Middle Eastern · main

Chicken Shawarma Quesadillas

Chicken Shawarma Quesadillas reads richness 5.6, citrus 5.5 and sourness 5.2 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 7.0 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Richness 5.6 · Citrus 5.5 · Sourness 5.2 · Salinity 3.9 · Umami 3.9 · Allium 3.8 · Herbaceous 2.7 · Heat 2.7 · Smoke 2.6 · Warm Spice 2.6 · Earthy 2.6 · Funk & Ferment 1.8 · Bitterness 1.6 · Nutty 1.5 · Sweetness 1.4 · Fruity 1.2 · Floral 1.1

What's in it (16)

• boneless chicken — 567 g
• olive oil — 41 g
• cumin — 10 g
• smoked paprika — 5 g
• coriander — 1 g
• turmeric — 3 g
• cinnamon — 1 g
• cayenne pepper — 1 g
• salt — 5 g
• garlic — 9 g
• red onion — 55 g
• lemon juice — 30 g
• flour tortillas — 800 g
• shredded monterey jack cheese — 341 g
• nonfat plain yogurt — 118 g
• parsley — 4 g

Time & effort: about 52 min (37 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 241.2 kcal, 16.3 g protein, 9.8 g fat, 21.6 g carbs

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

How it's cooked (8 steps)

1. In a medium bowl, toss the chicken strips with 1 tablespoon of the olive oil, the cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne, and 3/4 teaspoon of the salt until every piece is coated. Let sit at room temperature 15 minutes.
2. While the chicken rests, stir the Greek yogurt with the remaining 1/4 teaspoon salt and half the parsley in a small bowl; set aside for serving.
3. Heat 1 tablespoon of the remaining olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed until deeply browned on the first side, 4-5 minutes.
4. Flip the chicken, add the garlic and red onion, and cook, stirring occasionally, until the chicken reaches 165°F and is no longer pink and the onion is softened and lightly charred at the edges, 4-5 minutes more.
5. Remove the skillet from heat, squeeze the lemon juice over the chicken mixture, and toss to coat. Transfer the mixture to a plate and wipe out the skillet.
6. Lay 4 of the tortillas on a work surface. Scatter Monterey Jack cheese evenly over each, top with the chicken mixture, then scatter the remaining cheese on top; close each with a second tortilla to make a sandwich.
7. Heat the wiped skillet over medium heat with the remaining 1 tablespoon olive oil, working in batches. Cook each quesadilla until the bottom tortilla is golden and crisp, about 3 minutes, then carefully flip and cook until the second side is golden and the cheese is fully melted, 2-3 minutes more.
8. Transfer to a cutting board, cut each quesadilla into wedges, and serve hot with the yogurt sauce and the remaining parsley scattered over top.

Dishes with a similar flavor shape

• Chicken Shawarma Sheet Pan Dinner — Middle Eastern
• Grilled Chicken Shawarma Skewers — Middle Eastern
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
• New Orleans BBQ Shrimp — Cajun/Creole · Cajun
• White Bean and Brussels Sprout Hash with Fried Egg — American

Keep reading: what richness, citrus, sourness 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.