Shawarma Reteta

[Sabel Kantah]

Theflavor of the Chicken Shawarma will vary depending on where you get it. Spices used to marinate the shawarma can include paprika, turmeric, cinnamon, cardamom, cumin, or sometimes a regional spice mix called baharat.

8. Turn on the flame to the highest. Heat a non stick pan with half tbsp oil. When the pan turns really hot, place the chicken pieces separately with out crowding. Turn them to all the sides for even cooking. Note that I grilled the 250 to 300 grams chicken in 2 batches. Do not crowd the pan, chicken begins to release moisture if crowded.

9. When the marinade almost begins to caramelize then put the flame to medium high . Continue to cook until the marinade completely dries up and the chicken is completely cooked. Since the chicken is marinated well in yogurt, it cooks fast.

I cook further for one to 2 mins to make sure chicken is cooked well. Set the chicken aside. Add quartered layers separated onions and quartered deseeded tomatoes to the pan and toss for few mins on a high flame.

This can be used as a dip or to spread on the wrap. Add cup greek yogurt / hung curd, 1 tbsp minced garlic, salt, 1 to 2 tbsp olive oil and lemon juice (optional). Skip lemon if using sour yogurt. Mix everything well.

Add cup tahini, 1/4 to 1/2 cup luke warm water, 2 large garlic cloves minced, 2 tbsp. lemon juice, salt only if needed to a food processor and process until it turns light and creamy. Next add 2 tsp finely chopped fresh parsley to it. Tahini sauce is ready to use.

This recipe was knock-out delicious. Unlike others this one uses yogurt in the marinade. I made an additional batch with tofu for the resident vegetarian. It was equally delicious and grilled up like chicken.

Hi there Swasthi,

Just to let you know I tried this recipe with salmon fillet and it worked out wonderfully. I made my wraps with homemade tortilla, guacamole, salad and hot sauce. Boy, they were so good! Will definitely make them again.

Hi Swasthi,

Love this super simple recipe of yours. I make it quite often especially when I am not making your awesome tandoori chicken or chicken tikka. Though I usually use chicken fillet and not even bother to add oil to the pan and it turns out great every single time.

Well, I wonder if I can use fish fillet instead of chicken. Would be wonderful to have a fish wrap from time to time.

Thank you v much.

Hi Natcha,

Happy to see your comment after a long time. Thank you so much for trying the recipes. Yes you can use fish instead of chicken. Love the idea of using fish. I will have to try this soon.

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last week I tried this recipe at home with my family. It was really good. I eat variously shawarma recipes but this one was unique. I feel it is very easy to make because of your instructions. Thanks.

Hi Didi

It is 200 to 250 grams of boneless chicken thigh or breast. It is good to use tender meat. You can use about 1/4 tsp of dried oregano or handful of fresh oregano chopped finely. Hope this helps

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Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.

Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.

Shawarma spice blends were created in the Middle East to add flavor and spice to the rotisserie meats. Common spices include cinnamon, nutmeg, clove, all spice, and cayenne. Find our inspired DIY blend here, or try a more authentic version of shawarma spice blend here.

This was delicious! Thank you for this recipe, I added some chopped cucumber and a white shawarma sauce made with coconut yogurt, dill, lemon juice and garlic. Such a refreshing dinner I just love the seasonings on the chickpeas. Will be making this again

This is so easy and satisfying! I love how all the ingredients are things I usually have on hand, so it is a perfect pantry pull meal for a busy day. Plus, those chickpeas are great on their own :) Thanks for a great recipe!!

I really enjoyed this. My neighborhood store was out of pita (still in pandemic mode), so I used flour tortillas instead. It was delicious. Quick and easy, the roasted chickpeas came out perfectly. I served it with a cup of the Curried Butternut Squash Soup and it was a hit.

I loved the way the chickpeas came out. They were perfectly crispy and so tasty. We used naan for our flatbread too and it was super complimentary to everything, of course. The recipe was perfect when followed to a T for me! Thanks so much!

A question I do have is if the chickpeas are supposed to be very dry when they are cooked? I love the flavor but the dryness was a tad offputting. They are still great though as long as you make sure to use the drill sauce. Thank you!

I kept everything separate, which is a bit annoying when putting everything in my lunch bag, but kept the tortillas from getting soggy, the veggies stayed crisp, the dressing was cool, and it was easier to warm the chickpeas.

Made this tonight for myself & 2 teenage daughters. We recently went veg and this is going at the TOP of our recipe list! Absolutely delicious. So many variations possible too. Thanks so much for sharing. We could probably eat this several nights a week! SOOOOO GOOD!

