Home Shawarma

[Jason]

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.

This easy, healthy homemade chicken shawarma is a huge fan-favorite around here, for good reason! The secret is in the simple shawarma spice mixture, which makes all the difference. My step-by-step tutorial and video show you exactly how to make this delicious chicken! Serve it in pita pockets with tahini sauce and this lazy salad, and call it dinner!

I grew up in Port Said, Egypt, where the streets are filled with small stands and joints selling delicious, super fragrant Middle Eastern foods. Fresh fried falafel. Bowls of Mujadara (lentils and rice) or Koshari. Skewers of Kabobs. And yes, shawarma, both beef and chicken options.

The true Middle Eastern way to serve chicken shawarma is in pita pockets or wraps with heaps of veggies and a good deal of sauce. I like the idea of loaded pita pockets. And for the veggies, peppery arugula and my simple 3-ingredient Mediterranean salad.

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.

Serve this dish as an entree with sides like my Mediterranean quinoa, over some mixed greens as a salad, in a pita with some hummus as a riff on a gyro, or over crispy pita chips with some fresh veggies and tzatziki sauce for Mediterranean-style nachos!

Absolutely! This recipe can easily be made on the grill as full thighs or breasts, or skewered, after marinating of course. Grill until golden brown, and cooked through (about 10-15 minutes). You can also throw some sliced veggies like red onion, bell peppers, and mushrooms into your marinade and grill them, too. (Best for kebabs.)

Serve this chicken in a warm pita with Garlic Sauce, tomatoes, lettuce, and onions for your own homemade gyro! Or serve as an entree over rice or a salad. Hummus, tahini, or Mediterranean salsa also make great toppings for this chicken! You can also make your own Mediterranean-style pizza with this on top!

This is a pretty easy-looking recipe. If I have frozen chicken thighs that I Sous-vide and cook thoroughly, can I put the cooked chicken in the ziploc with all the spices and then instead of cooking just broil it for 2 minutes or just a little less since the chicken will already be cooked?

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.

Last week I threw a birthday party for a couple of friends. I ended up making this really simple Baked Chicken Shawarma loaded up with veggies and chicken and tofu. Because we had a few vegan and gluten-free friends, I served this with tofu shawarma and cauliflower rice, which I also roasted on a sheet pan.

Learn how to make restaurant style beef shawarma at home! Start by marinating the beef in homemade shawarma seasoning, then quickly saute the beef on the stove top, or cook it in the pressure cooker! Load up Lebanese flatbread with shredded beef, tahini sauce, pickles, tomatoes, and onions for the ultimate shawarma sandwiches!

Thanks for sharing this kind of recipe. At home, I cooked this recipe in a pressure cooker and it gave a unique taste. Also, i did an experiment with this beef shawarma and I used this in doner kebab, pizza kebab. And everyone like that experiment and praised about the recipe and its taste.

Make this easy chicken shawarma recipe and enjoy this popular authentic Middle Eastern dish at home. Get all of the flavors with my spice blend, marinade, cooking and serving tips. Plus: garlic sauce and lots of serving ideas!

The path to a homemade version of traditional chicken shawarma is easy, using simple cooking methods for the very best results without the need for the vertical rotisserie pretty much no one has at home!

Shawarma is the Middle Eastern dish of shaved pieces of spit roasted chicken, beef, or lamb. The thin slices of meat (and fat) are layered in a cone-like shape on a vertical spit. The thin strips of golden brown meat are served in lots of different ways: in warm pita pockets, as a bowl, or atop salad or rice pilaf.

Sauces are key to shawarma-joy. Street food classics like this often include tahini sauce, Toum (Lebanese Garlic Sauce), garlic yogurt sauce, tzatziki sauce, or a simple dash of hot sauce will do, too. Sauce ensures more flavor and moisture in every bite.

Step 2. In a large bowl, place about half of the chicken thighs and half of the marinade. Rub the chicken, coating each piece well all over with the marinade. Add the rest of the chicken and marinade and again rub each piece all over with the marinade. Cover and chill for a marinating time of one hour or up to one day.

Step 3. Make the tahini sauce by whisking the tahini, garlic, and salt. Set aside until the chicken is grilled. The sauce can be made a day or two ahead, covered and chilled. Bring the sauce to room temperature before serving. If making toum garlic sauce, make that well in advance as it takes more time to prepare.

Step 1: Heat the grill on medium-high heat. While the grill heats up, thread the chicken and onion on skewers, disposing of any remaining marinade. Thread the chicken fairly loosely on the skewers so that more of it will char on the edges.

Step 2: Using a paper or other towel on grill tongs, coat the hot grill grates with oil. Grill the pieces or skewers with the top down on the grill for 8-10 minutes, or until charred on the edges and browned. Before turning the chicken, coat another area of the grill grates with oil and turn the pieces or skewers, placing them on the oiled surface. Coat the top of the grilled skewer with olive oil, close the grill top and cook for another 8-10 minutes, or until charred on the edges and browned.

Step 3: Remove the skewers from the grill, and push the chicken and onions off onto a cutting board. Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.

Step 2. Place the marinated chicken thighs and red onion slices evenly in a single layer on the sheet pan, discarding the marinade. Roast for about 30 minutes, flipping the chicken halfway through cooking, until the chicken is crisped around the edges and golden brown. Turn on the broiler for a few minutes if needed.

Step 2. Remove the chicken thighs from the marinade and pat dry. Work in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden). Saut the thighs, turning them over after about 6 minutes and cooking for another 4 minutes or so. The chicken may release its own juices; pour these off if too wet in the pan.

Step 3. Once all of the chicken is cooked, wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Add sliced onions, saut for just a couple of minutes to char and soften them. Remove the onions from the pan and set them aside.

Step 4. Cut the chicken into inch slices. Wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Work in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden). Saut the chicken pieces until the edges are golden and crisp in spots. Serve immediately.

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