Chicken Shawarma Recipe How To Make Shawarma

CHICKEN SHAWARMA

Steps:

• Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley. Cover and store in the refrigerator for at least 1 hour or overnight.
• When you are ready to cook preheat oven to 425 F degrees. Place chicken in a greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side). In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1-2 minutes until golden brown and crispy.
• Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.
• Top with chopped fresh parsley if desired. Serve the chicken in a pita or on top of a salad or over rice!

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.

CHICKEN SHAWARMA RECIPE | HOW TO MAKE SHAWARMA

Steps:

• Cut chicken to small 1½ inch size pieces. Keep it aside.
• Mix all the ingredients for marinade. Add lemon juice only if needed. Taste the marinade and add more salt if needed.
• Marinate chicken with the mix. Cover and refrigerate for at least 12 to 24 hours.
• Preheat the oven to 200 C or 400 F for at least 15 mins.
• Prepare a grilling tray by spreading a foil and greasing it.
• Place the chicken over the tray along with onions and tomatoes. Space them apart.
• Grill for 15 to 20 mins depending on the size of the pieces. After 10 mins flip them to the other side.
• Move to the top rack and broil for 2 to 3 mins.
• Shred the chicken in the tray and serve.
• Heat a pan with half tbsp olive oil on a high heat.
• When the pan is hot. Place the chicken and flip to cook on all the sides evenly.
• When the chicken is tender cooked, shred it on the pan with a wooden spoon.
• Cook further for 1 to 2 mins. Set this aside and use the same pan to grill quartered layered onions and deseeded tomatoes.
• Serve chicken shawarma as a appetizer with yogurt garlic sauce (recipe in step by step pics section).
• Spread sauce on the pita bread, place lettuce and then chicken, grilled onions, tomatoes and roll it up.

CHICKEN SHAWARMA (MIDDLE EASTERN)

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.

LEBANESE CHICKEN SHAWARMA RECIPE

Steps:

• Cut the chicken into thin slices of about 1/2 inch and place in a marination bowl.
• To make the marinade, mix all dry and liquid ingredients in a blender or food processor and blend for a couple of minutes.
• Add the marinate to the chicken bowl mixing well. Cover and let marinate in the fridge overnight.
• When ready, grill the marinated chicken on a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
• Shred the cooked chicken thinly and set aside to make a bombastic sandwich.
• Spread 1 teaspoon of Lebanese Garlic paste along the center/diameter of a pita bread.
• Add 2-3 tablespoons of chicken
• Add salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy.