Chicken Shawarma (Middle Eastern)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 - 5
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Calories
275 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Moroccan, Arabian
Chicken Shawarma (Middle Eastern)
Description
This Middle Eastern Chicken Shawarma recipe uses skinless, boneless chicken thighs marinated for at least 3 hours or up to 24 hours in a mixture of minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil. Marinating tenderizes the chicken and infuses it with bold spices. The yoghurt sauce, made of Greek yoghurt, crushed garlic, cumin, lemon juice, salt, and pepper, adds a cooling counterpoint to the spiced chicken.
The chicken is cooked on a grill, skillet, or BBQ until charred and cooked through, then rested and sliced. It is typically served wrapped in flatbreads such as Lebanese or pita bread with sliced lettuce, tomato, red onion, and optional cheese or hot sauce. This results in a layered dish with tender, caramelized meat and fresh, crisp accompaniments.
The recipe also suggests serving with Middle Eastern sides like Mejadra (lentil rice) and Chickpea Rice Pilaf. Baking is an alternative cooking method but yields less caramelization. The yoghurt sauce can keep refrigerated for up to 3 days. The recipe accounts for typical portion sizes using large flatbreads requiring about 200-300 grams of raw chicken per person.
Marinade and chicken can be frozen together to marinate while defrosting, aiding make-ahead meal preparation. Chicken breast can substitute thighs with careful thinning and shorter cooking.
Ingredients
- 1 kg / 2 lb chicken thigh fillet , skinless and boneless (Note 3)
Marinade
- 1 garlic minced (or 2 small cloves, large clove
- 1 tbsp ground coriander
- 1 tbsp cumin ground
- 1 tbsp ground cardamom
- 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
Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic , crushed
- 1 tsp cumin
- lemon juice squeeze
- salt
- black pepper
To Serve
- 4 flatbread Lebanese or pita bread orhomemade soft flatbreads
- lettuce cos or iceberg, sliced
- tomato slices
- red onion , finely sliced
- cheese , shredded (optional)
- hot sauce optional, of choice
Instructions
- 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.
To Serve
- Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
- To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Notes
- Marinate chicken in the refrigerator for at least 3 hours or up to 24 hours for best flavor and tenderness.
- The yoghurt sauce keeps well in the fridge for up to 3 days.
- Freezing the marinated chicken allows it to marinate as it defrosts, useful for make-ahead meals.
- Large Lebanese or pita bread typically requires around 200-300 grams of raw chicken per serving to fill without folding ends.
- Chicken thighs provide better caramelization and moisture; chicken breasts can be used if sliced thinly and cooked quickly on high heat.
- Grilling or pan-cooking over medium-high heat creates the best caramelization; baking at 425°F for 20-25 minutes is a viable alternative though less flavorful.
- Suggested side dishes include Middle Eastern lentil rice (Mejadra), chickpea rice pilaf, and Middle Eastern chickpea salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 183g | |
| Calories | 275cal | 14% |
| Carbohydrates | 1.1g | 0% |
| Protein | 32.9g | 66% |
| Fat | 16.2g | 25% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 140mg | 47% |
| Sodium | 918mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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