Chicken Shawarma Recipe

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

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!

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 183 g

Nutrition Facts: servingSize 183 g, calories 275 kcal, Carbohydrate 1.1 g, Protein 32.9 g, Fat 16.2 g, Saturated Fat 3.2 g, Cholesterol 140 mg, Sodium 918 mg, unSaturated Fat 13 g

Ingredients:

• 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))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-22007-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-22007-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘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)’, ‘name’: ‘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)’, ‘url’: ‘https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-22007-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-22007-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.’, ‘name’: ‘Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.’, ‘url’: ‘https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-22007-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).’, ‘name’: ‘Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).’, ‘url’: ‘https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-22007-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!’, ‘name’: ‘To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!’, ‘url’: ‘https://www.recipetineats.com/chicken-sharwama-middle-eastern/#wprm-recipe-22007-step-1-1’}]}

Chicken Shawarma

You don’t need a special rotisserie to make this easy homemade chicken shawarma recipe! Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces. Be sure to check out the video and step-by-step above.

Prep: 10min

Total: 40min

Yield: 6

Nutrition Facts: servingSize , calories 227 calories, Sugar 4.3 g, Sodium 555.5 mg, Fat 14.8 g, Saturated Fat 2.1 g, Trans Fat 0 g, Carbohydrate 22.5 g, Fiber 2.8 g, Protein 4.7 g, Cholesterol 0.6 mg

Ingredients:

• 3/4 tbsp ground cumin
• 3/4 tbsp turmeric powder
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper, more if you prefer
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 1 large lemon, juice of
• 1/3 cup Private Reserve extra virgin olive oil
• 6 pita pockets
• Tahini sauce or Greek Tzatziki sauce
• Baby arugula
• 3-ingredient Mediterranean Salad
• Pickles or kalmata olives (optional)

Instruction:

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
4. When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
5. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
6. While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
7. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

Chicken Shawarma

How to make homemade chicken shawarma in the oven or on the grill.

Prep: 10min

Total: 70min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 406 kcal, Carbohydrate 1.3 g, Protein 39.7 g, Fat 26.5 g, Saturated Fat 5.4 g, Cholesterol 124 mg, Sodium 139 mg, Fiber 0.5 g, Sugar 0.1 g, servingSize 1 serving

Ingredients:

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

Instruction:

1. 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.
2. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
3. 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.

Chicken Shawarma Arabic Style By Recipes Of the World

FAQ

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