Oven Cooked Chicken Shawarma Recipes

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

EASY OVEN ROASTED CHICKEN SHAWARMA



Easy Oven Roasted Chicken Shawarma image

Learn how to make this super Easy Oven Roasted Chicken Shawarma, plus an out of this world garlic sauce and prepare your own chicken shawarma wraps. Beats takeout or fast food!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 2h10m

Number Of Ingredients 22

4 tablespoons lemon juice (freshly squeezed)
½ cup olive oil
1 teaspoon salt
2 teaspoons cumin (ground)
2 teaspoons black pepper (ground)
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon red pepper flakes
½ teaspoon cinnamon
4 cloves garlic (minced)
3 chicken breasts (boneless and skinless)
1 large onion (sliced)
2 tablespoons parsley (fresh, for garnish)
1 cup vegetable oil
⅓ cup lemon juice
6 cloves garlic (peeled)
1 egg white (*)
1 teaspoon salt
hummus
tabbouleh salad
garlic sauce
pita wraps

Steps:

  • 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. The longer the meat marinates the more flavour you'll have.
  • Prep the oven and assemble everything: Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish.
  • Bake the chicken: Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
  • Rest and slice: Let the chicken rest for about 5 minutes, then slice it into bits.
  • Make garlic sauce: Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.
  • To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.

Nutrition Facts : Calories 460 kcal, Carbohydrate 5 g, Protein 10 g, Fat 46 g, SaturatedFat 28 g, Cholesterol 27 mg, Sodium 644 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

OVEN-COOKED CHICKEN SHAWARMA



Oven-Cooked Chicken Shawarma image

Chicken shawarma is usually cooked on a spit, but I saw a recipe by the excellent Sam Sifton (a home cook, therefore eminently trustworthy) in the New York Times (where he was the food editor) for roasting it in the oven, and felt it was therefore safe to give it a go. Though I should say that, while my recipe is inspired by him, it is not his recipe. And though I was delighted with it, for me the crucial test was my son's approval. For a while, we lived on what I could loosely call London's Shawarma Strip, and my son went out nightly--after dinner, if you please--for at least one shawarma. I proffered my version tentatively, and he pronounced in its favor. Here, I've served it modestly, on a pile of shredded iceberg, with some warmed (proper) pita, lemon wedges and a tahini sauce, as made below. Although here my son dissented, and said that only lamb shawarma should be served with tahini sauce. When I make this for friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 6h40m

Yield 6 to 10 servings

Number Of Ingredients 18

12 skinless and boneless chicken thighs
2 unwaxed lemons
100 milliliters (scant 1/2 cup) olive oil
4 fat or 6 smaller garlic cloves, finely grated
2 bay leaves
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried chili pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons flaked sea salt
Lettuce leaves, to serve
1 cup (250 grams) plain yogurt
4 tablespoons tahini
1 fat or 2 smaller garlic clove, finely grated
Fat pinch salt (to taste)
1 tablespoon pomegranate seeds

Steps:

  • Take a large resealable freezer bag and put the chicken thighs in it.
  • Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce.
  • Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
  • When you're ready to cook, preheat the oven to 220 degrees C (350 degrees F)/gas mark 7, remove the chicken from the fridge and allow it to reach room temperature.
  • Tip the contents of the freezer bag into a shallow roasting tin--mine measures 44-by-34-by-1.5 centimeters (17-by-13-by-1/2-inches)--and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.
  • When the chicken's more or less cooked, make the sauce simply by combining the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
  • Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.

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

OVEN-COOKED CHICKEN SHAWARMA



Oven-Cooked Chicken Shawarma image

Chicken shawarma is usually cooked on a spit, but I saw a recipe by the excellent Sam Sifton (a home cook, therefore eminently trustworthy) in the New York Times (where he is the food editor) for roasting it in the oven, and felt it was therefore safe to give it a go. Though I should say that, while my recipe is inspired by him, it is not his recipe. Here, I've served it modestly, on a pile of shredded iceberg, with some warmed (proper) pitta, lemon wedges and a tahini sauce, as made below. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories     Sauces

Time 3h

Yield 6-10 serving(s)

Number Of Ingredients 18

12 skinless and boneless chicken thighs
2 unwaxed lemons
100 ml olive oil
4 fat or 6 smaller garlic cloves, finely grated
2 bay leaves
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried chili pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons flaked sea salt
lettuce leaf, to serve
250 g plain yogurt
4 tablespoons tahini
1 fat or 2 smaller garlic clove, finely grated
fat pinch salt (to taste)
1 tablespoon pomegranate seeds

