Chicken sh11/15/2023 ![]() ![]() It’s great for taking to work or sending with the kids to school. I just find that anytime I make chicken shawarma that I like to make a bigger batch. Honestly, you could also cook it on the stovetop if you wanted to make a small batch. All of the juices and fat drip down to the bottom and then you’re left with that delicious juicy chicken. I’ve tried cooking the chicken directly on a baking tray and the chicken does not come out as juicy. Put a cooling rack on top of a baking tray and put the chicken on top of the cooling rack. ![]() To use the broiler, set the broiler to the highest temperature, and make sure your oven rack is as close to the heating element as it will go. Grill it over medium-high heat and let it cook about 6 or 7 minutes per side or until the internal temperature of the chicken reaches 165℉. How to cook your shawarma chicken at homeĪfter your chicken has marinated for at least an hour, you can grill or broil it. If you want to pack yourself a delicious lunch for work or send shawarma with the kids to school, you’ll have your sauce ready to go. Your sauce should stay fresh in the refrigerator for a while, so put it in an airtight container in the refrigerator. But like I said, use what you have or use Greek yogurt if you like the sauce thicker. I just really like the consistency of plain regular yogurt because it keeps the sauce nice and thin. It’s not Greek yogurt, but if Greek yogurt is what you have, go ahead and use it. It really lightens up the mayonnaise and adds such a creamy tang. Some local takeout shawarma spots go so heavy on the garlic and mayonnaise that it leaves me feeling nauseated after my meal. Creamy, tangy, and just the right amount of garlic. For maximum flavor, you could also marinate it overnight for 6 to 8 hours. Make sure that the chicken and onions are fully coated in the marinade and put it in the refrigerator for at least an hour. All of the spices are going to add tons and tons of flavor. Ground cardamom smells so good, and just a little bit goes a very long way. ![]() If you like a more tangy flavor, use more lemon juice. Let’s go over all of the ingredients.įirst things first, you’re going to marinate the chicken. I would even suggest using half breast and half thighs if you can. ![]() You just can’t beat that! You can use chicken breast if you like leaner meat. More bang for your buck without sacrificing flavor. They’re much less expensive than breast meat and also much juicier. I find that boneless, skinless chicken thighs are the best cut for shawarmas. It’s a really popular street food in the Mediterranean, but you can get those same delicious flavors right at home. Plus, my creamy white garlic sauce for Chicken Shawarma adds a bright creamy tang.Ĭhicken Shawarma is juicy chicken marinated in a blend of Middle Eastern spices that’s stacked in a cone-like shape and slowly roasted. It's a refreshing side dish that pairs well with the flavours of chicken shawarma.Robust and flavorful easy Chicken Shawarma at home! Beats takeout any day of the week, and is perfect for work or school lunch. Tabbouleh Salad - A fresh and flavourful salad made with parsley, mint, tomatoes, onions, and bulgur wheat. It's a great alternative if you're looking for something different but still within the same flavour profile. Halloumi Souvlaki - marinated in lemon and herbs then grilled to perfection, a must-try recipe for cheese and Mediterranean cuisine lovers!Ĭhicken Gyros Kebab - treat your taste buds to a delicious and satisfying Mediterranean experience with our juicy and flavourful Chicken Gyros Kebab, made with tender marinated chicken, fresh veggies and herbs wrapped in a soft pita bread.īaba Ghanoush Dip - A smoky eggplant dip that's similar to hummus but made with roasted eggplant instead of chickpeas. Turkish Lamb Koftas - Indulge in the succulent and flavourful experience of Turkish cuisine with these delectable Lamb Koftas, made with a blend of herbs and spices, and grilled to perfection. ![]()
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