LEBANESE CHICKEN SHAWARMA
This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).
Provided by Christopher Walters
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8h25m
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 365 calories, Carbohydrate 7.9 g, Cholesterol 132.9 mg, Fat 13.4 g, Fiber 0.7 g, Protein 51 g, SaturatedFat 3.1 g, Sodium 479.9 mg, Sugar 5.2 g
LEBANESE CHICKEN SHAWARMA
Lebanese chicken shawarma is made with an amazing spice blend marinade, then the meat is stacked together and grilled until perfection is made.
Provided by Emily Ackerman
Time 1h30m
Number Of Ingredients 13
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.
LEBANESE CHICKEN SHAWARMA (WRAPS/PLATTER/PLATE)
How to make Middle Eastern/Lebanese chicken shawarma with a handful of pantry spices in a yogurt-based shawarma marinade. Simply marinate and sauté (or grill/bake) to perfection before serving the tender, juicy, flavorful chicken as a chicken shawarma platter, wraps, or alongside several Middle Eastern sides.
Provided by Samira
Categories Main
Time 4h25m
Number Of Ingredients 18
Steps:
- Finely chop the onion.
- Add all the marinade ingredients, including the onion, to a large bowl and mix well to combine.
- Cut the chicken into thin slices.
- Add the chicken slices to the bowl with the marinade and toss to coat. Cover the bowl with clingfilm/beeswax wrap and marinate for at least four hours or overnight (up to 24 hours maximum).Alternatively, you can marinate the chicken in a large Ziplock bag - but I find the bowl easier for wet marinades.
- When you're ready to cook the yogurt marinated chicken shawarma, heat a large skillet over medium heat.You shouldn't need to add any oil as there is already some in the shawarma marinade.
- Once hot, add the chicken and sauté, stirring often, until deep golden and fully cooked- this takes between 12-15 minutes usually.
- Other cooking methods:Grilled: When grilling the chicken shawarma, I'll oil the grates slightly to avoid sticking. You can use an electric grill (over medium-high heat) or charcoal BBQ and grill for about 3-4 minutes on one side, turning and cooking until nicely charred and cooked through. If using a grill, it's best to cook the chicken with the lid down. You can use a thermometer to check the internal temp is 160ºF/71ºC - then remove and allow to rest for a few minutes before serving.Roasted: Oven-roasted chicken shawarma is very hands-off, but I usually don't bother with chicken I've cut down into thin strips. If you want to, I recommend baking the chicken at 400ºF/200ºC for 10-15 minutes (depending on how large your chicken pieces are. If you're using large fillet-style pieces, then this is more likely to be 20-25 minutes). Use a meat thermometer to ensure the internal temperature reaches 160ºF/71ºC. Optionally, use the broiler for more browning at the end and allow the chicken to rest for several minutes before serving.
- Once cooked, you can enjoy the Lebanese chicken shawarma in several ways (listed on the blog post); however, my favorite is making delicious chicken shawarma wraps.
- To do so, I like to use Lebanese-style thin pita bread (10-inches - also called Arabic bread). First, spread a layer of garlic sauce (toum), then load it up with gherkins, tomato slices, lettuce, and the chicken shawarma; optionally add some fries (either in the sandwich/wrap or on the side).Other optional toppings include red onion slices, pickled turnips, creamy hummus, chili sauce, tahini sauce, or a creamy yogurt-based shawarma sauce. More non-traditional additions include bell peppers, avocado, olives, or tzatziki.Top Tip: for a large gathering, I recommend setting up a chicken shawarma platter, pairing all the various toppings, dips, and sauces, with pita for wraps and grains/pita chips for shawarma bowls. That way, your guests can pick and choose what they want. Even better, for meat-free guests, you can provide this vegan mushroom shawarma or even traditional falafels!
- Make ahead: you can prepare the marinade 3-4 days in advance and leave the chicken to marinate for up to 24 hours. Alternatively, you can freeze the chicken shawarma before cooking. To do so, add the chicken and marinade to a large Ziplock bag, then freeze for up to 3 months - no need to marinade first as it will marinade as the chicken defrosts in your fridge before cooking. Storing: store any leftovers of the Lebanese chicken shawarma in an airtight container in the fridge for between 2-3 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the chicken shawarma either in the microwave (in 30-second intervals) or in a skillet (with a splash of water for moisture). Alternatively, enjoy the leftover Lebanese chicken shawarma cold on salads and pasta salads.
Nutrition Facts : Calories 359 kcal, Carbohydrate 2 g, Protein 13 g, Fat 33 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 75 mg, Sodium 203 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 1 wrap, Calories 511 kcal, Carbohydrate 33 g, Protein 44 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 123 mg, Sodium 1037 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 14 g
CHICKEN SHAWARMA
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
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
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- In a large bowl, add the marinade ingredients : olive oil, apple cider vinegar, garlic powder, salt, cardamom, paprika, cumin, sumac and cinnamon; and whisk well to combine.
- Add the chicken strips into the marinade and stir well until all the chicken are evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
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