Steps:

  • Take a large resealable freezer bag and put the chicken thighs in it.
  • Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce.
  • Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
  • When you're ready to cook, preheat the oven to 220°C/gas mark 7 (350°F), remove the chicken from the fridge and allow it to reach room temperature.
  • Tip the contents of the freezer bag into a shallow roasting tin - mine measures 44x34x1.5cm/17x13x1/2in - and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.
  • When the chicken's more or less cooked, make the sauce simply by combining the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
  • Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my Introduction.
  • MAKE AHEAD NOTE: The chicken can be marinated 1 day ahead. Store in fridge until needed.
  • STORE NOTE: Transfer leftover cooked chicken to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days.
  • FREEZE NOTE: The chicken can be frozen in its marinade - as long as the meat has not been previously frozen - for up to 3 months. Leftover chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.

Nutrition Facts : Calories 624.1, Fat 49.7, SaturatedFat 11.6, Cholesterol 163.3, Sodium 172.6, Carbohydrate 8.7, Fiber 2.2, Sugar 2.9, Protein 36.4

ROASTED CHICKEN SHAWARMA



Roasted Chicken Shawarma image

Provided by Tyler Florence

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 23

1 cup sour cream
1 cup Greek yogurt
1/4 cup lime juice (from about 4 limes)
1 tablespoon garlic powder
1 tablespoon onion powder
1 serrano pepper, small dice (seeds removed for less heat)
1/4 English cucumber, peeled, seeded and small dice
1/4 bunch fresh dill fronds, chopped
1/4 bunch fresh flat-leaf parsley leaves, chopped
Kosher salt and freshly ground black pepper
4 cups drained canned chickpeas
1/3 cup tahini
1/4 cup Dijon mustard
1/4 cup lemon juice (from about 2 large lemons)
1/4 cup extra-virgin olive oil
2 tablespoons kosher salt
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
One 4- to 6-pound whole chicken
1/4 cup za'atar
Kosher salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
Warm pita bread, for serving

Steps:

  • For the tzatziki: Mix together the sour cream, yogurt, lime juice, garlic powder, onion powder, serrano, cucumber, dill and parsley in a bowl with a spoon until well incorporated. Season with salt and pepper. Refrigerate until ready to serve.
  • For the hummus: Throw the chickpeas, tahini, Dijon, lemon juice, olive oil, salt, oregano and pepper into a food processor and process until smooth.
  • For the chicken: Preheat the oven to 450 degrees F.
  • Spatchcock the chicken: Flip the chicken upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Season with the za'atar and heavily with salt and pepper.
  • Heat the olive oil in a large cast-iron skillet over medium-high heat. Sear the chicken skin-side down while gently pressing it until the chicken is a beautiful dark golden brown and the spices are blackened, about 5 minutes. Transfer the chicken skin-side up to a wire rack set on a baking sheet. Roast until the center of the thigh meat reaches 165 degrees F, about 25 minutes.
  • Serve the chicken on a serving platter with the hummus, tzatziki and warm pita bread on the side.

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

More about "oven cooked chicken shawarma recipes"

EASY GRILLED CHICKEN SHAWARMA RECIPE - 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 …
From feastingathome.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. …
From dinneratthezoo.com


OVEN-BAKED CHICKEN SHAWARMA | HY-VEE
Step 2. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray; set aside. Combine yogurt, ¼ cup dill, tahini paste, lime juice, garlic, mint, and salt in a medium bowl. …
From hy-vee.com


CHICKEN SHAWARMA RECIPE - DINNER, THEN DESSERT
2021-05-14 Bake: Transfer the chicken from its marinade to the prepared baking sheet. Pour the remaining marinade over the chicken. Bake for 30-35 minutes until the chicken is cooked …
From dinnerthendessert.com


OVEN ROASTED CHICKEN SHAWARMA RECIPE - HEALTHY RECIPES
2020-02-12 1.Garlic sauce, add lemon curd oil, salt, pepper, paprika, turmeric, cayenne and garlic in a bowl and mix well. Then coat the chicken thoroughly in this mixer. 2. Cover with …
From wwandketo.com


EASY OVEN ROASTED CHICKEN SHAWARMA | GIMME DELICIOUS
Instructions. Heat oven to 450F. In a large bowl or ziplock bag, combine the chicken thighs, yogurt, lemon juice, garlic, spices and oil. Mix until fully combined and all the chicken is …
From gimmedelicious.com


