Best 7 Chicken Shwarma My Way Recipes
Tantalize your taste buds with the delectable flavors of chicken shawarma, a Middle Eastern dish that combines succulent chicken, aromatic spices, and creamy sauces. This versatile dish can be enjoyed in various forms, from wraps and sandwiches to platters and bowls. Our collection of chicken shawarma recipes offers a diverse range of culinary creations, each with unique flavors and textures to satisfy every palate. From the classic shawarma sandwich, bursting with juicy chicken, crisp vegetables, and tangy tahini sauce, to the hearty shawarma bowl, featuring tender chicken nestled atop a bed of fluffy rice, flavorful vegetables, and a drizzle of creamy garlic sauce, our recipes cater to every craving. Whether you're looking for a quick and easy weeknight meal or a show-stopping dish for a special occasion, our chicken shawarma recipes are sure to impress. So, embark on a culinary adventure and discover the delightful taste of chicken shawarma, made with fresh ingredients and bursting with Middle Eastern flavors.
Let's cook with our recipes!
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
CHICKEN SHAWARMA
You don't need a special rotisserie to make this easy homemade chicken shawarma recipe! Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces. Be sure to check out the video and step-by-step above.
Provided by The Mediterranean Dish
Categories Entree/Meat and Poultry
Time 40m
Number Of Ingredients 17
Steps:
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
- When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
- Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
- While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
- To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!
Nutrition Facts : Calories 227 calories, Sugar 4.3 g, Sodium 555.5 mg, Fat 14.8 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 2.8 g, Protein 4.7 g, Cholesterol 0.6 mg
CHICKEN SHWARMA, MY WAY.
A very popular middle eastern dish. Traditionally cooked rotisserie style, this method allows you to recreate the flavor and texture on a much more economical and smaller scale.
Provided by Mayas Mama
Categories Chicken Breast
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
- Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
- Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
- The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
- Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.
CHICKEN SHWARMA - CHAWARMA LAHME
As part of a mezze, or as the main ingredient in a sandwich, or pita wrap, this is a flavorful, homey recipe. This recipe is translated from Cuisine du Liban by Pomme Larmoyer.
Provided by Mme M
Categories Lunch/Snacks
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
- Put them into a bowl or other container, and allow them to marinate in the lemon juice (or white vinegar, if you want), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
- Allow 24 hours for the flavors to develop.
- The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
- Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudites.
CHICKEN SHAWARMA
Steps:
- To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
- Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
- Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.
SHEET PAN CHICKEN SHAWARMA
This shortcut version of chicken shawarma skips the long marinating and roasting time and relies instead on quick cooking sliced thighs and a shower of the spices that go into the classic version--think cumin, cardamom and turmeric. Served with a warm pita, greens, tomato and a tangy yogurt sauce, it makes a substantial meal. We left out fries to keep the recipe on one sheet pan, but they are always a welcome addition!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
- Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.
- Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.
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
Tips:
- Use a sharp knife to thinly slice the chicken breast against the grain. This will help it cook evenly and quickly.
- If you don't have time to marinate the chicken overnight, you can marinate it for at least 30 minutes. The longer you marinate it, the more flavorful it will be.
- You can use a variety of vegetables in this recipe, such as bell peppers, onions, zucchini, and squash. Choose vegetables that you like and that will cook evenly.
- If you don't have a grill, you can cook the chicken and vegetables in a nonstick skillet over medium heat. Just be sure to cook the chicken until it is cooked through and the vegetables are tender.
- Serve the chicken shawarma with your favorite toppings, such as tzatziki sauce, hummus, and pita bread.
Conclusion:
This chicken shawarma recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. The chicken is marinated in a flavorful blend of spices, then grilled to perfection. The vegetables are roasted until they are tender and slightly caramelized. The combination of the chicken and vegetables is served on a bed of fluffy rice or pita bread, and topped with your favorite toppings. This recipe is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
