Lebanese Shawarma/Middle Eastern Shawarma, originally a must-try street cuisine in the Middle East, has become a popular go-to food worldwide. It’s a simple wrap made with juicy pieces of chicken (or beef) that have been marinated in a blend of fragrant spices and seasonings overnight or for at least six hours. This classic meal embodies Middle Eastern cuisine, with a beautiful blend of smokey char and rich flavour.
Aside from the usual sandwich form, this family favourite can be served in a variety of ways! Traditional Lebanese chicken shawarma is served as a chicken wrap or as a chicken shawarma dish. Shrak bread, also known as Markook bread, is a popular way to serve shawarma sandwiches in the Middle East. Layer the shawarma chicken on a bed of garlic sauce, then top with sliced pickles for a sour crunch. Fries can also be added to the sandwiches. Wrap it up and savour the various flavour combinations!
Alternatively, the chicken shawarma plate is an option. Of course, including shawarma side dishes like warm pita bread with crunchy French fries, juicy coleslaw, pickles, and a zesty garlic dip would be a game changer. Take advantage of grilled chicken shawarma’s versatility by serving it with a variety of dips and sauces, such as hummus, tzatziki, or a sour tahini sauce. Serve the chicken shawarma wrapped securely on your favourite bread and dipped in your favourite sauce or dip!
Enhance your chicken shawarma experience by serving it alongside a variety of grilled fresh vegetables. Roast a colourful variety of red onions, cherry tomatoes, maize, red peppers, asparagus, eggplant, zucchini, carrots or any combination of your choosing. The symphony of colours and flavours will complement your nutritious chicken shawarma perfectly.
Ingredients required to make Middle Eastern Shawarma
2.5 lbs boneless chicken breast or thighs
Marinade Ingredients
1/2 cup lemon juice
2 tablespoons tomato sauce
4 tablespoons plain yogurt
3 tablespoons white vinegar
1 head garlic pealed, crushed
2 tablespoons olive oil
1 teaspoons salt or to taste
1/2 teaspoon oregano ground
1 teaspoon paprika
1/2 teaspoon ginger powder optional
1/4 teaspoon nutmeg powder
You will need the following items to make this delicious quick chicken shawarma recipe:
Chicken breast: For tender, juicy chicken shawarma, use fresh, high-quality chicken breast. Rinse the chicken breasts thoroughly and remove any unwanted fat and skin. Chicken thighs can also be used, although the cooking time will vary.
Spices: For the marinade, combine the following ingredients: Aleppo pepper, shawarma spices, paprika, ginger powder, garlic powder, black pepper, and salt.
Olive oil: To dilute the heat of spices and provide a hearty Mediterranean flavour, use olive oil. You can substitute any other neutral oil. Avocado oil, for example, is an excellent substitute for olive oil.
Yoghurt is the crucial ingredient in tenderising chicken much more softly and efficiently than standard marinades.
Mayonnaise: Mayonnaise will add fat, salt, and acidity to the marinade for chicken shawarma.
Fresh garlic: Add finely minced fresh garlic to the shawarma marinade for a powerful flavour boost. You can also substitute garlic paste.
Tortilla wrap: The bread used to wrap the chicken shawarma sandwich is the star of the show. Shrak bread is commonly used in the Middle East.
Pickles: To add a tangy flavour to your original chicken shawarma, complement it with Middle Eastern cucumber pickles and turnip pickles.
Step by step process to prepare shawarma
To begin, cut incisions into entire chicken breasts.
Add the shawarma marinade spices and ingredients to a large mixing bowl. Mix until everything is well blended. Marinate for at least 6 hours in the refrigerator.
Cook the marinated chicken shawarma in a covered pan over medium heat until cooked through.
Set aside for 5 minutes before thinly slicing each chicken breast.
Build your shawarma wraps by pouring garlic sauce on the tortilla, followed by the sliced chicken.
Add more garlic sauce and the various diced pickles and fold up the pita with the chicken shawarma. Finally, roll the chicken shawarma pita up like a burrito and press it on the stove until golden.
Tips
When marinating chicken, make sure it is thoroughly coated with the marinade.
The chicken shawarma should be marinated for 6-8 hours. The longer you marinate the shawarma, the juicier and more tender it will be.
Important note: The chicken can be marinated for up to 48 hours!
Cooking time is determined by the size of the chicken breasts. Cooking time for large chicken breasts is approximately 30 minutes. Smaller ones, on the other hand, will require less cooking time.
To avoid dry shawarma, don’t overcook the chicken. Cook until the breast reaches an internal temperature of 165°F. To determine the temperature inside, use an internal thermometer.
Allow the cooked chicken breasts to rest for 5 minutes before slicing thinly to allow the marinade liquids to redistribute throughout the flesh for the greatest chicken shawarma.
Cut grilled shawarma chicken breasts thinly after cooking them.
FAQs
Which chicken pieces can be used to produce Middle Eastern shawarma?
You may use boneless, skinless chicken thighs to make Middle Eastern chicken shawarma. I used chicken breast in my recipe. I appreciate how easy it is to work with and how juicy the meat is when it has been cooked.
Is it okay to use frozen chicken?
Without a doubt! However, make sure to thaw the chicken before marinating it so that it is thoroughly coated with the marinade.
How should I preserve leftover homemade shawarma?
Refrigerate leftover homemade shawarma in an airtight container for about 2-3 days. Shawarma leftovers can also be frozen for up to 3 months after being placed in a Ziploc bag.
What is the best way to reheat Middle Eastern chicken shawarma?
Reheat the chicken shawarma in a skillet or in the oven for 5 minutes on low heat.
Can I use this recipe to make a vegetarian shawarma?
Absolutely! Instead of chicken, marinate firm tofu or a mixture of veggies such as bell peppers, onions, and mushrooms. A wonderful vegetarian option uses the same marinade and cooking processes.