OVEN ROASTED CHICKEN SHAWARMA - COOKING CLASSY
Preheat oven to 425 degrees F. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil. Remove chicken from marinade and space evenly apart on baking …
From cookingclassy.com


OVEN-ROASTED CHICKEN SHAWARMA RECIPE - HOW TO MAKE CHICKEN …
2022-06-09 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 …
From delish.com


OVEN ROASTED CHICKEN SHAWARMA - SEEDEDATTHETABLE.COM
Instructions. In a large bowl, combine the spices. Pour in the olive oil and use a whisk to make a paste. Add the chicken to the bowl and toss to evenly coat. Cover bowl and refrigerate for at …
From seededatthetable.com


THE BEST OVEN BAKED CHICKEN SHAWARMA YOU NEED TO TRY
Put the cast iron skillet in the oven and bake the shawarma for 30-35 minutes or until the outside is lightly charred. Turn the chicken half way through the cooking time. Take the chicken out …
From thetortillachannel.com


BEST HOMEMADE DONER KEBAB (2 WAYS) | THE MEDITERRANEAN DISH
2022-06-10 To cook doner kebabs on the grill. Heat the grill to 400 degrees F (which is medium-high heat on my grill). Place the skewers on the grates and close the grill. Cook for 10 to 15 …
From themediterraneandish.com


CHICKEN SHAWARMA (MIDDLE EASTERN) | RECIPETIN EATS
2022-02-06 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 …
From recipetineats.com


BAKED CHICKEN SHAWARMA - LOVE & GOOD STUFF
2020-03-06 Bake the chicken in the oven for 20-25 minutes, or until the internal temperature of the thickest part of the thigh is 165℉. Pull the chicken out of the oven, then slice the thighs …
From loveandgoodstuff.com


OVEN BAKED CHICKEN SHAWARMA WITH GARLIC SAUCE - EASY PEASY …
2017-06-08 When you are ready to cook, preheat your oven to 220C / 200C / gas mark 7 / 425F and place the chicken on a baking tray, taking care to spread it out in a single layer. When the …
From easypeasyfoodie.com


ROAST CHICKEN SHAWARMA GYROS - CLOSET COOKING
2021-09-27 ingredients. For the chicken shawarma: 1/4 cup olive oil; 1 lemon, juice and zest; 2 tablespoons garlic, minced/grated; 1 teaspoon salt; 1 teaspoon pepper
From closetcooking.com


EASY OVEN ROASTED CHICKEN SHAWARMA - LOVE & OTHER SPICES
Instructions. Preheat the oven to 425F. Mix all the ingredients for the seasoning. In a large bowl toss the chicken thighs with seasoning, salt, olive oil, lemon juice and yogurt. Marinate for 30 …
From loveandotherspices.com


CHICKEN SHAWARMA RECIPE (OVEN ROASTED) + VIDEO - COTTER CRUNCH
2021-02-15 Roast for 22 minutes, broiling for the final minute, if desired. Allow the chicken to rest on the pan for 5 minutes, then slice into thin strips. If serving with shawarma sauce, add …
From cottercrunch.com


CHICKEN SHAWARMA – OVEN BAKED AND LIGHTLY GRILLED
Instructions. Prepare marinade for chicken by combining lemon juice, 1/2 c olive oil, garlic, salt, pepper, cumin, smoked paprika, ras el hanout and chicken in a large zip lock bag. Mix …
From thisishowicook.com


OVEN-ROASTED CHICKEN SHAWARMA (NYTIMES) RECIPE
2017-01-05 Step 1. Prepare the marinade for the chicken by whisking together the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes …
From recipezazz.com


NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
Method. Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour …
From bbc.co.uk


EASY 30 MINUTE OVEN ROASTED CHICKEN SHAWARMA - BONAPPETEACH
2021-01-24 Instructions. Preheat your oven to 425 F. In a bowl combine your olive oil, lemon juice, and all your spices. Whisk well so everything is mixed. Slice your chicken into thin strips …
From bonappeteach.com


ONE SKILLET BAKED CHICKEN SHAWARMA AND RICE (PILAF)
2015-08-19 Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown. Remove chicken from skillet. Scrape off excess black bits stuck to the pan and …
From recipetineats.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 …
From feelgoodfoodie.net


THE BEST CHICKEN SHAWARMA SKEWER RECIPE
2020-10-22 Stack the chicken on the skewer, leaving a bit of room to add the small onion and jalapeno pepper. Cover with the chicken thigh skin. Bake in the oven for 45 minutes at 420 F. …
From themediterraneanchick.com


