CHICKEN SHAWARMA
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
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
BAKED CHICKEN SHAWARMA
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
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 (MIDDLE EASTERN)
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
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
THE PERFECT CHICKEN SHAWARMA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: Put the chicken pieces in a large bowl. Add the olive oil, paprika, 1/2 teaspoon salt, yogurt, crushed garlic and soy sauce and toss to coat well. Add the lemon juice and toss again. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- For the flatbread: Combine the flour and a pinch salt in a stand mixer fitted with the dough hook. With the machine on low, add 1/2 cup water and mix until just combined. Increase the speed to medium-low and continue kneading, adding more water as necessary, just until the dough comes together into a ball. Increase the speed to medium and knead for another 30 seconds.
- Flour a work surface and transfer the dough to it (the dough will be sticky). Sprinkle more flour over the dough and knead until smooth. Portion the dough into 6 pieces, roll into balls and flatten with a rolling pin. Brush off the excess flour with a clean, dry pastry brush.
- Heat a large nonstick skillet or griddle over medium-high heat. Add one piece of dough and cook until the first side is lightly bubbled and golden, a few minutes, then flip and cook the other side. Remove from the heat and wrap in a clean kitchen towel to soften and keep warm. Repeat with the remaining dough.
- For the toumeyyaeh (garlic sauce): Mix 1 cup water with the cornstarch in a microwave-safe bowl until dissolved. Microwave for 2 minutes until the mixture is very thick like pudding.
- Put the garlic, cornstarch mixture, mayonnaise, olive oil and a few pinches of salt in a blender or mini chopper and process until smooth. Let cool to room temperature, cover and refrigerate.
- Preheat a grill pan over medium-high heat. Brush the pan with olive oil and grill the chicken until marked both sides and cooked through, 7 to 10 minutes. Remove from the grill and let rest for 5 minutes.
- Chop the chicken and add to a bowl with the pickles, onions, 3 tablespoons of the garlic sauce and sumac. Toss to combine.
- Place each flatbread on a piece of parchment or waxed paper and spread with some of the extra garlic sauce. Fill each with some of the chicken mixture and a few french fries and parsley, if using. Roll the flatbread in the paper, slice in half on a bias and serve.
ROASTED CHICKEN SHAWARMA
Provided by Tyler Florence
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 23
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
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
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
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
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
More about "the perfect chicken shawarma recipes"
CHICKEN SHAWARMA RECIPE | MYRECIPES
From myrecipes.com
5/5 (56)Total Time 45 minsServings 4Calories 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.
CHICKEN SHAWARMA RECIPE - PETITEGOURMETS.COM
From petitegourmets.com
VERY FAMOUS SANDWICHES: ULTIMATE CHICKEN SHAWARMA
From foodrepublic.com
RECIPE: PERFECT CHICKEN SHAWARMA - EATING DIET PRO
From eatingdietpro.cc
EASY 30-MINUTE CHICKEN SHAWARMA - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
STREET-STYLE CHICKEN SHAWARMA - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
BEST CHICKEN SHAWARMA - THE TASTE OF KOSHER
From thetasteofkosher.com
CHICKEN SHAWARMA (GRILLED OR BAKED) - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN SHAWARMA {AUTHENTIC RECIPE!} - FEELGOODFOODIE
From feelgoodfoodie.net
HEALTHY CHICKEN SHAWARMA RECIPE - PERFECT FOR YOUR GET-TOGETHERS
From healthyrecipes101.com
THE PERFECT CHICKEN SHAWARMA RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SHAWARMA WITH GARLIC SAUCE - THE KITCHEN FAIRY
From kitchenfairy.ca
EASY CHICKEN SHAWARMA RECIPE - DIMITRAS DISHES
From dimitrasdishes.com
HOW TO MAKE THE PERFECT CHICKEN SHAWARMA
From halalworlddepot.com
OVEN ROASTED CHICKEN SHAWARMA - JO COOKS
From jocooks.com
NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: PERFECT CHICKEN SHAWARMA ~ RECIPEFARM
From recipefarm.biz
EASY CHICKEN SHAWARMA (SUCCULENT & TENDER) - CHEF TARIQ
From cheftariq.com
EASY HOMEMADE CHICKEN SHAWARMA CASSEROLE RECIPE
From feedmephoebe.com
HOW TO MAKE CHICKEN SHAWARMA AT HOME - CHEF SAVVY
From chefsavvy.com
EASY GRILLED CHICKEN SHAWARMA RECIPE - FEASTING AT HOME
From feastingathome.com
OVEN BAKED CHICKEN SHAWARMA WITH GARLIC SAUCE - EASY PEASY …
From easypeasyfoodie.com
LEMON GARLIC CHICKEN SHAWARMA - RELUCTANT ENTERTAINER
From reluctantentertainer.com
OVEN-BAKED SHAWARMA CHICKEN BREAST - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
CHICKEN SHAWARMA - FOOD DOLLS
From fooddolls.com
CHICKEN SHAWARMA – OVEN BAKED AND LIGHTLY GRILLED
From thisishowicook.com
HOMEMADE CHICKEN SHAWARMA WITH YOGURT-GARLIC SAUCE - FOXY …
From foxyfolksy.com
CHICKEN SHAWARMA SANDWICH - PERFECT TASTE RIGHT AT HOME!
From recipesaresimple.com
WHAT IS SHAWARMA CHICKEN? - CULLY'S KITCHEN
From cullyskitchen.com
EASY CHICKEN SHAWARMA RECIPE (VIDEO) | THE …
From themediterraneandish.com
EASY OVEN CHICKEN SHAWARMA (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
SHAWARMA ROAST CHICKEN WITH SHALLOTS AND LEMONS RECIPE | BON …
From bonappetit.com
CHICKEN SHAWARMA RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY CHICKEN SHAWARMA | KITCHN
From thekitchn.com
EASY CHICKEN SHAWARMA - THE CHUNKY CHEF
From thechunkychef.com
PERFECT CHICKEN SHAWARMA | SHAWARMA RECIPE - CHINWE UZOMA …
From reddit.com
ONE PAN CHICKEN SHAWARMA - SPEND WITH PENNIES
From spendwithpennies.com
PERFECT CHICKEN SHAWARMA | SHAWARMA RECIPE - CHINWE UZOMA …
From reddit.com
CHICKEN SHAWARMA RECIPE - PITMASTERX
From pitmasterx.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 »
You'll also love