Today I am going to whisk you away to the middle east. Have you ever had Chicken Shawarma?
When I lived and worked in Dubai, we often had a Chicken Shawarma as a takeaway. It’s perfect in the heat.
But how do I get the chicken to be so tender and juicy?
Key here is to marinate the chicken for at least 2 hours in the yoghurt. If I can, I let the chicken marinate a bit longer to get the best results.
Which spices do I need?
All those spices! You have cumin, pepper, cinnamon, turmeric, and it is the most tender chicken you will ever taste. Served with your favourite veggies, some hummus, and flatbread… Yummy! And I am back in Dubai …
And if you like it a bit more on the spicy side, just add some chilli flakes or cayenne pepper.
Can I make Chicken Shawarma as skewers?
Of course you can! Classically, it’s made like a doner kebab, but my recipe calls for skewers and a BBQ, and I always make chicken skewers with it
But remember, if you use wooden skewers, let them soak in cold water for 30 mins. It will make it sooo much easier later to remove the meat from the skewers. It’s a real game changer.
I use metal ones (they are also reusable ;-)) and I place them on the skewers after the marinating time. But please be careful, they tend to get really hot as well.
What can I make with the chicken Shawarma?
Something which goes really well with it, is my Hummus. Or a delicious flatbread. Both are prepared in less than 15 minutes and absolutely delicious!
Or you can also simply add any oriental salad or some grilled vegetables. If you’re still looking for some inspiration, take a look here, my favourite grilled salads.
During the summer, my best bet is to grill the Chicken Shawarma on your BBQ. And If I want to make Chicken Shawarma in the winter, simply pan fry it in some olive oil.
You see, this recipe is again quick and easy, just the way I like it when I cook.
Enjoy those flavours!
love,
sabrina x
Chicken Shawarma
A journey to the Middle East
simple-
Prep time: 20 minutes -
Rest time: 2 hours -
Cook time: 20 minutes -
Total time: 2 hours 40 minutes
Ingredients
| Chicken | |
|---|---|
| 800 g | chicken breast |
| 2 | Tsp olive oil -if you pan fry it |
| Marinade | |
| 2 | garlic cloves |
| 0.5 | tsp paprika |
| 1 | tsp ground cumin |
| 1 | tsp turmeric |
| 0.5 | tsp ground coriander |
| a pinch of pepper | |
| 0.5 | tsp cinnamon |
| 2 | tsp salt |
| 100 g | plain yoghurt |
| 2 | tsp lemon juice |
| a bit freshly grated lemon zest | |
Utensils
- Skewers, BBQ
Steps of preparation
Marinating
- Trim any visible tendons or extra bits of fat from the chicken breast. Cut the chicken in stripes.
- Grab a grater and grate the garlic – or use a garlic press, whatever you have handy.
- Add yoghurt, garlic and all spices and your grated lemon zest and 2 tsb of lemon juice.
- In a sealable freeze bag, close it and give it a hearty shake.
- Place the chicken in the bag to marinade and put it in the fridge for 2 hours-best is overnight
- Preheat the grill
- Grab your chicken and grill on all sides for about 10 minutes, until it is cooked through.
BBQ
- Preheat the grill
- Grab your chicken and grill on all sides for about 10 minutes, until it is cooked through.
In a pan
- Preheat a pan and add the olive oil.
- Fry your chicken in the pan, in 2 batches, until cooked through.
- Serve and enjoy!
