Easy Chicken Shawarma Recipe

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Chicken Shawarma

Tasty and simple chicken shawarma at home! It is ideal for a work or school lunch and beats takeout any day of the week. Furthermore, the Chicken Shawarma with my creamy white garlic sauce adds a vibrant, creamy flavor.

Chicken Shawarma is tender chicken that has been marinated in a mixture of Middle Eastern spices before being layered and slowly roasted. Though it’s a very well-liked street meal in the Mediterranean, you can enjoy the same mouthwatering flavors at home.

How to make chicken shawarma at home?

The greatest cut of chicken for shawarmas, in my opinion, is the boneless, skinless thighs. They are substantially more affordable and juicy than breast flesh. More value for your money without compromising taste. If you prefer leaner meat, you can use chicken breast. If you can, I would even advise utilizing half breasts and half thighs. Let’s go over each component one by one.

  • Freshly squeezed lemon juice
  • Olive oil
  • Garlic
  • Onion
  • Chicken breast or chicken thighs

Spices:

  • salt
  • cumin powder
  • black pepper
  • turmeric
  • pinch of cinnamon
  • sweet paprika
  • ground coriander
  • sumac
  • black pepper
  • crushed red pepper flakes

You’re going to marinade the chicken first things. Use additional lemon juice for a tangier flavor if you prefer it. A tiny bit of ground cardamom goes a very long way, and it has a wonderful aroma. The spices will all contribute a tremendous amount of flavor. Ensure the chicken and onions are completely covered in the marinade before placing the dish in the fridge for at least an hour. You might even marinate it for 6 to 8 hours overnight for the most flavor.

Garlic yogurt sauce for Chicken Shawarma 

I have the best white garlic sauce ever. Exactly the correct amount of garlic, tangy and creamy. Some local shawarma takeout joints use so much mayonnaise and garlic that I feel sick after eating there. I use a lot of yogurts to make mine. It provides such a creamy taste and really lightens up the mayonnaise. I use yogurt made with whole milk. Although it isn’t Greek yogurt, you can still use it if that’s what you have. Just because it keeps the sauce nice and thin, I particularly enjoy the consistency of plain yogurt. But like I stated, use what you have on hand, or if you prefer a thicker sauce, use Greek yogurt.

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Put your sauce in an airtight container and store it in the fridge where it should stay fresh for a long. You’ll have your sauce prepared so you can send shawarma with the kids to school or pack a great lunch for yourself to take to work.

Easy Chicken Shawarma Recipe

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 large onion, sliced
  • ½ cup olive oil
  • 5 garlic cloves, grated
  • ¼ cup of fresh lemon juice


The spices:

  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon crushed red pepper flakes


The Sauce:

  • 1 cup yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, grated

Instructions

Note:

  • You can broil the chicken in the oven or cook it on the barbecue grill.

Make the chicken marinade:

  • Add the chicken to a large bowl along with the lemon juice, olive oil, and all the seasonings. To thoroughly coat the chicken, toss. Mix in the onion pieces after adding them. The bowl should be covered with plastic wrap and let to marinate for at least 30 minutes or overnight in the fridge.
  • Allow the chicken to remain outside at room temperature for an hour before cooking if marinating overnight.
  • To prepare the sauce, mix all of the ingredients together carefully. If salt is required, taste and add. For 4-5 days, this sauce stores well in an airtight jar kept in the fridge.

For the broiler:

  • Place the oven rack beneath the broiler element when the broiler is set to high.
  • A metal baking pan should have a rack on it.
  • Broil the chicken for 16 to 18 minutes, or until the internal temperature of the meat reaches 165 °F, after placing it on the rack.

Grilling Instructions:

  • Preheat the grill before adding the marinated chicken. Cook for around 20 minutes over medium-high heat. Following ten minutes, turn the chicken over. The chicken is prepared when the internal temperature reaches 165 °F. Place the bowl with the chicken in it.
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  • Chicken should be served in strips.

Bowl of Shawarma:

  • Your preferred greens (lettuce, shredded cabbage, etc.), together with some diced tomatoes, onions, and cucumbers, should be placed in a salad bowl. The chicken shawarma slices should then be placed on top. Serve the dish with some shawarma sauce drizzled on top.
  • Toast a pita just enough to make a shawarma. Place 1 tablespoon of the sauce in the pita’s middle. Add 1/4 cup of salad on top, consisting of any combination of chopped tomatoes, cucumbers, and onion slices. Add some additional sauce and chicken shawarma on top. Take a roll and serve!

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