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Chicken shawarma recipe – the food for soul this season!

CHICKEN SHAWARMA RECIPE
CHICKEN SHAWARMA RECIPE

Chicken shawarma recipe – Would you like take a mind-blowing bite of savoury Chicken Shawarma at home? Yeah, who would not love this idea! I have tried several types, after the trails of trial and failure I have finally succeeded in unfolding some of the most spectacular chicken shawarma recipes at home. As you all know, I elude posting the recipes that I won’t love, and chicken shawarma effortlessly makes its way to ornament my delicious spicy menu! Well if you ask me, spicy food always has been in the constant place of my heart, and I just love these sultry recipes. I’ve finally solved out the chicken shawarma recipe puzzle to make it at home, so explore this easy unique cracked code of homemade chicken shawarma recipe!

People, if we take technical facts in mind, this whole dish should be called as Shawarma-Style Chicken. Authentic shawarma gets cooked along with spicy savoury-marinated meats on a vertical spit. For hours and hours, shawarma keeps on flipping and cooks on the spit, basted in fat and sprinkles with luscious juices. The surface might contain some thin pieces that are taken out and served, after being topped with tahini or garlic sauce. If you don’t want to miss out the great pleasures of life, don’t forget to try chicken shawarma recipe!

WHAT DO YOU NEED TO KNOW ABOUT SHAWARMA CHICKEN RECIPE?

SHAWARMA CHICKEN RECIPE
SHAWARMA CHICKEN RECIPE

The thin meat slices are used to make the chicken shawarma recipe like chicken, beef, goat, lamb, and many times turkey spread in a large piece of pita or bread that has been heated well.

Inside the pita, foods like pickles, vegetables, hummus, tahini, and even French fries are included. You can render the chicken shawarma recipe as a Middle Eastern-style taco or burrito.

If you were looking for a tasty spicy, savoury treat and a crunchy late-night snack then this luscious, seasoned meat roll of chicken shawarma is the perfect fit that can’t go wrong on any of your last moment cravings!

Since now the globe has celebrated many popular exotic dishes like Armenian tarna to Greek gyros, Turkish döner kebab, not even a single one of them can replace the classic authentic Lebanese wraps that bursts with regal taste. So, today I will be exposed out the easiest homemade recipes of this world-famous food, i.e. chicken shawarma recipe. And at the end when you try it out with folks, you will get to know why this spectacular food has become so popular!

I’ve been trying at home since from many months to replicate the flavour of shawarma, there have been lots of trials and games with an array of spice combinations along with some new cooking methods every time. Before few months, I purchased the chicken shawarma recipe spice blends from the Middle Eastern markets, but not even a single of them was enough to delight my taste buds. All I wanted is some extra spice, more flavour, more oomph. So I started to experiment with homemade chicken shawarma recipe. And then after many attempts, I finally succeeded!

EASY CHICKEN SHAWARMA RECIPE: GRILL COOKING METHOD

CHICKEN SHAWARMA RECIPE: GRILL COOKING METHOD
CHICKEN SHAWARMA RECIPE: GRILL COOKING METHOD

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This recipe is probably the easiest to make shawarma at home, along with a spectacular grill cooking method. And my folks have uttered that this chicken shawarma recipe is even far better than the authentic Lebanese restaurant. My folks are wholeheartedly honest when I ask about the homemade recipe, so I have to believe them! And then had some Israeli friends over at my home for dinner and they forced to reveal the recipe, so yeah, I can boast about the amazingness of this recipe!

INGREDIENTS

  • Chicken breasts (2 large breasts) – 1 lb Boneless skinless
  • Chicken thighs (4 large thighs) – 1 lb Boneless skinless
  • Extra virgin olive oil divided – 6 tablespoons
  • Cumin – 2 teaspoons
  • Paprika – 2 teaspoons
  • Allspice – 1 teaspoon
  • Turmeric – ¾ teaspoons
  • Garlic powder – ¼ teaspoons
  • Cinnamon – ¼ teaspoons
  • Cayenne – 1 pinch
  • Salt
  • Black pepper
  • Cooking oil spray – nonstick

