I was looking for a dip that would look fancy (and pretty) and that could be served in individual dishes for a party we were hosting. All I could come up with was the Mexican layer dip that I'm pretty sure everyone on the planet has tasted at one time or another. (AND - we did a baked version already - Click HERE for our recipe)
Not that that dip isn't delicious, it totally is.... but I wanted something different.
Then, I stumbled across this little gem over at Foxes Love Lemons (HERE).
Turning chicken shawarma into a dip is clearly genius and was just begging to be tried. I mean.... did you see the photos over there? Gorgeous.
This just may be my new favorite thing ever. The flavors and textures are amazing.
Chicken Shawarma 7 Layer Dip
(Ever so slightly adapted from Foxes Love Lemons)
1 lb boneless, skinless chicken thighs, diced small
2 Tbsp oil
8 cloves garlic
1/4 cup fresh lemon juice
2 tsp cumin
2 tsp oregano
1/2 tsp coriander
pinch ground cloves
pinch caraway seeds
salt & pepper
1 cup Greek yogurt, plain (I used 0 fat)
1/2 cup shredded cucumber (water pressed out)
2 Tbsp fresh dill, chopped
2 Tbsp fresh lemon juice
salt & pepper
2 1/2 cups prepared hummus
1 cup feta, crumbled
1/2 cup purple onion, finely diced
1 cup shredded romaine lettuce
1 large tomato, finely diced
Naan bread, for dipping
(could also use pita chips)
In a large Ziplock bag, combine the diced chicken thighs with the oil, garlic, lemon juice, and spices. Seal and squish to coat well. Marinade chicken for at least an hour, up to overnight.
When ready to cook - heat a large pan over medium/high heat. Add in the chicken from the bag and cook until chicken is done.
Drain off any extra liquid and set chicken aside to cool. Place in refrigerator to cool completely.
Prepare yogurt sauce - In a mixing bowl, whisk together Greek yogurt, shredded and drained cucumber, dill, lemon juice, and salt and pepper.
Chill until ready to use. (Note - as it sits in the fridge a little liquid may be released from the cucumbers if it wasn't pressed completely dry. Simply give the sauce a good stir and it is fine.)
Assemble the dips:
Have all your ingredients ready to go.
Layers go: hummus, feta, purple onion, chicken, yogurt sauce, lettuce, and lastly tomato.
This makes about 15 individual dips and can easily be halved if you need less.
You can also layer this in one large dish if you don't want to do individual dishes. I would say a 10 inch dish should do the trick.
If you are making this for a party I would go ahead and put the chicken in the marinade the morning before the party then cook it the evening before the party, and make up the yogurt sauce the day before as well, that way, all you have to do is assemble the ingredients on the day of the party.
Your guests will love how different this is and how absolutely delicious!