Best 5 Shawarma Djaj Chicken Shawarma Lebanon Middle East Recipes

Embark on a culinary journey to the heart of the Middle East with our delectable Shawarma Dajaj (Chicken Shawarma) recipe, a beloved dish originating from Lebanon. This tantalizing dish features tender, succulent chicken marinated in a blend of aromatic spices and herbs, slow-cooked to perfection on a vertical rotisserie, and artfully shaved into thin slices. Served with an array of accompaniments such as fluffy pita bread, creamy garlic sauce, tangy pickles, crisp French fries, and a refreshing fattoush salad, this iconic street food is sure to tantalize your taste buds and leave you craving for more. In this comprehensive guide, we'll provide you with step-by-step instructions and helpful tips to master this flavorful dish in the comfort of your own kitchen. Additionally, we'll introduce you to a variety of other delectable recipes, including a vegetarian shawarma, a flavorful chicken shawarma wrap, and a mouthwatering garlic sauce that will elevate your shawarma experience to new heights. Get ready to savor the authentic taste of Lebanon's culinary treasure – Shawarma Dajaj!

Let's cook with our recipes!

CHICKEN SHAWARMA (MIDDLE EASTERN)

Chicken Shawarma (Middle Eastern) image

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

Ingredients

1 kg / 2 lb chicken thigh fillets (, skinless and boneless (Note 3))
1 large garlic clove (, minced (or 2 small cloves))
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
1 cup Greek yoghurt
1 clove garlic (, crushed)
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
4 - 5 flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))
Sliced lettuce ((cos or iceberg))
Tomato slices
Red onion (, finely sliced)
Cheese (, shredded (optional))
Hot sauce of choice ((optional))

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

LEBANESE CHICKEN SHAWARMA

Lebanese Chicken Shawarma image

This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).

Provided by Christopher Walters

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 8h25m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup plain yogurt
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

Steps:

Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 365 calories, Carbohydrate 7.9 g, Cholesterol 132.9 mg, Fat 13.4 g, Fiber 0.7 g, Protein 51 g, SaturatedFat 3.1 g, Sodium 479.9 mg, Sugar 5.2 g

LEBANESE CHICKEN SHAWARMA RECIPE

Lebanese Chicken Shawarma Recipe image

Learn How to Make a Delicious Chicken Shawarma Recipe at Home Using Your Panini Grill.

Provided by Mama's Lebanese Kitchen

Categories lunch Sandwich

Time 12h25m

Number Of Ingredients 17

Ingredients

2.5 lbs boneless chicken (breast or thighs)
1/2 cup lemon juice
2 tablespoons tomato sauce
4 tablespoons plain yogurt
3 tablespoons white vinegar
1 head garlic (pealed, crushed)
2 tablespoons olive oil
1 teaspoons salt (or to taste)
1/2 teaspoon oregano (ground)
1 teaspoon paprika
1/2 teaspoon ginger powder (optional)
1/4 teaspoon nutmeg powder
6 loafs pita bread
4 tomatoes (grilled or roasted)
6 teaspoons Garlic Paste (Lebanese )
1/2 lb cucumber pickles (salty)
2 cups French fries

Steps:

Cut the chicken into thin slices of about 1/2 inch and place in a marination bowl.
To make the marinade, mix all dry and liquid ingredients in a blender or food processor and blend for a couple of minutes.
Add the marinate to the chicken bowl mixing well. Cover and let marinate in the fridge overnight.
When ready, grill the marinated chicken on a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
Shred the cooked chicken thinly and set aside to make a bombastic sandwich.
Spread 1 teaspoon of Lebanese Garlic paste along the center/diameter of a pita bread.
Add 2-3 tablespoons of chicken
Add salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy.

Nutrition Facts : ServingSize 1 wrap, Calories 511 kcal, Carbohydrate 33 g, Protein 44 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 123 mg, Sodium 1037 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 14 g

OVEN-COOKED CHICKEN SHAWARMA

Oven-Cooked Chicken Shawarma image

Chicken shawarma is usually cooked on a spit, but I saw a recipe by the excellent Sam Sifton (a home cook, therefore eminently trustworthy) in the New York Times (where he is the food editor) for roasting it in the oven, and felt it was therefore safe to give it a go. Though I should say that, while my recipe is inspired by him, it is not his recipe. Here, I've served it modestly, on a pile of shredded iceberg, with some warmed (proper) pitta, lemon wedges and a tahini sauce, as made below. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories Sauces

Time 3h

Yield 6-10 serving(s)

Number Of Ingredients 18

Ingredients

12 skinless and boneless chicken thighs
2 unwaxed lemons
100 ml olive oil
4 fat or 6 smaller garlic cloves, finely grated
2 bay leaves
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried chili pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons flaked sea salt
lettuce leaf, to serve
250 g plain yogurt
4 tablespoons tahini
1 fat or 2 smaller garlic clove, finely grated
fat pinch salt (to taste)
1 tablespoon pomegranate seeds

Steps:

Take a large resealable freezer bag and put the chicken thighs in it.
Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce.
Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
When you're ready to cook, preheat the oven to 220°C/gas mark 7 (350°F), remove the chicken from the fridge and allow it to reach room temperature.
Tip the contents of the freezer bag into a shallow roasting tin - mine measures 44x34x1.5cm/17x13x1/2in - and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.
When the chicken's more or less cooked, make the sauce simply by combining the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my Introduction.
MAKE AHEAD NOTE: The chicken can be marinated 1 day ahead. Store in fridge until needed.
STORE NOTE: Transfer leftover cooked chicken to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days.
FREEZE NOTE: The chicken can be frozen in its marinade - as long as the meat has not been previously frozen - for up to 3 months. Leftover chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.

Nutrition Facts : Calories 624.1, Fat 49.7, SaturatedFat 11.6, Cholesterol 163.3, Sodium 172.6, Carbohydrate 8.7, Fiber 2.2, Sugar 2.9, Protein 36.4

CHICKEN SHAWARMA

Chicken Shawarma image

Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.

Provided by Wendy

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 4h50m

Yield 8

Number Of Ingredients 18

Ingredients

½ cup malt vinegar
¼ cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
¼ teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
½ cup tahini
¼ cup plain yogurt
½ teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
½ cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

Steps:

In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 44 g, Cholesterol 58.2 mg, Fat 15.2 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 420.3 mg, Sugar 5.1 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure to marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
If you don't have a vertical rotisserie, you can cook the chicken in a lightly oiled baking dish in the oven at 400 degrees Fahrenheit for 25-30 minutes, or until cooked through.
To make the garlic sauce, use a food processor or blender to combine all of the ingredients until smooth.
Serve the shawarma with pita bread, hummus, tabbouleh, and fattoush salad for a complete meal.

Conclusion:

Shawarma djaj is a delicious and versatile dish that can be enjoyed as a main course or as a sandwich. It is a popular street food in Lebanon and other Middle Eastern countries, and it is also becoming increasingly popular in other parts of the world. With its tender chicken, flavorful marinade, and creamy garlic sauce, shawarma djaj is sure to please everyone at your next party or gathering.