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
EASY CHICKEN SHAWARMA
This is the authentic shawarma taste that I have always loved during my stay in the Middle East. Light and filling! It's totally divine!
Provided by Celestial
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h17m
Yield 8
Number Of Ingredients 13
Steps:
- Mix vinegar, soy sauce, 1 teaspoon garlic paste, ginger paste, salt, and pepper together in a shallow dish. Add chicken breasts; turn to coat. Marinate in the refrigerator for at least 30 minutes.
- Heat 2 inches oil in a heavy pot to 325 degrees F (165 degrees C). Fry potatoes in batches until golden brown, about 5 minutes. Transfer to paper towels to drain.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Remove chicken breasts from the marinade and cook until browned and no longer pink in the center, 6 to 8 minutes per side. Transfer to a cutting board; slice into thin strips.
- Mix remaining 1 teaspoon garlic paste with mayonnaise in a bowl.
- Spread garlic mayonnaise inside pita breads. Fill each pita with French fries, chicken slices, and pickles.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 44.4 g, Cholesterol 39.6 mg, Fat 30.9 g, Fiber 3.3 g, Protein 17.8 g, SaturatedFat 4.7 g, Sodium 1260.4 mg, Sugar 1.9 g
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.
Provided by The Mediterranean Dish
Categories Entree/Meat and Poultry
Time 40m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 227 calories, Sugar 4.3 g, Sodium 555.5 mg, Fat 14.8 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 2.8 g, Protein 4.7 g, Cholesterol 0.6 mg
EASY CHICKEN SHAWARMA RECIPE
Follow this easy recipe to make this robust and flavorful Chicken Shawarma at home. The juicy chicken is so flavorful and delicious. Beats takeout any day of the week!
Provided by Dimitra Khan
Number Of Ingredients 19
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!
OVEN-COOKED CHICKEN SHAWARMA
Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I've served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime - in which case it will serve up to 10 people.
Provided by Nigella Lawson
Categories Main course
Yield Serves 6
Number Of Ingredients 18
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 SHAWARMA
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
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
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 WRAP
Skip the marinating! These Chicken Shawarma Wraps are made with chicken thighs seasoned with a savory, garlicky spice rub and seared in a cast iron skillet.
Provided by Sheila Thigpen
Categories Main Dish
Time 25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine spices with minced garlic.
- Pat chicken thighs dry with paper towels and sprinkle all over with shawarma spice mixture, rubbing it in gently.
- Heat a tablespoon of olive oil in a large cast iron skillet over medium high heat. Add chicken thighs and cook 4 to 5 minutes on each side to get a nice char.
- Sprinkle with lemon juice and transfer to the oven. Bake for 5 minutes, or until chicken is cooked through.
- Remove chicken to a cutting board and tent loosely with aluminum foil. Let rest for 2 to 3 minutes, then slice into thin strips.
Nutrition Facts : ServingSize 1 g, Calories 364 kcal, Carbohydrate 24 g, Protein 36 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 140 mg, Sodium 802 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 10 g
SHAWARMA SAUCE RECIPE
This shawarma sauce is so delicious on wraps and sandwiches, but it's also incredible on grilled chicken and salad! This white sauce is the best garlic sauce!
Provided by Alexa Blay
Categories Sauces, Dips, and Dressings
Time 5m
Number Of Ingredients 7
Steps:
- In a medium sized bowl, mix all ingredients together.
- Store in an airtight container in the refrigerator for up to 2 weeks (depending on how fresh your yogurt is).
Nutrition Facts : Calories 38 calories, Carbohydrate 2.6 grams carbohydrates, Fat 2.6 grams fat, Fiber 0.3 grams fiber, Protein 1.3 grams protein, ServingSize 1/12, Sugar 1.4 grams sugar
EASY CHICKEN SHAWARMA
Incredibly flavorful Chicken Shawarma with a delicious creamy dipping sauce is your ticket to an amazing weeknight meal (or appetizer!)
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 21
Steps:
- In a large bowl, combine all ingredients for the chicken. Use your hands to toss everything around until chicken is well coated in marinade. Cover with plastic wrap and refrigerate at least 20 minutes (up to 1 hour).
- Preheat the oven to 400 degrees F.