I made this only because I accudentky opened a can of chick peas earlier this week; I thought they were white beans. I was not prepared to be impressed. But it was actually amazingly good! I will be making it again.

Devour we did! The flavors are incredible. Chickpeas are good all by themselves but adding the veggies, chili sauce and dill sauce take it to a whole different level! Made your pita wrap recipe too and it is wonderful. Thanks for the great recipe! We will be making this one again and again!

This recipe has quickly become one of our favorites. We make it at least once a month, usually more often! Plus, the garlic dill sauce is incredible. We make it whenever we make falafel too! Thanks for the great recipes! ?

I made these two nights in a row for my partner and I, cause they are so damn delicious! And on top of that very quick and easy to make!

I did add a bit extra of all the spices for the chickpeas to give it an extra kick. So happy I found this recipe, thanks for sharing!!

Oh this was so good! I had a shawarma spice mix I made a few months ago that I used on the chickpeas, and I mixed cut up tomatoes, cucumbers, red onion and cilantro with lemon juice and salt and pepper to top off the chickpeas. I served on whole wheat pitas and added some sambal oelek. Yum! Great mix of flavors, filling and delicious.

Well I am not vegan, but enjoy clean eating. This was fantastic. We avoid grains for the most part so we are this on romaine lettuce wraps. Amazing, fresh flavor from this dish!!! This will go in our standard rotation.

The traditional shawarma recipe is made with meat (poultry, lamb or beef), veggies and sauces all wrapped in a pita bread. It usually contains cucumber, tomato, shredded cabbage, herbs and sometimes even tabbouleh. You can also combine it hummus and tahini or make it similar to the Greek gyros and add some yogurt.

Hi, Sandy! I have no idea what Weight Watchers is. :)) If it's counting calories, I will never post this on my blog as it goes against my principles. Counting calories seems counter-productive to me. Calories are not all created equal and what we should do is simply make healthy choices and have an overall healthy diet. If we avoid processed foods, fast food, refined sugar and eat normal portions is enough to maintain our weight or even lose any extra pounds. You can use cronometer to find the nutritional value for this recipe.

Shawarma (shawarrmah) is a Middle Eastern street sandwich based on the doner kebab, which traditionally is made with thinly sliced (shaved) marinated meat (beef, chicken, lamb) that has been stacked on top of each other on a gyrating vertical skewer, then served on a plate or in a wrap with a delicious shawarma sauce.

Shaorma de pui e unul dintre cele mai populare preparat de tip fast food. Gasim sute de shaormerii doar in Bucuresti, insa o varianta de casa e mereu binevenita. Stiu ca voi ati asteptat-o foarte mult si ca mi-ati cerut-o in nenumarate randuri. Cum nu aveam insa o reteta buna de lipii pentru shaorma, am amanat-o. Acum, va pot prezenta cu mare mandrie reteta de shaorma. Noi suntem mari iubitori de shaorma si desi o mai comandam uneori de la restaurant, prefer s-o fac cel mai des in casa. O pot personaliza dupa cum vreau si ii pot pune fix ingredientele care imi plac.

Facuta in casa, sanatoasa si gustoasa, shaorma de pui este unul dintre felurile de mancare foarte iubite de catre romani. Provenita din Orientul Mijlociu, shoarma s-a extins in Balcani si in tarile arabe. Se bucura insa de popularitate in intreaga lume. In Turcia este la fel de iubita, desi poarta numele de doner. Este similara cu shaorme de vita din Romania, doar ca nu are decat putine legume si nu contine sosuri. In video-ul de mai jos va prezint pas cu pas cum puteti sa faceti varianta cu pui acasa. Se face usor, cu ingrediente proaspete si sanatoase si stim exact ce punem in ea. Spre deosebire de cea din comert unde nu avem control asupra calitatii.

Vreau sa va conving ca shaorma de pui facuta in casa poate fi la fel de delicioasa ca cea de la fast food, sau poate chiar buna. Pentru aceasta reteta am preferat sa fac eu lipiile, dupa cum ati vazut in video-ul anterior. Puteti cumpara lipii daca doriti, insa cele facute in casa sunt incomparabil mai bune. Daca ma grabesc si nu am timp sa fac lipii, le folosesc pe cele tip tortilla. Sunt mai moi ca cele libaneze si sunt mai gustoase. Daca gasiti din cele turcesti, sunt la fel de bune. Pentru carnea de pui, eu am ales sa folosesc piept de pui, insa puteti folosi cu succes si pulpe de pui fara os.

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