Best 5 Chicken Doner Shawarma Recipes

Chicken doner shawarma, a delectable delicacy with a rich history and distinct flavors, has captivated taste buds worldwide. This dish, originating from the Middle East, is characterized by marinated chicken slowly roasted on a vertical spit, resulting in tender, juicy meat that is shaved off and served with various accompaniments. The aroma of roasted chicken, infused with aromatic spices and herbs, fills the air, enticing food lovers to indulge in this culinary delight. Be it a casual street food or a main course in a restaurant, chicken doner shawarma has earned its place as a beloved dish, offering a tantalizing blend of textures and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

DONER KEBAB RECIPE

Doner Kebab recipe image

Recipe VIDEO above. A homemade version of your favourite Chicken Doner Kebab! Tastes remarkably similar to the diner kebab meat from your favourite takeout store. I've baked it, but imagine it rotisserie style over the BBQ or charcoal! You will need 4 long metal skewers for this, around 30cm / 12" long.

Provided by Nagi

Categories Mains

Time 1h15m

Number Of Ingredients 23

Ingredients

1 kg / 2 lb chicken thighs (, skinless and boneless (Note 1))
Olive oil (, for drizzling)
1 cup plain yoghurt (, unsweetened (I use Greek))
3 garlic cloves minced
1 1/2 tsp coriander powder
2 tsp cumin powder
2 tsp paprika
1 tsp cayenne pepper (, optional)
1 1/2 tsp onion powder
1/2 tsp black pepper
2 1/2 tbsp tomato paste
1 1/2 tsp salt
1 tbsp lemon juice
2 tbsp olive oil
Lebanese bread / flatbreads / pita bread (, warmed)
Finely sliced iceberg lettuce
Tomato slices
Hummus ((or Note 2 for simple Yoghurt Sauce))
Tabbouleh ((optional, Note 3))
Red onion slices
Grated cheese
Chilli Sauce ((I use Sriracha, it's perfect))
Mejadra ((Middle Eastern Rice with Lentils), for Kebab Plate)

Steps:

Mix Marinade in a large bowl. Add chicken and mix to coat well.
Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt.
Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
Remove chicken from fridge. Divide the chicken into 2 piles.
Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer.
Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).
Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this.
Baste again with pan juices and stand for 5 minutes.
Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.

Nutrition Facts : ServingSize 250 g, Calories 395 kcal

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

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

HOMEMADE CHICKEN SHAWARMA WITH BEN STILLER AND AHMED BADR RECIPE BY TASTY

Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr Recipe by Tasty image

Shawarma is a Middle Eastern dish that's become a popular street food around the world, but it's easy enough to make in your own kitchen. This recipe calls for boneless skinless chicken thighs that are marinated in a fragrant mixture of spices. Bake the chicken in the oven, then toss it into pita bread with cucumber, tomatoes, pickles, and a homemade white sauce made with Greek yogurt and lemon juice.

Provided by Scott Loitsch

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 ½ lb boneless, skinless chicken thighs, trimmed
1 teaspoon cumin
1 teaspoon ground cardamom
1 tablespoon paprika
½ teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon sumac
¼ teaspoon cayenne
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 tablespoons olive oil
1 tablespoon fresh lemon juice
3 cloves garlic, sliced
1 cup whole milk greek yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon sumac
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper
pita bread, warmed
cucumber, sliced
tomato, sliced
pickle

Steps:

Combine all marinade ingredients in a large bowl and whisk together.
Add the chicken thighs and coat evenly.
Cover and chill for at least 1 hour and up to 12 hours
Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
Line a baking sheet with foil and a wire rack.
Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
While chicken rests, warm your pitas in the still-warm oven for a few minutes.
Slice the chicken into thin strips and transfer to platter.
Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 13 grams, Fat 31 grams, Fiber 2 grams, Protein 60 grams, Sugar 8 grams

SHAWARMA MARINADE FOR CHICKEN

Shawarma Marinade for Chicken image

Middle Eastern spices combine with olive oil and lemon juice to create a richly seasoned marinade for chicken. I love to use thighs, but it works for the white meat, too. Grill or broil your chicken, as you choose.

Provided by Bibi

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

2 medium lemons
⅔ cup extra-virgin olive oil
4 tablespoons finely minced fresh garlic
4 teaspoons smoked paprika
4 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons crushed red pepper flakes, or to taste
2 teaspoons salt, or to taste
1 ½ teaspoons ground turmeric
1 teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon

Steps:

Zest lemons until you have 1 tablespoon zest. Juice both lemons.
Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 7.3 g, Fat 25.9 g, Fiber 3 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 780.1 mg, Sugar 0.2 g

Tips:

Choose high-quality chicken: Opt for fresh, skinless, boneless chicken breasts or thighs for the best results.
Marinate the chicken: Marinating the chicken in a flavorful mixture of yogurt, spices, and herbs will enhance its taste and tenderness.
Cook the chicken properly: Chicken should be cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
Use fresh and flavorful vegetables: Fresh vegetables like tomatoes, onions, lettuce, and cucumbers add a variety of flavors and textures to the shawarma.
Make a homemade sauce: A creamy tahini sauce or a flavorful garlic sauce can elevate the taste of the shawarma.
Serve the shawarma warm: Shawarma is best enjoyed when served warm, so heat the chicken and vegetables just before assembling the wrap.

Conclusion:

Chicken doner shawarma is a delicious and versatile dish that can be enjoyed as a wrap, sandwich, or platter. With its tender chicken, flavorful marinade, fresh vegetables, and creamy sauce, it's a crowd-pleaser that's perfect for any occasion. Experiment with different marinades, sauces, and toppings to create your own unique version of this popular street food.