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
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
Easy and delicious chicken shawarma recipe. You will notice that the marinade and sauce are mostly identical, so you can simply mix all of the marinade/sauce ingredients together, minus the olive oil and tahini, and divide in two. Add the olive oil to the marinade, and reserve the rest for the sauce. If you do this, however, do not add the tahini until you are ready to use it, as it will significantly thicken the sauce.
Provided by Lance Pickup
Categories Chicken Breast
Time P1DT10m
Yield 8 pitas
Number Of Ingredients 12
Steps:
- Cut chicken into think strips and then into 1 inch long pieces.
- Make marinade: in a bowl, mix olive oil, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
- Add chicken to marinade and marinate in refrigerator for 24 hours.
- The next day, saute chicken in a medium skillet until done (about 10 minutes).
- Make sauce: in a bowl, mix tahini, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken in each pita bread, add sauce, and roll pita into a wrap.
CHICKEN SHAWARMA MARINADE
Have a craving for some delicious chicken shawarmas? Here's a quick and easy marinade you can use on your chicken, then make your shawarmas with your favorite bread and filling ingredients!
Provided by Rebekah Rose Hills
Time 4h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
- Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 2.1 g, Cholesterol 70.2 mg, Fat 5.3 g, Fiber 0.3 g, Protein 25.2 g, SaturatedFat 2.1 g, Sodium 363.7 mg, Sugar 1.2 g
SHAWARMA MARINADE FOR CHICKEN
Middle Eastern spices combine with olive oil and lemon juice to create a richly seasoned marinade for chicken. I love to use thighs, but it works for the white meat, too. Grill or broil your chicken, as you choose.
Provided by Bibi
Time 10m
Yield 6
Number Of Ingredients 11
Steps:
- Zest lemons until you have 1 tablespoon zest. Juice both lemons.
- Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 7.3 g, Fat 25.9 g, Fiber 3 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 780.1 mg, Sugar 0.2 g
CHICKEN SHAWARMA
Steps:
- To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
- Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
- Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.
YOGURT-MARINATED GRILLED CHICKEN SHAWARMA
A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
- Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
- For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
- With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
- Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
- For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
- Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
- Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
- Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
- Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
- Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.
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.
CHICKEN SHAWARMA
Add oomph to chicken kebabs with yogurt, Indian spices and chillies. This smoky, flavour-packed tandoori shawarma can be cooked on the barbecue or in the oven
Provided by Barney Desmazery
Categories Dinner
Time 1h5m
Number Of Ingredients 12
Steps:
- Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
- Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
- Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
- Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 1.9 milligram of sodium
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