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Creating Gluten Free and mostly healthy recipes

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Chicken Shawarma Pasta

February 5, 2016 by Peter Block 20 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

This Chicken Shawarma Pasta post closes out a week of Middle Eastern recipes.  I hope you have enjoyed the recipes and learning about dishes that you may not have been familiar with.  The week began with Chicken Shawarma, and then midweek, we all learned about the dessert known as Kunefe Kunafa Kanafeh.  Each of these names owes itself to a different Country in the Middle East.  This final post of this week is Italian Middle Eastern fusion.  This recipe is a good example of using leftovers creatively.  A quick meal but that does not mean lacking in flavor.

Chicken Shawarma Pasta

Chicken Shawarma Pasta

Chicken Shawarma Pasta

Chicken Shawarma Pasta

Chicken Shawarma Pasta

I made my pasta noodles from scratch but you can certainly buy fresh pasta or hard noodles.  I used the leftover chicken and repeated a number of the spices in the sauce that I had originally spiced the chicken with.  I added turmeric, cumin and coriander to the sauce I developed.  The flavors are so good.  This Chicken Shawarma Pasta recipe is also a great example that you do not have to have a lot of experience in the kitchen.  I, literally, threw spices into my skillet – no measuring. The dish is also light even though it looks creamy.  For my regular readers, you know I used coconut milk to get the creaminess without all the fat of cream.

Chicken Shawarma Pasta

Chicken Shawarma Pasta

To finish the dish, I used the vegetables I had in my fridge.  I love to add spinach to my pastas.  The green spinach and the yellow tomatoes add such good color and texture to the final plated dish.  The flavors of this recipe were so unique.  I am fairly sure that no one has ever seen this dish made.

Chicken Shawarma Pasta

Chicken Shawarma Pasta
2016-02-05 02:13:42
Serves 8
A fusion of Italian style with Middle Eastern flavors to make this Chicken Shawarma Pasta.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Pasta
  1. 2 1/2 cups semolina
  2. 3 eggs
  3. 2 tablespoons olive oil
  4. 4 - 6 tablespoons water
Dish
  1. As much chicken as you have left over.
  2. 1 tablespoon turmeric
  3. 1 tablespoon cumin
  4. 1 tablespoon coriander
  5. 3/4 cup of coconut milk
  6. 1 bunch spinach
  7. 12 yellow tomatoes
  8. 1 tablespoon olive oil
  9. Cojita cheese for garnish
Instructions
  1. Place the flour, oil and eggs in the stand mixer.
  2. Add the water a teaspoon at a time until the dough comes together mostly.
  3. Pour on to a flour surface and start kneading the dough until the dough is formed.
  4. Wrap in plastic wrap and place in the fridge for 30 minutes.
  5. Remove the pasta from the fridge and cut into 4 or 5 equal pieces.
  6. Using your Kitchen Aid pasta attachment, begin by stretching the pasta.
  7. After stretching the dough, it is ready to be cut using the fettuccine attachment.
  8. Boil water in a double boiler. Drop in the pasta and cook for 2 - 3 minutes until al dente.
  9. In a skillet, heat the oil and add the spinach and tomatoes.
  10. Cook until the spinach is wilted and the tomatoes split open. Remove from pan and set aside.
  11. Heat the coconut milk in the same skillet. Add the spices and cook until the sauce reduces a little.
  12. Add back in the vegetables, the chicken and continue cooking.
  13. Add the cooked pasta and simmer for 2 minutes.
  14. Plate and top with the cojita cheese.
  15. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/
The pasta cast of characters and creating the dough.

Pasta Ingredients

Pasta Ingredients

Dough Crumbs

Dough Crumbs

Dough Ball

Dough Ball

The wilted spinach, roasted tomatoes and the spices added to the coconut milk.

Wilted Spinach and Tomatoes

Wilted Spinach and Tomatoes

 

Coconut Milk and Spices Added

Coconut Milk and Spices Added

The final plated Chicken Shawarma Pasta.

Side super close 500

 

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Filed Under: dinners Tagged With: chicken, dinner, Italian, Middle Eastern, Pasta, turmeric, vegetables

Previous Post: « Kunefe Kunafa Kanafeh
Next Post: Best Appetizers »

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Comments

  1. Lori

    May 6, 2023 at 12:22 am

    I had some leftover lamb shawarma, fettuccine noodles, and cotija in the fridge, It also looks like you had red cabbage in this so I grabbed that and some cherry tomatoes, threw it all together and it was a perfect meal. thank you

    Reply
    • Peter Block

      May 6, 2023 at 4:08 pm

      Love it. Isn’t it fun when it comes together. Now do you think you could repeat it again? Thx for sharing.

      Reply
  2. Olga

    March 21, 2019 at 1:14 pm

    Peter, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!

    Reply
    • Peter Block

      March 21, 2019 at 5:35 pm

      Thx Olga. I love this dish. Has such good flavor. I hope you try it.

      Reply
  3. Hadia

    March 23, 2016 at 7:28 pm

    Nothing equates to pasta from scratch. I love the innovative way of of serving shawarma, Peter.

    Reply
    • Peter Block

      March 24, 2016 at 8:08 pm

      You are so right. Shawarma has such good flavor that I had to find other ways to enjoy it.

      Reply
  4. Angela

    February 10, 2016 at 9:06 pm

    Yea this is one fantastic way to use up leftover chicken and to create an incredible meal! What great flavors and that pasta, YUM!!

    Reply
    • Peter Block

      February 11, 2016 at 1:03 pm

      I love anything turned into a pasta.

      Reply
  5. Michaela - An Affair from the Heart

    February 10, 2016 at 5:25 pm

    You sure know how to make leftover chicken amazing!! Loving this dish!!

    Reply
    • Peter Block

      February 11, 2016 at 1:04 pm

      Thx Michaela.

      Reply
  6. Platter Talk

    February 6, 2016 at 2:02 pm

    Looks incredibly flavorful and satisfying, Peter!

    Reply
    • Peter Block

      February 8, 2016 at 1:54 pm

      It had great flavor.

      Reply
  7. justine @ Full Belly Sisters

    February 5, 2016 at 4:03 pm

    Looks too amazing to be a leftovers dish!

    Reply
    • Peter Block

      February 8, 2016 at 1:54 pm

      That is very nice of you to say Justine.

      Reply
  8. Debi @ Life Currents

    February 5, 2016 at 1:19 pm

    What a beautiful and colorful dish! So much fun!

    Reply
    • Peter Block

      February 8, 2016 at 1:54 pm

      We eat with our eyes. I love adding color.

      Reply
  9. Del's cooking twist

    February 5, 2016 at 10:17 am

    I love the colors of this dish. Simply beautiful! And I’m pretty sure it tastes amazing too! 🙂

    Reply
    • Peter Block

      February 5, 2016 at 1:05 pm

      Yes and yes. Thx Del.

      Reply
  10. Debra @ Bowl Me Over

    February 5, 2016 at 9:43 am

    You have shared the most amazing meals this week! I love the vibrant colors and amazing spices and flavors you’ve highlighted, just delicious and picture perfect!

    Reply
    • Peter Block

      February 5, 2016 at 1:05 pm

      We definitely enjoyed our Middle Eastern flavors this week.

      Reply

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