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Chicken Shawarma Seven Layer Dip

Chicken Shawarma Seven Layer Dip - A crowd-pleasing Middle Eastern-inspired layered dip!

Welcome to Foxes Love Lemons’ WEEK OF DIPS! I’m bringing you all sorts of dippin’ goodness so you can find a recipe your party crowd will love for the big game!

If you come to metro Detroit for the first time, what’s the one thing you have to eat or drink? Answers will vary, from coney hot dogs to Faygo Red Pop to apple cider from our area’s many cider mills. If you ask me, I would tell you that you must have a chicken shawarma pita sandwich. Shawarma is very similar to gyros in preparation – the meat is marinated and roasted on a spit, or grilled. It is then served as a platter, or stuffed in soft pita bread slathered with garlic sauce.

Chicken Shawarma Seven Layer Dip - A crowd-pleasing Middle Eastern-inspired layered dip!

Why is this uniquely Detroit? Thanks to our large Arab-American population, Mediterranean, Middle Eastern and Lebanese restaurants dot nearly every corner of our metro area. Many of them have names like Mr. Pita, Mr. Kabob and Kabob House. I never tire of chicken shawarma pitas, and this week, I’ve adapted those flavors into a party-perfect dip. With seven layers of chicken shawarma meat, hummus, yogurt sauce, feta cheese, lettuce, onion and tomato, this Detroit-inspired dip will be a hit wherever you serve it!

Chicken Shawarma Seven Layer Dip - A crowd-pleasing Middle Eastern-inspired layered dip!

 

Chicken Shawarma Seven Layer Dip

Yield: Makes enough for 4 mini trifle dishes or 1 regular trifle dish or serving bowl

Chicken Shawarma Seven Layer Dip

Ingredients

  • For the Chicken Shawarma:
  • 1/2 pound boneless, skinless chicken thighs
  • 4 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Middle Eastern Seasoning (click for recipe)
  • For the Yogurt Sauce:
  • 3/4 cup Greek yogurt
  • 1/4 cup shredded cucumber
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Pinch of kosher salt and ground black pepper
  • For the Seven Layer Dip:
  • 1 cup prepared hummus
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1 cup shredded romaine lettuce
  • 2 Roma tomatoes, chopped
  • Pita chips, for serving

Instructions

  1. In large ziploc bag, combine chicken, garlic, lemon juice and Middle Eastern Seasoning. Seal and refrigerate at least 1 hour or up to overnight.
  2. Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and transfer to oven; cook 14 to 16 minutes or until internal temperature reaches 165 degrees F, turning once halfway through cooking. Let cool; then coarsely chop chicken.
  3. Meanwhile, make Yogurt Sauce: In small bowl, stir together all ingredients.
  4. In trifle dish(es) or large bowl, layer hummus, cheese, onion, chicken shawarma, yogurt sauce, lettuce and tomato. Refrigerate until ready to serve, up to 2 hours. Serve with pita chips.
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Foxes Love Lemons Week of Dips

Other dip recipes for the big game:

27 Responses to “Chicken Shawarma Seven Layer Dip”

  1. The Hubs — January 28, 2014 at 9:20 am

    Everyone loved this dip so much when we ate it at a football tailgate – Michigan vs MSU, none the less. Great job capturing the essence of the shwarma wrap.

    Reply

  2. littleredkitchen — January 28, 2014 at 10:46 am

    This is the BEST 7 layer dip ever. For real, a seriously genius idea and one I would have never thought of. I could eat this every day and not get tired of it.

    Reply

    • Lori | Foxes Love Lemons replied: — January 28th, 2014 @ 11:00 am

      Thanks so much, Susan! I actually DID have to eat this for like four days straight, because I made wayyyy too much!

  3. Wendy Polisi — January 28, 2014 at 3:26 pm

    This looks absolutely amazing! I am putting this on my must make list. This is the kind of thing I hide in the back of the fridge so no one else eats it.

