CHICKEN SHAWARMA
Homemade chicken shawarma recipe is a Middle Eastern chicken recipe with delicious flavors. Tender chicken with warm spices makes a great, better than fast food, dinner for busy nights.
Provided by Amira
Categories Main Course
Time 9h15m
Number Of Ingredients 26
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.
Nutrition Facts : Calories 406 kcal, Carbohydrate 9 g, Protein 37 g, Fat 25 g, SaturatedFat 5 g, Fiber 2 g, Sugar 4 g, TransFat 1 g, Cholesterol 177 mg, Sodium 1149 mg, ServingSize 1 serving
TURKISH SHAWARMA RECIPE
Provided by Mickey Free
Time P1DT45m
Number Of Ingredients 17
Steps:
- Ok, let's start blooming our shawarma spices. Blooming is a great way to intensify your flavors.
- Grab a 1/2 tsp of fennel seed, cumin seed, coriander seed, ground cinnamon, allspice, cloves, smoked paprika and ground cardamom.
- Grind them down with a mortar and pestle.
- Roast (bloom) them in a non-stick pan or iron skillet. I prefer iron.
- Get your exhaust fan on high and/or open the windows. The aroma will envelop the house. Not a bad thing though.
- When everything is starting to smoke turn the heat off and remove the spices to a bowl.
- Your should be getting excited at this point. The aromas are intoxicating and of course I missed this part in my travels to Turkey since the dish went straight from kitchen to my mouth. I wish I had some process shots of that old woman. Ugh.
- Grab 4 TBL of goat or sheep yogurt and marry that with 1 TBL of tahini, 4 cloves of garlic, a couple bay leaves and a few drizzles of extra virgin olive oil.
- Buzz that in a CuisinArt or you can use an immersion blender.
- Pour the roasted spices into this mixture. Spin for a few seconds.
- Add 1 tsp of fine Kosher salt and 1 tsp cayenne pepper.
- Walaah. You have an authentic shawarma marinade / paste.
- Coat the boneless chicken thighs with this little bit of heaven and put in the fridge for a full day.
Nutrition Facts : ServingSize 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
CHICKEN SHAWARMA
How to make homemade chicken shawarma in the oven or on the grill.
Provided by Tori Avey
Categories Main Course
Time 2h10m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
- In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
- Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
- Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.
- Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
- Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
- Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
- Spray the grill with nonstick cooking oil and preheat to medium heat. Thread the marinated chicken pieces onto wooden skewers.
- Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, until cooked through (slice into the thickest piece of meat to check for doneness).
- Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
- Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way.
- Serve warm. Goes great with toum - a creamy Middle Eastern garlic sauce - or tahini sauce. It also makes a great pita bread sandwich, garnished with cucumbers, tomato, lettuce, red onions, and Middle Eastern pickles.
Nutrition Facts : Calories 406 kcal, Carbohydrate 1.3 g, Protein 39.7 g, Fat 26.5 g, SaturatedFat 5.4 g, Cholesterol 124 mg, Sodium 139 mg, Fiber 0.5 g, Sugar 0.1 g, ServingSize 1 serving
LEBANESE BEEF SHAWARMA RECIPE
Steps:
- Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
- Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness.
- In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
- Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.
- Once cooked, shred the meat on a cutting board and serve hot.
- Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
- Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
- In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.
- Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.
Nutrition Facts : ServingSize 1 Wrap, Calories 667 kcal, Carbohydrate 17 g, Protein 33 g, Fat 52 g, SaturatedFat 17 g, TransFat 2 g, Cholesterol 129 mg, Sodium 713 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 29 g
SHAWARMA
This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first sautéed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.
Provided by TasteAtlas
Categories Street Food
Yield 6 servings
Number Of Ingredients 25
Steps:
- Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
- In the meantime, prepare the sauce. Mix all the ingredients until the mixture becomes homogenous. If the sauce is too thick, add some more lemon juice.
- Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
- Spread the sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.
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
SHAWARMA
Make and share this Shawarma recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 12h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
- Add meat and marinate overnight.
- (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
- Combine the tahini, garlic, lemon juice, and parsley.
- Whisk well.
- Add water if needed.
- To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
- Pour on a little tzatziki and chow down.
TURKISH FLATBREAD (YUFKA)
Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. Chewy, soft, and blistered, these easy unleavened wraps come together in 30 minutes with just flour, water, oil, and salt-and they'll outshine anything you find in supermarkets.
Provided by Ana Sortun
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
- When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
- Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)
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