Chicken Shawarma Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN SHAWARMA (MIDDLE EASTERN)



Chicken Shawarma (Middle Eastern) image

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

1 kg / 2 lb chicken thigh fillets (, skinless and boneless (Note 3))
1 large garlic clove (, minced (or 2 small cloves))
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
1 cup Greek yoghurt
1 clove garlic (, crushed)
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
4 - 5 flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))
Sliced lettuce ((cos or iceberg))
Tomato slices
Red onion (, finely sliced)
Cheese (, shredded (optional))
Hot sauce of choice ((optional))

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

CHICKEN SHAWARMA



Chicken Shawarma image

Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.

Provided by Wendy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 4h50m

Yield 8

Number Of Ingredients 18

½ cup malt vinegar
¼ cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
¼ teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
½ cup tahini
¼ cup plain yogurt
½ teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
½ cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

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.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 44 g, Cholesterol 58.2 mg, Fat 15.2 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 420.3 mg, Sugar 5.1 g

CHICKEN SHAWARMA



Chicken Shawarma image

Provided by Food Network

Categories     main-dish

Time 9h10m

Yield 10 servings

Number Of Ingredients 17

1 cup tomato paste
1 cup white distilled vinegar
1/2 cup minced garlic
2 tablespoons Spanish paprika
2 tablespoons crushed red pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon sumac
Salt and pepper
10 pounds boneless, skinless chicken thighs and legs
Zaytoon Garlic Sauce, recipe follows
One 10-pound can cooked diced potatoes
3 cups heavy-duty mayonnaise
1 1/2 cups peeled garlic cloves
1 tablespoon lemon salt
Kosher salt

Steps:

  • Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
  • Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
  • Place a rack in the center of the oven and preheat the oven to 350 degrees F.
  • Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
  • Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
  • Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.

CHICKEN SHAWARMA



Chicken Shawarma image

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 16

10 cloves garlic, chopped
2 lemons, juiced
1/2 cup olive oil
2 teaspoons curry powder
1 teaspoon salt
2 teaspoon ground pepper
5 drops yellow food coloring, optional
2 pounds boneless skinless chicken breasts
4 pieces pita bread
1 tomato, chopped
Shawarma Sauce, recipe follows
3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Salt

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.

CHICKEN SHAWARMA SALAD



Chicken shawarma salad image

Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting - perfect for picnics

Provided by Barney Desmazery

Categories     Buffet, Lunch

Time 40m

Number Of Ingredients 23

4 garlic cloves, crushed
3 tbsp olive oil
1 lemon, juiced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
½ tsp ground cinnamon
½ tsp chilli powder
1 tsp dried oregano
1 tbsp natural yogurt
4 chicken breasts, bashed with a rolling pin until slightly flattened
pittas or flatbreads and pickled chillies (optional), to serve
2 tbsp tahini
1 lemon, juiced
200g natural yogurt
1 tsp whole cumin seeds
½ red cabbage (about 500g), finely shredded
2 red onions, finely sliced
1 small cucumber, peeled, halved, deseeded and sliced
200g cherry tomatoes, halved
1 Little Gem lettuce, chopped
1 lemon, juiced
2 tbsp olive oil

Steps:

  • Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.
  • To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.
  • Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.
  • Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you're also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.

Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium

CHICKEN SHAWARMA



Chicken Shawarma image

Make and share this Chicken Shawarma recipe from Food.com.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning, recommended brand Montreal
1 lemon, Juice of, divided
2 large garlic cloves, grated, finely chopped
5 tablespoons extra-virgin olive oil, divided
4 chicken breasts, boneless, skinless (about 6 to 8 ounces each)
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pita bread

Steps:

  • Preheat an indoor or outdoor grill to high.
  • In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.
  • Slather the mixture all over the chicken until it is well-coated.
  • Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.
  • Remove from the grill and let the chicken rest before thinly slicing.
  • Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
  • Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine.
  • Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Nutrition Facts : Calories 714.3, Fat 39.5, SaturatedFat 7.5, Cholesterol 92.8, Sodium 465.1, Carbohydrate 51.3, Fiber 6.9, Sugar 4.2, Protein 40.8

BAKED CHICKEN SHAWARMA



Baked Chicken Shawarma image

Middle Eastern foods rely on an abundance of spices and seasonings to create richly flavored food. Shawarma usually involves a stack of meat on a grill, but this recipe calls for a layer of chicken thighs on a sheet pan, in the oven. Use the broiler briefly, at the end of the baking time, to achieve extra flavor from the light char. Chicken can be served on steamed white rice, or sliced and served in a pita or flatbread with tomatoes, lettuce, and your favorite tzatziki or tahini sauce.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 2h50m

