Greek-Style Chicken Shawarma Quesadillas
These Greek-Style Chicken Shawarma Quesadillas offer a delicious fusion of Mediterranean and Mexican cuisines. Featuring tender chicken marinated in shawarma spices, wrapped in a warm tortilla with melted cheese, they deliver a unique culinary experience that combines the best of both worlds.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Large skillet or frying pan
- Non-stick skillet or griddle
- Cutting board
- Chef's knife
- Spatula
- Plastic wrap or container for marinating
Ingredients
- For the Chicken Marinade:
- 1 pound chicken breast cut into thin strips
- 1 tablespoon olive oil
- 3 tablespoons non-fat Greek yogurt
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon shawarma spices store-bought or homemade blend
- 1 teaspoon coriander powder
- ½ teaspoon Aleppo pepper or substitute with mild chili flakes
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon salt
- ½ teaspoon paprika
- For the Quesadillas:
- 5 whole wheat tortillas or low-carb tortillas
- 1 ¼ cups mozzarella cheese shredded, fat-free or regular
- For the Tzatziki Sauce:
- 6 ½ tablespoons non-fat Greek yogurt
- 2 tablespoons garlic sauce or 1 tablespoon garlic paste
- 3 tablespoons water
- 1 ½ tablespoons lemon juice
- ½ teaspoon salt
- Optional Add-ons:
- 1 cup chopped tomatoes
- ½ cup pickled cucumbers chopped
- ½ cup pickled turnips chopped
- ¼ cup red onion thinly sliced
- ¼ cup fresh parsley chopped, for garnish
Instructions
- For the Chicken Marinade:
- In a large bowl, combine olive oil, Greek yogurt, lemon juice, onion powder, garlic powder, shawarma spices, coriander powder, Aleppo pepper, black pepper, salt, and paprika. Mix well to form a smooth marinade.
- Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- For the Tzatziki Sauce:
- In a medium bowl, combine Greek yogurt, garlic sauce (or paste), water, lemon juice, and salt. Mix well until smooth.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Cooking the Chicken:
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off.
- Cook the chicken in the skillet for 6-7 minutes on each side, or until fully cooked through and slightly charred on the edges. The internal temperature should reach 165°F (74°C).
- Remove from heat and let rest for 5 minutes before chopping into smaller pieces if desired.
- Assembling the Quesadillas:
- Lay a tortilla flat on a clean surface. Spread about 1.5 tablespoons of tzatziki sauce evenly over half of the tortilla.
- Add approximately one-fifth of the cooked chicken on top of the sauce.
- Sprinkle about 1/4 cup of shredded mozzarella cheese over the chicken.
- Add any optional toppings like chopped tomatoes, pickled cucumbers, or turnips if desired.
- Fold the tortilla in half to cover the filling, creating a half-moon shape.
- Cooking the Quesadillas:
- Heat a large non-stick skillet or griddle over medium heat.
- Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese has melted.
- Remove from heat and repeat with the remaining ingredients to make all 5 quesadillas.
- Serving:
- Cut each quesadilla into triangles and serve hot with extra tzatziki sauce on the side.
- Garnish with fresh parsley if desired.
Notes
For a homemade shawarma spice blend, mix 1 teaspoon each of cumin, coriander, paprika, and oregano with 1/2 teaspoon each of turmeric, cinnamon, and allspice.
For a spicier version, increase the amount of Aleppo pepper or add a pinch of cayenne pepper to the marinade.
You can prepare the chicken and tzatziki sauce ahead of time and store them in the refrigerator for up to 2 days before assembling the quesadillas.
For a lower-carb option, use low-carb tortillas or lettuce wraps instead of regular tortillas.
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side until crispy and heated through.
For a more authentic Greek flavor, you can substitute some of the mozzarella with crumbled feta cheese.
