Authentic Chicken Shawarma Recipes

LEBANESE CHICKEN SHAWARMA

Steps:

• Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
• Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
• Marinate the chicken for minimum of 30 minutes or up to 24 hours
• Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
• Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
• Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
• Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.

AUTHENTIC CHICKEN SHAWARMA

Steps:

• Combine all the marinade ingredients in a large deep bowl or a Ziploc® bag. Stir well and set it aside.
• Cut the chicken breast into thin slices and add them to the marinade.
• If you're using a bowl, use your hands to toss the chicken, making sure the chicken pieces are well coated with the marinade. Toss your chicken again, and seal your bowl with a plastic wrap (aka cling film) to cover it.
• If you're using a Ziploc® bag, you may close and massage the bag, making sure the chicken is coated and the marinade is well dispersed.
• Refrigerate the marinating chicken for at least 6 hours or up to 24 hours.
• Heat a grill pan (or cast iron pan) on medium-high for 3-5 minutes. There is no need to oil it because the marinade already has enough oil.
• Place your marinated chicken on the grill pan and cook for 5-7 minutes on each side, or until the chicken is cooked and has turned nicely brown.
• Meanwhile, combine the mayo with garlic powder in a small bowl, and stir well with a fork until it's all combined.
• If the sauce is too thick for your liking, you may add 1/2 Tablespoon of fresh lemon juice and stir well until smooth. Set the garlic sauce aside until the shawarma is ready to serve.
• Spread 1 Tablespoon garlic sauce in the center of a warm pita. Place your chicken over the top, followed by sweet gherkins, tomato slices, or your favorite shawarma topping.
• Top with more garlic sauce and drizzles of pomegranate molasses to taste; pomegranate molasses are strong, so you may need to start with 1/2 teaspoon and go from there.
• Roll your wrap up, cover it with aluminum foil and serve it immediately. Enjoy!

LEBANESE CHICKEN SHAWARMA RECIPE

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.

LEBANESE CHICKEN SHAWARMA

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).

SHAWARMA MARINADE FOR CHICKEN

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.