INSTRUCTIONS

  1. First, make the Marinade
  2. Slice the 5-6 pieces each out of the chicken breasts and chop the thighs into 3-4 pieces each. Take a marinating dish, and lay the chopped pieces in it.
  3. Whisk together 1/4 teaspoon black pepper, 1/4 cup olive oil, 3/4 teaspoon salt, the spices, in a small-sized bowl and (use 1/2 teaspoon of salt if you are much sensitive to salt). Pour the marinade of spice upon the chicken pieces. Until all the chicken pieces are uniformly coated in the marinade, keep stirring it to spoon.
  4. Use a plastic wrap and cover up the marinating dish, or close the zipper bag. Keep the chicken in the refrigerator and allow it to marinate up to overnight, but be sure to marinate it at least 1 hour.

OVEN COOKING METHOD

  1. Prepare the oven by preheating the oven to 400 degrees F. Use a nonstick cooking oil and spray the baking sheet with it. Keep the chicken pieces evenly spaced on the sheet.
  2. Put the chicken in the oven. For 15 minutes, allow it to roast until wholly cooked, turn the all the pieces with tongs once amid cooking.
  3. Remove the chicken out of the oven and give it a rest to cool down slightly. By using a sharp knife, chop the meat into small, thin pieces.
  4. Take a skillet and heat 1 tablespoon of oil on the stovetop over medium heat flame. Keep half of the chicken in it and saute till all the chicken small pieces are brown shaded and crispy, at least for 3-4 minutes. Use salt and pepper and season the pieces for taste, if you like.
  5. When the chicken is cooked, remove the chicken from the skillet. Pour one tablespoon of oil and heat it and similarly saute the leftover chicken. Serve it while warm.

GRILL COOKING METHOD

  1. Use the nonstick cooking oil and spray the grill with it and preheat to medium heat flame. Bring on high-quality wooden skewers and thread the meat pieces onto it.
  2. Continue cooking the chicken for 20 minutes, and every 5 minutes give a quarter turn until cooked thoroughly. (To check for doneness, slice the thicket piece of meat)
  3. Allow the chicken to cool down slightly then take it out from the skewers. Use a sharp knife and chop the meat into thin small pieces.
  4. Take a skillet and heat one tablespoon of oil on the stovetop on the medium heat flame. Keep half quantity of the chicken in the skillet and saute till the little pieces of chicken take up the brown shade and crispy, for 3-4 minutes. Use salt and pepper for taste, and season the pieces if you feel. Remove the completely cooked chicken from the skillet. Then again pour one tablespoon of oil and heat it, similarly saute the leftover chicken. Serve it while warm.

CHICKEN SHAWARMA RECIPE

CHICKEN SHAWARMA RECIPE
CHICKEN SHAWARMA RECIPE

The mouth-watering treat of garlicky meat or poultry served on pitas in chicken shawarma recipe, this is popular and much celebrated Middle Eastern dish. A savoury yoghurt sauce is used to flavour this chicken version. The whole family will love this truly fantastic and quick chicken recipe to have in dinner. A usual, plain grilled chicken gets an incredible flair by this. This chicken recipe can also turn out as the perfect next-day lunch recipe.

Shawarma means cooking the thin slices of meat, most traditionally meat like lamb and chicken, by a middle-eastern method of cooking on a vertical spit and slowly rotate in front of a fire or other heat source. The outside meat is taken off to serve, is much slowly cooked. It’s famous street food, and in the end, all you get is soft, juicy, savoury spicy meat.

Since this version of the chicken shawarma recipe is cooked in the oven, it tastes quite different from the traditional chicken shawarma recipe. Still, it contains the similar flavour and softness you may feel while eating traditional chicken shawarma, so makes the easiest recipe to make at home.

You can also use the chicken in a salad, on a pita, or to top the rice bowl.

You’re going to love it, does not matter how you serve it. The unique tact of cooking onions with chicken can add up extra moisture to the pan and helps to soften the chicken and makes some great sauces of pan sauces that can be used to toss the chicken pieces!