- Transfer chicken (including marinade) to a foil-lined baking sheet or a casserole dish. Bake 30 to 35 minutes, until chicken is cooked through. Increase oven heat to 425 degrees F and bake an additional 8 to 10 minutes, until skin is golden-brown and crispy.
- Remove chicken from oven and allow it to sit 10 minutes before slicing and serving with magic tahini sauce.
- Add all ingredients for the sauce to a small blender and blend until smooth. Taste sauce for flavor and add lemon juice or sea salt to desired taste.
Nutrition Facts : Calories 343 calories, Carbohydrate 1 grams carbohydrates, Fat 23 grams fat, Fiber 0 grams fiber, Protein 32 grams protein, ServingSize 1 Serving, Sugar 0 grams sugar, UnsaturatedFat 0 grams unsaturated fat
EASY CHICKEN SHAWARMA
Oven Roasted Chicken Shawarma Recipe from "The Weeknight Mediterranean Kitchen" cookbook
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F
- In a large bowl, combine the chicken thighs with the oil, garlic, lemon zest and juice, Aleppo pepper, allspice, cumin, paprika, turmeric, cinnamon and salt, stir to coat. Cover with plastic wrap and marinate in the fridge for at least 20 minutes and up to an hour, the longer the better.
- Transfer chicken to foil lined baking sheet. Pour the marinade over the chicken. Bake for 30 to 35 minutes until the chicken is cooked through. For extra crispy edges, increase the heat to 425°F and continue cooking for 8 to 10 minutes.
- Remove chicken from oven and allow to rest for 5 minutes before cutting into it. Then cut the chicken into slices.
- Serve with pita bread, tahini sauce or yogurt sauce, chopped salad, fresh herbs and lemon.
CHICKEN SHAWARMA
Chicken Shawarma is perfect served with pita bread, lettuce, and sauce. It's tender chicken flavored with sumac, turmeric, cinnamon, cumin, and more.
Provided by Sabrina Snyder
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- In a large bowl or ziplock bag add the olive oil, garlic, lemon juice, sumac, paprika, cumin, salt, turmeric, coriander, black pepper, crushed red pepper flakes and cinnamon and whisk well to combine.
- Add the chicken into the bowl or bag and coat well.
- Marinate for at least 30 minutes to an hour, do not let it go too long as the lemon juice with begin to tenderize the chicken.
- Preheat the oven to 400 degrees and spray a baking sheet with vegetable oil spray.
- Add the chicken (leave the marinade behind) to your baking sheet and cook for 35 to 40 minutes until the chicken is cooked and browned.
- Cut chicken into 1/2" thick sliced and serve with pita bread, tzatziki, tomatoes, lettuce and pickled vegetables like Pickled Turnips.
Nutrition Facts : Calories 205 kcal, Carbohydrate 4 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 427 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN SHAWARMA RECIPE
What comes to my mind when I think of chicken shawarma is one of the finest shawarma sandwiches ever made!
Provided by Chef Tariq
Categories Chicken Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400ºF (200ºC).
- Mix all the spices in a large bowl.
- Add the lemon juice and olive oil.
- Add the chicken and cover completely with the spice mixture.
- Place the spiced chicken breasts in an ovenproof dish.
- Pour any remaining spice mix over the chicken breasts.
- Place in the oven and bake for 40 minutes.
- Remove and slice the breasts into thin slices.
- Mix the chicken slices with the liquid from the baking dish and serve.
Nutrition Facts : ServingSize 8 g, Calories 115 kcal, Carbohydrate 1 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 36 mg, Sodium 285 mg, Fiber 1 g, Sugar 1 g
CHICKEN SHAWARMA WITH EASY FLATBREAD
Juicy chicken shawarma marinated in spiced yogurt then grilled is a delicious dinner served wrapped in easy flatbread with crunchy vegetables.
Provided by Alida Ryder
Categories Dinner
Time 1h15m
Number Of Ingredients 26
Steps:
- Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour.
- In the meantime, mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.
- Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken.
- Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized.
- While the chicken is baking, roll tennis-sized balls of dough out onto a floured surface (to around ½cm thick) and cook in a hot pan until golden and bubbling then flip and cook for another minute or two on the other side. Remove from the pan, brush with melted butter (optional) and keep wrapped in foil.
- Make the sauce by combining all the ingredients and mixing well.
- When the chicken is cooked, remove from the oven and slice.
