Chicken Shwarma Food

CHICKEN SHAWARMA RECIPE | HOW TO MAKE SHAWARMA

Steps:

• Cut chicken to small 1½ inch size pieces. Keep it aside.
• Mix all the ingredients for marinade. Add lemon juice only if needed. Taste the marinade and add more salt if needed.
• Marinate chicken with the mix. Cover and refrigerate for at least 12 to 24 hours.
• Preheat the oven to 200 C or 400 F for at least 15 mins.
• Prepare a grilling tray by spreading a foil and greasing it.
• Place the chicken over the tray along with onions and tomatoes. Space them apart.
• Grill for 15 to 20 mins depending on the size of the pieces. After 10 mins flip them to the other side.
• Move to the top rack and broil for 2 to 3 mins.
• Shred the chicken in the tray and serve.
• Heat a pan with half tbsp olive oil on a high heat.
• When the pan is hot. Place the chicken and flip to cook on all the sides evenly.
• When the chicken is tender cooked, shred it on the pan with a wooden spoon.
• Cook further for 1 to 2 mins. Set this aside and use the same pan to grill quartered layered onions and deseeded tomatoes.
• Serve chicken shawarma as a appetizer with yogurt garlic sauce (recipe in step by step pics section).
• Spread sauce on the pita bread, place lettuce and then chicken, grilled onions, tomatoes and roll it up.

CHICKEN SHAWARMA

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.

EASY CHICKEN SHAWARMA RECIPE

Steps:

• Note: The chicken can be cooked on the barbeque grill or in the oven under the broiler.
• Marinate the chicken:
• Place the chicken in a large bowl and add all of the spices, olive oil, garlic cloves, and lemon juice. Toss well to coat the chicken. Add the onion slices and mix them together. Cover the bowl in plastic wrap and set aside to marinate at least 30 minutes or overnight in the refrigerator.
• If marinating overnight allow the chicken to sit out at room temperature for an hour before cooking.
• Make the Sauce: Combine all of the sauce ingredients together and whisk well. Taste and add salt if needed. This sauce keeps well in an airtight container stored in the refrigerator for 4-5 days.
• For the Broiler:
• Set the broiler to high and place the oven rack under the broiler element.
• Place a rack on a metal baking tray.
• Arrange the chicken on the rack and broil for 16-18 minutes or until the internal temperature of the meat reaches 165 °F.
• For the Grill:
• Heat the grill then add the marinated chicken onto the grill. Cook over medium-high heat for about 20 minutes. Flip the chicken over after 10 minutes. When the internal temperature of the chicken reaches 165 °F it is ready. Transfer the chicken to a bowl.
• Slice the chicken into strips and serve.
• Shawarma Bowl:
• Fill a salad bowl with your favorite greens (lettuce, shredded cabbage, etc.) some chopped tomatoes, onions, and cucumbers and top with the chicken shawarma slices. Drizzle some shawarma sauce on top and serve.
• Shawarma Pita:
• Lightly toast a pita. Spread 1 tablespoon of the sauce in the center of the pita. Top with ¼ cup of salad (any shredded lettuce, chopped tomatoes, cucumbers, and onion slices. Top with chicken shawarma and some more sauce. Roll up and serve!

CHICKEN SHAWARMA

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.

CHICKEN SHAWARMA (MIDDLE EASTERN)

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.

CHICKEN SHAWARMA

Steps:

• In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
• Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
• 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)
• 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.
• 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.
• 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.
• 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!

MIDDLE EASTERN CHICKEN SHAWARMA

Steps:

• Gather the ingredients.
• In a large bowl, combine yogurt, vinegar, crushed garlic, pepper, salt, cardamom, allspice, and juice of 1 lemon, until well mixed.
• Add chicken, coating well with marinade. If mixture seems too dry, add olive oil, 1 tablespoon at a time, until you've achieved the right consistency. Cover and refrigerate at least 8 hours, preferably overnight.
• In a stockpot or large saucepan, cook chicken over medium heat for 20 minutes or until done. Be sure not to overcook!
• If chicken becomes a little dry, add a few tablespoons of water.
• When the chicken is done, you can shred it or leave it in larger slices.
• Gather the ingredients.
• While the chicken is cooking, prepare the sauce. In a small bowl, mix together tahini, crushed garlic, 1/4 cup lemon juice, and 2 tablespoons yogurt, mixing well. Set aside.
• Gather the ingredients.
• To a large bowl, add onions, tomatoes, and cucumbers, and sprinkle with sumac. Add the parsley and optional pickle slices and mix well. Set aside.
• Place enough chicken on each pita so that it covers 1/4 of the bread. Add veggies and pour some sauce over all. Roll like a burrito and you have shawarma! You also can slit the pita open to form a pocket and stuff it.

OVEN-COOKED CHICKEN SHAWARMA

Steps:

• Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients.
• Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
• When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature.
• Tip the contents of the freezer bag into a shallow roasting tin - mine measures 44x34x1.5cm/17x13x½in - and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.
• When the chicken's more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
• Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.

CHICKEN SHWARMA

Steps:

• Melt clarified butter in a large skillet over medium high heat. Sprinkle one side of chicken pieces with garam masala and place seasoned side down in hot butter. Sprinkle top of chicken pieces with more garam masala and saute for 5 minutes.
• Turn chicken pieces, adding more butter as needed, and saute for 5 to 10 minutes more, or until chicken is cooked through and no longer pink inside.

CHICKEN SHAWARMA

Steps:

• Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
• Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
• Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
• Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.

CHICKEN SHWARMA, MY WAY.

Steps:

• Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
• Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
• Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
• The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
• Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.

