**Tantalize Your Taste Buds with Yogurt-Marinated Chicken Shawarma: A Culinary Journey to the Heart of the Middle East**
Embark on a culinary adventure to the vibrant streets of the Middle East with our tantalizing Yogurt-Marinated Chicken Shawarma recipe. This delectable dish, featuring succulent chicken marinated in a symphony of yogurt, spices, and herbs, promises an explosion of flavors that will transport your taste buds to a bustling souk. Served with an array of fresh vegetables, tangy sauces, and fluffy pita bread, this authentic shawarma experience is sure to satisfy even the most discerning palate. Indulge in the art of assembling your perfect shawarma wrap, customizing it with your favorite toppings and savoring every bite of this culinary masterpiece. Complement your shawarma feast with our refreshing Cucumber-Tahini Sauce, a cool and creamy accompaniment that perfectly balances the richness of the chicken. For a delightful side dish, try our vibrant Tabbouleh Salad, a refreshing combination of bulgur, parsley, tomatoes, and a zesty lemon-olive oil dressing. And to quench your thirst, whip up a batch of our invigorating Mint-Limeade, a thirst-quenching beverage that adds a touch of freshness to your Middle Eastern culinary journey.
YOGURT-MARINATED GRILLED CHICKEN SHAWARMA
A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
- Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
- For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
- With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
- Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
- For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
- Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
- Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
- Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
- Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
- Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.
YOGURT-MARINATED CHICKEN SHAWARMA
The most delicious shawarma chicken you'll ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce. Also great atop fattoush!
Provided by Maxine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 2.1 g, Cholesterol 65.1 mg, Fat 13.5 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 353.7 mg, Sugar 0.8 g
Tips:
- Choose the right chicken: Boneless, skinless chicken thighs or breasts are the best choices for shawarma. They are flavorful and juicy, and they hold up well to the yogurt marinade.
- Use a good quality yogurt: The yogurt is the key to the marinade, so use a yogurt that you enjoy the taste of. Greek yogurt or whole milk yogurt are both good choices.
- Marinate the chicken for at least 4 hours, or overnight: The longer the chicken marinates, the more flavorful it will be. If you are short on time, you can marinate the chicken for as little as 30 minutes, but the flavor will not be as developed.
- Cook the chicken over medium heat: This will help to prevent the chicken from drying out. If you are using a grill, cook the chicken over indirect heat.
- Serve the chicken with your favorite toppings: Some popular toppings for shawarma include hummus, tahini sauce, tzatziki sauce, and pickled vegetables.
Conclusion:
Yogurt marinated chicken shawarma is a delicious and easy to make dish that is perfect for a weeknight dinner or a party. The yogurt marinade tenderizes the chicken and infuses it with flavor, and the chicken can be cooked on a grill, in a pan, or in the oven. Serve the chicken with your favorite toppings, such as hummus, tahini sauce, tzatziki sauce, and pickled vegetables.
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