Introduction
Welcome to my kitchen, where we’re about to embark on a flavorful journey to the Middle East with this mouthwatering Chicken Shawarma recipe. If you’re a fan of exotic flavors, tender meats, and aromatic spices, then this recipe is tailored just for you.
Who is this Recipe For?
This recipe is perfect for anyone craving a taste of the Middle East right in the comfort of their own home. Whether you’re a seasoned chef looking to impress guests or a home cook eager to explore new culinary horizons, this Chicken Shawarma recipe is sure to delight your taste buds and transport you to the bustling streets of Beirut or Istanbul.
Why it’s Great
What makes this recipe truly exceptional is its simplicity combined with its explosion of flavors. Marinated in a blend of savory spices and yogurt, the chicken becomes incredibly tender and juicy after being roasted to perfection. Paired with warm pita bread, tangy garlic sauce, and crisp veggies, each bite is a harmonious symphony of textures and tastes.
Ingredients(Chicken Shawarma Recipe)
- 1 pound boneless, skinless chicken thighs
- 1/4 cup plain yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Directions(Chicken Shawarma Recipe)
Marinating the Chicken
- In a large bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
- Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Cooking the Chicken
- Preheat your oven to 425°F (220°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes.
- Place the chicken thighs on a baking sheet lined with parchment paper, spacing them apart.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred around the edges.
Serving
- Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it thinly.
- Serve the sliced chicken shawarma with warm pita bread, sliced tomatoes, cucumbers, red onions, and a generous drizzle of garlic sauce.
Chicken Shawarma Recipe
Ingredients
- 1 Pound Boneless Skinless Chicken Thighs
- 1/4 Cup Plain Yogurt
- 2 Tablespoons Olive Oil
- 2 Cloves Garlic Minced
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Paprika
- 1/2 Teaspoon Ground Turmeric
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Cayenne Pepper
- Salt And Black Pepper To Taste
Instructions
Marinating the Chicken
- In a large bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
- Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Cooking the Chicken
- Preheat your oven to 425°F (220°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes.
- Place the chicken thighs on a baking sheet lined with parchment paper, spacing them apart.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred around the edges.
Serving
- Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it thinly.
- Serve the sliced chicken shawarma with warm pita bread, sliced tomatoes, cucumbers, red onions, and a generous drizzle of garlic sauce.
Notes
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3.5g
- Cholesterol: 140mg
- Sodium: 420mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 40g
Kitchen Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
How to Store Leftovers
If you happen to have any leftovers (though it’s rare with how delicious this recipe is!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm in a skillet over medium heat.
Food Pairings
Chicken Shawarma pairs beautifully with a variety of sides and beverages. For a complete Middle Eastern feast, consider serving it alongside:
- Hummus and pita chips
- Tabouleh salad
- Rice pilaf
- Tzatziki sauce
- Baklava for dessert
And don’t forget to wash it all down with a refreshing glass of mint tea or a crisp Lebanese white wine!
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FAQ(Chicken Shawarma Recipe)
- Can I use chicken breast instead of thighs in the Chicken Shawarma recipe?
- Absolutely! While thighs yield juicier results, chicken breast works well too. Adjust cooking time as needed.
- Is it necessary to marinate the chicken overnight for the Chicken Shawarma recipe?
- While overnight marination enhances flavor, a few hours suffice. Longer marination intensifies the taste.
- Can I grill the chicken instead of roasting it in the Chicken Shawarma recipe?
- Yes, grilling adds smokiness. Preheat the grill to medium-high and cook each side for 6-8 minutes.
- How should I store leftovers from the Chicken Shawarma recipe?
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
- What are some food pairings for the Chicken Shawarma recipe?
- Enjoy Chicken Shawarma with hummus, tabouleh, rice pilaf, and tzatziki sauce for a Middle Eastern feast!
Conclusion
I hope you’re as excited to try this Chicken Shawarma recipe as I am to share it with you! Don’t forget to subscribe to my blog for more mouthwatering recipes delivered straight to your inbox. And if you love this recipe as much as I do, be sure to share it with your friends and family. Happy cooking!