- Serve the chicken shawarma in the flatbread with vegetables and pickles of your choice drizzled with the garlic sauce.
Nutrition Facts : Calories 669 kcal, Carbohydrate 62 g, Protein 62 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 196 mg, Sodium 1641 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
RECIPE OF JAMIE OLIVER CHICKEN SHAWARMA
Recipe of Jamie Oliver Chicken shawarma
Provided by Marvin Ryan
Categories Dessert
Yield 1
Number Of Ingredients 21
Steps:
- Cook chicken with garam masala, yoghurt, lemon, black pepper, red chilli powder and salt.
- For sauce: mix in mayonnaise, ketchup, yoghurt, mustard paste, salt, red chilli powder and pepper.
- For vegetable: cut all the vegetables in juliene cut and dip in vinegar water with salt and pepper
- Assembling: spread chicken on pita bread, vegetables and sauce. Can add jalapenos and olives if you like.
- Make a Roll or serve seprately.
Nutrition Facts : Calories 219 calories
SHEET PAN CHICKEN SHAWARMA BOWLS
Part salad, part entree, these Sheet Pan Chicken Shawarma Bowls with Cilantro-Lime Dressing are hard to beat when you've got a hankering for an easy, takeout-inspired one-pan meal.
Provided by Jessica Beacom
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize ¼ recipe (includes dressing), Calories 435 calories, Sugar 10g, Sodium 734mg, Fat 27g, SaturatedFat 5g, Carbohydrate 22g, Fiber 7g, Protein 33g
EASY CHICKEN SHAWARMA HUMMUS BOWL
The creamiest, dreamiest hummus toped with shawarma. This simple-to-make hummus bowl will take you away to the Mediterranean and is packed with healthy and delicious ingredients.
Provided by baidoone
Categories Appetizers
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, put the yogurt, garlic powder, and salt. Mix well. Add the chicken slices and stir until they are covered with the marinade. Cover the container with cling film and put it in the refrigerator overnight.
- In the food processor, put the chickpeas, tahini, garlic, lemon juice, salt and cumin. Grind the mixture until you get a creamy texture. Put the chickpeas (hummus) in a serving dish and set aside.
- In a frying pan over a medium heat, heat the vegetable oil, then add the chicken mixture and stir until cooked.
- Spread the hummus in a plate and top with shawarma. Sprinkle with hot red pepper. Serve.
Nutrition Facts :
SHEET PAN CHICKEN SHAWARMA
This shortcut version of chicken shawarma skips the long marinating and roasting time and relies instead on quick cooking sliced thighs and a shower of the spices that go into the classic version--think cumin, cardamom and turmeric. Served with a warm pita, greens, tomato and a tangy yogurt sauce, it makes a substantial meal. We left out fries to keep the recipe on one sheet pan, but they are always a welcome addition!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
- Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.
- Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.
EASY CHICKEN SHAWARMA BOWLS
If you love street food, chances are you've enjoyed Chicken Shawarma. The mixture of flavors and textures is second to none and pretty much addictive. No, we don't have a spit to layer meat and fat on for that delicious flavor, but with chicken fajita meat, all you need is a quick spice rub (leave it on as long as you can up to overnight) + a few minutes in a hot skillet and you've got your own #makeyourowntakeout version of Shawarma!If you're following the #Septemberwhole30, this Whole30 friendly bowl is filled with the chicken, cucumbers, tomatoes, olives, pickled onions, roasted potatoes and tahini sauce.
Provided by Christi Flaherty
Categories Dinner
Time 50m
Yield 4-6
Number Of Ingredients 19
Steps:
- Combine all spices in a bowl and mix thoroughly (store in an airtight container).
- Mix together all the ingredients in a bowl and store in the refrigerator until ready to use.
- Rub the chicken with the spice mixture and let it stand at room temp for as long as possible while prepping everything else--if more than 30 minutes, place spice rubbed chicken in the fridge. You can let it hang out for up to 12 hours without a problem as long as it's refrigerated.
- Heat a large skillet over medium-high heat and add enough avocado or olive oil to evenly coat the bottom of the skiller
- Using tongs or your hands, add the chicken to the skillet a little bit at a time. Leave behind as much of the marinade as possible. Spread the chicken in a single layer so that each piece will brown evenly.
