Chicken Shawarma Recipe
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5.0
33 reviews
Excellent
Chicken Shawarma Recipe
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This Chicken Shawarma Recipe of spice-marinated chicken is packed on a skewered and roasted to perfection for a favorite Middle Eastern dish.
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Ingredients
- 1 tablespoon coriander seeds
- 1 cinnamon stick
- 1 teaspoon green cardamom pods
- 1 tablespoon cumin seeds
- 1 teaspoon whole black pepper corns
- 1 ½ tablespoons coarse salt
- 1 teaspoon ground turmeric
- 1 tablespoon paprika
- ½ teaspoon cayenne
- 1/3 cup full fat yogurt
- ¼ cup olive oil
- 2 tablespoons tomato paste
- Zest and juice of 2 lemons
- 2 tablespoons white vinegar
- 8 finely minced garlic cloves
- 1 ” peeled piece of freshly grated ginger
- 3 to 3 ½ pounds total boneless skinless chicken breasts and thighs
Instructions
- This is optional, but add the whole black peppercorns, coriander seeds, cumin seeds, cinnamon stick, and cardamom pods to a medium-sized sauté pan and cook while occasionally stirring over low to medium heat until the spices become very fragrant, which takes about 4 to 6 minutes.
- Add them to a mortar and pestle or spice grinder and grind until finely ground.
- Add the spices along with the cayenne, turmeric, paprika, garlic, ginger, salt, yogurt, oil, lemon juice, tomato paste, and vinegar to a large bowl and mix to combine. Set aside.
- Gently pound the boneless skinless chicken breasts and thighs until they are about ¼” to ½” thick. The goal is for them to be flat in all areas for even cooking.
- Add the pounded chicken to the bowl of spices and yogurt and thoroughly mix to coat. Once mixed, cover and place in the refrigerator for 12 to 48 hours.
- Next, remove the chicken from the bowl and layer it onto a vertical skewer, firmly stacking it until all the chicken is used.
- Place on a rack in the lower third of the oven at 375° and cook for 1:15 to 1:30 or until it reads 165° internally.
- Remove the chicken, let it rest for 5 to 10 minutes, and then thinly shave it using a sharp knife.
- Serve as is or with assorted accompaniments or in a pita wrap. See the video below on other easy cooking methods if you do not have a vertical skewer. In addition, you’ll see how I make it into a wrap.
Notes
- Make-Ahead: You can make this up to 30 minutes ahead of time. Keep it warm in the oven, covered in foil, at low temperatures (200°) until it’s ready to be served.
- How to Store: Cover and keep it in the refrigerator for five days. You can freeze this covered for up to 3 months. Thaw the chicken shawarma in the refrigerator until thawed before reheating.
- How to Reheat: Add the desired amount of shawarma to a medium-sized pan with 2 to 3 tablespoons of water and heat over low heat until warm.
- The easiest spice combination for a chicken shawarma is garlic, cumin, turmeric, ginger, coriander, paprika, and cayenne.
- If you want the shawarma to be a little drier, you can forgo the yogurt and use an extra 3 tablespoons of olive oil instead.
- Green or black cardamom pods will work for this dish.
- Toasting the spices in a pan makes them more aromatic and flavorful.
- The longer the marinade, the more intense in flavor it will become.
- Here is a vertical skewer similar to the one I used in the picture and video. This is also good to use for Al Pastor or Gyros.
Nutrition Information
Show Details
Calories
416kcal
(21%)
Carbohydrates
6g
(2%)
Protein
58g
(116%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
171mg
(57%)
Sodium
2104mg
(88%)
Potassium
1153mg
(33%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
837IU
(17%)
Vitamin C
6mg
(7%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 58g | 116% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 171mg | 57% |
| Sodium | 2104mg | 88% |
| Potassium | 1153mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 837IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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