Shawarma Recipe And Preparation

[Janne Evers]

ThisChicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!

I had some chicken shawarma from the butcher but needed to make extra for company. I followed the recipe exactly (marinating 3 hours). I grilled it, and served with gyro bread, cuke, tomato, red onion, feta, and tzatziki. I will never buy premade again. Thank you!

This was a BIG hit at our Bible study potluck. I adjusted the spices down (except cumin) a bit and added 1/4 tsp cinnamon. I had many requests for the recipe. So I sent them the original recipe and my modifications. Then they can use what works for them. Thank you very much for posting this excellent/authentic recipe.

Like hummus, falafel, and kofta Kebab, shawarma is another popular Middle Eastern street food that has become widely known throughout the world! And the good news is, beef shawarma is easy to make right at home, no special equipment needed.

This famous Middle Eastern street food is basically heavily-marinated meat (or chicken), layered on a vertical rotisserie or spit where it is slow-roasted for days until perfectly tender and extra flavorful! To serve it, thin layers of meat are shaved off the spit and piled up into a warm pita pocket with heaps of fresh toppings and a good drizzle of tahini sauce.

You do not need a special rotisserie or spit to make it at home. In this easy homemade shawarma recipe, you just need a large skillet or cast iron grill pan. And to make sure we get as close as possible to the texture and authentic flavor of beef shawarma, slice up your meat very thinly and toss it in the tantalizing shawarma seasoning with a bit of garlic, onions, lemon juice and olive oil.

Several kinds of meat can be used to make shawarma at home. In this recipe, I used 1 1/2 pounds of beef flap steak, which is a thin, relatively lean steak that is part of the sirloin butt. Depending on where you live, flap steak goes by other names like sirloin tip or bavette. It is not an expensive cut of beef and has just enough fat for flavor.

Flank steak will work here as well, although flap meat has a little bit more marbling which makes it juicer and more tender. If you have the budget and want to splurge for a beef rib eye steak that will work as well.

This authentic chicken shawarma recipe is a great recipe that the whole family will love. This stove top grilled marinated chicken with homemade shawarma seasoning takes me back to what I grew up eating in my home town Ramallah.

This is a delicious and authentic chicken shawarma recipe and tastes exactly like what I grew up eating. Traditional shawarma is an easy weeknight meal that I often love to eat. You can have it as a wrap over flatbread or as a chicken shawarma rice bowl on a bed of lettuce and rice or some fresh veggies and hummus.

Shawarma is everyday street food in Palestine and has become mainstream food in the US. In my hometown Ramallah, when you walk around town you'll find small places specializing in making shawarma. Another popular street food is Falafel a vegan option.

One very popular place in Ramallah with a very distinctive taste and different than any other shawarma I have ever had. This place is Abu Iskandar it has been there for generations. I have remembered this place since being a little kid. Every time I visit home I love to go there and enjoy a shawarma sandwich.

Shawarma is a well-marinated meat (chicken, beef, or lamb) with a combination of spices layered on a vertical rotisserie or a long-standing skewer where it is slow-roasted until perfectly tender, juicy, and full of flavor which gives it a rich and aromatic flavor.

Once the shawarma meat is cooked, it is shaved off the rotating spit into thin slices and often served on a wrap or pita bread covered with tahini sauce, pickles, and other fresh veggies such as cabbage and red onions mixed with sumac.

This authentic chicken shawarma recipe is a great recipe that the whole family will love. This stovetop grilled marinated chicken with homemade shawarma seasoning takes me back to what I grew up eating in my own home town Ramallah.

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Cook this under the broiler for 16 to 18 minutes, flipping the chicken over about halfway through. The chicken will get nice and golden brown. Let it sit and rest for about 10 minutes, then go ahead and slice it into strips. Put it in a big bowl and combine it with all of those delicious onions that have caramelized and softened.

