Shawarma

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This Egyptian Chicken Shawarma recipe features chicken thighs marinated in aromatic spices. The chicken is grilled and served with a refreshing yogurt sauce, fresh vegetables, and warm pita bread.

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Serves:
Chicken
Egyptian
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Ingredients

Units: metric

  • Chicken Thighs
  • 1 tablespoon - Coriander (tbs)
  • 1 tablespoon - Cumin (tbs)
  • 1 tablespoon - Cardamom (tbs)
  • 1 teaspoon - Cayenne Pepper (tsp)
  • 2 teaspoons - Paprika (tsp)
  • 2 tablespoons - Lemon Juice (tbs)
  • 3 tablespoons - Olive Oil (tbs)
  • Greek Yogurt
  • Garlic Clove
  • 1 teaspoon - Cumin (tsp)
  • Lemon Juice (Splash)
  • Lettuce (Sliced)
  • Tomato (Sliced)
  • Pita Bread

Instructions

Prepare the Marinade:Combine 1 tablespoon Coriander, 1 tablespoon Cumin, 1 tablespoon Cardamom, 1 teaspoon Cayenne Pepper, 2 teaspoons Paprika, 2 tablespoons Lemon Juice, and 3 tablespoons Olive Oil in a large bowl or a large resealable bag.Add 1 kg Chicken Thighs to the marinade.Ensure all chicken pieces are fully coated.Cover the bowl or seal the bag.Refrigerate the chicken to marinate for a minimum of 8 hours, or up to 24 hours.Prepare the Yogurt Sauce:Combine 1 cup Greek Yogurt, 1 Garlic Clove, 1 teaspoon Cumin, and a splash of Lemon Juice in a separate bowl.Mix all ingredients thoroughly until well combined.Cover the bowl.Refrigerate the yogurt sauce until you are ready to serve. This sauce can be stored in the refrigerator for up to 3 days.Cook the Chicken:Preheat a grill, BBQ, or a heavy-based pan on your stove to medium-high heat.The chicken marinade contains oil. You likely do not need to oil the cooking surface. If you are concerned about sticking, lightly oil the grill or pan.Place the marinated chicken thighs onto the hot cooking surface.Cook the first side for 4 to 5 minutes, until you see nice char marks.Flip the chicken to the other side.Cook the second side for 3 to 4 minutes. The second side usually takes less time to cook.Remove the cooked chicken from the heat.Cover the chicken loosely with aluminum foil.Let the chicken rest for 5 minutes before serving.To Serve:Slice the rested chicken into strips or bite-sized pieces.Arrange the sliced chicken on a serving platter.Serve the chicken alongside 6 Pita Bread, sliced Lettuce, sliced Tomato, and the prepared Yogurt Sauce.To make a Shawarma wrap:Take one piece of pita bread.Spread a portion of the yogurt sauce onto the pita bread.Add some sliced lettuce and sliced tomato.Place some sliced Chicken Shawarma on top of the vegetables.Roll up the pita bread to create a wrap. Serve immediately and enjoy.