CHICKEN SHAWARMA INGREDIENTS RECIPES
CHICKEN SHAWARMA RECIPE | ALLRECIPES
Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.
Provided by Wendy
Categories Lebanese Recipes
Total Time 4 hours 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
Nutrition Facts : Calories 402.2 calories, CarbohydrateContent 44 g, CholesterolContent 58.2 mg, FatContent 15.2 g, FiberContent 4 g, ProteinContent 23.3 g, SaturatedFatContent 2.6 g, SodiumContent 420.3 mg, SugarContent 5.1 g
OVEN-ROASTED CHICKEN SHAWARMA RECIPE - NYT COOKI…
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Provided by Sam Sifton
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 21 grams, CarbohydrateContent 7 grams, FatContent 27 grams, FiberContent 2 grams, ProteinContent 31 grams, SaturatedFatContent 5 grams, SodiumContent 462 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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NADIYA HUSSAIN CHICKEN SHAWARMA RECIPE | TIME TO EA…
Nadiya Hussain's tasty chicken shawarma recipe is a real crowd-pleaser that beats your local kebab shop. Served with flatbreads and raw slaw, this makes a delicious midweek dinner.
From thehappyfoodie.co.uk
Total Time 1 hours
From thehappyfoodie.co.uk
Total Time 1 hours
Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.
For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.
Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.
Meanwhile, make the slaw. Put the broccoli into a large bowl.
Put the yoghurt into a second bowl and heat the oil in a small pan. As soon as the oil is hot, add the mustard powder and seeds – when the seeds begin to pop, pour the oil and seeds over the yoghurt, add the salt and stir. Pour this dressing over the broccoli, then mix in the parsley.
When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.
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This chicken shawarma from the Hairy Bikers is a quick and easy version of a traditionally slow cooked Middle-Eastern dish. Serve with couscous or in pitta breads.
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Reviews 4.6
Cuisine Turkish and Middle Eastern
- To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh.
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This chicken shawarma from the Hairy Bikers is a quick and easy version of a traditionally slow cooked Middle-Eastern dish. Serve with couscous or in pitta breads.
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- To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh.
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SHAWARMA SPICE BLEND - MCCORMICK
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From mccormick.com
Cuisine Middle Eastern,
Calories 4 per serving
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SHAWARMA RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Make and share this Shawarma recipe from Food.com.
From food.com
Reviews 5.0
Total Time 12 hours 15 minutes
Calories 1125.2 per serving
From food.com
Reviews 5.0
Total Time 12 hours 15 minutes
Calories 1125.2 per serving
- Pour on a little tzatziki and chow down.
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OVEN-ROASTED CHICKEN SHAWARMA RECIPE - NYT COOKI…
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
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Reviews 5
Total Time 45 minutes
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Reviews 5
Total Time 45 minutes
Cuisine turkish
Calories 390 per serving
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
See details
NADIYA HUSSAIN CHICKEN SHAWARMA RECIPE | TIME TO EA…
Nadiya Hussain's tasty chicken shawarma recipe is a real crowd-pleaser that beats your local kebab shop. Served with flatbreads and raw slaw, this makes a delicious midweek dinner.
From thehappyfoodie.co.uk
Total Time 1 hours
From thehappyfoodie.co.uk
Total Time 1 hours
Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.
For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.
Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.
Meanwhile, make the slaw. Put the broccoli into a large bowl.
Put the yoghurt into a second bowl and heat the oil in a small pan. As soon as the oil is hot, add the mustard powder and seeds – when the seeds begin to pop, pour the oil and seeds over the yoghurt, add the salt and stir. Pour this dressing over the broccoli, then mix in the parsley.
When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.
See details
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