Chicken shawarma recipe
Chicken shawarma is a popular Middle Eastern dish, celebrated for its tantalizing blend of spices and tender, juicy meat. The recipe begins with marinating chicken in a mixture of yogurt, olive oil, and a medley of spices such as garlic, cumin, paprika, turmeric, coriander, and cayenne pepper. Lemon juice is also added to enhance the flavor and tenderize the meat. The chicken is typically marinated for several hours, or even overnight, allowing the flavors to deeply infuse into the meat. While traditionally cooked on a vertical rotisserie, it can easily be adapted for home kitchens using a grill, oven, or skillet.
Cooking the chicken to perfection is crucial to achieving the authentic taste of shawarma. The marinated chicken is cooked until golden brown and slightly charred, which adds a smoky, rich flavor. Once cooked, the chicken is thinly sliced or shredded to replicate the texture of shawarma served from a spit. For an authentic experience, it is often paired with fluffy pita bread or flatbreads and served with accompaniments such as tahini sauce, garlic sauce, or yogurt-based dressings. Fresh vegetables like lettuce, tomatoes, cucumbers, and pickles are also added to enhance the dish's freshness and crunch.
Chicken shawarma is versatile, making it a favorite for both casual meals and festive gatherings. It can be served as a wrap, stuffed in pita bread, or presented as a platter with rice and salad. Its bold flavors and customizable options cater to a variety of tastes and dietary preferences. While it may have its origins in Middle Eastern cuisine, chicken shawarma has gained global popularity, becoming a beloved dish across cultures. Preparing it at home not only allows for a healthier version but also offers the joy of recreating a restaurant-quality meal in your own kitchen.
Ingredients
- 2 Chicken breasts
- Salt to taste
- 2 seasoning cubes
- 1 teaspoon of Curry powder
- 1 teaspoon of dried Thyme
- 1 teaspoon of Onion powder
- 2 teaspoons of Garlic salt
- Crushed chillies to taste
- 2 tablespoons of Vegetable Oil
- 6 Pita bread
- 2 Tomatoes
- 2 Tomatoes
- 1 small Cabbage
- 1 small Lettuce (optional)
- 3 medium sized Carrots
- 2 small Red bell peppers (Tatashe)
- Dry pepper to taste
- Mayonnaise
- Ketchup
- Foil paper
Instructions
Wash and cut the vegetables into thin strips and set aside
Wash the chicken and then cut it horizontally into 4 pieces. Each piece should be about ½ inch thick.
Season the chicken, mix thoroughly then leave in the fridge to marinate for 30 – 45 minutes. Add 2 tablespoons of Mamador Pure Vegetable Oil to a frying pan on medium-high heat. Take the chicken out of the fridge and place in the pan.
Cook chicken for 2-3 mins until chicken is thoroughly cooked. Shred into smaller pieces, and set aside. Now time to put it all together. Place pita bread on foil paper and place a combination of the sliced vegetables on it.
Add the shredded chicken on top, scoop on Mayonnaise and Ketchup and sprinkle on a little dry pepper Wrap with the foil paper.
Repeat the process with the other 5 pieces of pita bread. Place the wraps in the pan and let it heat for 5 minutes
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