Yield 8

Number Of Ingredients 15

⅔ cup extra-virgin olive oil
2 medium lemons, juiced
1 tablespoon lemon zest
4 tablespoons finely minced fresh garlic
4 teaspoons smoked paprika
4 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons crushed red pepper flakes, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3 pounds boneless, skinless chicken thighs
1 large onions, sliced 1/2-inch thick
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 7.4 g, Cholesterol 106 mg, Fat 37.1 g, Fiber 2.7 g, Protein 29.8 g, SaturatedFat 7.6 g, Sodium 682.2 mg, Sugar 1 g

CHICKEN SHAWARMA



Chicken shawarma image

Add oomph to chicken kebabs with yogurt, Indian spices and chillies. This smoky, flavour-packed tandoori shawarma can be cooked on the barbecue or in the oven

Provided by Barney Desmazery

Categories     Dinner

Time 1h5m

Number Of Ingredients 12

2 lemons , 1 juiced, 1 cut into wedges to serve
150g pot natural yogurt
4 garlic cloves
thumb-sized piece ginger , roughly chopped
1-2 green chillies (depending on how hot you like it)
small pack of fresh coriander
½ tsp turmeric
1 tsp ground cumin
1 tsp garam masala
16 skinless, boneless chicken thighs
1 large baking potato , cut in half lengthways
6 shop-bought naan bread

Steps:

  • Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
  • Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
  • Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
  • Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.

Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 1.9 milligram of sodium

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



Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr Recipe by Tasty image

Shawarma is a Middle Eastern dish that's become a popular street food around the world, but it's easy enough to make in your own kitchen. This recipe calls for boneless skinless chicken thighs that are marinated in a fragrant mixture of spices. Bake the chicken in the oven, then toss it into pita bread with cucumber, tomatoes, pickles, and a homemade white sauce made with Greek yogurt and lemon juice.

Provided by Scott Loitsch

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 25

2 ½ lb boneless, skinless chicken thighs, trimmed
1 teaspoon cumin
1 teaspoon ground cardamom
1 tablespoon paprika
½ teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon sumac
¼ teaspoon cayenne
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 tablespoons olive oil
1 tablespoon fresh lemon juice
3 cloves garlic, sliced
1 cup whole milk greek yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon sumac
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper
pita bread, warmed
cucumber, sliced
tomato, sliced
pickle

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!

Nutrition Facts : Calories 569 calories, Carbohydrate 13 grams, Fat 31 grams, Fiber 2 grams, Protein 60 grams, Sugar 8 grams

OVEN-ROASTED CHICKEN SHAWARMA



Oven-Roasted Chicken Shawarma image

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Provided by Sam Sifton

Categories     dinner, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Steps:

  • Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
  • When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  • Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams

More about "chicken shawarma recipes"

CHICKEN SHAWARMA RECIPE | MYRECIPES
chicken-shawarma-recipe-myrecipes image
2008-06-16 1 teaspoon curry powder. 2 teaspoons extravirgin olive oil. ¾ teaspoon salt. ½ teaspoon ground cumin. 3 garlic cloves, minced. 1 pound …
From myrecipes.com
5/5 (56)
Total Time 45 mins
Servings 4
Calories 384 per serving
  • To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
  • To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
  • Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.


SAVANNAH GUTHRIE LEARNS TO MAKE CHICKEN SHAWARMA AND HUMMUS
2022-03-30 Chef Ayesha Nurdjaja teaches Savannah to make a classic Middle Eastern meal -- chicken shawarma, homemade hummus and white sauce. Chef Ayesha Nurdjaja teaches Savannah to make a classic Middle ...
From today.com


EASY GRILLED CHICKEN SHAWARMA | FEASTING AT HOME
2014-07-04 Step 4: Once the chicken gets a nice char, either turn the heat down and cover, to cook through, or place into a 350 F oven until chicken thighs are cooked all the way through ( to 170F). Step 5: Cover the chicken shawarma with foil and let …
From feastingathome.com


OVEN ROASTED CHICKEN SHAWARMA - JO COOKS
2021-10-03 Marinate the chicken: In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well.Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour.
From jocooks.com


CHICKEN SHAWARMA (GRILLED OR BAKED) - DINNER AT THE ZOO
2020-03-25 Instructions. Place the olive oil, lemon juice, garlic, salt, black pepper, cumin, coriander, sweet paprika, smoked paprika, cayenne pepper, turmeric and cinnamon in a bowl. Whisk to combine. Add the chicken to the bowl and spoon the marinade over the top. Marinate for at least 1 hour or up to 24 hours. Grilling Instructions: Preheat a grill or ...
From dinneratthezoo.com


OVEN-ROASTED CHICKEN SHAWARMA RECIPE - HOW TO MAKE CHICKEN ...
2021-05-27 Preheat oven to 425° and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake ...
From delish.com


CHICKEN SHAWARMA {AUTHENTIC RECIPE!} - FEELGOODFOODIE
2020-05-14 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.
From feelgoodfoodie.net


