Turkish Shawarma Recipes

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CHICKEN SHAWARMA



Chicken Shawarma image

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

1 (100g) Small onion, quartered.
5 (12g) Large garlic cloves.
1/2 (70g) Large red bell pepper (.)
1 Tablespoon mayonnaise.
1 Tablespoon tomato paste.
1/2 cup (120g) plain yogurt.
1 teaspoon orange zest.
1 teaspoon lemon zest.
1/4 cup Orange juice (freshly squeezed no sugar added.)
2 Lemons (juiced about 6 Tablespoons.)
1 Tablespoon white vinegar
1/3 cup olive oil.
1/2 teaspoon ground cardamom.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground cloves.
1/2 teaspoon freshly ground black pepper.
1/2 teaspoon paprika.
1/2 teaspoon cumin.
1/2 teaspoon Cayenne pepper (optional or add to your liking.)
2 teaspoon salt (or to taste.)
2 bay leaves.
2 pounds boneless skinless chicken thighs.
⅓ cup mayonnaise.
⅓ cup plain full fat yogurt.
1 Large garlic clove, (minced.)
Salt and pepper to taste.

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



Turkish Shawarma Recipe image

Provided by Mickey Free

Time P1DT45m

Number Of Ingredients 17

Homemade Shawarma Ingredients
8 fresh boneless chicken thighs
1 TBL Tahini (sesame paste)
4 TBL goat yogurt
4 garlic cloves
1/2 tsp fennel
1/2 tsp cumin
1/2 tsp coriander seed
1/2 tsp ground cinnamon
1/2 tsp cloves
1/2 tsp smoked paprika
1/2 tsp freshly ground cardamom
1/2 tsp Cayenne pepper
1 tsp Kosher salt
2 lemons
4 to matoes
2 onions

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)



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

CHICKEN SHAWARMA



Chicken Shawarma image

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

1 lb boneless skinless chicken breasts ((2 large breasts))
1 lb boneless skinless chicken thighs ((4 large thighs))
6 tbsp extra virgin olive oil (divided)
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
1 pinch cayenne
Salt and black pepper
Nonstick cooking oil spray
Grill or baking sheet, tongs, skillet, spatula, plastic wrap.

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



Lebanese Beef Shawarma Recipe image

Learn how to make real Lebanese beef shawarma at home with this simple to follow recipe.

Provided by Mama's Lebanese Kitchen

Categories     BBQ     Dinner     entree     Sandwich

Time 12h35m

Number Of Ingredients 24

2 lbs beef (choose fatty cuts)
5 cloves garlic
1/2 cup lemon juice
1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon cloves (whole or powder)
1/2 teaspoon cumin powder
1/2 teaspoon caraway
1/2 teaspoon cardamom powder
1/2 teaspoon oregano (or thyme, dried or green)
1/2 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1/2 teaspoon peppercorn
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
2 teaspoons Tahini paste
1 cup Lemon Juice
3 cloves garlic
teaspoon Salt
1/2 cup Italian parsley (finely cut)
1 small tomato (preferably roasted or grilled)
1/2 cup French fries
loaf Pita bread

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



Shawarma image

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

FOR THE SHAWARMA
1 kg beef or mutton
4 cloves garlic, mashed
1/4 cup olive oil
1/3 cup vinegar
1 tbsp shawarma seasoning blend
1 tbsp dry coriander, ground
1/2 tsp cinnamon
1/2 tsp turmeric
¼ tsp black pepper
1 tbsp salt, adjust to taste
1 medium-sized tomato, sliced or diced
1/2 green pepper, cut into strips
1 large onion
4 tbsp sumac
1 cup chopped parsley
pickles, sliced
pita bread
FOR THE SAUCE
1 cup tahini
3 tbsp yogurt
1/4 cup lemon juice
2 tbsp vinegar
1 tsp salt
1/2 tsp crushed cumin

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



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

SHAWARMA



Shawarma image

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

1 cup plain yogurt
2 teaspoons lemon juice
4 cloves garlic, minced
1/2 teaspoon hot pepper sauce
1 teaspoon vinegar
1 teaspoon onion, finely minced
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mace
1/2 teaspoon salt
2 lbs chicken or 2 lbs lamb, sliced very thin
1 cup tahini
2 cloves garlic, minced
2 teaspoons lemon juice
2 teaspoons chopped parsley
1/2 cup water
8 slices pita bread
sliced tomatoes
sliced onion
mixed sprouts
lettuce, sliced thin
tzatziki

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)



Turkish Flatbread (Yufka) image

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

1 3/4 cups all-purpose flour, plus more as needed
1 teaspoon kosher salt
3/4 cup warm water
2 tablespoons extra-virgin olive oil, plus more for the mixing bowl

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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From youtube.com


TURKISH CHICKEN SHAWARMA RECIPE - EASY RECIPES
recipes from over the world: Turkish recipes: Chicken Shawarma. In a glass or ceramic bowl, combine the onion-garlic juice, yogurt or milk, oil, tomato paste, black pepper, paprika, and salt. Add the cubed chicken and toss to coat. Cover the bowl and refrigerate it for at least 4 hours or overnight for the best results. To get started with this particular recipe, we must first prepare a …
From recipegoulash.com


TURKISH LAVASH (BREAD FOR SHAWARMA) - ANJ RECIPE
2021-04-29 Turkish Lavash (Bread for Shawarma) Turkish Lavash (Bread for Shawarma) Start Reading Mode. Print Share. Pause min Stop Start Timer. 0 0. Add to Meal Plan . Share; Like 0 ; Share it on your social network: Or you can just copy and share this url. Bookmark this recipe. You need to login or register to bookmark/favorite this content. Medium; Directions. Share. …
From anjrecipe.com


CHEF OMAR - SHAWARMA HATAY WITH RED SAUCE
Shawarma Hatay with red sauce Turkish Shawarma is a popular Turkish food that dates back to the Ottoman Empire. It consists of red meat or marinated chicken pieces placed on a skewer where it is grilled and then served as meals or sandwiches
From chef-omar.com


SHAWARMA | TRADITIONAL STREET FOOD FROM LEBANON - TASTEATLAS
Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash.However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it.. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and …
From tasteatlas.com


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