INGREDIENTS

FOR THE CHICKEN

  • Extra-virgin olive oil – ½ cup
  • Juice of lemon – 1
  • Cloves garlic – 3, minced
  • Kosher salt – 2 teaspoons
  • Ground cumin – 1 teaspoon
  • Ground coriander – 1 teaspoon
  • Freshly ground black pepper – ½ teaspoons
  • Ground turmeric – ½ teaspoons
  • Ground cinnamon – ¼ teaspoons
  • Cayenne pepper – ¼ teaspoons
  • Boneless skinless chicken thighs – 2 lb.
  • Cooking spray
  • Onion, thinly sliced – 1, large sized

FOR YOGURT SAUCE

  • Greek yoghurt – ½ cup
  • Juice of lemon – ½
  • Extra-virgin olive oil – 1 tablespoon
  • Cloves garlic – 2, smashed and minced
  • Kosher salt
  • Crushed red pepper flakes – a pinch

FOR SERVING

  • Pitas – Warmed
  • Chopped romaine
  • Cherry tomatoes – Halved
  • Cucumber – Thinly sliced

INSTRUCTIONS

  1. Make the chicken: Whisk together oil, garlic, lemon juice, and seasonings in a large bowl. Pour chicken and coat by tossing. Cover it up and keep it refrigerator for at least 2 hours, and up to overnight for good a flavor.
  2. Prepare the oven to preheat to 425° and use a cooking spray and grease a large baking sheet. Pour onions to marinade and coat by tossing. Take out the chicken and onion from marinade and keep it on all set baking sheet. Bake chicken for 30 minutes, until the chicken is golden and cooked thoroughly. For 5 minutes, allow the chicken to rest on cutting board then slice it thinly.
  3. Additionally, prepare the yoghurt sauce: Whisk together lemon juice, oil, yoghurt, and garlic in the small bowl. Use salt and a pinch of red pepper flakes to season them. To serve it as pita, top it with pitas along with romaine, tomatoes, cucumber, chicken, onion, and yoghurt sauce.

LEBANESE CHICKEN SHAWARMA

LEBANESE CHICKEN SHAWARMA
LEBANESE CHICKEN SHAWARMA

The authentic Lebanese chicken shawarma is a flavorful chicken dish; I was genuinely mesmerized by its bite when I ate it at a little Lebanese restaurant. By following this amazing easy recipe, Lebanese shawarma can also be cooked in your pantry with just by adapting some changes. And keep in mind, its preparation might take a day. Bring on warmed flatbread and serve it as sandwich along with it for lunch. Serve it alongside rice and lentils for dinner.

INGREDIENTS

  • Plain yoghurt – 1 cup
  • Lemon juice – ¼ cup
  • Olive oil – 2 Tablespoons
  • Tomato paste – 1 tablespoon
  • Cloves Garlic, minced – 3
  • Ground cumin – 1 teaspoon
  • Ground coriander – 1 teaspoon
  • Salt – ½ teaspoon
  • Ground black pepper – ½ teaspoon
  • Red pepper flakes – ¼ teaspoon
  • Skinless, boneless chicken breasts – 2 pounds, cut into 1/2-inch strips.

INSTRUCTIONS

  1. Take a bowl and whisk tomato paste, salt, pepper, garlic, cumin, coriander, yoghurt, lemon juice, olive oil, and red pepper flakes together in it. Add in some chicken strips. Use a plastic wrap to cover the bowl and keep it in the refrigerator to marinade for overnight.
  2. Arrange a rack of oven with marinating some distance from the heat flame, 6 inches and preheat the oven’s broiler.
  3. Take out the chicken from the bowl and keep it on a broiling pan, in the single layer. Remove the extra marinade.
  4. Broil the chicken and flip it once, until juices are cleared, for 10 minutes. The instant-read thermometer inserted should read at least 165 degrees F.

EASY KETO CHICKEN SHAWARMA RECIPE – LOW CARB

KETO CHICKEN SHAWARMA RECIPE – LOW CARB
KETO CHICKEN SHAWARMA RECIPE – LOW CARB

This easy Keto chicken shawarma recipe is a perfect fit for every gym freak, and only needs fewer minutes to marinate, the whole tasty spice paste brings out yummiest savoury flavours and afterwards it’s grilled or roasted, in some couple of minutes you can get enjoy the feel of the sultry, spicy meal!  It is abundant in robust flavours, give a single try to this easy Keto chicken shawarma recipe, and you will get addicted to it! And the full benefits such as dairy-free, paleo add up a lot of bonus points!

