Shawarma

Shawarma Recipes: Shawarma goes well with many foods, on the other hand, it is amazing served by itself. We’ve compiled a list of our three favorite recipes that taste amazing, therefore, we think you will love as well. Firstly, Shawarma is slow-cooked over a long period of time. Shawarma can be made with beef, lamb or chicken, however, It should be made with fatty meats. To read more about how shawarma is made.

Grilled Chicken Shawarma Wraps With Raita

Chicken thighs grilled with authentic spices and seasonings are sliced and wrapped in naan or lebanese bread, or flatbread of your choice, with a delicious raita and sandwich toppings. Serve shawarma wraps and pita pockets for a delicious lunch, or dinner with some grilled or fresh vegetables or french fries.

Marinade Ingredients – Chicken Shawarma

• 6 tablespoons extra-virgin olive oil
• 1 medium lemon, juiced
• 2 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon ground turmeric
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1/4 teaspoon ground cinnamon
• 2 pound boneless, skinless chicken thighs

Marinade Directions – Chicken Shawarma

About 8 hours ahead, at least 2 hours, combine 6 tbsp olive oil, 1 med lemon-juiced, 2 tsp garlic powder, paprika, cumin, 1 tsp ground coriander, 1 tsp pepper flakes, 1 tsp ground turmeric, 1 tsp ground salt (seasalt), 1/2 tsp ground black pepper, and 1/4 tsp ground cinnamon in a bowl. Stir ingredients well and add 2lbs of boneless, skinless, chicken thigh pieces. Cover and refrigerate about 8 hrs. Stir chicken pieces and marinade about every 2 hours.

Raita Ingredients – Chicken Shawarma

• 2 (10.6 ounce) container plain Greek yogurt
• 1 cup peeled, shredded cucumber, drained
• 4 tablespoons shredded yellow onion
• 4 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Raita Directions – Chicken Shawarma

About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.

Wrap And Plate Preparation – Chicken Shawarma

• 4 (17.5 ounce) packages naan breads (2 per package), warmed
• 4 cups shredded lettuce
• 8 thin slices red onion, separated into rings
• 2 medium tomato, thinly sliced

Cooking Instructions

Place chicken pieces in a single layer onto the oiled grate, and grill chicken thighs until well-done (no longer pink in the center, the juices run clear), and both sides are brown, approx. 6 to 8 minutes per side. Cooking times will depend on the thickness of the chicken, the distance of the grates from the hot coals or wood. A thermometer inserted into the center should give a reading of at least 165 degrees F. Place grilled chicken off to the side in a clean dish and cover with aluminum foil. Allow chicken to rest for about 10 minutes, then cut into thin slices. When making your shawarma wraps or pita pockets, divide ingredients evenly: Place chicken slices in the center of each naan bread, lebanese bread or pita. Top with shredded lettuce,  raw or caramelized onions, and tomato slices; add raita, yogurt or shuta on top.

• 709 calories
• Protein 37.3g
• Carbohydrates 73.1g
• Fat 30.4g
• Cholesterol 93.4mg
• Sodium 1132.6mg.

Cucumber Tomato Relish Shawarma Wrap

Marinade Ingredients – Shawarma Recipes

• 1/4 cup olive oil, plus more for oiling the grill grates
• 1 teaspoon ground cumin 
• 1 teaspoon sweet paprika 
• 1 teaspoon ground turmeric 
• 1/4 teaspoon ground allspice 
• 1/4 teaspoon chili powder 
• 1/8 teaspoon ground cinnamon 
• 4 cloves garlic, smashed 
• 2 lemons, zested and juiced
• Kosher salt
• 6 skin-on, boneless chicken thighs

Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.

Cucumber-Tomato Relish Ingredients – Shawarma Recipes

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons apple cider vinegar or white balsamic vinegar 
• 2 Roma tomatoes, diced 
• 1 English cucumber, diced 
• 1 lemon, juiced 
• 1/2 small red onion, minced 
• Handful fresh curly parsley leaves, chopped 
• Kosher salt and freshly ground black pepper 

Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.

Tahini Sauce Ingredients – Shawarma Recipe

• 1/2 cup tahini paste
• 1 tablespoon extra-virgin olive oil 
• 1/2 lemon, juiced 
• Kosher salt 

In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.

Plate and Sandwich Preparation

• 4 large flour tortillas, slightly griddled until soft
• 1 head romaine, shredded
• Pickled whole Middle Eastern peppers, for serving

First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!

Cooking Instructions – Shawarma Recipes

Prepare a grill for medium heat and oil the grill grates. Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.

Marinade Ingredients – Shawarma Recipes

• 6 tablespoons Greek yogurt
• 6 tablespoons chile sauce
• 4 tablespoons white vinegar
• 4 tablespoons barbeque sauce
• 2 tablespoon dark soy sauce
• 6-8 cloves garlic, minced
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1-1/2 pinches ground cinnamon
• 2 pound boneless chicken breast, cut into strips

Marinade Directions – Shawarma Recipes

Combine 6 tablespoons greek yogurt (homemade, if possible), 6 tablespoons of chile sauce, 4 tablespoons of white vinegar, 4 tablespoons of barbeque sauce (sweet baby rays), 2 tablespoon of dark soy sauce, 6-8 cloves of minced garlic, 1 teaspoon of ground white pepper (we use sea-salt), 1 teaspoon of ground black pepper, 1-1/2 pinches of cinnamon in a bowl, further, add 2 pound of boneless chicken breast. Marinate chicken breast in the refrigerator for at least 30-60 minutes (we marinate for an hour)

Sauce Ingredients – Shawarma Recipes

• 1 cup Greek yogurt
• 6 tablespoons tahini
• 4 tablespoons lemon juice
• 3-4 cloves garlic, chopped
• 1 teaspoon ground white pepper
• 1 teaspoon salt

Sauce Instructions – Shawarma Recipes

Mix 1 cup Greek yogurt (homemade greek yogurt), 6 tablespoons of tahini (homemade if possible), 4 tablespoons of lemon juice (fresh-squeezed), 3-4 cloves of chopped garlic, 1 teaspoon of ground white pepper, and 1 teaspoon of salt (sea-salt if possible) in a bowl until sauce is smooth.

Heating Instructions – Shawarma Recipes

Heat cooking oil in a skillet, over high heat, then, add chicken. Cook and stir until chicken is well-done (chicken should no longer be pink in center and juices should run clear), It should take about 15 to 18 minutes. (cooking times may vary). Toast 18-24 pieces of pita bread on a flat grill or skillet over medium heat until golden (toast on grill if you can), 1 to 2 minutes per side.

• Prep: 30-45 mins
• Cook: 16-24 mins
• Additional: 30-45 mins
• Total: 1 hr 45 mins
• Servings: 8-12

Plate and Sandwich Preparation – Shawarma Recipes

Spread your homemade sauce on your toasted pita, also, pita pocket. You can make a pita pocket by cutting a slit inside the 3/4 piece of a fresh, un-toasted pita, in addition, add sauce inside. In addition, layer chicken, cabbage, onion, pickles and pickled turnips over sauce. Top with homemade tahini, in addition, you can use homemade yogurt (whatever your preference it). You can fold your fresh/toasted pita in half to create a sandwich, moreover, you can wrap your homemade chicken shawarma in lebanese bread or a tortilla (grill after you wrap it and wrap halfway in tinfoil). Wrap with aluminum foil or parchment paper and toast on grill, so, the wrap doesn’t break apart.

• 500 calories
• Protein 25g-30g
• Carbohydrates 44.5g
• Fat 18-27g
• Cholesterol 50mg
• Sodium 1200mg.

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