BEST CHICKEN SHAWARMA RECIPES | FOOD NETWORK CANADA
2010-05-04 Step 3. Cover with plastic and marinate in the refrigerator for four hours. Step 4. Preheat the barbecue on medium. Step 5. Remove the chicken from the marinade, shaking off any excess. Step 6. Skewer the thighs on a long metal skewer, stacking them flat on top of …
From foodnetwork.ca


EASY CHICKEN SHAWARMA RECIPE (VIDEO) | THE …
2017-10-16 1. Make the shawarma spice mixture. Simply add the spices into a small bowl and mix to combine. 2. Cut up some boneless, skinless chicken thighs into small bite-size pieces (you can use chicken breast if you like, this is just my personal preference.) 3. Spice the chicken up, make sure to coat the chicken well with the spice mixture.
From themediterraneandish.com


HOW TO MAKE CHICKEN SHAWARMA AT HOME - CHEF SAVVY
2022-05-05 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!
From chefsavvy.com


BEST CHICKEN SHAWARMA - THE TASTE OF KOSHER
2022-02-10 Chicken Shawarma Recipe. Print Easy stove-top version of classic Israeli chicken shawarma . Prep Time 10 minutes. Cook Time 10 minutes. Total Time 20 minutes. Ingredients. 1 pound boneless skinless chicken thighs, cut into 1 inch cubes or 1 to 2 inch long thin strips 1 medium onion, sliced (optional) 1 ½ tablespoons shawarma seasoning* Oil Instructions. Coat …
From thetasteofkosher.com


SHAWARMA-INSPIRED SKILLET CHICKEN WITH GARLIC TAHINI SAUCE ...
Directions. In large bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, coriander, cumin and chili flakes and sea salt; mix until sugar dissolves. Add chicken; mix well. In large nonstick skillet over medium-high heat, cook chicken, stirring often, until no liquid remains and chicken is well caramelized, about 15-20 minutes.
From more.ctv.ca


CHICKEN SHAWARMA RECIPE | HOW TO MAKE SHAWARMA - SWASTHI'S ...
2020-07-09 1. Cut chicken breasts and thigh to 1 ½ inch pieces. Set this aside. 2. Preparing the marinade: Add the following ingredients to a mixing bowl. 1 ½ garlic clove minced about 1 large. 1 ½ tbsp extra virgin olive oil. ½ tsp cumin powder / jeera. ¼ tsp all spice powder.
From indianhealthyrecipes.com


HOW TO MAKE CHICKEN SHAWARMA | FOOD & WINE
2020-05-26 Move to indirect heat, and gently roast shawarma, turning often, until center is juicy and tender. Grill marinated mushrooms over direct …
From foodandwine.com


EASY CHICKEN SHAWARMA RECIPE - DIMITRAS DISHES
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.
From dimitrasdishes.com


HOMEMADE CHICKEN SHAWARMA WITH YOGURT-GARLIC SAUCE - FOXY ...
2021-10-09 In a large bowl, combine all the ingredients for the marinade and mix until well blended. Add the chicken thigh fillets and mix to coat completely. Cover bowl with plastic wrap and marinate for at least 1 hour or place in the fridge overnight. Make the yogurt-garlic sauce by simply mixing all the ingredients in a bowl.
From foxyfolksy.com


CHICKEN SHAWARMA | AMERICAN HEART ASSOCIATION RECIPES
Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Add the chicken. Cook the chicken for 4 to 6 minutes, or until lightly browned, stirring frequently. Turn off the pressure cooker. Stir in the broth, …
From recipes.heart.org


CHICKEN SHAWARMA | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat an indoor or outdoor grill to high. In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.
From rachaelrayshow.com


CHICKEN SHAWARMA RECIPE - EASY HOMEMADE SHAWARMA
2012-08-15 Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp.
From toriavey.com


NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients. Squish everything about together, then seal the …
From bbc.co.uk


MIDDLE EASTERN CHICKEN SHAWARMA (PITA SANDWICH) RECIPE
2021-05-03 Assemble the Sandwich. Gather the ingredients. The Spruce / Madhumita Sathishkumar. To a large bowl, add onions, tomatoes, and cucumbers, and sprinkle with sumac. Add the parsley and optional pickle slices and mix well. Set aside. The Spruce / Madhumita Sathishkumar. Place enough chicken on each pita so that it covers 1/4 of the bread. Add ...
From thespruceeats.com


CHICKEN SHAWARMA RECIPE: HOW TO MAKE SHAWARMA AT HOME ...
2011-02-27 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.
From mamaslebanesekitchen.com