Shawarma is served with bread like a pita traditionally, which can be a big no-no for Keto followers, until you bring on some low carb tortilla to serve along with it.

INGREDIENTS

FOR THE CHICKEN SHAWARMA:

  • Boneless chicken breast or thighs – 2 pounds
  • Ground coriander – 1 teaspoon
  • Ground cumin – 1 teaspoon
  • Ground cardamom – 1 teaspoon
  • Ground turmeric – 1 teaspoon
  • Ground cayenne pepper – 1/2 teaspoon
  • Smoked paprika – 1 tablespoon
  • Garlic powder – 1/2 teaspoon
  • Onion Powder – 1/2 teaspoon
  • Kosher salt – 1.5 teaspoons
  • Ground black pepper – 1/4 teaspoon
  • Lemon juice – 2 tablespoons
  • Olive oil – 3 tablespoons

FOR THE TAHINI SAUCE:

  • Tahini paste – 2 tablespoons
  • Olive oil – 2 tablespoons
  • Water – 3 tablespoons
  • Lemon juice – 1 tablespoon
  • Clove Garlic, minced – 1
  • Kosher salt – ½ teaspoon (more to taste if desired)

INSTRUCTIONS

FOR THE CHICKEN SHAWARMA:

  1. Take a large bowl and combine all of the marinade ingredients.
  2. Blend it well.
  3. Pour the chicken into the marinade and toss it continuously to ensure that it’s wholly coated.
  4. Marinate it overnight for more powerful results– even a good marinade of 2 hours will be fine.
  5. Prepare the grill by preheating to 500 degrees F.
  6. Keep the chicken on the grill on heat flame and cook it for 4 minutes on every side, or keep cooking until a thermometer reads 160 degrees when inserted in the thickest part.
  7. Take out the chicken from the grill and give it a rest for 10 minutes.
  8. Slice the chicken and serve it with tahini sauce, bring on the favourite side dishes to pair it.

FOR THE TAHINI SAUCE:

  1. Take a small bowl and combine all ingredients of tahini sauce.
  2. Stir it well until the uniformly smooth mixture is formed.

CHICKEN SHAWARMA WRAP RECIPE (WITH SWEET POTATO FRIES)

CHICKEN SHAWARMA WRAP RECIPE WITH SWEET POTATO FRIES
CHICKEN SHAWARMA WRAP RECIPE WITH SWEET POTATO FRIES

The grilled chicken is wrapped with sweet potato fries, crunchy vegetables and the creamy tang of feta cheese in toasted pita bread that makes it easy handhold this crispy meal that delights the hearts of children as well as adults in the spin on middle eastern shawarma.

Labneh is yoghurt which thicker strained contains a creamy, gourmet texture, is merged up with shredded cucumber and refreshing dill to makes an ultimately tasty sauce! This sauce is primarily used to roll on the pita and also makes a great dipping. Greek yoghurt will work out as a satisfactory substitute if you are not able to find labneh.

INGREDIENTS

FOR THE DILL LABNEH:

  • labneh or Greek yoghurt – 1 cup (8 oz./250 g)
  • Grated cucumber – 1/4 cup (1 1/2 oz./45 g)
  • Chopped fresh dill – 1 tablespoon
  • Kosher salt
  • Freshly ground pepper
  • Olive oil spray
  • Sweet potato – 1, about 1/2 lb. (Cut into fries)
  • Kosher salt
  • Freshly ground pepper
  • Boneless, skinless chicken breasts or thighs – 1 lb. (500 g)
  • Extra-virgin olive oil – 1 tablespoon (more if needed)
  • Red onion – 1, cut into eight wedges
  • Pita bread rounds – 4, warmed
  • Romaine leaves – 4, trimmed
  • Large cucumber – ¼ thinly sliced
  • Small tomato – 1, thinly sliced
  • Feta cheese – 1/4 lb. (125 g) crumbled
  • Fresh dill sprigs – 4
  • Pimentón or Aleppo pepper
  • Flaky sea salt

INSTRUCTIONS:

