Spicy Chicken Shawarma Recipes

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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

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

CHICKEN SHAWARMA



Chicken Shawarma image

You don't need a special rotisserie to make this easy homemade chicken shawarma recipe! Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces. Be sure to check out the video and step-by-step above.

Provided by The Mediterranean Dish

Categories     Entree/Meat and Poultry

Time 40m

Number Of Ingredients 17

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper, more if you prefer
Salt
8 boneless, skinless chicken thighs
1 large onion, thinly sliced
1 large lemon, juice of
1/3 cup Private Reserve extra virgin olive oil
6 pita pockets
Tahini sauce or Greek Tzatziki sauce
Baby arugula
3-ingredient Mediterranean Salad
Pickles or kalmata olives (optional)

Steps:

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
  • To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

Nutrition Facts : Calories 227 calories, Sugar 4.3 g, Sodium 555.5 mg, Fat 14.8 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 2.8 g, Protein 4.7 g, Cholesterol 0.6 mg

SPICY CHICKEN SHAWARMA



Spicy Chicken Shawarma image

Make and share this Spicy Chicken Shawarma recipe from Food.com.

Provided by Lakerdog2

Categories     Chicken

Time 25m

Yield 8 pitas, 4 serving(s)

Number Of Ingredients 16

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 lb chicken breast halve, boneless, skinless, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6 inch) pita bread, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Steps:

  • Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
  • While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Nutrition Facts : Calories 408.8, Fat 19.7, SaturatedFat 4.3, Cholesterol 72.6, Sodium 593.9, Carbohydrate 28.3, Fiber 2, Sugar 2, Protein 28.8

CHICKEN SHAWARMA



Chicken Shawarma image

Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.

Provided by Wendy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 4h50m

Yield 8

Number Of Ingredients 18

½ cup malt vinegar
¼ cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
¼ teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
½ cup tahini
¼ cup plain yogurt
½ teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
½ cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

Steps:

  • In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
  • Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 44 g, Cholesterol 58.2 mg, Fat 15.2 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 420.3 mg, Sugar 5.1 g

GRILLED CHICKEN SHAWARMA



Grilled Chicken Shawarma image

This recipe comes to us courtesy of our friend Maciek, better known as Grilling with Dad.

Provided by Vanessa Paparella

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs
1 tbsp Shawarma Seasoning
3-4 tbsp plain yogurt
juice of 1 lemon
FOR THE GARLIC SAUCE
1/2 cup mayo
1/2 cup plain yogurt
Squeeze of 1/2 lemon
3-4 cloves minced garlic

Steps:

  • 1. Start by seasoning your boneless, skinless chicken thighs with the seasoning, then add lemon juice and a few tablespoons of plain yogurt.2. Mix and season a bit more. Let the chicken marinade in the fridge for 2-3 hours for maximum flavor. 3. While the chicken is marinating, mix the garlic sauce. Equal parts plain yogurt and mayo, a squeeze of lemon juice and 3-4 cloves minced garlic.4. Grill the chicken over direct, high heat to get it charred up and build up that delicious crust. Pull when cooked through and chop it up.5. Start with a warm pita, add the garlic sauce, shredded lettuce, a few tomato slices, a big pile of chicken and top it all off with more garlic sauce.

LEBANESE CHICKEN SHAWARMA



Lebanese Chicken Shawarma image

Lebanese chicken shawarma is made with an amazing spice blend marinade, then the meat is stacked together and grilled until perfection is made.

Provided by Emily Ackerman

Time 1h30m

Number Of Ingredients 13

3-4 lbs boneless skinless chicken thighs
1 onion
⅓ cup plain whole milk yogurt
1 lemon (juiced (¼ cup lemon juice))
2 ½ teas salt
2 teas Lebanese 7 spice (Baharat seasoning) (substitute ½ teas cinnamon, ½ teas black pepper, ½ teas cardamom, ½ teas cloves)
2 teas turmeric
2 teas cumin
2 teas paprika
1 teas cinnamon
2 teas coriander powder
½ teas cayenne pepper powder (more if you like spicy shawarma)
6 cloves garlic (minced)

Steps:

  • Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
  • Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
  • Marinate the chicken for minimum of 30 minutes or up to 24 hours
  • Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
  • Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
  • Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
  • Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.

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