Oh, chicken shawarma, you delightful whirlwind of flavors—it’s like a Middle Eastern embrace on your taste buds. Imagine biting into tender chicken that’s been marinated in a symphony of spices, with garlic sauce that whispers sweet nothings to your senses. Speaking of whispers, did you catch the latest buzz about the lunar eclipse last week? Anyway, whether you’re a shawarma newbie or a seasoned enthusiast, this easy recipe is here to redefine “yum” with every bite.
Steps
- Combine minced garlic, ground spices, salt, black pepper, lemon juice, and olive oil in a large ziplock bag to make the marinade. Add the chicken thighs, seal the bag, and massage it to ensure the chicken is well coated. Allow the chicken to marinate in the refrigerator for 12 to 24 hours, or a minimum of 3 hours if you’re short on time.
- Prepare the yogurt sauce by mixing Greek yogurt, crushed garlic, cumin, lemon juice, salt, and pepper in a bowl. Cover the bowl and refrigerate for at least 20 minutes to blend the flavors. The sauce can be stored in the fridge for up to 3 days.
- Preheat a large non-stick skillet or a BBQ to medium-high heat, adding a little oil to prevent sticking. Cook the marinated chicken on one side for 4 to 5 minutes until well-charred, then flip and cook the other side for 3 to 4 minutes.
- Remove the cooked chicken from the heat and cover it loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute through the meat.
- To serve, slice the rested chicken and arrange it on a platter with flatbreads, lettuce, tomato slices, onion, and yogurt sauce. Assemble wraps by spreading yogurt sauce on a flatbread, adding chicken and vegetables, then rolling it up to enjoy.
Ingredients
- 1 kg / 2 lb skinless, boneless chicken thigh fillets
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp if less spicy is preferred)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 cup Greek yogurt
- 1 garlic clove, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper, to taste
- 4 – 5 flatbreads (Lebanese or pita bread, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Nutritional Values
Calories: 1650 cal | Carbohydrates: 6.6 g | Protein: 197.4 g | Fat: 97.2 g | Saturated Fat: 19.2 g | Polyunsaturated Fat: 78 g | Cholesterol: 840 mg | Sodium: 5508 mg
FAQ
- What is Chicken Shawarma?
- Chicken Shawarma is a popular Middle Eastern dish commonly found as street food. Traditionally, it features spiced meats stacked on a vertical rotisserie. At home, you can replicate this by cooking the marinated chicken in a pan or on a BBQ grill.
- What are the essential spices in the Chicken Shawarma marinade?
- The marinade includes everyday spices like coriander, cumin, cardamom, cayenne pepper, and smoked paprika. Cardamom is crucial for the distinctive Shawarma flavor, adding a piney, citrusy note.
- Can I make Chicken Shawarma if I don’t like spicy food?
- Yes, the spiciness comes from cayenne pepper, which you can reduce or omit entirely. The dish will still be packed with flavor.
- How should I serve Chicken Shawarma?
- Chicken Shawarma can be served in wraps with flatbread, lettuce, tomatoes, and yogurt sauce. Alternatively, serve it on a plate with sides like rice and salads for a complete meal.
- How long should I marinate the chicken for best results?
- Ideally, marinate the chicken for 12 to 24 hours for the best flavor. If short on time, a minimum of 3 hours will still yield delicious results.
Tips
- Marinate for Maximum Flavor: For the most flavorful Chicken Shawarma, marinate the chicken for at least 12 to 24 hours. However, if you’re pressed for time, even a 3-hour marination will still yield delicious results.
- Cooking Method for the Best Crust: To achieve a nicely charred crust, cook the chicken on a BBQ or stove over medium-high heat. This will enhance the flavors and aroma, making the dish even more enticing.
- Resting the Chicken: Allow the cooked chicken to rest for a minimum of 3 minutes before slicing. This helps the juices to redistribute throughout the meat, ensuring a juicy and moist final product.
- Serving Suggestions: Consider serving Chicken Shawarma as wraps with flatbreads, lettuce, and yogurt sauce, or as part of a plate with rice and salad. This versatility allows you to cater to different preferences and enhance the dining experience.
Equipment
- Vertical Rotisserie or Rotisserie Attachment – While the recipe mentions cooking in a pan or on a BBQ, for those who want an authentic shawarma experience, a vertical rotisserie could be a worthwhile purchase.
- BBQ Grill – If you don’t already own one and prefer the outdoor grilling method for cooking the shawarma.
- Non-stick Skillet – If cooking on the stove, a large non-stick skillet is ideal for achieving the desired char on the chicken.
- Ziplock Bags – Useful for marinating the chicken evenly, though these are often more of a disposable item.