  1. Take a small bowl and stir together the labneh, cucumber and dill to make dill labneh. Season it with kosher salt and pepper for taste. Keep aside.
  2. Prepare an air fryer by preheating to 400°F (200°C). Use olive oil spray and spray the fry basket with it.
  3. Take a large bowl and keep sweet potatoes in it. Spray the olive oil spray gently, use kosher salt and pepper to season and coat it by tossing gently. Work in batches if you want, keep the sweet potatoes in the fry basket in a single layer, cook after inserting into an air fryer, shake the basket randomly at an interval of 5 minutes, until the fries have a crisp on the outer part and tender in the inner part, at least for 12 to 15 minutes. Shift it to a plate and use an aluminium foil to cover it.
  4. Meanwhile, use kosher salt and pepper to season the chicken gently. Preheat an electric indoor grill on the medium-high heat flame and spray up olive oil. Keep the chicken on the grill and continue cooking, flip it once, until the grill-marked, and an instant-read thermometer registers 160°F (71°C) for breasts or 170°F (77°C) for thighs when inserted into the thickest part. Keep some onion wedges circulating the chicken amid cooking, use tongs and gently break apart the wedges, and stream one tablespoon of olive oil. Continue cooking, flip it occasionally, until the onions are completely caramelized and are just about to char, at least for 7 minutes. Shift the chicken along with onion to a cutting board and give it a rest to cool down slightly, afterwards chop the chicken into 1/4-inch slices.

TO ASSEMBLE:-

  1. Roll out pita bread with a heaping one tablespoon of dill labneh, save some for dipping and top every romaine leaf and cucumber, sweet potato fries, chicken, tomato. Stream some feta cheese, pour some olive oil and use dill sprigs to garnish. Drizzle up some pimentón and flaky sea salt if desired. Carve every pita into a cone form, use parchment paper to wrap up the bottom half and bind up using kitchen twine. Serve the preserved dill labneh alongside for dipping.
Chicken shawarma recipe
CHICKEN SHAWARMA RECIPE (AUTHENTIC MIDDLE EASTERN)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This chicken shawarma recipe is incredibly aromatic and classic. You can very quickly prepare the marinade and chicken can be frozen in the marinade, then prior cooking, defrost it. It just bursts with the best flavour when cooked on the outdoor grill / BBQ, but many prefer to make it on the stove. Serve it along with a simple salad on a large platter and allow your guests to make their wraps.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Chicken shawarma recipe
CHICKEN SHAWARMA RECIPE (AUTHENTIC MIDDLE EASTERN)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This chicken shawarma recipe is incredibly aromatic and classic. You can very quickly prepare the marinade and chicken can be frozen in the marinade, then prior cooking, defrost it. It just bursts with the best flavour when cooked on the outdoor grill / BBQ, but many prefer to make it on the stove. Serve it along with a simple salad on a large platter and allow your guests to make their wraps.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
MARINADE
YOGHURT SAUCE
Servings: people
Units:
Instructions
  1. Take all marinade ingredients and combine them in a large ziplock bag (or bowl).
  2. Now, add up the chicken and make sure every piece is coated by using your hands.
  3. Keep it for marination for up to 24 hours or overnight.
  4. Take a bowl and combine the yoghurt sauce ingredients and mix. Cover and keep in the fridge.
  5. Heat a grill/BBQ on medium-high flame. As the marinade already has oil in it, you should not use oil, and thigh fillets have fat. Only oil your hotplate/grill if you are worried.
  6. Keep the chicken on the grill and cook the first side until nicely charred, for 4 to 5 minutes, then flip and for 3 to 4 minutes, cook the other side.
  7. Take out the chicken from the grill and cover it with loose foil. Keep it aside for 5 minutes to give it rest.
TO SERVE
  1. Chop the chicken and keep onto a platter with salad, the Yoghurt sauce and flatbreads.
  2. Get a piece of flatbread to make a wrap and top it with Yoghurt sauce. Use a bit of lettuce and tomato to topping and Chicken Shawarma. Enjoy your dish!
Recipe Notes

Nutrition Facts
CHICKEN SHAWARMA RECIPE (AUTHENTIC MIDDLE EASTERN)
Amount Per Serving
Calories 351 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 25mg 8%
Sodium 1981mg 83%
Potassium 378mg 11%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 17g
Protein 5g 10%
Vitamin A 14%
Vitamin C 12%
Calcium 2%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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