Shawarma (Middle East)

Posted on by DU Worldwide

Chicken-Shawarma_5The culinary iterations or similar versions of the shawarma across the world make it hard to determine its origin. Some describe it as part of traditional Levantine cuisine, a cuisine poplar in the Middle East and Mediterranean. Others argue that it was invented in Turkey because the word ‘shawarma’ was said to have originated from he Turkish world “çevirme,” which describes the turning process of cooking the meat.

Thanks to RecipeTin Eats for their rendition of the chicken shawarma.

Ingredients

  • 2 lbs (1 kg) chicken thigh fillets, skinless and boneless

Marinade

  • 1 large garlic clove , minced (or 2 small cloves)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tsp ground cayenne pepper (or less, depending on how spicy you want to make it)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil

Yogurt Sauce

  • 1 cup Greek yogurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper
To Serve
  • 6 flatbreads (Lebanese or pita bread, or homemade soft flatbread)
  • Sliced lettuce (cos or iceberg)
  • Tomato slices

Instructions

  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight for up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
To Serve
  1. Slice chicken and pile onto platter alongside flatbread, Salad and the Yogurt Sauce.
  2. To make a wrap, get a piece of flatbread and smear with Yogurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Recipe Notes

You can use chicken breasts instead, but chicken thighs have more fat and will caramelize easily. Cooking on a BBQ or stove is best to caramelize the chicken. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps!

 

 

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