If you want your chicken shawarma like you get it in the shops, you can crisp it up before putting it all together. Heat up a cast iron grill to medium-high heat. After you slice the chicken, put it on the cast iron for about 30 seconds on each side until it gets those crispy bits.

This just came out the oven and its amazingly good. i mean it really is resturant quality. i made it into a warm panini with sauted spinach, spiced chickpeas, onions, and the dip. Loved it so much. Im low carb so i used a low carb wrap

We made this tonight and it was delicious! We used boneless chicken breasts and served as a salad. A combo of coleslaw mix and salad greens with the addition of tomatoes, cucumbers, and feta topped with the yogurt dressing was so good! Will absolutely make again.

It should be as close to the broiler (top heating element) as possible so that the chicken can char and cook properly. If you have a barbecue grill or an air fryer, it would be better to use those instead ? Hope that helps!

My husband and I are Absolutely In Love with your shawarma. We cut the onions thick for the marinade step and then fry them separately to put on top of the finished barbecued chicken. Down right expletive FanTasTic.

In shawarma, the grilled meat is typically shaved and served on a pita or in a wrap. It is a very well-liked dish in the Middle East and has recently gained popularity in North America. For those who want to enjoy the flavour of shawarma without having to spend hours preparing it, this simple chicken shawarma recipe is ideal. The chicken is grilled or roasted until it is juicy and tender after being marinated in a mixture of spices. Then it is shred and placed on warm pita bread with cucumber yoghurt, tahini sauce, and chopped tomatoes.

If you want to use beef instead of chicken, use a beef round/flank steak cut into strips like I use in my black pepper beef recipe. OR use some pork tenderloin cut into strips. Cook time remains the same! Or do a mix of chicken, beef AND pork!

Ok so I love this recipe! So delicious. I recently bought both of the cook books and I noticed the recipe is a little different..more cumin and pickles instead of cucumber. Was this intentional? If so are there any other changes to your online recipes in the book?

I made this, adding only lemon juice which is also in the NYT shawarma recipe. I made it earlier in the day and plan to broil it immediately before serving to get the browned bits like the oven baked shawarma.

Hi Jeffrey,

The recipe looks delish, and I plan to try it. I was wondering if you have the nutritional info for your recipes anywhere. I do WW, and have lost and kept the weight off in combination with portion control, and exercise. But I do calculate points, and use this to maintain my weight.

Thanks! And congrats on your wt loss. I know how hard it is!

Marianne

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This delicious Chicken Shawarma Recipe of spice-marinated chicken is tightly packed on a skewered and roasted to perfection for a favorite Middle Eastern dish. My family is obsessed with this recipe and loves the big, bold taste of it.

Chicken Shawarma is a popular Middle Eastern dish consisting of spiced marinated chicken (also veal or lamb) that is then skewered on a vertical spit and slowly roasted. Once cooked, thin slices of the meat are shaved as the spit turns. It is commonly served as is with rice or wrapped in a pita and served with other toppings such as Toum, Hummus, Sumac Onions, or an Israeli Salad.

This is optional, but add the whole black peppercorns, coriander seeds, cumin seeds, cinnamon stick, and cardamom pods to a medium-sized saut pan and cook while occasionally stirring over low to medium heat until the spices become very fragrant, which takes about 4 to 6 minutes.

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.

This is a 5 star rated dish. It has lots of flavor and is a versatile dish. I served this dish stuffed in pita pockets, topped with Tzatziki sauce and Arugula accompanied by a simple mediterranean tomato and cucumber salad. Great for tailgating!!!!

Chef Billy Parisi is a classically trained chef with over 15 years in the restaurant industry. He focuses on homemade recipes from scratch while showcasing classical French and Italian cooking techniques. Learn more.

After a recent trip to Israel, I was on a mission to replicate the street-style chicken shawarma I enjoyed there. It was tender, juicy, full of flavor and tons of fragrant spices. We saw chicken shawarma at pretty much every restaurant we went to. Either in a sandwich served with rice or on a kabob.

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