    Reply

    • Lori | Foxes Love Lemons replied: — January 28th, 2014 @ 4:10 pm

      Thank you, Wendy. I totally understand the “hiding it in the back” method :)

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  5. Melissa {Persnickety Plates} — January 28, 2014 at 4:31 pm

    LOVE this! We usually keep a chicken marinade on hand. Shish Express (12 & Telegraph) sells it & a few of the smaller markets. In case you’re ever feeling lazy ;)

    Reply

    • Lori | Foxes Love Lemons replied: — January 28th, 2014 @ 4:52 pm

      Oh, I LOVE Shish Express! I used to work right near there. I didn’t know they sold their marinade. Is it bottled, or do they just sell you some sort of container of fresh marinade? I tried a grocery-store bottled version of shawarma marinade one time, and it wasn’t all that great.

  6. Tess @ Tips on Healthy Living — January 28, 2014 at 5:41 pm

    This dip looks delicious! I’m having a lot of vegetarian/vegan
    football fans over this weekend, and I was wondering what you would
    substitute for the chicken? What about tofu?

    Reply

    • Lori | Foxes Love Lemons replied: — January 28th, 2014 @ 7:13 pm

      Hmmm yeah, I think seared tofu (sprinkled with the Middle Eastern spice mix) would be a good substitute. Also, lentils might work, and would pair well with the Greek yogurt.

      • Tess @ Tips on Healthy Living replied: — January 29th, 2014 @ 9:02 am

        Great ideas! Thank you so much!

  7. AnnaZed — January 28, 2014 at 10:04 pm

    Oh that looks so great! I’m making it!

    Reply

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  10. Heather @girlichef.com — January 30, 2014 at 2:03 pm

    WANT! This sounds absolutely amazing.

    Reply

  11. Nancy — January 31, 2014 at 1:58 pm

    Ok, just give me a spoon. I’m gonna just shovel it into my mouth and call it a meal.

    Reply

  12. nmhutchison — January 31, 2014 at 11:55 pm

    I was introduced to shawarma along the ancient cobblestone streets of Jerusalem at Grandma’s Kitchen. It was one of the best meals I ate during my pilgrimage to the Holy Land … and I had some really great food! Fortunately, there is a wonderful Lebanese restaurant in Dallas (Afrah Restaurant) that prepares traditional shawarma that’s delicious and doesn’t require an 18-hour flight across the Atlantic! Thanks for sharing this recipe, it’s something I’ll definitely try at home to satisfy my shawarma cravings. Blessings!

    Reply

    • Lori | Foxes Love Lemons replied: — February 1st, 2014 @ 12:07 am

      I’m so lucky to have a great Lebanese restaurant in my town, too (actually jus for carryout from there tonight), but I’m sure nothing could compare to the real thing in the Middle East. What a great experience for you!

      • nmhutchison replied: — February 1st, 2014 @ 12:24 am

        Lori, traveling to the Holy Land was an AMAZING experience. If I didn’t have family and friends at home waiting on me, I would have never left!!! Seriously, it’s a trip worth making at least once in your lifetime. The sights, the smells, the people, it’s all wonderful and beautiful. The food, oh my gosh! You can read more about my trip here —> http://nicoleandkevin.wordpress.com/2013/03/17/touring-the-holy-land/
        (and see pictures of shawarma on spits along the streets of Old Jerusalem!!!!!)

        • Lori | Foxes Love Lemons replied: — February 1st, 2014 @ 5:28 pm

          Oh, I love reading about people’s travel adventures, especially when there’s food involved. Coming over to check it out now!

  13. Lori | Foxes Love Lemons — February 1, 2014 at 5:30 pm

    Haha to be honest, the first time I made this, it was such a HUGE batch of it that it lasted for several days. After awhile, the pita chips just became a nuisance and I started just eating it with a spoon. There’s lettuce and tomato in there, so it’s *kinda* like a salad :)

    Reply

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