Whether you call it shawarma or shwarma, the dish is the same. A classic Middle Eastern food that has gained international popularity over the years. Different parts of the Middle East prepare it differently, and each claims to be authentic. For example, Armenian chicken shawarma will be different from the Lebanese chicken shawarma recipe. It’s just that they adapt to their taste and culture. Having traveled so much, and now living in the Middle East, I have had the pleasure of eating quite a few variations of the shawarma, as well as falafel and hummus.
Chicken shawarma
Shawarma
Prep chicken – Keep chicken thighs whole or cut into two. Split chicken breast horizontally into two. Marinate chicken – In a large bowl, season the chicken with salt, pepper, and lemon juice. Add the ginger and garlic, then add the spices and combine well. Finally, add the olive oil and combine well.Pro tip – This chicken can be marinated for an hour on the counter or up to overnight in the refrigerator. Grill – Heat a griddle or cast-iron skillet on high heat. Brush the pan with olive oil. Place the chicken on the grill or skillet and cook. Chicken thighs will take 4 to 5 mins on the first side and 3 to 4 minutes on the next. The chicken breast will cook for 3 to 4 minutes on the first, then 3 minutes on the second side.Pro tip – The meat usually cooks for a lesser time on the second side. Make sure to cook for at least 3 minutes on the first without touching. This will ensure some nice chard marks on the chicken. Cool – Remove from heat and let rest for minutes. Then, cut and serve on flatbread or pita with tahini or yogurt sauce.
Tahini sauce
In a mason jar, combine tahini paste, garlic, salt, pepper, and lemon juice. Then, add 3/4 cup of water. Close the jar and give it a good shake. Open the jar and adjust the seasoning and consistency. Set aside.Pro tip – You want to keep it to a thick pouring consistency. Otherwise, it will drip from the wrap or pocket.
Garlic yogurt sauce
Combine all the ingredients in a bowl including the chopped fresh parsley. Taste and adjust seasoning. Set aside.
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. But, shawarma isn’t just limited to chicken. It can also be made with lamb, beef, or a combination of meats. The marinade typically consists of a blend of spices, including cumin, paprika, cinnamon, and coriander. From there, shawarma quickly spread throughout the Middle East, with variations popping up in countries like Syria, Iraq, and Egypt. Over time, the dish evolved to include chicken and beef options, and it eventually made its way to other parts of the world, including Europe and North America. Understanding the history of shawarma can give you a better appreciation for this classic Middle Eastern dish. Now that you know where it comes from, it’s time to get started on making your own authentic chicken shawarma at home.
Meat – Shawarma is traditionally made with a combination of chicken and turkey meat. Today, I am using boneless thigh because it stays moist and has so much more flavor. But, feel free to use chicken breast and adjust cooking time as breast cooks a few minutes quicker than thighs. Garlic/ginger – I love to use fresh minced garlic cloves and freshly grated ginger for the best flavor. But you can certainly add 1/2 tsp garlic powder and 1/2 tsp ginger powder to the spices. Spices – Shawarma is such a popular dish that the spices are now blended and sold as a spice mix. You can purchase pre-made shawarma spice mix from Middle Eastern grocery stores or make your own with a blend of spices such as cumin, paprika, coriander, and turmeric. But, as you can see below you can easily make your own shawarma spice with simple ingredients like ground cumin, ground coriander, cayenne, paprika, cardamom powder, nutmeg, cinnamon powder, etc. And, if you like your shawarma spicy, sprinkle more red pepper flakes when serving. Lemon juice – Freshly squeezed lemon juice adds a tangy flavor to the marinade. Tahini – It is common to serve dishes like shawarma, falafel, kebabs, or hummus with a bowl of tahini sauce on the side or drizzles all over. Tahini is made with ground sesame paste which again can be easily found in most supermarkets. Pita bread – A traditional Middle Eastern flatbread that’s perfect for wrapping the chicken in.
One easy option is to serve it as a traditional wrap. Simply warm up your pita bread in the oven or on the stovetop, fill it with your shawarma and toppings of choice, and wrap it up in foil or parchment paper. This makes for a neat and tidy way to eat your meal, and it’s perfect for serving a crowd. Another option is to serve the chicken shawarma deconstructed as a bowl. Start with a base of rice or quinoa, and then top it with your shawarma chicken and vegetables like cucumber, tomatoes, and red onion. Add a dollop of hummus or tahini sauce, and sprinkle some fresh herbs like parsley or cilantro on top for a burst of flavor. You can also get creative with your presentation by serving the chicken shawarma on a platter with all of the toppings and sauces arranged separately. This allows your guests to assemble their own wrap or bowl according to their preferences. We love to have shawarma over hummus with a side of chopped salad and pita bread.
No matter how you choose to serve your homemade chicken shawarma, your guests are sure to be impressed with your culinary skills Making authentic shawarma at home is not as daunting as it may seem. With a little bit of knowledge about the origins and ingredients of this delicious Middle Eastern dish, along with some prep work and patience, you can create a meal that is sure to impress your family and friends. Remember to marinate the meat, prepare it properly, and grill it to perfection to achieve the authentic taste and texture of Chicken Shawarma. As you serve your dish, consider incorporating unique toppings and sauces to add your own personal touch. So what are you waiting for? Get in the kitchen and start cooking! Thank you for sharing - Save for later
