Prepare yourself for a culinary journey to the vibrant streets of the Middle East with this authentic Homemade Chicken Shawarma recipe! Shawarma, a beloved street food, boasts a rich history deeply intertwined with Levantine culture. Its origins are believed to be in the Ottoman Empire, possibly evolving from older Turkish meat-cooking techniques. The precise origin is debated, with claims from Turkey, Greece, and the Levant all vying for the title, however, its popularity exploded across the region and beyond, becoming a global phenomenon.
The word shawarma itself is derived from the Turkish word çevirme, meaning to turn, a clear reference to the vertical rotisserie on which the meat is traditionally cooked. This slow-roasting method, often using lamb or chicken, infuses the meat with incredible flavor and renders it incredibly tender. Globally, the shawarma market is a multi-billion dollar industry, showcasing its enduring appeal and versatility. From humble street food stalls to upscale restaurants, shawarma has adapted and thrived, proving its timeless quality.
Beyond its delicious taste, shawarma holds significant cultural importance. It’s a staple at gatherings, celebrations, and everyday meals in many Middle Eastern and Mediterranean countries. It’s a food that brings people together, representing a shared culinary heritage passed down through generations. The preparation itself is often a communal affair, with families and friends working together to marinate the meat, assemble the ingredients and share the finished product. This recipe aims to capture that essence, providing a taste of authentic shawarma that you can enjoy in the comfort of your own home – a flavorful celebration of culinary history and cultural exchange.
Ingredients and Measurements
This recipe yields approximately 6 servings of delicious homemade chicken shawarma. Accurate measurements are crucial for achieving the perfect balance of flavors and textures. Use a kitchen scale for the most precise results, especially when measuring spices.
Chicken: 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes. Chicken thighs are recommended because they remain juicy and flavorful even after marinating and cooking. Chicken breasts can be substituted, but they tend to dry out more easily. Ensure the chicken is completely thawed before marinating.
Marinade: The marinade is the heart of this recipe. Here’s a detailed breakdown:
- Lemon Juice: 1/4 cup freshly squeezed lemon juice. Freshly squeezed juice provides a brighter, more intense flavor than bottled juice.
- Olive Oil: 1/4 cup extra virgin olive oil. This adds richness and helps keep the chicken moist.
- Garlic: 6 cloves garlic, minced. Don’t skimp on the garlic! It’s a key component of the shawarma flavor profile.
- Yogurt: 1/2 cup plain Greek yogurt. Greek yogurt adds creaminess and helps tenderize the chicken.
- Paprika: 2 tablespoons smoked paprika. Smoked paprika provides a smoky depth of flavor that is characteristic of shawarma.
- Ground Cumin: 1 tablespoon ground cumin. Cumin adds warmth and earthiness.
- Ground Coriander: 1 tablespoon ground coriander. Coriander complements the cumin and adds a slightly citrusy note.
- Ground Cinnamon: 1 teaspoon ground cinnamon. A touch of cinnamon adds a subtle sweetness and warmth.
- Ground Ginger: 1 teaspoon ground ginger. Ginger adds a spicy kick.
- Cayenne Pepper: 1/2 teaspoon cayenne pepper (or more, to taste). Adjust the cayenne pepper to your spice preference.
- Salt: 1 1/2 teaspoons salt. Use kosher salt for the most consistent results.
- Black Pepper: 1/2 teaspoon freshly ground black pepper.
Optional additions: For an even more flavorful marinade, consider adding 1 tablespoon of lemon zest or a pinch of allspice.
Serving Suggestions: Serve your homemade chicken shawarma in warm pita bread with hummus, tahini sauce, chopped tomatoes, onions, and pickles. Enjoy!
Marinade Preparation
The success of your homemade chicken shawarma hinges significantly on the marinade. A well-crafted marinade will tenderize the chicken, infuse it with vibrant flavors, and create a juicy, flavorful final product. This recipe uses a blend of classic Middle Eastern spices and ingredients to achieve that authentic shawarma taste.
To begin, you’ll need the following ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; 1/2 cup plain yogurt (full-fat recommended for richness); 1/4 cup lemon juice (freshly squeezed is best); 1/4 cup olive oil; 2 tablespoons paprika (smoked paprika adds a deeper flavor); 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper (adjust to your spice preference); 1/2 teaspoon salt; and 1/4 teaspoon black pepper.
In a large bowl, whisk together the yogurt, lemon juice, and olive oil until well combined. This creates a creamy base that helps the spices adhere to the chicken and keeps it moist during marinating. Ensure the yogurt is at room temperature for optimal mixing.
Next, add all the spices: paprika, cumin, coriander, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Thoroughly whisk the spices into the yogurt mixture to prevent clumping. This step is crucial for even flavor distribution throughout the chicken.
