Chicken Shawarma Recipe (2024)

FAQs

What are the 3 most common foods put in the shawarma? ›

Shawarma is the Middle Eastern dish of shaved pieces of spit roasted chicken, beef, or lamb. The thin slices of meat (and fat) are layered in a cone-like shape on a vertical spit.

Shawarma is a Middle Eastern dish that is typically made with seasoned meat that is slow-roasted on a vertical spit and then thinly sliced. The sliced meat is usually served in a wrap or pita bread with various toppings, such as lettuce, tomato, cucumber, onion, and a tangy sauce.

The distinctive flavor of shawarma spice comes from its main ingredients, including ground cumin, coriander, and black pepper. Other additions include cinnamon, cloves, allspice and dried mint. In some recipes, you'll also find nutmeg and cardamom.

Tahini sauce: Undoubtedly the most popular option to top your shawarma is tahini sauce.

Shawarma is all about the delicious sauces that accompany the meat – typically garlic yoghurt or tahini and hommus – and the secret ingredient: pickles. Pickled vegetables are what take shawarma to a whole new plane: pickled cucumbers, turnips, and even carrots or mangoes are common.

We can cook our horizontally in a good old pan or on the BBQ! Shawarma was traditionally made with lamb, mutton and chicken though these days you see it with beef too. It's commonly served in the form of a wrap, though in some countries you see it served on plates with sides such as seasoned rice or fries, and salads.

shawarma, popular street food in the Middle East, which originated in Turkey and is made of spit-roasted layers of lamb, beef, or other meat that are sliced and often wrapped in or served with pita. Shawarma is similar to Greek gyros, though the former is seasoned with more spices and the latter with more herbs.

The best side dishes to serve with chicken shawarma are french fries, pita bread, tzatziki, hummus, yellow rice, garden salad, guacamole, pickled vegetables, onion rings, baba ganoush, couscous salad, roasted red peppers, fattoush, garlic bread, falafel, and grilled halloumi cheese.

Place two pieces parallel to each other, layering them atop the existing piled meat (not going through the spit). Turn the base 90 degrees and place the other two pieces parallel to each other. Finally, secure the four laced pieces of meat by putting a large piece of chicken through the spit.

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.

What's the difference between shawarma and kebabs? ›

The main shawarma-kebab difference lies in how the meat is cooked. For shawarmas, the meat is usually cooked using a rotisserie, while kebabs are prepared skewered. The doner or the kebab base is the only kind that resembles the classic shawarma.

Beef shawarma is another one of the favorites in the mix of popular street foods commonly served with red onion, pickled turnips, and parsley! To prepare beef shawarma, you will need to use beef flap meat or flap steak, which is typically the leanest part of the animal.

Shawarma spice blends were created in the Middle East and used to add flavor and spice to the rotisserie meats. Common spices include cinnamon, nutmeg, clove, all spice, and cayenne.

What is Shawarma? Shawarma is a classic Levantine Arab dish of meat (lamb, chicken, turkey, beef, or mixed meats) seasoned and placed vertically on a spit and slow roasted. It's typically sliced thinly and served with tabbouleh, fattoush salad, bread, tomato, and cucumber and various sauces.

Shawarma is marinated with various seasonings and spices such as cumin, turmeric, and paprika. It is made by stacking thinly sliced meat, typically lamb, beef, or chicken, on a large rotating skewer or cone. It is also sometimes cooked with extra fat from the meat to give it a juicer taste.

Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high.