Chicken Shawarma Recipe with step-by-step pictures. Delicious healthy chicken shawarma made using pita bread, chicken filling, garlic sauce. That is a preferred middle eastern wrap.
Chicken Shawarma Recipe
I actually have tasted shawarma quite just a few times here in restaurants. On a regular basis it tasted like they’ve mixed chicken and veggies in mayo and rolled up in a pita bread. But i’ve tasted shawarma in a bakery here, they grill chicken right within the skewer in front of us, shred it up and stuff it in pita and serve, it was delicious.
What’s Chicken Shawarma?
Shawarma is a preferred lebanese dish manufactured from thinly sliced meat stacked in a slowly turning vertical rotisserie or spit. It’s traditionally constituted of lamb or mutton, but it could even be constituted of chicken, turkey, beef, or veal. Because it rotates, thin slices are shaved off. It’s either stuffed inside a pita or served as a side for rice. Hummus, tahini, shawarma pickles, vegetables, and even french fries are stuffed inside pita bread.
Chicken Shawarma Recipe Video
Here’s a Quick Video for Chicken Shawarma Recipe. It takes lower than 2 mins of your time. Watch it in motion before you make this!
Is shawarma originally Turkish?
Although roasting meat on horizontal spits has a protracted history, the shawarma strategy of grilling a vertical stack of meat slices and cutting them off as they cook first appeared within the Nineteenth-century Ottoman Empire, in what’s now Turkey, as doner kebab.
Similar Recipes,
Chicken Kathi Rolls
Veg Fajitas
Grilled Paneer Wraps
Ingredients in Chicken Shawarma
Listed below are the ingredients that you just need in making chicken shawarma. You may have already got all of the ingredients in your fridge and kitchen pantry!
Chicken – I used chicken breast which is sliced thinly. Take a chicken and cut them thin in half, it is best to get two thin slices of chicken from a single chicken breast. It will be certain the chicken cooks faster and more evenly without drying out.
Lemon Juice – Adds a fresh tangy touch to the shawarma which is important.
Spices – I bet you’ve all of the spices in your kitchen pantry. One essential ingredient in shawarma is cardamom. You’ll be able to take 4 pods of cardamom and take away the seeds from it and crush them in a mortar and pestle till effective.
Garlic – Grate garlic till effective in a mincer or a garlic press or you should utilize garlic paste. Chopped garlic shouldn’t be preferred since it’d burn.
Olive Oil – Adds flavour and it helps stopping the chicken from sticking to the grill pan.
Shawarma Sauce Options
Toum (Lebanese Garlic Sauce) – Garlic will likely be blended with oil and lemon juice to create an emulsified sauce which is popular throughout middle eastern. This garlic sauce is my personal favourite to serve with shawarma.
Yogurt Sauce for Shawarma – Shawarma will likely be served with a garlic sauce called as toum. If you happen to prefer lighter yogurt sauce to serve together with your shawarma. This is a straightforward but healthy light dipping sauce for shawarma made with yogurt, garlic and lemon juice.
Yogurt Garlic Sauce Recipe:
Hung Curd / Greek Yogurt – 1 cup (RECIPE HERE)
Garlic – 10 cloves minced
Lemon Juice – 1 tblspn or to taste
Salt to taste
Black Pepper to taste
How you can Make Chicken Shawarma
- Pre-preparation -Take chicken breast and slice them in half. Take a chicken and cut them thin in half, it is best to get two thin slices of chicken from a single chicken breast. It will be certain the chicken cooks faster and more evenly without drying out.
- Marinate chicken – Take thinly sliced chicken in a bowl, add lemon juice, olive oil, spices, garlic and salt. Mix very well. Cover the bowl with plastic wrap and Place the bowl in fridge to marinade for not less than 1 hour to overnight. Ensure you remove the chicken from fridge an hour before cooking.
- Cook chicken – heat a frying pan or forged iron grill pan. Brush some oil on the pan. Place chicken on hot pan and cook for 3 to 4 mins on one side. Flip over and c cook for one more 3 mins. Remove and put aside in a plate to rest for 10 mins before slicing.
