Best Toronto Chicken Shawarma Recipes

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

CHICKEN SHAWARMA

Chicken Shawarma image

Shawarma is often made from lamb or chicken and is cooked in a cone shape that rotates past a heating element. Recreating that cooking process is almost impossible for the home cook, but we've brought you the most authentic version we could with this chicken version-we even included the turnip pickles!

Provided by Food Network Kitchen

Categories main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 29

Ingredients

1 1/2 pounds boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil, plus additional for oiling the grill grates
Zest of 1 lemon and 1 tablespoon1 lemon juice
Zest of 1 lemon and 1 tablespoon1 lemon juice
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
2 cloves finely grated garlic
Kosher salt and freshly ground black pepper
3/4 pound turnips, peeled and cut into 1/2-inch thick sticks
1 small red beet, peeled and quartered
3/4 cup white distilled vinegar
1 dried bay leaf
1 clove garlic, sliced, plus 2 finely grated
Kosher salt
1/3 cup mayonnaise
1/3 cup yogurt
3 tablespoons lemon juice (from 2 lemons)
1/3 cup tahini
8 pita rounds (without pockets)
2 plum tomatoes, diced
2 cups finely sliced romaine lettuce
1/2 cup parsley leaves, roughly chopped
Hot sauce (optional)

Steps:

For the chicken: Toss the chicken thighs with olive oil, lemon zest and juice, coriander, paprika, allspice, cardamom, cinnamon, ginger, nutmeg, crushed red pepper, grated garlic, 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and marinate in the refrigerator for 2 hours. Remove to room temperature 30 minutes before cooking .
For the fillings: Meanwhile, put the turnips and beets in a bowl or storage container. Combine the vinegar, bay leaf, sliced garlic, 2 teaspoons salt and 1 1/4 cups water in a small saucepan. Bring to a boil and simmer 1 minute. Pour over the turnips and beets to cover. Let cool and refrigerate, 1 hour. It should be ready to eat within an hour.
Whisk together the mayonnaise, yogurt, 1 tablespoon lemon juice, 1 finely grated garlic clove and a pinch of salt in a medium bowl. Reserve.
Whisk together the tahini, the remaining 2 tablespoons lemon juice and grated garlic clove, 3/4 teaspoon salt and 1/3 cup water in another medium bowl. Reserve.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Remove the chicken from the marinade (discard the marinade) and grill the chicken until cooked through with dark grill marks and an instant-read thermometer inserted into the center registers 170 degrees F, 6 to 8 minutes per side. Remove to a cutting board and slice very thinly across the grain. Place in a bowl and toss with 1/2 teaspoon salt.
Lightly warm the pitas on the grill, about 10 seconds per side.
Assemble the wraps: Have 8 sheets of aluminum foil or parchment paper ready. On a pita round, smear a heaping tablespoon of garlic mayonnaise along the middle, then top with a heaping 1/3 cup sliced chicken, a couple of pickled turnip batons, a heaping tablespoon tahini sauce, hot sauce (if using), diced tomato, shredded lettuce, and chopped parsley. Roll the pita tightly around the filling. Wrap with a sheet of foil to hold the roll together. Repeat with the remaining pitas.