- When chicken begins to turn opaque, flip over and continue to cook. Use a metal spatula to break apart any pieces of chicken that don't lay evenly in the skillet.
- Add 1/2 cup of water to the skillet to gather up any spices that are stuck to the bottom of the skillet and to create a thick coating of the spice rub on the finished chicken.
- When chicken reaches an internal temperature of 165°F, remove from skillet and prepare to serve.
Nutrition Facts : ServingSize 4-6
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.
CHICKEN SHAWARMA
Homemade chicken shawarma (donair) with juicy tender chicken marinated in Middle Eastern spices and wrapped in pita bread is easy to make at home.
Provided by Sam Hu | Ahead of Thyme
Categories Chicken
Time 1h30m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 chicken shawarma wrap, Calories 315 calories, Sugar 3.7 g, Sodium 794.6 mg, Fat 12.6 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 20.9 g, Fiber 2.8 g, Protein 30.2 g, Cholesterol 112.7 mg
CHICKEN SHAWARMA RECIPE (AUTHENTIC MIDDLE EASTERN)
This chicken shawarma recipe is incredibly aromatic and classic. You can very quickly prepare the marinade and chicken can be frozen in the marinade, then prior cooking, defrost it. It just bursts with the best flavour when cooked on the outdoor grill / BBQ, but many prefer to make it on the stove. Serve it along with a simple salad on a large platter and allow your guests to make their wraps.
Provided by AbigailBradley
Categories Snacks
Time 40m
Number Of Ingredients 16
Steps:
- Take all marinade ingredients and combine them in a large ziplock bag (or bowl).
- Now, add up the chicken and make sure every piece is coated by using your hands.
- Keep it for marination for up to 24 hours or overnight.
- Take a bowl and combine the yoghurt sauce ingredients and mix. Cover and keep in the fridge.
- Heat a grill/BBQ on medium-high flame. As the marinade already has oil in it, you should not use oil, and thigh fillets have fat. Only oil your hotplate/grill if you are worried.
- Keep the chicken on the grill and cook the first side until nicely charred, for 4 to 5 minutes, then flip and for 3 to 4 minutes, cook the other side.
- Take out the chicken from the grill and cover it with loose foil. Keep it aside for 5 minutes to give it rest.
Nutrition Facts : Calories 351 kcal, Carbohydrate 22 g, Protein 5 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 1981 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 18 g, ServingSize 1 serving
More about "easy chicken shawarma food"
EASY CHICKEN SHAWARMA RECIPE - PUREWOW
From purewow.com
2.9/5 (692)Total Time 1 hr 40 minsServings 8Calories 516 per serving
- Make the Chicken: Place the chicken in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic powder, cumin, coriander, paprika and pepper to combine. Pour the marinade into the bag, seal and toss the chicken well to coat. Let the chicken marinate for 30 minutes to 1 hour.
- Make the Sauce: While the chicken marinates, stir together the Greek yogurt, lemon juice and garlic in a medium bowl. Stir in the parsley and dill; season with salt and pepper. Cover and refrigerate.
- Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off, and cook until it's well browned on both sides and fully cooked, about 4 minutes per side. Chop it into bite-size strips.
CHICKEN SHAWARMA RECIPE | CHICKEN SHAWARMA - NDTV …
From food.ndtv.com
5/5 (8)Category CuisineCuisine CuisineTotal Time 1 hr 5 mins
THE HAIRY BIKERS' CHICKEN SHAWARMA RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
EASY CHICKEN SHAWARMA - FROM THE GRAPEVINE
From fromthegrapevine.com
EASY CHICKEN SHAWARMA RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (47)Category MainCuisine Middle EasternTotal Time 30 mins
- The night before, mix half the yogurt with the lemon juice, ground coriander, ½ teaspoon ground cumin, 1 garlic clove, dried mint and seasoning. Use a fork to stab the chicken so the marinade can fully flavour the meat, then put in a plastic food bag or non-metallic dish and pour in the yogurt marinade. Turn to coat, then seal and marinate in the fridge.
- Preheat the grill. Remove the chicken from its marinade, shaking off the excess, then grill for about 15 minutes, until completely cooked through and slightly charred. Rest on a plate for a couple of minutes before slicing.
