Best 2 Baked Chicken Shawarma Recipes
Indulge in the tantalizing flavors of the Middle East with this delectable Baked Chicken Shawarma. Originating from the streets of the Levant, this dish promises a burst of aromatic spices, tender chicken, and a delightful interplay of textures. Succulent chicken is marinated in a blend of traditional spices, such as cumin, coriander, paprika, and garlic, infusing it with an irresistible flavor. Skewered and roasted to perfection, the chicken emerges with a crispy exterior and a juicy, succulent interior. Accompanying the chicken are three flavorful sauces: a rich tahini sauce, a vibrant green cilantro sauce, and a spicy tomato sauce. These sauces add complementary layers of taste, elevating the shawarma experience. Served with fluffy pita bread, aromatic rice, and a refreshing salad, this dish offers a delightful symphony of flavors and textures.
Here are our top 2 tried and tested recipes!
OVEN-ROASTED CHICKEN SHAWARMA
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Provided by Sam Sifton
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED CHICKEN SHAWARMA
Middle Eastern foods rely on an abundance of spices and seasonings to create richly flavored food. Shawarma usually involves a stack of meat on a grill, but this recipe calls for a layer of chicken thighs on a sheet pan, in the oven. Use the broiler briefly, at the end of the baking time, to achieve extra flavor from the light char. Chicken can be served on steamed white rice, or sliced and served in a pita or flatbread with tomatoes, lettuce, and your favorite tzatziki or tahini sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top.
- Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 7.4 g, Cholesterol 106 mg, Fat 37.1 g, Fiber 2.7 g, Protein 29.8 g, SaturatedFat 7.6 g, Sodium 682.2 mg, Sugar 1 g
Tips:
- Use a good quality yogurt: The yogurt you use will make a big difference in the flavor of your shawarma. Look for a thick, plain yogurt that is full of flavor.
- Marinate the chicken for at least 4 hours: This will allow the flavors to penetrate the chicken and make it more tender.
- Use a variety of spices: The spices you use in your shawarma will give it its unique flavor. Some common spices used in shawarma include cumin, coriander, paprika, and turmeric.
- Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
- Serve the shawarma with your favorite toppings: Some popular toppings for shawarma include hummus, tahini sauce, pickled turnips, and fresh herbs.
Conclusion:
Baked chicken shawarma is a delicious and easy way to enjoy this classic Middle Eastern dish. With its tender chicken, flavorful spices, and fresh toppings, it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give baked chicken shawarma a try!
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