Best 5 Chicken Shwarma My Way Recipes

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Immerse yourself in the captivating realm of culinary artistry as we embark on a journey to unveil the secrets behind crafting the most delectable chicken shawarma, a dish that tantalizes taste buds and ignites a symphony of flavors. Let your senses be tantalized as we guide you through a culinary odyssey, unlocking the secrets to creating the perfect chicken shawarma, a dish that will leave you in awe.

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

CHICKEN SHAWARMA



Chicken Shawarma image

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

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper, more if you prefer
Salt
8 boneless, skinless chicken thighs
1 large onion, thinly sliced
1 large lemon, juice of
1/3 cup Private Reserve extra virgin olive oil
6 pita pockets
Tahini sauce or Greek Tzatziki sauce
Baby arugula
3-ingredient Mediterranean Salad
Pickles or kalmata olives (optional)

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 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

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

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

CHICKEN SHWARMA, MY WAY.



Chicken Shwarma, My Way. image

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

2 lbs chicken breasts
1 lemon, Juiced (keep the rind)
1 tablespoon olive oil
3 garlic cloves
3 tablespoons yoghurt
1 teaspoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons ground cardamom
1/2 teaspoon pepper
1/2-1 teaspoon salt

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



Chicken Shwarma - Chawarma Lahme image

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

2 lbs chicken breasts
4 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves
3 tablespoons yoghurt
1 teaspoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon pepper
1/2-1 teaspoon salt

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.

Tips:

  • For the best results, use fresh, high-quality ingredients.
  • Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to develop.
  • If you don't have a grill, you can cook the chicken in a skillet over medium heat until cooked through.
  • Be sure to serve the chicken shawarma with warm pita bread, salad, and your favorite toppings.
  • For a more authentic flavor, use homemade pita bread. You can find a recipe online or in a cookbook.
  • If you don't have time to make your own pita bread, you can use store-bought pita bread.
  • Be sure to warm the pita bread before serving.
  • You can also serve chicken shawarma with rice or bulgur wheat.
  • For a vegetarian version of chicken shawarma, you can use tofu or tempeh instead of chicken.
  • Chicken shawarma is a delicious and versatile dish that can be served for lunch, dinner, or even as a snack.

Conclusion:

I hope you enjoyed these recipes for chicken shawarma. This flavorful dish is a great way to enjoy chicken and is sure to be a hit with your family and friends. Whether you are cooking it for a special occasion or just a weeknight meal, chicken shawarma is sure to please. So next time you are looking for a delicious and easy-to-make meal, give one of these recipes a try.

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