Lebanese Chicken Shawarma Wrapsplatterplate Food

LEBANESE CHICKEN SHAWARMA RECIPE

Steps:

• Cut the chicken into thin slices of about 1/2 inch and place in a marination bowl.
• To make the marinade, mix all dry and liquid ingredients in a blender or food processor and blend for a couple of minutes.
• Add the marinate to the chicken bowl mixing well. Cover and let marinate in the fridge overnight.
• When ready, grill the marinated chicken on a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
• Shred the cooked chicken thinly and set aside to make a bombastic sandwich.
• Spread 1 teaspoon of Lebanese Garlic paste along the center/diameter of a pita bread.
• Add 2-3 tablespoons of chicken
• Add salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy.

LEBANESE CHICKEN SHAWARMA

Steps:

• Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
• Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PRINCE'S CHICKEN SHAWARMA

Steps:

• For the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.
• For prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.
• Drizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.
• Season a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.
• Add chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.
• When chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.
• Whisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.
• Soak rice for 15 minutes in cold water, then strain.
• Mix 2 1/2 cups water together with chicken bouillon in a bowl.
• Fry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.
• Cover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.
• Rice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.
• Add chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.

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.