19 June, 2024
Home made Chicken Shawarma
Making chicken shawarma at home can be simple and rewarding. Here’s a step-by-step guide:
Ingredients
For the Marinade:
- 1 kg chicken thighs or breasts, boneless and skinless
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
For the Sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 2 cloves garlic, minced
- Salt to taste
For Serving:
- Pita bread or flatbread
- Sliced tomatoes
- Sliced cucumbers
- Chopped lettuce
- Sliced onions
- Pickles
Instructions
- Prepare the Marinade:
- In a large bowl, combine yogurt, minced garlic, lemon juice, olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and salt.
- Add the chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, but ideally overnight for best results.
- Cook the Chicken:
- Preheat your oven to 220°C (425°F) or preheat your grill to medium-high.
- If using the oven, place the marinated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until the chicken is cooked through and slightly charred on the edges.
- If grilling, cook the chicken for about 5-7 minutes on each side until fully cooked and nicely charred.
- Prepare the Sauce:
- In a bowl, combine tahini, lemon juice, water, minced garlic, and salt. Mix well until smooth. Adjust the consistency by adding more water if needed.
- Assemble the Shawarma:
- Warm the pita bread or flatbread.
- Slice the cooked chicken into thin strips.
- Spread a generous amount of tahini sauce on the bread.
- Add sliced chicken, tomatoes, cucumbers, lettuce, onions, and pickles.
- Roll the bread to wrap the filling securely.
- Serve:
- Serve the chicken shawarma immediately with extra tahini sauce on the side.