Chicken Shawarma Recipe
User Reviews
5
Chicken Shawarma Recipe
Description
The Chicken Shawarma Recipe uses a mix of whole spices such as black peppercorns, coriander seeds, cinnamon stick, cardamom pods, and cumin seeds that are toasted and ground to release their aroma. These are combined with ground spices and a wet marinade of yogurt, tomato paste, lemon zest and juice, vinegar, garlic, and ginger, which tenderize and flavor the chicken deeply. Both chicken breasts and thighs are pounded to a uniform thickness to ensure even cooking and then marinated for 12 to 48 hours. The marinated chicken is then layered on a vertical skewer, mimicking traditional shawarma preparation.
The combination of spices and yogurt creates a balance between tanginess, heat, and warmth. The marinade's acidity helps to tenderize the chicken while the spices provide a distinctive shawarma flavor profile. The method of stacking chicken on a vertical skewer facilitates even cooking and layering of juices.
This dish can be served sliced in wraps, sandwiches, or plates alongside fresh salads and garlic sauce. Leftovers reheat well in a pan with a splash of water to maintain moisture. Marinating longer intensifies the flavor, and toasting the spices beforehand improves aroma. Alternatively, yogurt can be omitted for a drier texture with added olive oil in its place.
Keep cooked chicken warm in a low oven if preparing ahead. The recipe includes tips on storage: it can be refrigerated up to five days or frozen for three months and thawed before reheating.
Ingredients
- 1 tablespoon coriander seeds
- 1 cinnamon stick
- 1 teaspoon green cardamom pods
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns whole
- 1 ½ tablespoons salt coarse
- 1 teaspoon Turmeric ground
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- 1/3 cup yogurt full fat
- ¼ cup olive oil
- 2 tablespoons tomato paste
- lemon zest and juice of 2
- 2 tablespoons white vinegar
- 8 garlic finely minced
- 1 fresh ginger peeled, freshly grated
- 3 to 3 ½ pounds chicken breast boneless, skinless
- 3 to 3 ½ pounds chicken thigh boneless, skinless
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
- The marinade benefits from toasting the whole spices before grinding to enhance flavor.
- Marinate the chicken for at least 12 hours and up to 48 hours for better taste and tender texture.
- Use a vertical skewer to stack the chicken for even cooking and traditional layering.
- Cooked chicken can be kept warm in a low oven covered with foil for up to 30 minutes before serving.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to three months; thaw thoroughly before reheating.
- Reheat gently in a pan with a few tablespoons of water to keep the chicken moist.
- To make a drier shawarma, omit the yogurt and increase olive oil by 3 tablespoons.
- Cardamom pods can be green or black depending on availability.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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