Middle Eastern · main

Chicken Shawarma Grilled Cheese

Chicken Shawarma Grilled Cheese reads richness 6.6, umami 5.6 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 1.6 / 10
• Sour & Bright — 6.1 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 7.8 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Richness 6.6 · Umami 5.6 · Citrus 4.8 · Sourness 4.3 · Salinity 4.0 · Nutty 4.0 · Allium 3.5 · Heat 2.6 · Warm Spice 2.5 · Smoke 2.5 · Earthy 2.4 · Funk & Ferment 2.1 · Herbaceous 1.9 · Bitterness 1.4 · Sweetness 1.2 · Fruity 1.1 · Floral 1.1

What's in it (16)

• boneless chicken — 454 g
• olive oil — 27 g
• cumin — 10 g
• coriander — 1 g
• smoked paprika — 5 g
• cinnamon — 3 g
• cayenne pepper — 1 g
• salt — 5 g
• garlic — 9 g
• plain yogurt — 118 g
• tahini — 14 g
• lemon juice — 15 g
• red onion — 55 g
• white sandwich bread — 224 g
• provolone cheese — 170 g
• unsalted butter — 41 g

Time & effort: about 17 min (16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 177.7 kcal, 18.8 g protein, 9.4 g fat, 11.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. In a small bowl, whisk together the cumin, coriander, paprika, cinnamon, cayenne, and salt. Add the chicken and 1 tablespoon of the olive oil, and toss until every piece is evenly coated in spice.
2. In a separate small bowl, whisk together the yogurt, tahini, lemon juice, and half the minced garlic until smooth; set the sauce aside.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spiced chicken in a single layer and cook undisturbed until deeply browned on the first side, about 4 minutes.
4. Stir and continue cooking until browned all over and cooked through to 165F, 3 to 4 minutes more.
5. Add the remaining garlic and stir 30 seconds, until fragrant, then transfer the chicken to a plate.
6. Lay out 4 slices of bread and spread each with a generous layer of the yogurt sauce.
7. Top each sauced slice with an eighth of the cheese, then a quarter of the chicken, then a scattering of red onion, then another eighth of the cheese. Close each sandwich with the remaining bread slices.
8. Spread the softened butter evenly over the outer sides of each sandwich.
9. Wipe out the skillet and set over medium heat. Add two sandwiches and cook, pressing gently with a spatula, until deeply golden and crisp on the first side, 3 to 4 minutes.
10. Flip and cook until the second side is golden and the cheese is fully melted, 3 to 4 minutes more. Repeat with the remaining sandwiches.
11. Slice each sandwich in half on the diagonal and serve warm.

Dishes with a similar flavor shape

• Crispy Falafel-Spiced Chicken Tenders — Middle Eastern
• Chicken Shawarma Quesadillas — Middle Eastern
• White Bean and Brussels Sprout Hash with Fried Egg — American
• Spicy Crock Pot Thai Chicken — Thai
• Black Bean Burgers with Chipotle Mayo — American

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.