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Outrageously Delicious Homemade Chicken Shawarma

chicken shawarma
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Servings 4
Best Season Suitable throughout the year
Description

The tantalizing aroma of Chicken Shawarma sizzling on the stove or BBQ is an experience that promises a delightful culinary adventure. This dish, rich in spices and flavors, is a crowd-pleaser that’s surprisingly easy to prepare. The chicken shawarma marinade, packed with spices like cumin, coriander, and cardamom, takes just a few minutes to prepare, and the chicken can be frozen right in the marinade for future use. Whether you’re cooking it on an outdoor grill or on your stovetop, the result is always a hit. Pair it with a refreshing yogurt sauce, some flatbread, and fresh vegetables, and you’ve got a meal that everyone will love. Let’s dive into the recipe and some interesting facts to make your Chicken Shawarma experience even better!

Ingredients
    For the Chicken Shawarma Marinade
  • 1 kg 1 / 2 lb chicken thigh fillets, skinless and boneless
  • 1 large garlic clove, minced (or 2 small cloves)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it less spicy)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper, to taste
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
    • For the Yogurt Sauce
  • 1 cup Greek yogurt
  • 1 clove garlic, crushed
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper, to taste
    • To Serve with Chicken Shawarma
  • 4 flatbreads 4-5 (Lebanese or pita bread, or homemade soft flatbreads)
  • Sliced lettuce (cos or iceberg)
  • Tomato slices
  • Red onion, finely sliced
  • Cheese, shredded (optional)
  • Hot sauce of choice (optional)
Instructions
    1. Marinate the Chicken Shawarma:
  1. In a large ziplock bag, combine all the Chicken Shawarma marinade ingredients.
  2. Add the chicken thighs to the bag, seal it, and massage the marinade into the chicken, ensuring each piece is well coated.
  3. Let the chicken marinate in the fridge for at least 3 hours, preferably 24 hours for the best Chicken Shawarma flavor.
    4. Prepare the Yogurt Sauce:
  4. In a bowl, mix together the Greek yogurt, crushed garlic, cumin, lemon juice, salt, and pepper.
  5. Cover and refrigerate the sauce until needed. It can be stored in the fridge for up to 3 days, making it a perfect companion for your Chicken Shawarma.
    6. Preheat the Stove or BBQ for Chicken Shawarma:
  6. If using a stovetop, heat a large non-stick skillet over medium-high heat with 1 tablespoon of oil.
  7. If using a BBQ, lightly brush the grill with oil and preheat it to medium-high. This will give your Chicken Shawarma the perfect char.
    8. Cook the Chicken Shawarma:
  8. Place the marinated Chicken Shawarma on the skillet or grill.
  9. Cook the first side for 4-5 minutes until nicely charred.
  10. Flip the Chicken Shawarma and cook the other side for 3-4 minutes. The second side will cook faster.
  11. Once done, remove the Chicken Shawarma from the heat and let it rest, covered loosely with foil, for about 5 minutes.
  12. Serve the Chicken Shawarma
    13. Serve the Chicken Shawarma:
  13. Slice the cooked Chicken Shawarma and arrange it on a platter.
  14. Serve alongside flatbreads, sliced lettuce, tomatoes, red onion, yogurt sauce, and optional toppings like cheese and hot sauce.
  15. To make a Chicken Shawarma wrap, spread some yogurt sauce on a flatbread, add lettuce, tomatoes, red onion, and sliced Chicken Shawarma. Roll it up and enjoy!
Note

Recipe Notes:

  1. Make Ahead Option: You can freeze the Shawarma in the marinade. As it defrosts, it will continue to marinate.
  2. Chicken per Serving: For large Lebanese bread (about 30 cm/1 foot in diameter), you'll need about 300g/10oz of Chicken per person. Adjust portions according to your needs.
  3. Chicken Breast Option: If using chicken breast instead of thighs, cut the breasts horizontally into thin steaks, marinate as per the Shawarma recipe, and cook on high heat for 2 minutes per side.
  4. Baking Option: If you prefer baking, cook the Shawarma at 425°F/220°C for 20-25 minutes until browned.
  5. Serving Suggestions: Pair your Shawarma with Mejadra (Middle Eastern lentil rice), Chickpea Rice Pilaf, or a simple salad.

    Fun Facts about Shawarma

    The Origins of Shawarma

    Shawarma, a popular street food around the world, originated in the Middle East. The name comes from the Turkish word "çevirme," which means "turning," referring to the way the meat is traditionally cooked on a vertical rotisserie.

    Shawarma Around the World

    While Shawarma is traditionally made with lamb or chicken, different cultures have put their own spin on it. In Greece, you’ll find a similar dish called "gyro," while in Mexico, "tacos al pastor" is a close cousin, featuring marinated proteins and pineapple.


    FAQs

    1. Can I use chicken breasts instead of thighs?

      • Yes, you can! Just make sure to slice them thinly and cook them on high heat to keep them juicy.

    2. How long can I marinate the chicken?

      • You can marinate the chicken for up to 24 hours. If you’re short on time, 3 hours will still give you good results.

    3. Can I freeze the marinated chicken?

      • Absolutely! Freeze the chicken in the marinade, and as it defrosts, it will continue to marinate.

    4. What can I serve with Shawarma?

      • Shawarma pairs well with flatbreads, salad, and sides like Mejadra or Chickpea Rice Pilaf.

    5. Is Shawarma healthy?

Read it online: https://thecookscanvas.com/recipe/a-tantalizing-chicken-shawarma-recipe/