published Aug 23, 2024 You don’t need to walk the streets of a Middle Eastern country to get your hands on saucy, tender chicken shawarma. You can make it in your own kitchen (or your backyard) with little fuss and seasonings you likely have in your spice cabinet right now! The shawarma spice blend is key, containing characteristic Middle Eastern seasonings like cumin, coriander, cardamom, and sumac. While it’s masterful in this chicken shawarma recipe, it’s just as delicious with lamb or beef. Because not all of us have a rotisserie spit to layer the marinated chicken on, I’ve a plan to make these spiced chicken just as delicious and you can either grill or pan fry them until the edges are crispy and the inside is juicy and tender. I go into more detail as to how to serve your masterpiece Arabic shawarma below, but I’ll go ahead and list a few more ingredients you might want on standby: some sort of bread like pita or lavash, crisp iceberg lettuce and sliced tomatoes, and shirazi salad. Any one or combination of these gives you all of the pieces for a meal fit for a king!
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Grill – If you don’t have a grill, or the weather isn’t great for outdoor cooking, you can also prepare this chicken shawarma recipe on the stovetop in a non-stick skillet.
Storing and Reheating
Prepared chicken shawarma will keep in the refrigerator for up to 4 days. Shawarma (Arabic/Middle Eastern) – consisting of meat cut into thin slices, stacked in an inverted cone, and roasted on a slowly turning vertical rotisserie or spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. Classic Doner Kebabs (Turkish) – heavily seasoned mixture of beef and lamb that is pureed into a paste, shaped into a log, and finally slow-roasted for hours on a vertical spit to juicy perfection. Gyros (Greek) – are thin slices or ground meat shaped into a log (beef, lamb, chicken) cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Chicken – The cook times in this recipe are for a cut of boneless, skinless chicken — thighs or breasts, whichever you prefer. Chicken Shawarma Marinade – The marinade is made from olive oil, lemon juice, and a spice blend containing several spices with varying earthy, savory, and spicy flavors. For a full list, see the recipe card. A few of the main seasonings we’re using are: Sumac – Has an astringent, lemony flavor that adds a certain vibrancy to the chicken shawarma marinade you won’t find elsewhere. Cardamom – This spice is almost minty in its sweetness. Cumin & Coriander – The dynamic duo of Middle Eastern cuisine! The sweeter, citrusy coriander mellows warm, smoky cumin and creates a rich flavor. Turmeric – Peppery and earthy, turmeric is incredibly difficult to substitute — try not to if at all possible! Paprika – Arabic shawarma is spiced with sweet paprika, not smoked paprika, for a milder, fruitier flavor. It can be substituted with smoked paprika, but the flavor will be more intense! Yogurt Mint Sauce – With a base of plain Greek yogurt, this tangy sauce is flavored with refreshing mint leaves, lemon juice, and one clove of garlic.
The best way to reheat the meat without drying it out is by wrapping it in foil and warming in an oven somewhere between 325 degrees F and 350 degrees F until warmed through. You could also reheat in the microwave, but only in short intervals and taking care not to cook it too much! Love this recipe? Share it with the world on Pinterest.