- Meanwhile, mix the rest of the yogurt with the remaining garlic, a pinch of cumin, and seasoning. Coarsely grate about 75g cucumber, squeeze out the excess liquid, then stir it into the yogurt.
- Slice the rest of the cucumber and the tomatoes and toss with a little seasoning and a squeeze of lemon to bring out the flavour. Warm the flatbreads and serve everything together with the yogurt sauce and lemon wedges.
CHICKEN SHAWARMA RECIPE | MYRECIPES
From myrecipes.com
5/5 (56)Total Time 45 minsServings 4Calories 384 per serving
- To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
- To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
- Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
SHAWARMA · I AM A FOOD BLOG
From iamafoodblog.com
5/5 (10)Total Time 2 hrs 20 minsCategory MainCalories 641 per serving
- In a small bowl, mix together the cumin, paprika, garlic powder, coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and ground cloves to make a shawarma spice mix.
- Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs. Season with salt and pepper. Marinate for at least 2 hours.
- While the chicken is marinating, make the shawarma sauce by stirring together the yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper. Cover and set aside in the fridge until ready to eat.
- Heat up a cast iron or heavy bottomed frying pan over medium-high and cook the chicken for 3-4 minutes per side until caramelized and cooked through.
OVEN BAKED CHICKEN SHAWARMA WITH ... - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (7)Total Time 30 minsCategory Main CourseCalories 274 per serving
- In a large bowl mix together all the ingredients for the Chicken Shawarma, except the chicken fillets and the fresh coriander.
- You can either make this sauce ahead of time, or make it about 5 minutes before the chicken is due to come out of the oven.
EASY OVEN CHICKEN SHAWARMA (+ VIDEO) - FAMILY FOOD ON THE ...
From familyfoodonthetable.com
Reviews 2Calories 280 per servingCategory Chicken
- Add the marinade to the bag and turn to coat all of the chicken and onions really well. Seal the bag and place in the refrigerator to marinate for at least 2 hours or up to 6-8 hours.
EASY CHICKEN SHAWARMA - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
5/5 (3)Total Time 2 hrs 40 minsCategory Main DishCalories 449 per serving
- Cut chicken breast into thin slices. If the breasts are partially frozen, the cutting process is easier.
GRILLED CHICKEN SHAWARMA: AN EASY TO FOLLOW RECIPE
From healthline.com
Author Andy Baraghani
EASY CHICKEN SHAWARMA PLATE - COLLEEN CHRISTENSEN NUTRITION
From colleenchristensennutrition.com
Reviews 20Calories 322 per servingCategory Main Dishes
HOW TO MAKE A HEALTHY CHICKEN SHAWARMA PLATE ...
From dobbernationloves.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 883 per serving
CHICKEN SHAWARMA SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 30 minsCategory Dinner, LunchCalories 347 per serving
NIGERIAN SHAWARMA (CHICKEN AND BEEF SHAWARMA RECIPE ...
From nigerianfoodtv.com
Reviews 271Estimated Reading Time 3 mins
EASY CHICKEN SHAWARMA - BISCUITS AND LADLES
From biscuitsandladles.com
Servings 4Total Time 40 minsEstimated Reading Time 3 mins
CHICKEN SHAWARMA RICE - SIMPLE, EASY, 15 MINUTE MEAL ...
From bitesofwellness.com
Cuisine MediterraneanTotal Time 15 minsCategory DinnerCalories 563 per serving
EASY CHICKEN SHAWARMA - UNPACKED
From jewishunpacked.com
EASY HOMEMADE CHICKEN SHAWARMA - EASY SHMEEZY RECIPES
From easyshmeezyrecipes.com
EASY CHICKEN SHAWARMA RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SHAWARMA RECIPE EASY – JUST EASY RECIPE
From justeasyrecipe.com
WHAT’S IN A CHICKEN SHAWARMA SANDWICH? – GROUPERSANDWICH.COM
From groupersandwich.com
AUTHENTIC CHICKEN SHAWARMA RECIPE
From diyjoy.com
CHICKEN SHAWARMA – GOING MY WAYZ
From goingmywayz.com
WANT CHICKEN SALAD FOR DINNER? MAKE THIS CHICKEN SHAWARMA ...
From food.ndtv.com
IT IS EASY TO MAKE TASTY SHAWARMA AT HOME | EASY RECIPE ...
From onmanorama.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love