One of the most well-known Middle Eastern dishes is shawarma. This well-known street meal is typically prepared with seasoned meats that are placed vertically on a rotisserie and are sliced thinly as it turns. But do not be alarmed! You can prepare our shawarma horizontally on the BBQ or in a regular pan as well!
Although beef is now occasionally used, traditionally, shawarma was made with lamb, sheep, and chicken. It is typically served as a wrap, although in other nations you may find it served on a plate with salad, seasoned rice, or fries as a side dish.
Chicken: For the finest flavor and texture, you should make use of both chicken breasts and chicken thighs in this dish.
For margination. A neutral oil like vegetable or canola will also work, however, using olive oil is your best option.
For the finest flavor, use freshly squeezed lemon juice as opposed to bottled.
Paprika, cumin, cinnamon, crushed red pepper, paprika, cardamom, garlic, salt, and cardamom.
The Process for Making Chicken Shawarma at Home
- As opposed to the restaurant version, which is cooked on a spit, the homemade variant is different. But at home, you can only find this version that comes close to it. For simplicity and convenience, this shawarma is baked, and it tastes fantastic when it is done. You may attempt to replicate this at home by utilizing two types of chicken for the best effect: chicken thighs and chicken breast. It is produced by alternating strips of fat and chunks of seasoned flesh on a vertical spit.
- In a bowl, combine the ingredients for the margination. Add the chicken then toss it. To marinate, cover and put the coated chicken in the refrigerator.
- When it is time to cook, arrange the pieces of chicken on a baking sheet lined with parchment paper and roast in a preheated oven, rotating the pan halfway through.
- Before slicing, let the chicken rest. They become juicier as a result of this.
- The slices can then be added to a skillet with the fluids to brown and flavor the chicken. Although it is optional, we strongly advise doing it whenever you have enough time.
What Do You Serve Shawarma With?
You may enjoy presenting the street-style oven-roasted chicken shawarma in pitas with pickles, tomatoes, lettuce, and either tahini sauce or garlic sauce. It also tastes fantastic on its own when paired with a rice dish such as Lebanese Rice or, for a low-carb supper, try it with Cilantro Lime Cauliflower Rice. Additionally, you could just dish it as a salad with chicken shawarma. Pickled turnips will give your dish an extra flavor boost!
Tips for How to Make This Recipe
- Before cooking, let the chicken sit in the marinade for at least an hour. This aids in flavor addition as well as the breakdown of fibres to produce the most delicate meat possible.
- Before putting the chicken breasts in the oven, give them some time to warm up. Chicken breasts that are cold take longer to prepare and run the danger of being overcooked.
- Do not cook the chicken too long. Overcooking will cause it to dry out. The temperature of the chicken should read 160 F on an instant-read thermometer. The juices should stream clear if you puncture the chicken breast with a fork, on the other hand.
- Slice the chicken by cutting it against the grain. By doing this, you can cut through the fibers and make the chicken soft. Prior to slicing, make sure to let the chicken rest so that the liquids may redistribute and the meat is deliciously juicy.
What is the Flavor of Chicken Shawarma?
The spices in this handmade variant of one of our favorite street meals are seasoned, but they do not overshadow the dish. It has a lot more taste than if you had just made it with chicken breast because it is made with thinner chicken breast and fattier thighs. This really contributes to bringing out every one of the flavors when you serve it with fresh vegetables like tomatoes and pickles.
Is Frozen Chicken Acceptable?
In this dish, both fresh and frozen chicken can be used. Before marinating frozen meat, make sure it has completely defrosted.
Instructions for Reheating, Storing, and Freezing
This Chicken Shawarma dish is excellent for meal prepping in advance of a hectic week or freezing for a later supper.
For up to four days, keep chicken leftovers in your refrigerator in an airtight container.
Chicken that has been cooked and cooled should be frozen for a month in an airtight container that is freezer-safe. Additionally, after completing the marinade stage of the preparation, you may freeze the uncooked chicken thighs and marinate them for up to three months. Allow uncooked or cooked frozen chicken to defrost in the refrigerator overnight or out on the countertop at room temperature.
You can also use the microwave to thoroughly reheat cooked chicken that has been frozen or refrigerated for 2 to 3 minutes. Before assembling to cook, let the raw chicken totally thaw.
All around the Middle East, shawarma is very common. Chicken shawarma has swiftly gained popularity all over the world as a famous street meal as well. This simple shawarma may be prepared in the kitchen as a secondary dish for lunch or as an afternoon snack.