How to prepare chicken shawarma at home
Would you like to try a new homemade shawarma recipe? Here are 8 recipes for making delicious homemade Shawarma.
Chicken shawarma
The ingredients
- Shami Arabic bread.
- Three cups of chicken, cut into thin slices.
- Half a teaspoon of ground cinnamon.
- Half a teaspoon of ground cloves.
- A teaspoon of cardamom, crushed.
- Half a teaspoon of ground black pepper
- A third of a cup of lemon juice.
- Two tablespoons of vinegar.
- A tablespoon of minced garlic.
- salt.
How to prepare
- Mix all the ingredients together, then put the mixture on a large baking tray.
- Heat the oven at a temperature of two hundred degrees Celsius, and insert the tray into the oven until the mixture is cooked and the water is absorbed.
Chicken Shawarma With Garlic Dip
Ingredient preparation time: 30 minutes
Cooking time: 30 minutes
Serves 6 persons
The ingredients
- A kilogram of boneless and skinless chicken breasts "can be exchanged for thighs".
- A quarter cup of vinegar.
- A quarter cup of olive oil.
- A teaspoon of crushed garlic.
- A teaspoon of garlic powder.
- A teaspoon of ground cardamom.
- A teaspoon of ground black pepper.
- Two teaspoons of shawarma spices or sweet pepper.
- Half a teaspoon of ground cinnamon.
- One onion, cut into thin slices.
- Salt -as you like-.
- Two tablespoons of ghee.
- Arabic bread.
- Mayonnaise mixed with crushed garlic.
- Pickled cucumber slices.
- Hot pepper is cut into very thin pieces.
- Tomato slices.
- Rubbed mayonnaise with sumac.
Ingredients of garlic dip:
- A cup and a half of cold water.
- One tablespoon of cornstarch.
- Two teaspoons of crushed garlic.
- Half a cup of olive or vegetable oil.
- A quarter cup of ice water.
- A small spoon of salt.
- A teaspoon of lemon juice.
How to prepare
- Soak the chicken in a marinade consisting of vinegar, oil, mashed garlic, garlic powder, ground cardamom, ground black pepper, shawarma spices or paprika, cinnamon, and onions.
- And put it in the fridge for a whole day, while salt is not added to the chicken except when cooking begins.
- Take the chicken out of the refrigerator half an hour before the start of cooking, wipe it with a kitchen towel, then add salt to it.
- Defrost the ghee in a large frying pan, sautéing the chicken pieces one by one over high heat and on both sides.
- Reducing the heat to medium heat, and frying the chicken several times until almost cooked.
- Arrange the chicken pieces to drain all the liquid formed from them, leave it to cool slightly.
- Cut it into thin slices and stack it on a baking tray of a suitable size so that the pieces are close together so that they do not dry out.
- Pour iced water, lemon juice, and olive oil on the chicken tray, sprinkle it with spices and black pepper, then bake the chicken over medium heat for a period of 7 to 10 minutes.
Preparing a garlic dip:
- Dissolve the starch in cold water in a small saucepan and raise it over low heat with constant stirring until it becomes transparent.
- And put the lid on it until it cools completely.
- Put the starch and garlic mixture in a food processor or an electric mixer, add oil gently.
- Then add ice water gradually to reach the desired thickness, and add lemon juice while stirring.
Fast shawarma
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 2 people
The ingredients
- 2 cloves of garlic.
- Three tablespoons of oil.
- A loaf of small Arabic bread.
- Half a kilogram of chicken breast cut into thin slices.
- Allspice, black pepper, and salt.
- Parsley, to garnish.
How to prepare
- Heat the oil on the fire, then add: spices, salt, garlic, chicken, and black pepper, and stir the ingredients until they are browned.
- Decorate the shawarma with parsley, then serve it with a loaf of bread with garlic dip.
Chicken and mushroom shawarma
Cooking time: 15 minutes
Makes eight
The ingredients
- A quarter cup of vinegar.
- Ten medium-sized mushrooms, finely chopped.
- Two medium grains of onion slices.
- 2 large sliced chicken fillet.
- Three tablespoons of corn oil.
- A tablespoon of sumac.
- A small spoon of salt.
- ¼ teaspoon of black pepper.
Ingredients for oil sauce:
- Two big spoons of lemon juice.
- A teaspoon of shawarma spices.
- A quarter cup of olive oil.
Ingredients to introduce:
- Arabic bread.
- Tahina sauce.
How to prepare
- Put the corn oil in a wide frying pan, heat the pan over a medium temperature.
- Then add the chicken pieces, and fry them over a high temperature until the chicken becomes light golden in color and is fully cooked.
- Add onions and stir for a minute or two, then add salt, pepper, sumac, vinegar, and mushrooms.
- And stir the ingredients at a high temperature for a minute or two until the shawarma becomes dry.
Preparing the oil sauce:
- Put all of the lemon juice, shawarma spices, and oil in a small dish, and stir the ingredients using a fork until they are completely homogeneous.
- Open a loaf of bread, then spread it with a small amount of oil sauce, put a generous amount of chicken shawarma.
- Then distribute a small amount of tahini sauce, and serve the shawarma directly with a salad of lettuce or yogurt syrup.
Milk chicken shawarma
Preparation time: 4 hours
Cooking time: 30 minutes
The ingredients
- A kilogram of boneless chicken thighs and breasts.
- Two hundred and fifty grams of yogurt.
- Two tablespoons of mustard.
- Two tablespoons of olive oil.
- A tablespoon of chicken spices.
- Grate the peel of a lemon.
- Lemon juice.
- One tablespoon of garlic powder.