OVEN ROASTED CHICKEN SHAWARMA - WHISKED AWAY KITCHEN
2020-11-07 instructions. Combine all ingredients for the chicken shawarma in a large bowl. Mix to coat evenly. Cover and refrigerate for at least one hour or overnight. Preheat the oven to …
From whiskedawaykitchen.com


OVEN-BAKED CHICKEN SHAWARMA PLATE - LIVEBEST
2020-12-15 Set aside for 15 minutes (or up to 4 hours). Bake chicken 15-20 minutes, or until 165 ℉ in 375℉ oven. Rice In 4-quart saucepan, over medium heat, heat oil with spices, cook …
From livebest.info


OVEN CHICKEN SHAWARMA - EVERY LITTLE CRUMB
2020-05-11 Bake for 20 minutes, until cooked through. Halfway through, use a metal spatula or tongs to move the strips around and separate any that have clumped together. Optional, but …
From everylittlecrumb.com


OVEN ROASTED CHICKEN SHAWARMA RECIPE | THE NOSHERY
Heat an oven-safe skillet (like cast iron) over medium-high heat. Remove chicken from marinade and set aside on a plate. Pour marinade into the skillet and cook for 3 minutes. Add the …
From thenoshery.com


OVEN-COOKED CHICKEN SHAWARMA | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Take a large resealable freezer bag and put the chicken thighs in it. Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the …
From nigella.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 …
From amiraspantry.com


EASY HOMEMADE CHICKEN SHAWARMA CASSEROLE RECIPE
2021-04-05 Marinate the chicken: Combine the lemon juice, olive oil, salt, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, and whisk to combine. Add the …
From feedmephoebe.com


ONE PAN CHICKEN SHAWARMA - SPEND WITH PENNIES
2018-05-24 Instructions. Pat chicken dry and place in a zippered plastic bag. Juice lemons into a medium-small bowl and combine with with avocado oil, salt, pepper, cumin, paprika, …
From spendwithpennies.com


CHICKEN SHAWARMA - SIMPLY HOME COOKED
2021-05-05 Marinate the chicken. Combine chicken thighs, greek yogurt, onion, garlic, black pepper, salt, cayenne, cumin, coriander, paprika, and olive oil into a large bowl. Cover with …
From simplyhomecooked.com


OVEN-ROASTED CHICKEN SHAWARMA WITH GARLICKY YOGURT SAUCE
2019-09-27 diced cucumber. | Preparation – Chicken Shawarma | Preheat oven to 425°F. Cut chicken thighs into 1-by-3-inch strips and chicken breasts into 2-by-3-inch strips. In a plastic …
From feastmagazine.com


OVEN-BAKED SHAWARMA CHICKEN BREAST - DELICIOUSLY MEDITERRANEAN
2021-09-07 Season the chicken: In a small bowl, add all of the spices, tomato paste, olive oil, vinegar, & lemon juice⏤mix into a paste. Rub the paste all over the chicken. make sure to …
From deliciouslymediterranean.com


SHEET PAN CHICKEN SHAWARMA RECIPE | MY EVERYDAY TABLE
2021-02-22 In a large glass bowl, combine the lemon zest, olive oil, salt, black pepper, garlic, cumin, paprika, turmeric, and cinnamon. Add chicken into mix and marinate for 2-4 hours. …
From myeverydaytable.com


BAKED CHICKEN SHAWARMA (VEGAN ADAPTABLE!) | FEASTING AT HOME
2018-02-28 Instructions. Preheat oven to 400 F. Whisk the marinade ingredients together in a small bowl. On a large parchment lined sheet-pan, place chicken breasts, tofu filets, and any …
From feastingathome.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


EASY CHICKEN SHAWARMA RECIPE (VIDEO) | THE MEDITERRANEAN DISH
2017-10-16 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 …
From themediterraneandish.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 »

Top Asked Questions

How to cook chicken shawarma?
Chicken Shawarma In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Preheat oven to 425 F degrees. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes.
How to cook chicken in the oven?
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.
What is shawarma and how do you make it?
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.
What is the best marinade for chicken shawarma?
Extra-virgin olive oil: Oil adds moisture to the marinade and the resulting chicken. Spices: Chicken shawarma typically uses a mix of warm earthy spices. I marinate the chicken in a blend of allspice, black pepper, cinnamon, ground coriander, ground cumin, cardamom, and garlic powder.

Related Search