Chicken shawarma: how to prepare the arabic version of the döner kebab
Lately I see a lot of chicken shawarma recipes on the net and I already wanted to prepare it at home. Simplifying a bit, shawarma is the Arabic version of the döner kebab that can be served in many different ways. It is originally prepared on the typical slowly rotating vertical spit, but it is very easy to adapt the recipe to our kitchen.
The key is to achieve that texture and flavor so characteristic of meat, crispy on the outside but juicy and very tasty on the inside. To achieve this I have followed a method that works wonderfully: marinate, roast and sauté on the grill or on the grill. With vegetables and a simple yogurt sauce, a delicious and fresh snack remains.
IngredientsFor 4 people
- Boneless chicken thighs without skin 600 g
- Extra virgin olive oil 60 ml
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon hot paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice (optional)
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- Salt 1/2 teaspoon
- Plain yogurt 125 g
- Lemon juice 5 ml
- Garlic clove 1
- Fresh coriander or parsley
- Tomato 2
- Lettuce head 2
- Purple Onion 1
- Pita bread or wheat tortillas 8
How to make chicken shawarmaDifficulty: easy
- Total time 55 m
- Elaboration 15 m
- Cooking 40 m
- Repose 2 h
We can combine breasts and thighs, but I do not recommend using only breasts because the result would be much less tasty. We start by cutting the thighs into about four or five pieces each, removing a little excess fat if necessary.
Then place the meat in a zip lock freezer bag. In a bowl, beat the olive oil with all the spices and salt. Pour over the chicken, close and massage well with your hands to cover all the pieces. Store in the fridge for at least two hours, better some more.
Preheat the oven to 200ºC and cover a tray or dish with aluminum foil. Grease lightly with oil and add the chicken, separating the pieces into a single layer. Roast for 15-20 minutes, turning the pieces over halfway.
Let stand a little outside the oven and cut into fine pieces using a good knife. Put a non-stick frying pan or grill on the fire, with a pinch of oil, and sauté the meat over medium-high heat for about 5-8 minutes, until the small pieces are crisp.
Prepare the sauce by whisking the yogurt with the lemon juice, parsley or coriander, the minced garlic clove, a little oil and salt and pepper. Spread pita bread or tortillas with a little sauce and add chicken, lettuce, onion and tomato to taste.