The Middle Eastern version of fast food, but with a twist, is chicken shawarma. On a revolving spit, thin marinated chicken slices are slowly roasted before being sliced into wraps and garnished with vegetables, pickles, and garlic sauce. It’s acidic, spicy, juicy, and completely delectable.
Why Produce It at Home?
Because who wouldn’t want home kitchen to have the same restaurant-caliber flavor? No more waiting in line or overspending on sauce! You also have control over the freshness, the toppings, and the spice.
🧂 Items Required for the Marinade of Chicken
One kilogram of boneless chicken breasts or thighs
Three tablespoons of plain yogurt
Three tablespoons of olive oil
One lemon’s juice
4 minced garlic cloves
One teaspoon of ground cumin
One teaspoon of paprika
One teaspoon powdered coriander
Half a teaspoon of turmeric
Half a teaspoon of cinnamon
One teaspoon of salt
Half a teaspoon of black pepper
An optional ½ tsp cayenne for added spiciness
Regarding the Toum Garlic Sauce
One cup of garlic cloves, peeled
1½ cups of sunflower or other neutral oil
Two tablespoons of lemon juice
Add salt to taste.
When necessary, use ice water.
Regarding the wrap, flatbread or pita bread
Cucumber, tomato, and lettuce (optional)
Pickled cucumbers or pickled turnips
Extras Not Required: Hummus
Sauce with tahini
Yes, there are French fries within the wrap!
Paste for chili
🔪 Kitchen Tools Required: Mixing bowls
(For garlic sauce) Food processor
Oven, grill pan, or skillet
A spatula or pair of tongs
Knife and cutting board
👨🍳 Detailed Recipe for Chicken Shawarma Step 1: Making the Marinade
Put the yogurt, oil, lemon juice, garlic, and all the spices in a big bowl. Stir until the marinade is thick and colorful.
Step 2: Marinate the Chicken In order to grill, either cut the chicken into strips or leave it whole. To get the most flavor, add it to the marinade, mix thoroughly, and then chill for at least two hours, preferably overnight.
Step 3: Three Methods for Cooking the Chicken
Cook the chicken in a skillet with hot oil over medium-high heat until it is browned and cooked through.
Oven: Bake for 20 to 25 minutes at 220°C (425°F), then broil for the final 5 minutes to get browned edges.
Grill: The best way! Chicken should be grilled until it is juicy, smokey, and has a hint of crunch on the outside.
Slice it into thin shawarma-style pieces after letting it rest.
Step 4: Prepare the Toum (garlic sauce)
Pulse the salt and garlic in a food processor until they are finely chopped. Gradually pour in lemon juice and oil in stages. To stabilize, add a small amount of ice water. Blend until creamy, white, and fluffy, similar to mayonnaise.
Step 5: Put the Shawarma together Wrap
Spread a liberal amount of toum over your heated pita, then top with pickles, lettuce, tomato, and chicken strips. Tightly roll it up like a burrito. If desired, lightly toast it for added crunch.
💡 Expert Advice for Tasty and Tender Shawarma
For more juiciness, use chicken thighs.
The yogurt tenderizes the beef, so don’t omit it.
After cooking, allow the meat to rest before slicing.
For those crispy edges, utilize high heat; char is flavor.
🌯 Variations of Shawarma Your Hot Shawarma
To the marinade, add more harissa paste or cayenne.
A Marinade Based on Yogurt
Reduce lemon slightly and add ½ cup of yogurt for a creamier twist.
Bowls of Shawarma
Don’t wrap. Serve grilled vegetables, garlic sauce, and sliced chicken over couscous or rice.
🍽️ Side Dishes That Go Well With Shawarma: The Traditional Falafel & Hummus Combination. A Middle Eastern feast is complete when you add some warm pita.
Fries with Pickled Veggies
The richness of the chicken is expertly counterbalanced by crunchy, salty sides. Additionally, try pickled carrots or red cabbage.
Is Shawarma Nutritious? Breakdown of Nutrition (per wrap)
About 450–600 calories
30g of protein
35g of carbohydrates
25g of fat
4g of fiber
For a healthy alternative, use whole wheat pita and use fewer sauces.
🥡 Is It Possible to Make Chicken Shawarma in Advance?
Of course! After cooking, keep the chicken in the refrigerator in sealed containers for up to four days. The marinated raw chicken can also be frozen and reheated as needed.
🚫 Common Mistakes When Preparing Shawarma at Home
The chicken dries out when it is overcooked.
The marinating period should be skipped because flavor takes time to develop.
Too much garlic is used in toum; it should be pungent but not overbearing.
Concluding the feast
Although making your own chicken shawarma may seem fancy, it’s actually very simple and well worth the effort. Your wrap can rival the greatest street sellers in town if it has a well-balanced marinade, creamy garlic sauce, and some warm flatbread. Once you try it, it will become a staple in your cooking repertoire!
❓ Frequently Asked Questions
1. Can I substitute chicken breast for thighs?
Indeed, but thighs are more juicy. Avoid overcooking the breast if you’re using it.
2. What happens if I don’t have an oven or grill?
Don’t worry! Another excellent option is a standard non-stick skillet.
3. Can the marinated chicken be frozen?
Indeed! Put in a ziplock bag and freeze for up to two months. Before cooking, thaw.
4. Which store-bought sauce is the closest to toum?
Nothing compares to freshly made handmade toum, so look for garlic mayo or aioli.
5. Is it possible to add spice?
Of course. Incorporate cayenne, chili flakes, or hot sauce into the marinade and wrap.
