Shawarma Marinade For Chicken Recipes

CHICKEN SHAWARMA MARINADE

Steps:

• Put garlic, coriander, cardamom, cayenne pepper, paprika, sumac, salt, and sugar in a small bowl. Combine with a spoon.
• Add in lemon juice and avocado oil, and stir until well combined.
• Add chicken and marinade in a large gallon size zip lock bag. Massage the marinade into the chicken to ensure its thoroughly coated.
• Leave it in the refrigerator to marinate for at least 24 hours, or store in the freezer for future use.

CHICKEN SHAWARMA

Steps:

• In the food processor add onion, garlic and red bell pepper. Pulse twice.
• Add mayonnaise, tomato paste lemon zest, orange zest and yogurt then pulse until combined.
• In a deep bowl, pour lemon juice, orange juice, vinegar, olive oil and all the spices crumble bay leaves on top and mix.
• Add the ingredients in the food processor and mix well.
• Add thighs and toss to coat well.
• Refrigerate for at least 6 hours or better overnight.
• Preheat oven to 430F.
• Divide chicken into two equal piles.
• Fold one piece of chicken in half and thread it into two metal skewers. Repeat with the remaining chicken until you are done with one pile. Note1
• Repeat with the second pile of chicken.
• Choose a pan or a baking sheet that is smaller than the skewers but can contain the drippings from the chicken while being cooked. Line with tin foil.
• Arrange the metal skewers over the pan as shown above.
• 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. Note2
• In a small bowl. mix the sauce ingredients well
• Serve with rice or as a wrap with white sauce, cucumber slices, thinly sliced ice berg lettuce, pickles, onion rings, hummus and much more.

CHICKEN SHAWARMA (MIDDLE EASTERN)

Steps:

• Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
• Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
• Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
• Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
• Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

SHAWARMA MARINADE FOR CHICKEN

Steps:

• Zest lemons until you have 1 tablespoon zest. Juice both lemons.
• Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

CHICKEN SHAWARMA

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 MARINADE

Steps:

• Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
• Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

YOGURT-MARINATED GRILLED CHICKEN SHAWARMA

Steps:

• For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
• Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
• For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
• With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
• Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
• For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
• Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
• Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
• Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
• Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
• Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.

SHAWARMA CHICKEN KABOBS

Steps:

• MARINADE:.
• In a large bowl, combine all the marinade ingredients except the thighs; give a good whisk. Working in batches, add chicken pieces and stir until well coated.
• Cover and transfer to the fridge for 24 hours.
• YOGURT SAUCE:.
• The next day, make the yogurt sauce by combining all the ingredients; stir well. Cover and chill until needed.
• Preheat the barbecue to 500 - 550ºF.
• SHAWARMA:.
• Assemble the kebabs by sliding on a piece of onion followed by a piece of red pepper. Slide on some chicken pieces, about 7 to 8; repeat with onion, pepper and meat. Finish the kebab with a red pepper piece and onion piece.
• Evenly space the chicken out so it cooks properly and transfer the kebabs to a baking sheet while assembling the others.
• Place the kebabs on the grate of the preheated barbecue, close the lid and grill them for about 5 to 6 minutes per side at 500 to 550ºF - if they're charred a little bit, that's fine.
• To make pitas, place some chopped lettuce right across the middle of the flatbread then a row of cubed tomatoes and another of English cucumber. Place the chicken on the pita and generously spoon on some yogurt sauce.

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

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!