- Slicing chicken – once the chicken is rest, slice it thinly using a pointy knife. You’ll be able to attempt to slice them as thin as possible.
- To Serve – Serve sliced chicken alongside with some flatbread or rice , vegetables and sauce. To make a wrap, take a pita bread, spread garlic sauce. Top with a little bit of lettuce, onions, and tomato and Chicken Shawarma. Roll up and revel in!
📖 Recipe
Chicken Shawarma | Chicken Shawarma Recipe
Chicken shawarma is considered one of the favored recipe from the center eastern. It taste so delicious and the garlic sauce on this recipe really makes it.
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Servings: 4 servings
Calories: 174kcal
Notes
You’ll be able to marinade chicken a day or two upfront. Cook right before serving. You’ll be able to even freeze chicken in a ziploc bag.
Garlic sauce (toum)will be made upto 2 days upfront and stored in an air tight container.
Baking Chicken Shawarma-
I prefer grilling the chicken in a forged iron pan for inducing the chicken with the smoky flavour you get as the actual deal. But when you must take easier option. Bake the chicken at 220C or 425F for quarter-hour until browned.
Side Dishes
Shawarma taste great by itself, but you’ll be able to serve it with these dishes to make it more healthful!
Pita bread, whole wheat pita for healthy option
Tahini Sauce, adds nutty and tangy taste.
Ginger lemon rice, makes the meal more healthful!
Nutrition
Serving: 1servings | Calories: 174kcal | Carbohydrates: 3g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 723mg | Potassium: 480mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 234IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
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How you can Make Chicken Shawarma Step by Step Guide
1)Take chicken breast and slice them in half. Take a chicken and cut them thin in half, it is best to get two thin slices of chicken from a single chicken breast. It will be certain the chicken cooks faster and more evenly without drying out.
2) Take thinly sliced chicken in a bowl, add all of your spices and marinate ingredients.
3)Add lemon juice.
4)Add in grated garlic.
5)Add in all of your spices, in goes paprika, cardamom and other spice powders.
6) mix well. Cover the bowl with plastic wrap and Place the bowl in fridge to marinade for not less than 1 hour to overnight. Ensure you remove the chicken from fridge an hour before cooking.
7)heat a frying pan or forged iron grill pan. Brush some oil on the pan. Place chicken on hot pan and cook for 3 to 4 mins on one side.
8)Flip over and cook for one more 3 mins.
9)Remove and put aside in a plate to rest for 10 mins before slicing.
10)once the chicken is rest, slice it thinly using a pointy knife. You’ll be able to attempt to slice them as thin as possible.
11)Serve sliced chicken alongside with some flatbread or rice , vegetables and sauce.To make a wrap, take a pita bread, spread garlic sauce. Top with a little bit of lettuce, onions, and tomato and Chicken Shawarma. Roll up and revel in!
Pro Suggestions
- Make Ahead – You’ll be able to marinade chicken a day or two upfront. Cook right before serving. You’ll be able to even freeze chicken in a ziploc bag.
- Garlic sauce (toum)will be made upto 2 days upfront and stored in an air tight container.
- I prefer grilling the chicken in a forged iron pan for inducing the chicken with the smoky flavour you get as the actual deal. But when you must take easier option. Bake the chicken at 220C or 425F for quarter-hour until browned.
Lebanese Spread Menu
Shawarma is a fantastic recipe to try on weekends or for any gatherings. I specially enjoy making this recipe from scratch. once you’ve all of the ingredients ready, making shawarma shouldn’t be an enormous deal.
I specially like to grill this on my outdoor bbq within the garden. The one cooking you’ll do is cooking the chicken aside from this every thing is just assembling.
If you must create an arabian dinner menu, why not check this lebanese spread video which I created long back.
LEBANESE YOU CAN MAKE THIS WEEK!
If you’ve any questions not covered on this post and in the event you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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