This homemade chicken shawarma recipe has always been in the recommended list of mine. It wasn’t until recently that we try to dig out the kitchen to cater this dish to our own taste.
Check out the recipe video for full details! These chicken shawarma wraps are incredibly quick and easy to make!
Firstly, What Is Chicken Shawarma?
Chicken Shawarma consists of thin slices of shaved meat (most preferable beef, lamb, chicken, turkey, or veal), and usually served with flatbread and vegetables. The method of skewing layers of meat on a spit and roasting slowly on both sides makes the authenticity for this dish.
Having been long known as one of the most loved street foods in the Middle East, chicken shawarma is actually originated in Turkey. The dish then became one of the world’s most popular street foods, especially in the countries of the Levant and the Arabian Peninsula. Nowadays, it has been a staple part of citizens’ diets in Middle Eastern countries.
For today’s recipe, since we didn’t have a revolving spit, we had to say goodbye to the traditional method. Instead, we attempted to bake the chicken in the oven. Baking is one of the easiest ways to cook chicken, but believe me, the aroma will still be preserved.
What Spices Are In Chicken Shawarma?
It is indeed unquestionable that the spices make the soul of the authentic homemade chicken shawarma. Cumin, turmeric powder, ground coriander, garlic powder, paprika, and ground cloves— you name it. These simple ingredients lend a rich flavor to the dish when combined together, making it captivating from the very first bite.
What Is The Difference Between Gyro And Shawarma?
At first, if you take a quick glance at the original gyro and shawarma, they seem to be very alike. Both of them call for shaving of chicken from a large turning meat cone— a brilliant way to help keep the very unique meat juice’s flavor.
However, there are still minor distinctions between these two. Main ingredients of gyro are usually lamb, beef, tomato, tzatziki, and onion. Meanwhile, for shawarma, it’s a whole range of toppings: tahini, tabouli, fattoush, cucumber, and hummus.
Is Chicken Shawarma Good For You?
We all know how chicken itself is beneficial for weight-loss, so – yes, it’s good for you.
As science proofed, chicken shawarma offers 15g of fat, and 400 calories – which takes up only 24% of an ideal adult’s daily intake of calories. Totally not so alarming at all.
What Are The Options For Side Dishes?
As a Middle Eastern dish, people usually serve chicken shawarma with pita bread, pickles, and heaps of fresh veggies. For the dressing, tzatziki sauce is often a most go-to option, while others are garlic sauce and tahini sauce.
Chicken Shawarma Recipe
For the shawarma spice:
- 1/4 tbsp ground cumin
- 1/4 tbsp turmeric powder
- 1/4 tbsp ground coriander
- 1/4 tbsp garlic powder
- 1/4 tbsp paprika
- 1/6 tsp ground cloves
For the chicken baking:
- 24 oz skinless boneless chicken breast 4 medium, sliced into small pieces
- 2 tbsp extra virgin olive oil
- 1/6 tsp cayenne
- 5.3 oz onion 1 medium, cut into thin slices
- 1 tbsp lemon juice juice of 1/2 lemon
- 1/2 tsp Kosher salt
- Gluten-free corn tortillas
- Olive oil to drizzle
- First, mix all the ingredients for the spice mix in a small bowl and set aside.
- Next, put the chicken meat in a large bowl, season with the shawarma spice mix, onions, lemon juice, olive oil, and salt. Then toss them all together to make sure the chicken pieces are evenly coated in the marinade. After that, cover with a plastic wrap and store overnight in the fridge for at least 3 hours.
- To begin with, remove the marinated chicken from the fridge, and let it reach room temperature.
- After that, spread the marinated chicken and the onions on the baking tray lined with baking sheet. It is important to make sure all the chicken pieces are lying flat and not on top of each other. Then bake for 25 minutes at 425 degrees F.
- Meanwhile, prepare the chicken shawarma sauce to your preferences. Usually, I use a simple Greek Tzatziki sauce to enhance the chicken’s flavor. However, garlic sauce or tahini sauce work fine as well.
- Finally, I often enjoyed my homemade chicken shawarma in tortillas with a few stems of cress, and finally some drizzles of your favorite chicken shawarma sauce and olive oil. Therefore, be creative all you want.
- You can certainly substitute chicken breasts for the thighs with no different cooking time.
- It is sure much more tasty if the chicken is coated in the marinade and let sit for 1 day beforehand in the fridge. When ready to serve, simply defrost it on the next day before cooking.
- Moreover, the chicken can also be frozen in its marination – as long as the meat has not been previously frozen – for up to 3 months.
- Be sure to check out the recipe video as well!