Chicken shawarma, one of my favorite Middle Eastern dishes. The garlic sauce (toum) is especially delicious, and is just an emulsion of garlic, safflower oil, and lemon juice. Bake in the oven, or better yet, grill the chicken and onions.
What is great about Chicken Shawarma?
There are many different ways to eat a chicken shawarma, another suggestion is as a gyro! Shwarma's are packed with flavor and a healthy meal.
Chicken Shawarma is marinated in a blend of aromatic spices, garlic, yogurt, and lemon juice, creating a rich and flavorful profile that infuses the meat with mouthwatering taste.
The marination process, coupled with the cooking method (often rotisserie or grill), results in incredibly tender and juicy chicken that's a delight to bite into.
Chicken is a versatile and lean protein, making it a healthier option compared to some other meats. It's also a favorite among many people, making Chicken Shawarma a crowd-pleaser.
The spice blend typically includes ingredients like cumin, paprika, turmeric, and cinnamon, which contribute to a warm and comforting flavor profile.
Tips
The real secret is the marinade made from a variety of spices such as paprika, cumin, turmeric, peppers, and cardamom.
While chicken breast can be used, chicken thighs are more tender and juicy, making them an excellent choice for Shawarma. Trim any excess fat before marinating.
Allow the chicken to marinate for at least 30 minutes to several hours, or even overnight, for maximum flavor penetration. The longer you marinate, the tastier the chicken.
Chicken Shawarma
Prep time: 25 minutes
Cook time: 30 minutes
Yield: 4 Servings
Ingredients:
1 pound of boneless/skinless chicken thighs
1 tablespoon black pepper
1 tablespoon ground allspice
1 tablespoon garlic powder
2 tablespoons ground cloves
2 tablespoons ground cinnamon
2 tablespoons ground nutmeg
2 tablespoons ground cardamom
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoons dried oregano
1 tablespoon salt
1 cup peeled garlic cloves
2 teaspoons kosher salt
3 cups of neutral oil such as canola or safflower
½ cup lemon juice
Directions: 1. Bake chicken at 425F/220C for 20 – 25 minutes until browned.
2. Emulsify garlic sauce in a food processor, slowly adding and alternating between the oil and the juice until the thick paste is created.
3. Serve with a salad of your choice and rice. I like orzo with chickpeas.
Suggested Pairing
Pair with a Sauvignon Blanc or Burgundy.
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