Shawarma Djaj Chicken Shawarma Lebanon Middle East 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

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

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

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

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

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