Best 4 Chicken Doner Shawarma Recipes
**Indulge in the Delights of Chicken Doner Shawarma: A Culinary Journey Through Two Timeless Recipes**
Embark on a tantalizing culinary adventure with our carefully curated selection of chicken doner shawarma recipes. These delectable dishes, originating from the vibrant streets of Turkey and the Middle East, promise an explosion of flavors and textures that will leave your taste buds craving for more.
Our first recipe introduces you to the classic Chicken Doner Kebab, a vertical rotisserie-cooked chicken slowly roasted to perfection. Sliced thin and served with a variety of toppings, this doner kebab is a symphony of juicy chicken, crispy edges, and a mesmerizing array of spices.
Craving a homemade version? Look no further than our second recipe, the Chicken Shawarma Wrap. This recipe captures the essence of the traditional shawarma, using marinated chicken thighs grilled to perfection and then wrapped in warm pita bread. With a generous helping of tahini sauce, pickles, and fresh vegetables, this wrap is a delightful combination of flavors and textures.
Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, our chicken doner shawarma recipes are guaranteed to satisfy your cravings. Prepare to be captivated by the aromatic blend of spices, the succulent texture of the chicken, and the delightful harmony of flavors in every bite. Let's begin our culinary journey and uncover the secrets behind these timeless dishes.
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
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
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
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
Tips:
- Using high-quality chicken is crucial for the best flavor. Look for organic, free-range, or air-chilled chicken if possible.
- For the most authentic flavor, marinate the chicken overnight or for at least 8 hours. This allows the flavors to penetrate the chicken and make it extra juicy and flavorful.
- If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy pan to pound the chicken breasts thin.
- Be sure to cook the chicken over medium heat so it cooks evenly without burning.
- To make the chicken shawarma even more flavorful, try grilling it instead of cooking it in a pan. This will give it a slightly smoky flavor that complements the spices perfectly.
- Serve the chicken shawarma with your favorite toppings, such as tzatziki sauce, hummus, pickled vegetables, and fresh herbs.
Conclusion:
Chicken doner shawarma is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're serving it as a main course, a sandwich, or a wrap, this flavorful dish is sure to be a hit. So next time you're looking for a quick and easy meal that's packed with flavor, give chicken doner shawarma a try.
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