CHICKEN SHAWARMA (MIDDLE EASTERN)
Recipe video above. The smell when this is cooking is outrageous! The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. Best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with Yogurt Sauce (provided) or the Tahini sauce in this recipe. Add a simple salad and flatbread laid out on a large platter, then let everyone make their own wraps!
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 20m
Number Of Ingredients 22
Steps:
- Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
- Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
- Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
Nutrition Facts : ServingSize 183 g, Calories 275 kcal, Carbohydrate 1.1 g, Protein 32.9 g, Fat 16.2 g, SaturatedFat 3.2 g, Cholesterol 140 mg, Sodium 918 mg, UnsaturatedFat 13 g
LEBANESE CHICKEN SHAWARMA
Lebanese chicken shawarma is made with an amazing spice blend marinade, then the meat is stacked together and grilled until perfection is made.
Provided by Emily Ackerman
Time 1h30m
Number Of Ingredients 13
Steps:
- Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
- Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
- Marinate the chicken for minimum of 30 minutes or up to 24 hours
- Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
- Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
- Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
- Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.
LEBANESE CHICKEN SHAWARMA
This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).
Provided by Christopher Walters
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
- Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 365 calories, Carbohydrate 7.9 g, Cholesterol 132.9 mg, Fat 13.4 g, Fiber 0.7 g, Protein 51 g, SaturatedFat 3.1 g, Sodium 479.9 mg, Sugar 5.2 g
AUTHENTIC CHICKEN SHAWARMA
Seasoned with cloves, cardamom, and other secret ingredients, this authentic chicken shawarma will make your stomach growl and your house smell incredibly sweet! Not only is it insanely flavorful, fragrant, and delicious, but it also comes together in a flash!
Provided by Laila Benjelloun Bailey
Categories Main Course
Time 6h35m
Number Of Ingredients 19
Steps:
- Combine all the marinade ingredients in a large deep bowl or a Ziploc® bag. Stir well and set it aside.
- Cut the chicken breast into thin slices and add them to the marinade.
- If you're using a bowl, use your hands to toss the chicken, making sure the chicken pieces are well coated with the marinade. Toss your chicken again, and seal your bowl with a plastic wrap (aka cling film) to cover it.
- If you're using a Ziploc® bag, you may close and massage the bag, making sure the chicken is coated and the marinade is well dispersed.
- Refrigerate the marinating chicken for at least 6 hours or up to 24 hours.
- Heat a grill pan (or cast iron pan) on medium-high for 3-5 minutes. There is no need to oil it because the marinade already has enough oil.
- Place your marinated chicken on the grill pan and cook for 5-7 minutes on each side, or until the chicken is cooked and has turned nicely brown.
- Meanwhile, combine the mayo with garlic powder in a small bowl, and stir well with a fork until it's all combined.
- If the sauce is too thick for your liking, you may add 1/2 Tablespoon of fresh lemon juice and stir well until smooth. Set the garlic sauce aside until the shawarma is ready to serve.
- Spread 1 Tablespoon garlic sauce in the center of a warm pita. Place your chicken over the top, followed by sweet gherkins, tomato slices, or your favorite shawarma topping.
- Top with more garlic sauce and drizzles of pomegranate molasses to taste; pomegranate molasses are strong, so you may need to start with 1/2 teaspoon and go from there.
- Roll your wrap up, cover it with aluminum foil and serve it immediately. Enjoy!
SHAWARMA MARINADE FOR CHICKEN
Middle Eastern spices combine with olive oil and lemon juice to create a richly seasoned marinade for chicken. I love to use thighs, but it works for the white meat, too. Grill or broil your chicken, as you choose.
Provided by Bibi
Time 10m
Yield 6
Number Of Ingredients 11
Steps:
- Zest lemons until you have 1 tablespoon zest. Juice both lemons.
- Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 7.3 g, Fat 25.9 g, Fiber 3 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 780.1 mg, Sugar 0.2 g
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CHICKEN SHAWARMA {AUTHENTIC RECIPE!} - FEELGOODFOODIE
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Ratings 317Servings 6Cuisine Middle EasternCategory Main Course
- Place the marinade ingredients in a large bowl: ¼ cup olive oil, lemon juice, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon; and whisk to blend.
- Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
- Preheat the oven to 400F. Place the chicken on a rimmed baking sheet, lined with parchment paper. Roast the chicken until cooked through, about 15 minutes, turning halfway through.
- Remove the chicken from the oven and use a sharp knife to thinly slice the chicken into thinly sliced pieces. If you’d like to give the chicken shawarma seared edges, you can transfer it to a skillet with its juice and saute until they start to brown, about 5 minutes. Be careful not to overcrowd the skillet though.
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