Lately, I see many chicken shawarma recipes on the net, and I already wanted to prepare it at home. Simplifying a bit, Chicken shawarma is the Arabic version of the kebab that can be served in many different ways. It is ready initially on the typical slowly rotating vertical spit, but it is effortless to adapt the recipe to our kitchen.
The key is to achieve that texture and flavor of Chicken shawarma so characteristic of meat, crispy on the outside but juicy and delicious on the inside.
To accomplish this, I have followed a method that works wonderfully: marinate, roast, or on the grill. With vegetables and a simple yogurt sauce, a delicious and fresh snack remains.
Ingredients of Chicken Shawarma
Boneless chicken thighs without skin
Extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon hot paprika
1/2 teaspoon ground turmeric
1/3 teaspoon ground cinnamon
1/4 teaspoon allspice (optional)
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper
Salt 1/2 teaspoon
Directions of Chicken Shawarma
We can combine chicken breasts and thighs, but I do not recommend using only breasts because the result would be much less tasty.
We begin by cutting the legs into about four or five pieces each, removing a little excess fat if necessary.
Then place the meat in a zip lock freezer bag. In a bowl, beat the olive oil with all the spices and salt.
Pour over the chicken, close, and massage well with your hands to cover all the pieces—store in the fridge for at least two hours, better some more.
Preheat the oven to 200ºC and cover a tray or dish with aluminum foil. Grease lightly with oil and add the chicken, separating the pieces into a single layer. Roast for 15-20 minutes, turning the parts over halfway.
Let stand a little outside the oven and cut into beautiful pieces using a good knife. Put a non-stick frying pan or grill on the fire, with a pinch of oil, and sauté the meat over medium-high heat for about 5-8 minutes, until the small pieces are crisp.
Prepare the sauce by whisking the yogurt with the lemon juice, parsley or coriander, the minced garlic clove, a little oil and salt, and pepper. Spread pita bread or tortillas with a bit of sauce and add chicken, lettuce, onion, and tomato to taste.
Stay Healthier Note:
Chicken Shawarma is one of the best of our recipes. The key is to achieve that texture and flavor of Chicken shawarma so characteristic of meat, crispy on the outside but juicy and delicious on the inside. For more crispy recipes visit our site: