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
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 (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
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
CHICKEN SHAWARMA RECIPE | HOW TO MAKE SHAWARMA
Chicken shawarma recipe - Make shawarma at home with this simple recipe and serve as appetizer or in wraps.
Provided by Swasthi
Categories Appetizer
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 287 kcal, Carbohydrate 10 g, Protein 29 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 80 mg, Sodium 459 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
SHAWARMA
This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first sautéed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.
Provided by TasteAtlas
Categories Street Food
Yield 6 servings
Number Of Ingredients 25
Steps:
- Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
- In the meantime, prepare the sauce. Mix all the ingredients until the mixture becomes homogenous. If the sauce is too thick, add some more lemon juice.
- Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
- Spread the sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.
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 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.
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.
Nutrition Facts : Calories 1053 kcal, Carbohydrate 76 g, Cholesterol 224 mg, Fiber 8 g, Protein 65 g, SaturatedFat 13 g, Sodium 1085 mg, Sugar 15 g, Fat 58 g, ServingSize 4 Sandwiches (4 Servings), UnsaturatedFat 0 g
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- 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.
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- To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
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