- A tablespoon of onion powder.
- Two tablespoons of Worcestershire sauce.
- Two tablespoons of ketchup.
- A tablespoon of barbecue sauce.
- A teaspoon of cumin.
- Half a tablespoon of salt.
- Half a tablespoon of black pepper.
- Two medium grains of tomatoes, chopped.
- Chopped sticks of green onions.
- A quarter cup of vinegar.
Garlic ingredients:
- A box of yogurt.
- Three tablespoons of mayonnaise.
- A teaspoon of garlic powder.
- Grate a lemon.
- Lemon juice.
- Pinch of salt.
How to prepare
- Put the chicken in a deep bowl and add all the ingredients except for tomatoes, green onions, and vinegar, and stir the chicken well until the seasoning is absorbed.
- And put it in the refrigerator for four hours or overnight.
- Heat a thick-bottomed skillet over medium heat, and fry the chicken in it, stirring it frequently until browning and cooking well.
- Add tomatoes and green onions and stir well, then add vinegar and extinguish the fire directly.
- To prepare the garlic dip, mix all the ingredients until well combined.
- Serving shawarma and garlic dip with french fries and bread.
Chicken shawarma pies
The ingredients
- Two medium onions, finely chopped.
- Tablespoon of olive oil.
- Six hundred grams boneless and chopped chicken breast.
- Eighteen pieces of puff pastry.
- Fifteen grams of sumac.
- A packet of ready-made shawarma spices.
How to prepare
- Heat the oven at 200 degrees Celsius and place the grid rack in the middle.
- Fry the onion in the oil until it becomes soft, then add the chicken and shawarma spices.
- And stir well until the chicken is tender then remove the pan from the heat and add sumac and stir it well.
- Put a piece of dough on a flat surface and put two tablespoons of the mixture and apply it to form a triangle, or roll it into a roll, and repeat the step until the amount is complete.
- Arrange the pancakes in the tray and put them in the oven until they are reddish, then take them out and serve them with yogurt.
Shawarma rolls
Preparation time: 30 minutes
Cooking time: 15 minutes
Makes six people
The ingredients
Ingredients for shawarma marinade:
- Seven cloves of crushed garlic.
- Half a tablespoon of cardamom powder.
- 1 teaspoon of chopped fresh oregano.
- Juice of two lemons.
- Three tablespoons of white vinegar.
- Half a teaspoon of powdered ginger.
- Half a teaspoon of cumin.
- Seven hundred grams of boneless and skinless chicken breast, cut into thin slices.
- Five tablespoons of olive oil.
- Two teaspoons of salt. A cup of tahini sauce.
- Four tablespoons of plain yogurt, or labneh.
- Pinch of powdered nutmeg.
- Two tablespoons of chopped fresh coriander.
Preparing the rolls:
- Two cucumber pickles, cut into longitudinal or circular slices, as desired.
- Four pieces of tortilla bread.
- A cup of grated yellow cheese.
- Four tablespoons of mayonnaise with garlic.
How to prepare
Preparing the chicken marinade:
- Mix all the ingredients for the chicken marinade together in a blender.
- Put the chicken in the mixing bowl, then put the marinade on the chicken and rub it well with the seasoning.
- Then cover the bowl and leave it in the refrigerator for several hours or overnight.
- Heat the oven to a medium temperature (180 ° C), then put the shawarma in a tray and put the tray in the oven for ten minutes.
- Take the chicken out of the oven and cut it into slices.
Preparing shawarma rolls:
- Prepare the tortilla bread by spreading the bread with garlic mayonnaise, some cheese, and a few pickles.
- Then put the chicken slices in the bread, roll the bread and then grill the rolls with an electric grill, or by placing it in the oven for a few minutes on a tray greased with a little oil.
- Slice the tortilla rolls into small rolls and serve the shawarma, along with pickles, french fries, and mayonnaise.
Samun chicken shawarma
Preparation time: 25 minutes
Makes 15 people
The ingredients
- Three cups of flour.
- A small spoon of salt.
- A tablespoon of soft instant yeast.
- Half a teaspoon of baking powder.
- Add a cup of corn oil, buttermilk, and warm water.
Filling Ingredients:
- Two pieces of boiled chicken cut into small pieces.
- ¼ cup each of mayonnaise and chopped pickles.
- Medium chili pepper.
- Three tablespoons of lemon juice.
- Four cloves of crushed garlic.
- ¼ teaspoon of black pepper.
- Half a teaspoon of salt.
Polishing mixture components:
- Large egg yolk.
- Two tablespoons of milk.
- 1 teaspoon of vinegar.
How to prepare
- Put a cup and a half of flour in the mixer bowl and add the yeast, salt, and baking powder with the dough hook set and run it for seconds to mix the ingredients with each other.
- Add the oil, milk, and water to the mixture and run it again at a slow speed for five minutes to get a smooth paste.
- Put the dough on a plate greased with oil and wipe its surface with a little oil and let it rest for thirty minutes or to double its size.
Preparing the filling:
- Put the chicken in a deep dish, add mayonnaise, pickles, garlic, lemon juice, salt, and pepper, and stir the ingredients to get a homogeneous mixture.
- Cut the dough into small balls, spread it out like a disk, put a little chicken mixture in the center.
- And roll it like gum, put it in a wide tray, wrap it with nylon, and then leave it to rest for fifteen minutes.
- Heat the oven to a temperature of 200 ° C.
- Polishing mixture: Put the egg yolks in a small dish, add vinegar and milk, stir the mixture well, then spread the buns with it.
- Introduce the tray to the oven for twenty-five minutes, until it becomes golden in color.
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