A recipe with pita bread and Yogurt-Marinated Chicken Shawarma for a whole day in a mixture of spices such as cumin, cardamom and paprika. A dish so seasoned with delicious.
Servings: 6
Preparation time: 30 minutes
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Ingredients:
- 2 pounds chicken thighs, skinless
- 6 pita breads
- 1 iceberg lettuce
- 2 tomatoes, sliced
For the marinade:
- 1 garlic clove, minced
- 1 teaspoon of coriander
- 1 teaspoon of cumin
- 1 teaspoon of cardamom
- 1 tablespoon of cayenne pepper
- 1 tablespoon of paprika
- 2 tablespoons of salt
- Pepper
- 2 tablespoons of lemon juice
- 3 tablespoons olive oil
For the yogurt sauce:
- 1 tablespoon of Greek yogurt
- 1 clove garlic
- 1 teaspoon of cumin
- A few drops of lemon
Process:
1. Combine the marinade ingredients in a resealable bag or container and add the chicken, using your hands to completely cover it.
2. Marina for 24 hours.
3. Combine the ingredients of the yogurt sauce in another bowl and reserve.
4. Roast the marinated chicken over medium-high heat (no need to add oil). Cook 4 to 5 minutes per side. Remove from heat and let rest for 5 minutes.
5. Serve the chicken in the pitas with the vegetables and add the yogurt sauce to taste.
Delicious Tip
To moderate the spiciness of the marinade, cut the amount of cayenne pepper in half.
Chicken shawarma: how to prepare the arabic version of the döner kebab
Lately, I see a lot of Yogurt-Marinated 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, broil and sauté on the grill or on the grill. With vegetables and a simple yogurt sauce, a delicious and fresh snack remains.
Ingredients
For 4 people
- Boneless chicken thighs without skin600 g
- Extra virgin olive oil60 ml
- 1 tsp 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 yogurt125 g
- Lemon juice5 ml
- Garlic cloveone
- Fresh coriander or parsley
- Tomatotwo
- Lettuce headtwo
- Purple Onionone
- Pita bread or wheat tortillas8
How to make chicken shawarma
Difficulty: easy
- Total time55 m
- Elaboration15 m
- Cooking40 m
- Repose2 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.
did you know:Easy Homemade Corn Tortillas
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, the 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.
With what to accompany Yogurt-Marinated Chicken Shawarma
The shawarma chicken can be served with other typical flat breads of Middle Eastern cuisine, you can even fill the pita bread if we open it carefully. The idea is that each diner completes his plate to taste by adding more or less ingredients, adding more sauce if desired.
The menu can be completed with grilled or grilled vegetables, some rice or couscous, fresh fruit, pickles … although by itself it is already a more than complete dish.