Lebanese Chicken Shawarma Recipes

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LEBANESE CHICKEN SHAWARMA



Lebanese Chicken Shawarma image

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

1 cup plain yogurt
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

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

LEBANESE CHICKEN SHAWARMA RECIPE



Lebanese Chicken Shawarma Recipe image

Learn How to Make a Delicious Chicken Shawarma Recipe at Home Using Your Panini Grill.

Provided by Mama's Lebanese Kitchen

Categories     lunch     Sandwich

Time 12h25m

Number Of Ingredients 17

2.5 lbs boneless chicken (breast or thighs)
1/2 cup lemon juice
2 tablespoons tomato sauce
4 tablespoons plain yogurt
3 tablespoons white vinegar
1 head garlic (pealed, crushed)
2 tablespoons olive oil
1 teaspoons salt (or to taste)
1/2 teaspoon oregano (ground)
1 teaspoon paprika
1/2 teaspoon ginger powder (optional)
1/4 teaspoon nutmeg powder
6 loafs pita bread
4 tomatoes (grilled or roasted)
6 teaspoons Garlic Paste (Lebanese )
1/2 lb cucumber pickles (salty)
2 cups French fries

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.

Nutrition Facts : ServingSize 1 wrap, Calories 511 kcal, Carbohydrate 33 g, Protein 44 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 123 mg, Sodium 1037 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 14 g

LEBANESE CHICKEN SHAWARMA



Lebanese Chicken Shawarma image

Provided by fharajli

Categories     Lebanese

Time P1DT15m

Number Of Ingredients 21

8 chicken breasts, boneless, skinless and sliced into thin strips
1 cup olive oil + more as needed for cooking
1/4 cup distilled white vinegar
salt, to taste
freshly ground black pepper, to taste
3 tablespoons chicken shawarma spice blend (pre-made recommended, but homemade recipe down below)
Water Solution:
cold water to cover
1 teaspoon distilled white vinegar
1 tablespoon lemon juice
1 teaspoon salt
3/4 tablespoons ground cumin
3/4 tablespoon ground coriander
3/4 tablespoon paprika
1 tablespoon ground cardamon
1/2 teaspoon ground clove
1/2 teaspoon of ground thyme
1 tablespoon garlic powder
1/2 teaspoon seven spices
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne

Steps:

  • Place your chicken breast in a very large bowl or pot containing the water solution of cold water, vinegar, salt, and lemon juice. Leave the chicken in this solution for an hour. After that, rinse and clean the chicken really well. Cut off any excess inedible fat as well. After that, cut into the breast on a bias until you have a large tender-like piece. Continue to do this until you reach the end. Once you can't cut on a bias anymore near the end, just slice that piece into thin strips. Continue to slice the rest of the large pieces into thin strips. Place them in a large colander as you go. Do this until you have cut up all eight chicken breasts into thin strips. Place the colander under running cold water and rinse well for two minutes to further clean the chicken. Let the chicken drain over a large bowl for five minutes so any excess water will drip off.
  • After your chicken is done draining, you can move on to the next step. Place the chicken into a very large bowl. Add in the chicken shawarma spice blend (we recommend purchasing a pre-made blend, but if you can't get it, combine the spice blend ingredients above and use that as your blend), vinegar, olive oil, salt, and black pepper.
  • Mix thoroughly to combine. Be careful not to be too rough with it or the chicken can become stringy. Cover the bowl with plastic wrap and place it in the fridge overnight ideally or at minimum for 2-3 hours.
  • Pour olive oil into the bottom of a large pot over high heat. Pour in the chicken shawarma, excess juices and all. Cook for about five minutes over high heat. Stir occasionally. After five minutes or so, place a lid over the pot and continue to cook over medium-low heat for 10-15 minutes or until the juices simmer and the chicken appears opaque. Taste to ensure doneness. If the chicken needs more time, continue to cook for another 3-5 minutes, and taste again. The chicken should be juicy, moist, flavorful, and tender. Stir occasionally while you cook, but don't overdo it as this can cause the chicken to break up and become stringy.
  • The shawarma is now finished! You can serve as-is with a side of rice, however, we're going to be making a sandwich. Slice some white onion, iceberg lettuce, tomatoes, and Lebanese-style pickles.
  • Set-up your station. Sliced veggies, pita bread, and garlic sauce.
  • Assemble your sandwich as you please and grill. Here's a secret, we slather some garlic sauce and add a pinch of salt to the outside of the pita before grilling just to add a bit of flavor to the pita bread. Grill and enjoy warm!

LEBANESE CHICKEN SHAWARMA



Lebanese Chicken Shawarma image

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

3-4 lbs boneless skinless chicken thighs
1 onion
⅓ cup plain whole milk yogurt
1 lemon (juiced (¼ cup lemon juice))
2 ½ teas salt
2 teas Lebanese 7 spice (Baharat seasoning) (substitute ½ teas cinnamon, ½ teas black pepper, ½ teas cardamom, ½ teas cloves)
2 teas turmeric
2 teas cumin
2 teas paprika
1 teas cinnamon
2 teas coriander powder
½ teas cayenne pepper powder (more if you like spicy shawarma)
6 cloves garlic (minced)

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 (WRAPS/PLATTER/PLATE)



Lebanese Chicken Shawarma (Wraps/Platter/Plate) image

How to make Middle Eastern/Lebanese chicken shawarma with a handful of pantry spices in a yogurt-based shawarma marinade. Simply marinate and sauté (or grill/bake) to perfection before serving the tender, juicy, flavorful chicken as a chicken shawarma platter, wraps, or alongside several Middle Eastern sides.

