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
- 12 oz skinless boneless chicken thigh
- 10 oz onion sliced
- 1/2 tsp cumin
- 1/4 tsp ground black pepper
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne powder
- 1/2 tsp table salt
- 1 tsp ground coriander seeds
- 7 tsp lemon juice divided into 6 and 1
- 3.5 tbsp olive oil divided into 1, 1 and 1.5
- 8 tsp garlic minced (divided into 5 and 3)
- 3/4 cup plain Greek yogurt
- 1/4 tsp crushed red pepper flakes
- 3.5 oz Romaine lettuce sliced
- 3.5 oz cherry tomato quartered
- 3.5 oz avocado
- 4 oz cucumber chopped
- 4 pita breads
- Preheat the oven to 400°F.
- Make the sauce by mixing Greek yogurt, 1.5 tbsp olive oil, 3 tsp garlic, and crushed red pepper flakes. Prep the veg.
- Marinate the chicken with 5 tsp garlic, 1 tbsp olive oil, onion, lemon juice, and the rest of the spices in 30 minutes.
- In a preheated cast-iron skillet, sear the marinated chicken over medium heat, 2.5 minutes per side. Mix onion with the remaining of the marinade.
- Turn off the stove, take the chicken out and cook the onions using only the residual heat in about 1 minute. Then, place the chicken back on top of the onions and bake for 15 minutes.
- When it’s done, cut the chicken up, prep the veg and assemble to serve.
- 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!