges and cilantro or parsley for garnish
- For Green Dill Tahini Sauce
- ½ cup fresh cilantro
- 2 tablespoons tahini
- ½ fresh lemon, juiced
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 garlic clove
- 1½ teaspoons Prima Dill Weed
- Salt and pepper to taste (Use Prima Black Pepper too!)
- First, make the Green Dill Tahini Sauce. Combine cilantro, tahini, lemon juice, mayonnaise, olive oil, garlic and dill weed together in a small food processor. Add just enough water to get desired thickness and season with salt and pepper to taste. Set aside for now. You can make this up to 3 days ahead of time.
- Now, schnitzel time!
- Place a large piece of plastic wrap on a counter or cutting board and place the chicken breasts down, spaced a few inches apart.
- Cover chicken with more plastic wrap and pound to about ¼ inch thin with a mallet or heavy pan. Take out your anger on the chicken! Dry the chicken well with towels.
- Put the flour, two eggs and Panko each in separate shallow bowls. Season the flour with ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Add the mustard to the eggs and whisk until combined. Season the Panko with the Shawarma spice and combine.
- Heat ½ inch oil in a 12-inch saute pan over medium heat until 375 degrees F or a bit of Panko sizzles when placed in the pan.
- Meanwhile, coat each chicken breast in flour, shake it off, then egg, drip it off, then Panko. Use alternative hands for the dry and wet dipping so your hands stay clean-ish!
- Fry chicken breasts in oil 2-3 minutes per side or until golden brown.
- Blot fried chicken on a paper towel and serve hot with sauce and garnishes.
This post is sponsored by Prima Spices but all opinions are my own. Thanks for supporting brands that support WJWE. Jew the best!