Best Shawarma Djaj Chicken Shawarma Lebanon Middle East Recipes

CHICKEN SHAWARMA (MIDDLE EASTERN)

Chicken Shawarma (Middle Eastern) image

Recipe video above. The smell when this is cooking is outrageous! The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. Best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with Yogurt Sauce (provided) or the Tahini sauce in this recipe. Add a simple salad and flatbread laid out on a large platter, then let everyone make their own wraps!

Provided by Nagi | RecipeTin Eats

Categories Chicken

Time 20m

Number Of Ingredients 22

Ingredients

1 kg / 2 lb chicken thigh fillets (, skinless and boneless (Note 3))
1 large garlic clove (, minced (or 2 small cloves))
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
1 cup Greek yoghurt
1 clove garlic (, crushed)
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
4 - 5 flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))
Sliced lettuce ((cos or iceberg))
Tomato slices
Red onion (, finely sliced)
Cheese (, shredded (optional))
Hot sauce of choice ((optional))

Steps:

Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

Nutrition Facts : ServingSize 183 g, Calories 275 kcal, Carbohydrate 1.1 g, Protein 32.9 g, Fat 16.2 g, SaturatedFat 3.2 g, Cholesterol 140 mg, Sodium 918 mg, UnsaturatedFat 13 g

LEBANESE CHICKEN SHAWARMA

Lebanese Chicken Shawarma image

This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).

Provided by Christopher Walters

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 8h25m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup plain yogurt
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

Steps:

Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 365 calories, Carbohydrate 7.9 g, Cholesterol 132.9 mg, Fat 13.4 g, Fiber 0.7 g, Protein 51 g, SaturatedFat 3.1 g, Sodium 479.9 mg, Sugar 5.2 g

LEBANESE CHICKEN SHAWARMA RECIPE

Lebanese Chicken Shawarma Recipe image

Learn How to Make a Delicious Chicken Shawarma Recipe at Home Using Your Panini Grill.

Provided by Mama's Lebanese Kitchen

Categories lunch Sandwich

Time 12h25m

Number Of Ingredients 17

Ingredients

2.5 lbs boneless chicken (breast or thighs)
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
6 loafs pita bread
4 tomatoes (grilled or roasted)
6 teaspoons Garlic Paste (Lebanese )
1/2 lb cucumber pickles (salty)
2 cups French fries

Steps:

Cut the chicken into thin slices of about 1/2 inch and place in a marination bowl.
To make the marinade, mix all dry and liquid ingredients in a blender or food processor and blend for a couple of minutes.
Add the marinate to the chicken bowl mixing well. Cover and let marinate in the fridge overnight.
When ready, grill the marinated chicken on a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
Shred the cooked chicken thinly and set aside to make a bombastic sandwich.
Spread 1 teaspoon of Lebanese Garlic paste along the center/diameter of a pita bread.
Add 2-3 tablespoons of chicken
Add salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy.

Nutrition Facts : ServingSize 1 wrap, Calories 511 kcal, Carbohydrate 33 g, Protein 44 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 123 mg, Sodium 1037 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 14 g

SHAWARMA MARINADE FOR CHICKEN

Shawarma Marinade for Chicken image

Middle Eastern spices combine with olive oil and lemon juice to create a richly seasoned marinade for chicken. I love to use thighs, but it works for the white meat, too. Grill or broil your chicken, as you choose.

Provided by Bibi

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

2 medium lemons
⅔ cup extra-virgin olive oil
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 ½ teaspoons ground turmeric
1 teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon

Steps:

Zest lemons until you have 1 tablespoon zest. Juice both lemons.
Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 7.3 g, Fat 25.9 g, Fiber 3 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 780.1 mg, Sugar 0.2 g