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
CHICKEN SHAWARMA
To make the traditional Middle Eastern shawarma sandwich, marinated pieces of meat are pressed, stacked on a vertical rotisserie and cooked slowly. The juicy cooked meat is then shaved off and made into a sandwich with yogurt, tomatoes and lettuce. I improvised by stacking my chicken vertically on a skewer and simply placing it directly on the grill. Yield is 6 servings.
Provided by Christine Cushing
Categories Barbeque,bbq,chicken,grill,herbs,Main,Middle Eastern,Poultry,rice and grain,vegetables
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine the lime juice, olive oil, spices, garlic, summer savory and grated onion in a medium bowl.
- Add the chicken thighs and toss to coat.
- Cover with plastic and marinate in the refrigerator for four hours.
- Preheat the barbecue on medium.
- Remove the chicken from the marinade, shaking off any excess.
- Skewer the thighs on a long metal skewer, stacking them flat on top of each other.
- Season the chicken thighs and put them on the grill.
- Cover and cook the chicken, turning the skewer every few minutes for even cooking, 25 to 30 minutes or until charred on the outside and chicken is cooked through and juices run clear.
- In a small bowl, combine the lemon juice, yogurt, parsley and some salt and pepper.
- Refrigerate, covered in plastic until ready to use.
- Slice chicken off the skewer in thin shavings and serve it wrapped in pita bread along with the tomato slices, lettuce and Yogurt Dressing.
TORONTO CHICKEN SHAWARMA
A healthy, serve-at-home version of a popular Toronto street treat.
Provided by Jessica Rae
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
- Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
- Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
- Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.
- Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.
Nutrition Facts : Calories 737.1 calories, Carbohydrate 46.4 g, Cholesterol 113.8 mg, Fat 39.6 g, Fiber 6.3 g, Protein 49.1 g, SaturatedFat 8.8 g, Sodium 1133.4 mg, Sugar 7.5 g
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
TORONTO CHICKEN SHAWARMA
A healthy, serve-at-home version of a popular Toronto street treat.
Provided by Jessica Rae
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
- Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
- Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
- Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.
- Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.
Nutrition Facts : Calories 737.1 calories, Carbohydrate 46.4 g, Cholesterol 113.8 mg, Fat 39.6 g, Fiber 6.3 g, Protein 49.1 g, SaturatedFat 8.8 g, Sodium 1133.4 mg, Sugar 7.5 g
TORONTO CHICKEN SHAWARMA
A healthy, serve-at-home version of a popular Toronto street treat.
Provided by Jessica Rae
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
- Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
- Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
- Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.
- Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.
Nutrition Facts : Calories 737.1 calories, Carbohydrate 46.4 g, Cholesterol 113.8 mg, Fat 39.6 g, Fiber 6.3 g, Protein 49.1 g, SaturatedFat 8.8 g, Sodium 1133.4 mg, Sugar 7.5 g
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