Best Moms Shawermaشاورما Recipes

MOM'S SHAWERMA(شاورما)

Mom's Shawerma(شاورما) image

Make and share this Mom's Shawerma(شاورما) recipe from Food.com.

Provided by najwa

Categories Lunch/Snacks

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breast halves, cut into bite-sized chunks
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons white vinegar
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
1 tablespoon oil
1/2-1 teaspoon ground sumac (optional)

Steps:

Mix all ingredients, cover and let marinate for an hour.
Cook over medium heat in a large saucepan until done (should be dry).
(I don't like onions and garlic all that much, so i pick the chicken out).
If you can get arabian pita bread from an international store, do so, it is a million times better than pita.
Heat bread, spread with a little mayo.
Put chicken along one side and wrap.
Variations: try adding french fries, or pickles.
Instead of plain mayo, mix some mayo with lemon juice, olive oil and garlic.

Nutrition Facts : Calories 153.3, Fat 6.8, SaturatedFat 1.1, Cholesterol 50.4, Sodium 482.5, Carbohydrate 5, Fiber 0.8, Sugar 1.5, Protein 17.3

BAKED CHICKEN SHAWARMA

Baked Chicken Shawarma image

Middle Eastern foods rely on an abundance of spices and seasonings to create richly flavored food. Shawarma usually involves a stack of meat on a grill, but this recipe calls for a layer of chicken thighs on a sheet pan, in the oven. Use the broiler briefly, at the end of the baking time, to achieve extra flavor from the light char. Chicken can be served on steamed white rice, or sliced and served in a pita or flatbread with tomatoes, lettuce, and your favorite tzatziki or tahini sauce.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs

Time 2h50m

Yield 8

Number Of Ingredients 15

Ingredients

⅔ cup extra-virgin olive oil
2 medium lemons, juiced
1 tablespoon lemon zest
4 tablespoons finely minced fresh garlic
4 teaspoons smoked paprika
4 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons crushed red pepper flakes, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3 pounds boneless, skinless chicken thighs
1 large onions, sliced 1/2-inch thick
2 tablespoons chopped fresh parsley

Steps:

Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours.
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top.
Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 7.4 g, Cholesterol 106 mg, Fat 37.1 g, Fiber 2.7 g, Protein 29.8 g, SaturatedFat 7.6 g, Sodium 682.2 mg, Sugar 1 g