top of page

chicken shawarma recipe

shawarmalaval

syrien way

Ingredients:

For the Chicken Marinade:

  • 2 lbs boneless, skinless chicken thighs

  • 3 tablespoons olive oil

  • Juice of 1 lemon

  • 4 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 2 teaspoons ground paprika

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground black pepper

  • 1 teaspoon salt

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

For the Yogurt Sauce:

  • 1 cup plain Greek yogurt

  • 2 tablespoons tahini

  • 1 tablespoon lemon juice

  • 2 cloves garlic, minced

  • Salt and pepper to taste

For the Pickled Vegetables:

  • 1 cup thinly sliced cucumbers

  • 1 cup thinly sliced red onions

  • 1/2 cup white vinegar

  • 1/2 cup water

  • 2 tablespoons sugar

  • 1 tablespoon salt

For Serving:

  • Pita bread or flatbreads

  • Sliced tomatoes

  • Chopped lettuce

  • Fresh cilantro or parsley leaves

Instructions:

Marinate the Chicken:

  1. In a large bowl, combine the olive oil, lemon juice, minced garlic, and all the spices (cumin, paprika, turmeric, coriander, cinnamon, black pepper, salt, cardamom, cloves, and cayenne pepper).

  2. Add the chicken thighs to the bowl and mix well to ensure the chicken is evenly coated with the marinade.

  3. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

Make the Yogurt Sauce:

  1. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and chopped parsley.

  2. Season with salt and pepper to taste.

  3. Cover and refrigerate until ready to use.

Prepare the Pickled Vegetables:

  1. In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.

  2. Place the sliced cucumbers and red onions in a heatproof jar or bowl.

  3. Pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged.

  4. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.

Cook the Chicken:

  1. Preheat your grill or skillet over medium-high heat.

  2. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until fully cooked and charred in spots.

  3. Remove the chicken from the heat and let rest for a few minutes before slicing into thin strips.

Assemble the Shawarma:

  1. Warm the pita bread or flatbreads.

  2. Spread a generous amount of garlic sauce on each piece of bread.

  3. Add a few slices of chicken, pickled vegetables, sliced tomatoes, and chopped lettuce.

  4. Garnish with fresh cilantro or parsley leaves.

  5. Roll up the bread to encase the filling, and serve immediately.

0 views0 comments

Recent Posts

See All

Roast Leg of Lamb holidays

Roast Leg of Lamb Ingredients: 1 leg of lamb (about 2 kg / 4.4 lbs) 4 to 6 garlic cloves 2 sprigs of fresh rosemary 3 tablespoons olive...

Comentários


bottom of page