Chicken Shawarma Recipe
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: 8
  • Preparation Time: 1 hours and 20 minutes
  • ½ olive oil – extra virgin is the best option
  • ¼ cup of lemon juice – freshly squeezed serves the right purpose
  • 5 grated garlic cloves
  • 1 large sliced onion
  • 2 pounds boneless chicken, thighs “or” breast – again, I would suggest chicken thighs.
  • Black Pepper
  • Salt
  • Cumin Powder
  • Sweet paprika
  • Pinch of Cinnamon
  • Turmeric
  • Ground Coriander
  • Crushed Red Chili Flakes
  • 1 cup yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, grated
DIRECTIONS
  1. Step One – Marinate The Chicken
  2. The first step to make the most delicious Chicken Shawarma is tom marinate the chicken for a couple of hours. This allows the spices to seep into the chicken and become its part. It’ll give the flavor and tenderness that you want in your shawarma. To get a little more tang, use extra lemon juice. For the perfect flavor, marinate the chicken overnight because it would give it ample time, 6 to 8 hours, to get it right. Remember, it is one of the most important steps to make the recipe right. Proper marination will make all the ingredients a part of one whole to get the perfect flavor and taste.
  3. Do not forget to add ground cardamom. It smells great and adds to the flavor of the recipe.
  4. To marinate, place the chicken, thighs, or breast, into a large bowl and add all the spices, garlic cloves, lemon juice, and olive oil. Make sure that all the ingredients along with the chicken are completely coated in the marinade. Put the plastic wrap on the top of the bowl and set it aside for at least an hour.
  5. Step Two – Special Garlic Yogurt Sauce
  6. Creamy, tart, and just the perfect amount of garlic in it, you can never go wrong with my special garlic sauce that goes hand in hand with the Chicken Shawarma. In almost every local Mediterranean joint, they go really hard on mayonnaise and garlic that many feel nauseated after having with shawarma. To reduce such effects, I use a large amount of yogurt. While plain yogurt is the best candidate, but if Greek yogurt is what you have, use it. I would make the sauce thicker which may like. The plain yogurt is consistent throughout and keeps the sauce the right amount of thin.
  7. The ingredients for the sauce should be taken for their primary form. You can add or skip things in your sauce to teat your taste buds – just the way you like it.
  8. Combine all the ingredients of the sauce together in one bowl and whisk well to make it consistent throughout. Add salt to match your taste. This sauce can be stored in an airtight container for 4 to 5 days in a refrigerator. Making the sauce is not that hard, and even a properly-stored sauce cannot beat the freshly-mixed sauce. So, keep that in mind and always go for the fresh one.
  9. How To Cook Chicken Shawarma
  10. When the chicken is marinated for at least an hour, you can grill or broil it, it is all up to you.
  11. Grilling
  12. If you are a grill person, use the medium to high heat in the grill for perfect cooking. The chicken needs to be just perfect for the right flavor. Cook each side of the chicken for 6 to 7 minutes. If you are not sure about the level of cooking, check the internal temperature of the chicken for 165?.
  13. Broiling
  14. If you want to broil your way to your Chicken Shawarma, set the broiler at the highest temperature. For the best effect, make sure that the oven rack is as close to the heating element as it goes. Put the chicken on the top of the cooling rack and place the cooling rack on the top of a baking tray. If you cook chicken directly on a baking tray, you will find that it does not come out as juicy as you want it to be. It is because all of the fat and juices drip down to the bottom and you are left with a dry chicken. So, if you have a cooling rack, never forget to use it while cooking Chicken Shawarma.
  15. Cook the chicken under the broiler for 15 to 20 minutes. Flip the chicken over halfway through. When the chicken gets golden brown in color, take it off the broiler and let it rest for about 10 minutes before slicing it into strips. Place the chicken in a big bowl and mix it with deliciously caramelized and softened onions to complete the recipe.
  16. Stovetop
  17. As far as the perfect shawarma goes, you can cook it on the stovetop if you want to cook a small batch. But seldom you want to make a small batch because of how delicious and flavorful it feels every time. with plenty of it, you can send it with the kids to school and you can pack it with you for lunch to the office. Cooking on the stovetop will create a lot of smoke so you need to wash the pans many times. So, you can cook on the stovetop but it is not ideal.
  18. Step Three – Putting The Chicken Shawarma Together
  19. Pita is the best option to make your shawarma wholesome. Layer the sauce, salad, and chicken mixture on the pita and roll it to enjoy a delicious sandwich.
  20. How To Make Pita For Chicken Shawarma
  21. Toast a pita lightly and spread one tablespoon of the special sauce in the center of the pita. Top with salad, chicken, and some more sauce. Voila! Shawarma is served.
  22. Salad
  23. To make the perfect salad, take any salad greens from your favorites, chop them, and mix them with some carrot, cucumber, and tomatoes. When many guests are coming over, you can opt for a ready-made salad. One of the most favorites that go with chicken shawarma is the Mediterranean crunch chopped salad kit.
  24. If you like shawarma as they put together in the shops, you can crisp it before making it into sandwiches or mixing with caramelized onions. To crisp, the stripes, heat up a cast iron grill. Set it to medium to high heat and put the sliced chicken on it for about 30 seconds until it is crisp.
RECIPE BACKSTORY
Chicken Shawarma is a wildly popular Mediterranean food around the world. Almost every chicken-loving person wants to have a bite of this spice-loaded gem.