![]() ![]() The magic is in the sauce that will bring out the whole flavors together in perfect harmony. Lebanese Garlic Toum is the soulmate of chicken shawarma. Bake in the oven until the chicken is browned and crisp on the edges, for about 50 minutes, for a crispier top, employ the broiler at the very end, for about 2-3 minutes to give everything a little char and browning. The chicken will absorb some of the marinade, you will have marinade leftover, so add everything and spread everything evenly over the baking dish. Cook the shawarma in the oven!Īdd the chicken shawarma and the marinade to a large baking dish. Cover with plastic wrap and keep it in the fridge for 24 hours or a minimum of 4. Make sure the chicken pieces are evenly coated in the marinade. The cornstarch seals in the juices of the chicken and will help the liquid to coat the chicken strips, ensuring that each bite receives the same degree of flavor as the next, plus it makes your chicken shawarma crispier. You may have noticed that I have used cornstarch in the marinade. Yogurt is probably an ingredient that truly tenderizes the chicken. Lemon juice, vinegar and orange juice are acidic ingredients, that help break down the protein and round out the flavor. After 6 (or up to 24 hours), the chicken is diffused with exciting flavors. Yes, obviously, a great chicken shawarma starts with a well-seasoned marinade it is a crucial step to bring out the best flavor in chicken shawarma and a must for game changing result it does require a wide variety of spices: cumin, paprika, cardamom, ginger, cinnamon, nutmeg, white pepper, garlic powder, onion powder, cornstarch and coriander – which are blended with yogurt, oil, orange juice, lemon juice to form a moderate thin paste marinade. Looks like a long list of ingredients to make the marinade! Don’t let that put you off, most probably you are familiar with all ingredients!Ĭhicken shawarma marinade is made up of three essential components: an acid (a combination of vinegar, orange juice and lemon juice), oil such as sunflower oil or any other neutral oil and a flavoring agent, that incorporates various blend of spices to capture the flavor of authentic chicken shawarma. An iconic popular street food in Lebanon and the Middle East that still can be doable at home with good results even without a vertical gas roaster but requires an investment in time, a recipe that you’re going to fall in love with! Shawarma, an Arabic word thought to take its name from the Turkish, çervirmek, meaning to rotate or spit-roast it is cooked with spiced chicken steaks stacked on a large skewer and grilled slowly against a gas roaster where the cooked chicken is basted in its own fat, resulting in a juicy chicken meat with caramelized edges that are shaved with a sharp knife and wrapped in a sandwich. French fries also make a delicious companion both inside and on the side for chicken shawarma sandwiches.Admittedly, I used to lean more towards restaurant shawarma! In my Lebanese upbringing-whether chicken or meat-shawarma was a restaurant or street delicacy not a home cooking thing, until I had to write a cookbook where I had to test more than 8 meat shawarma recipes, one of which made me convinced that it could be doable at home with good results. A lighter and healthier option would be a salad on the side, or some fresh onion, tomato, or cucumber in your sandwich.įor something with a little tang, pickled cucumbers and turnips are classic in shawarma. You’ll need some crunch or freshness to go with your chicken shawarma. If you or your guests can’t eat dairy or abstain from eating dairy with meat, hummus, tahini sauce, garlicky Lebanese toum, spicy Yemenite schug, or Jewish Iraqi pickled mango sauce (amba) all complement savory chicken shawarma meat. Yogurt-based ones are very popular in parts of the Mediterranean and Middle East. ![]() To keep your shawarma and its accommodating carbs moist, you’ll definitely want to add some sauces. The most famous and traditional way is as a sandwich, either stuffed into a pita bread pocket or wrapped in some kind of flatbread.įor flatbreads you can use tortillas, lavash bread, or some other leavened flatbread similar to pita or even Naan.īut wait, you don’t have to just serve shawarma as a sandwich! For those who are gluten-free or don’t have bread on hand, serve your Chicken Shawarma over a base of Turmeric Rice or Middle Eastern couscous. Once you have marinated, cooked, and chopped your Chicken Shawarma at home, there are so many ways to serve it. ![]()
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