LEBANESE CHICKEN SHAWARMA

Steps:

• Place your chicken breast in a very large bowl or pot containing the water solution of cold water, vinegar, salt, and lemon juice. Leave the chicken in this solution for an hour. After that, rinse and clean the chicken really well. Cut off any excess inedible fat as well. After that, cut into the breast on a bias until you have a large tender-like piece. Continue to do this until you reach the end. Once you can't cut on a bias anymore near the end, just slice that piece into thin strips. Continue to slice the rest of the large pieces into thin strips. Place them in a large colander as you go. Do this until you have cut up all eight chicken breasts into thin strips. Place the colander under running cold water and rinse well for two minutes to further clean the chicken. Let the chicken drain over a large bowl for five minutes so any excess water will drip off.
• After your chicken is done draining, you can move on to the next step. Place the chicken into a very large bowl. Add in the chicken shawarma spice blend (we recommend purchasing a pre-made blend, but if you can't get it, combine the spice blend ingredients above and use that as your blend), vinegar, olive oil, salt, and black pepper.
• Mix thoroughly to combine. Be careful not to be too rough with it or the chicken can become stringy. Cover the bowl with plastic wrap and place it in the fridge overnight ideally or at minimum for 2-3 hours.
• Pour olive oil into the bottom of a large pot over high heat. Pour in the chicken shawarma, excess juices and all. Cook for about five minutes over high heat. Stir occasionally. After five minutes or so, place a lid over the pot and continue to cook over medium-low heat for 10-15 minutes or until the juices simmer and the chicken appears opaque. Taste to ensure doneness. If the chicken needs more time, continue to cook for another 3-5 minutes, and taste again. The chicken should be juicy, moist, flavorful, and tender. Stir occasionally while you cook, but don't overdo it as this can cause the chicken to break up and become stringy.
• The shawarma is now finished! You can serve as-is with a side of rice, however, we're going to be making a sandwich. Slice some white onion, iceberg lettuce, tomatoes, and Lebanese-style pickles.
• Set-up your station. Sliced veggies, pita bread, and garlic sauce.
• Assemble your sandwich as you please and grill. Here's a secret, we slather some garlic sauce and add a pinch of salt to the outside of the pita before grilling just to add a bit of flavor to the pita bread. Grill and enjoy warm!

CHICKEN SHAWARMA

Steps:

• Preheat an indoor or outdoor grill to high.
• In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.
• Slather the mixture all over the chicken until it is well-coated.
• Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.
• Remove from the grill and let the chicken rest before thinly slicing.
• Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
• Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine.
• Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

CHICKEN SHAWARMA MADE EASILY AT HOME

Steps:

• Marinate all the ingredients mentioned under Chicken Shawarma and set aside for 30 minutes to 1 hour
• In the meanwhile, preheat the oven to 220 C/428 F
• Line a loaf tin with parchment paper overhang on the longer side to make it easy to pull out the grilled chicken later
• Layer the chicken thighs one on top of the other so that all the chicken is tightly packed in the tin
• Broil (only the top heating element on) for 25 minutes till the top is nicely charred and the chicken is cooked through and registers an internal temperature of 74 C/165 F

LEBANESE CHICKEN SHAWARMA

Steps:

• Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
• Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
• Marinate the chicken for minimum of 30 minutes or up to 24 hours
• Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
• Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
• Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
• Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.

SHEET PAN CHICKEN SHAWARMA BOWLS

Steps:

• Make the marinade: Place the chicken in a zip-top bag or container with a lid. Combine the garlic, cumin, coriander, paprika, turmeric, salt and pepper in a small bowl. Add 2 tablespoons oil and juice of ½ lemon and stir to combine.
• Pour the marinade over chicken and massage to coat well. Refrigerate for at least 30 minutes and up to 48 hours.
• When ready to cook, preheat the oven to 375℉. Line a large rimmed baking sheet with parchment paper.
• Remove the chicken from the marinade and discard any excess marinade. Place the chicken in a single layer on one end of the baking sheet and bake for 15 minutes.
• While the chicken is baking, make the homemade Cilantro-Lime Dressing (if using, See Notes below for recipe).
• After 15 minutes, remove the pan from the oven. Add the peppers and onions to the middle of the baking sheet and the riced cauliflower to the end opposite the chicken. Drizzle cauliflower with the remaining 1 tablespoon of oil and toss gently to coat. Sprinkle veggies with a pinch of salt.
• Return the pan to the oven. Bake an additional 15-20 minutes or until the chicken is cooked through (165℉ on an instant-read thermometer) and veggies are tender.
• Remove thee pan from the oven. Serve the chicken and peppers over the cauliflower rice along with chopped lettuce, tomatoes, and cucumbers. Drizzle with Cilantro-Lime Dressing, sprinkle with chopped cilantro and serve with lemon wedges.

CHICKEN SHAWARMA

Steps:

• In a large Ziploc bag, combine chicken strips with 1 tablespoon oil and all seasoning. Press air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for 1 hour, up to overnight in the fridge. You can also marinate the chicken in a large mixing bowl and cover.
• Preheat oven to 400 F. Add and spread chicken evenly on a large parchment-lined half sheet baking pan in a single layer. Bake in the oven for 15-20 minutes until fully cooked through and crispy. Remove the pan from the oven and let cool for 10 minutes. Air Fryer Instructions: To air fry the chicken instead, spread chicken evenly in a single layer in the air fryer basket and cook at 375 F for 10-12 minutes until golden brown and crispy. Shake the basket halfway during cooking to brown evenly.
• Serve chicken in pita bread with lettuce, tomato, cucumber and parsley.
• In a medium mixing bowl, combine all the ingredients for the garlic yogurt sauce and stir until smooth. Drizzle on top of the chicken shawarma and serve. You can also add tzatziki sauce instead or a spread of hummus.

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.