Provided by Samira

Categories     Main

Time 4h25m

Number Of Ingredients 18

1.32 lb chicken thigh fillets (skinless and boneless)
¾ cup oil (olive/avocado or vegetable if grilling)
½ cup yogurt (Greek)
2 Tbsp apple cider vinegar (or lemon juice)
8 oz onion (1 medium-sized)
0.2 oz garlic powder
0.1 oz salt
0.1 oz smoked paprika
0.07 oz black pepper
0.07 oz ground cardamom powder
0.03 oz ground coriander
0.03 oz ground ginger powder
0.03 oz white pepper
garlic paste (toum)
salad
Gherkins
potato fries
pita bread (Lebanese/Arab thin flatbread)

Steps:

  • Finely chop the onion.
  • Add all the marinade ingredients, including the onion, to a large bowl and mix well to combine.
  • Cut the chicken into thin slices.
  • Add the chicken slices to the bowl with the marinade and toss to coat. Cover the bowl with clingfilm/beeswax wrap and marinate for at least four hours or overnight (up to 24 hours maximum).Alternatively, you can marinate the chicken in a large Ziplock bag - but I find the bowl easier for wet marinades.
  • When you're ready to cook the yogurt marinated chicken shawarma, heat a large skillet over medium heat.You shouldn't need to add any oil as there is already some in the shawarma marinade.
  • Once hot, add the chicken and sauté, stirring often, until deep golden and fully cooked- this takes between 12-15 minutes usually.
  • Other cooking methods:Grilled: When grilling the chicken shawarma, I'll oil the grates slightly to avoid sticking. You can use an electric grill (over medium-high heat) or charcoal BBQ and grill for about 3-4 minutes on one side, turning and cooking until nicely charred and cooked through. If using a grill, it's best to cook the chicken with the lid down. You can use a thermometer to check the internal temp is 160ºF/71ºC - then remove and allow to rest for a few minutes before serving.Roasted: Oven-roasted chicken shawarma is very hands-off, but I usually don't bother with chicken I've cut down into thin strips. If you want to, I recommend baking the chicken at 400ºF/200ºC for 10-15 minutes (depending on how large your chicken pieces are. If you're using large fillet-style pieces, then this is more likely to be 20-25 minutes). Use a meat thermometer to ensure the internal temperature reaches 160ºF/71ºC. Optionally, use the broiler for more browning at the end and allow the chicken to rest for several minutes before serving.
  • Once cooked, you can enjoy the Lebanese chicken shawarma in several ways (listed on the blog post); however, my favorite is making delicious chicken shawarma wraps.
  • To do so, I like to use Lebanese-style thin pita bread (10-inches - also called Arabic bread). First, spread a layer of garlic sauce (toum), then load it up with gherkins, tomato slices, lettuce, and the chicken shawarma; optionally add some fries (either in the sandwich/wrap or on the side).Other optional toppings include red onion slices, pickled turnips, creamy hummus, chili sauce, tahini sauce, or a creamy yogurt-based shawarma sauce. More non-traditional additions include bell peppers, avocado, olives, or tzatziki.Top Tip: for a large gathering, I recommend setting up a chicken shawarma platter, pairing all the various toppings, dips, and sauces, with pita for wraps and grains/pita chips for shawarma bowls. That way, your guests can pick and choose what they want. Even better, for meat-free guests, you can provide this vegan mushroom shawarma or even traditional falafels!
  • Make ahead: you can prepare the marinade 3-4 days in advance and leave the chicken to marinate for up to 24 hours. Alternatively, you can freeze the chicken shawarma before cooking. To do so, add the chicken and marinade to a large Ziplock bag, then freeze for up to 3 months - no need to marinade first as it will marinade as the chicken defrosts in your fridge before cooking. Storing: store any leftovers of the Lebanese chicken shawarma in an airtight container in the fridge for between 2-3 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the chicken shawarma either in the microwave (in 30-second intervals) or in a skillet (with a splash of water for moisture). Alternatively, enjoy the leftover Lebanese chicken shawarma cold on salads and pasta salads.

Nutrition Facts : Calories 359 kcal, Carbohydrate 2 g, Protein 13 g, Fat 33 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 75 mg, Sodium 203 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving

SHAWARMA DJAJ -- CHICKEN SHAWARMA (LEBANON -- MIDDLE EAST)



Shawarma Djaj -- Chicken Shawarma (Lebanon -- Middle East) image

This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 large boneless skinless chicken breasts
1/2 cup onion, thinly sliced
1 lemon, juice of
1/2 cup extra virgin olive oil (a 'scant' 1/2 cup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon salt, to taste
1/8 teaspoon dried thyme
4 pita bread, oval
4 tablespoons garlic sauce (see Thum -- Garlic Sauce (Lebanon -- Middle East) #373997)
2 small tomatoes, thinly sliced
1 small red onion, thinly sliced
4 gherkins, thinly sliced lengthwise
2 tablespoons mint, finely chopped
2 tablespoons flat leaf parsley, finely chopped

Steps:

  • In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.
  • Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
  • Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
  • Remove from the oven & shred the chicken into slivers.
  • Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).
  • Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.

Nutrition Facts : Calories 512.7, Fat 28.8, SaturatedFat 4.1, Cholesterol 34.2, Sodium 1272.8, Carbohydrate 45.2, Fiber 4.8, Sugar 5.9, Protein 20.7

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

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