CHICKEN SHAWARMA AT-HOME - CITYLINE
2022-01-31 Add chicken; mix well. In a large non-stick skillet over medium-high heat, cook chicken, stirring often, until no liquid remains, and chicken is well caramelized for about 15-20 minutes. Meanwhile, in a bowl combine water and tahini; whisk until smooth. Whisk in mayonnaise, lemon juice, garlic, and salt.
From cityline.tv


SHAWARMA ROAST CHICKEN WITH SHALLOTS AND LEMONS RECIPE ...
2022-03-15 Step 2. Preheat oven to 425°. Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Place chicken, breast side up, in pan, then nestle shallots, cut side down, and lemon slices around ...
From bonappetit.com


CHICKEN SHAWARMA | CHICKEN.CA
Steps. In a large bowl, combine the salt, pepper, allspice, cinnamon, nutmeg, cloves, and cardamom. Blend together with the lemon juice and 2 Tbsp (30 mL) of the olive oil. Score the chicken in crosswise shallow slits in several places, and add to the seasoning paste and coat completely. Marinate for at least 4 hours or overnight in the ...
From chicken.ca


SHAWARMA · NADIYA HUSSAIN
Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin. For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon. Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well.
From nadiyahussain.com


CHICKEN SHAWARMA RECIPE | CHICKEN SHAWARMA | CHICKEN ...
How to Make Chicken Shawarma. 1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. 2. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the …
From food.ndtv.com


THE HAIRY BIKERS' EASY CHICKEN SHAWARMA RECIPE - BBC FOOD
Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken ...
From bbc.co.uk


CHICKEN SHAWARMA WITH ISRAELI SALAD | MIDWEST LIVING
Grill until the internal temperature reaches 170°, 5 to 7 minutes, turning frequently. Step 6. Transfer chicken to a cutting board, tent with foil and let rest 10 minutes. Meanwhile, warm pitas on the grill. Step 7. Thinly slice chicken and serve …
From midwestliving.com


NADIYA HUSSAIN CHICKEN SHAWARMA RECIPE | TIME TO EAT ...
Method. Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin. For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon. Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well.
From thehappyfoodie.co.uk


EASY CHICKEN SHAWARMA (SUCCULENT & TENDER) - CHEF TARIQ
2021-02-01 Preheat the oven to 425 degrees. Add the chicken to a baking dish along with any extra marinade; turn the temperature down to 400 degrees. Place the chicken in the oven and bake for 30 to 40 minutes, to make this easy recipe. Remove the cooked chicken from the baking sheet or dish (reserving the juices), and slice into small pieces.
From cheftariq.com


CHICKEN SHAWARMA RECIPE - DINNER, THEN DESSERT
2021-05-14 Prep time: To start the Shawarma, preheat oven to 400°F. Then line a rimmed baking sheet with aluminum foil. This will make sure the chicken doesn’t stick to your pan and make for easy cleanup. Marinate: Put the chicken thighs in a large bowl with ¼ cup extra virgin olive oil, 5 cloves garlic, lemon juice and zest, 1 ½ teaspoons ground ...
From dinnerthendessert.com


CHICKEN SHAWARMA WITH GARLIC SAUCE - THE KITCHEN FAIRY
2019-03-30 Cover and refrigerate until needed. To cook the chicken, heat 2 teaspoons of oil in a large 12” skillet, preferably cast iron, over medium-high heat. Add half the chicken to the skillet. Cook for 10 – 12 minutes, stirring occasionally until the chicken and onions become browned and caramelized. Remove chicken to a serving bowl.
From kitchenfairy.ca


RECIPE FOR SHAWARMA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHICKEN SHAWARMA RECIPE - PITMASTERX
Create the rub with the ingredients for the shawarma rub, mix this all together and sprinkle it all over the chicken. Place all the pieces of chicken on the rotisserie and secure it. Fire up the barbeque and use the back burners. Meanwhile, we can make the best sauce for the shawarma. Add the ingredients for the sauce into a bowl and stir it ...
From pitmasterx.com


CHICKEN SHAWARMA RECIPE {BEST MARINADE EVER} - AMIRA'S PANTRY
2021-10-06 Place chicken skin over the skewers to cover chicken. Bake in the oven for about 40 minutes. Remove skin and brown the chicken for about 10 minutes each side. Remove pan from oven, cover with foil, make a vent and let it set for 5-10 minutes. Remove skewers and cut chicken into thin slices.
From amiraspantry.com


SLOW COOKER CHICKEN SHAWARMA - EASY} - WELLPLATED.COM
2015-10-23 Add half of the spice mixture (reserve the second half) and stir to combine. Add the chicken thighs and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight. Coat the bottom of a 5 or 6-quart slow cooker with cooking spray. Add the chicken and all of the yogurt marinade.
From wellplated.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #poultry     #vegetables     #asian     #middle-eastern     #chicken     #lebanese     #meat     #chicken-breasts     #onions     #peppers

Related Search