Chicken Shawarma Recipe Easy

CHICKEN SHAWARMA

Steps:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

EASY CHICKEN SHAWARMA RECIPE

Steps:

• Note: The chicken can be cooked on the barbeque grill or in the oven under the broiler.
• Marinate the chicken:
• Place the chicken in a large bowl and add all of the spices, olive oil, garlic cloves, and lemon juice. Toss well to coat the chicken. Add the onion slices and mix them together. Cover the bowl in plastic wrap and set aside to marinate at least 30 minutes or overnight in the refrigerator.
• If marinating overnight allow the chicken to sit out at room temperature for an hour before cooking.
• Make the Sauce: Combine all of the sauce ingredients together and whisk well. Taste and add salt if needed. This sauce keeps well in an airtight container stored in the refrigerator for 4-5 days.
• For the Broiler:
• Set the broiler to high and place the oven rack under the broiler element.
• Place a rack on a metal baking tray.
• Arrange the chicken on the rack and broil for 16-18 minutes or until the internal temperature of the meat reaches 165 °F.
• For the Grill:
• Heat the grill then add the marinated chicken onto the grill. Cook over medium-high heat for about 20 minutes. Flip the chicken over after 10 minutes. When the internal temperature of the chicken reaches 165 °F it is ready. Transfer the chicken to a bowl.
• Slice the chicken into strips and serve.
• Shawarma Bowl:
• Fill a salad bowl with your favorite greens (lettuce, shredded cabbage, etc.) some chopped tomatoes, onions, and cucumbers and top with the chicken shawarma slices. Drizzle some shawarma sauce on top and serve.
• Shawarma Pita:
• Lightly toast a pita. Spread 1 tablespoon of the sauce in the center of the pita. Top with ¼ cup of salad (any shredded lettuce, chopped tomatoes, cucumbers, and onion slices. Top with chicken shawarma and some more sauce. Roll up and serve!

CHICKEN SHAWARMA

Steps:

• In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
• Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
• Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
• When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
• Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
• While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
• To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

CHICKEN SHAWARMA

Steps:

• To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
• Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
• Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

BAKED CHICKEN SHAWARMA

Steps:

• Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top.
• Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.

HOMEMADE CHICKEN SHAWARMA WITH BEN STILLER AND AHMED BADR RECIPE BY TASTY

Steps:

• Combine all marinade ingredients in a large bowl and whisk together.
• Add the chicken thighs and coat evenly.
• Cover and chill for at least 1 hour and up to 12 hours
• Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
• Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
• Line a baking sheet with foil and a wire rack.
• Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
• While chicken rests, warm your pitas in the still-warm oven for a few minutes.
• Slice the chicken into thin strips and transfer to platter.
• Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
• Enjoy!

THE PERFECT CHICKEN SHAWARMA

Steps:

• For the chicken: Put the chicken pieces in a large bowl. Add the olive oil, paprika, 1/2 teaspoon salt, yogurt, crushed garlic and soy sauce and toss to coat well. Add the lemon juice and toss again. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• For the flatbread: Combine the flour and a pinch salt in a stand mixer fitted with the dough hook. With the machine on low, add 1/2 cup water and mix until just combined. Increase the speed to medium-low and continue kneading, adding more water as necessary, just until the dough comes together into a ball. Increase the speed to medium and knead for another 30 seconds.
• Flour a work surface and transfer the dough to it (the dough will be sticky). Sprinkle more flour over the dough and knead until smooth. Portion the dough into 6 pieces, roll into balls and flatten with a rolling pin. Brush off the excess flour with a clean, dry pastry brush.
• Heat a large nonstick skillet or griddle over medium-high heat. Add one piece of dough and cook until the first side is lightly bubbled and golden, a few minutes, then flip and cook the other side. Remove from the heat and wrap in a clean kitchen towel to soften and keep warm. Repeat with the remaining dough.
• For the toumeyyaeh (garlic sauce): Mix 1 cup water with the cornstarch in a microwave-safe bowl until dissolved. Microwave for 2 minutes until the mixture is very thick like pudding.
• Put the garlic, cornstarch mixture, mayonnaise, olive oil and a few pinches of salt in a blender or mini chopper and process until smooth. Let cool to room temperature, cover and refrigerate.
• Preheat a grill pan over medium-high heat. Brush the pan with olive oil and grill the chicken until marked both sides and cooked through, 7 to 10 minutes. Remove from the grill and let rest for 5 minutes.
• Chop the chicken and add to a bowl with the pickles, onions, 3 tablespoons of the garlic sauce and sumac. Toss to combine.
• Place each flatbread on a piece of parchment or waxed paper and spread with some of the extra garlic sauce. Fill each with some of the chicken mixture and a few french fries and parsley, if using. Roll the flatbread in the paper, slice in half on a bias and serve.