Add the cubed chicken thighs to the bowl and gently toss to ensure each piece is fully coated in the marinade. Use your hands or tongs to ensure complete coverage. Once coated, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Marinating for longer periods (up to 24 hours) will result in more tender and flavorful chicken.
Before cooking, remove the chicken from the refrigerator 30 minutes prior to allow it to come to room temperature. This ensures even cooking and prevents the chicken from becoming dry. Discard any excess marinade before cooking.
Remember, adjusting the spice levels to your preference is perfectly acceptable. If you prefer a milder shawarma, reduce the amount of cayenne pepper. Conversely, for a spicier kick, feel free to add more.
Chicken Marinating Process
Marinating the chicken is crucial for achieving that tender, flavorful shawarma we all crave. This process takes time, but the results are well worth the wait. For this recipe, we’ll be marinating approximately 2 lbs (900g) of boneless, skinless chicken thighs, cut into 1-inch cubes. You can substitute chicken breasts, but thighs tend to stay more juicy during cooking.
First, prepare your marinade: In a large bowl, whisk together the following ingredients: 1/2 cup (120ml) plain yogurt (full-fat is best for richness), 1/4 cup (60ml) lemon juice (freshly squeezed is preferred), 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 cloves garlic (minced), 1 tablespoon paprika (smoked paprika adds a deeper flavor), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper (adjust to your spice preference), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Important Note: The quality of your ingredients directly impacts the final flavor. Use good quality spices and freshly squeezed lemon juice whenever possible. Don’t be afraid to adjust the spices to your liking. If you prefer a less spicy shawarma, reduce or omit the cayenne pepper.
Add the cubed chicken to the marinade, ensuring all pieces are well coated. Use your hands or tongs to gently toss the chicken, making sure every piece is thoroughly submerged in the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. Up to 24 hours in the refrigerator is ideal.
Professional Tip: For even better flavor penetration, use a meat mallet to gently pound the chicken pieces slightly before marinating. This helps to break down the muscle fibers and allows the marinade to absorb more effectively. However, be careful not to over-pound the chicken, as this can make it tough.
Before cooking: Remove the chicken from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking and prevents the chicken from becoming dry. Discard any excess marinade that remains in the bowl after removing the chicken.
Important Safety Note: Always ensure your chicken is thoroughly cooked to an internal temperature of 165°F (74°C) to eliminate any risk of foodborne illness. Use a meat thermometer to check the temperature in the thickest part of the chicken before serving.
Vegetable Preparation
The vibrant vegetables in chicken shawarma are just as crucial as the marinated chicken. Proper preparation ensures they’re tender-crisp and flavorful, complementing the shawarma perfectly. We’ll be using a classic combination of onions, tomatoes, and bell peppers, but feel free to add your favorites like cucumbers or carrots.
Onions (1 large red onion, 1 medium white onion): Finely slice both red and white onions. The red onion provides a beautiful color and a slightly sweeter bite, while the white onion adds a sharper flavor. Avoid chopping them too finely, as you want some texture in your finished shawarma. A good rule of thumb is to aim for slices about 1/8th of an inch thick. Soaking the sliced onions in ice water for 10-15 minutes after slicing can help to mellow their sharpness if desired.
Tomatoes (2 large ripe tomatoes): Dice the tomatoes into roughly ½-inch cubes. Avoid over-dicing, as you want to retain some of their juicy texture. If your tomatoes are very watery, gently squeeze out some excess juice before adding them to the shawarma to prevent it from becoming too soggy. Using ripe, flavorful tomatoes is key to a delicious shawarma.
Bell Peppers (1 red bell pepper, 1 green bell pepper): Core and deseed the bell peppers. Then, thinly slice them into strips about ¼ inch wide and 2-3 inches long. Choose brightly colored bell peppers for both visual appeal and flavor intensity. Similar to onions, avoiding overly fine chopping will maintain a better texture in the final product.
Optional additions: Consider adding other vegetables to enhance the flavor profile. About ½ cup of finely chopped fresh parsley adds a vibrant freshness, while a finely diced cucumber (about ½ cup) contributes a cool, refreshing crunch. If you prefer a spicier shawarma, consider adding finely chopped jalapeños or serrano peppers to taste. Remember to adjust quantities based on your preference and the number of servings you are preparing.
Preparation Tip: Prepare the vegetables just before assembling your shawarma. This will help to maintain their freshness and prevent them from wilting. If you are preparing the vegetables ahead of time, store them separately in airtight containers and refrigerate. Avoid mixing the prepared vegetables until right before serving to prevent them from releasing excess moisture and becoming soggy.
Cooking the Chicken
This section details three popular methods for cooking your marinated chicken for shawarma: grilling, pan-frying, and oven-roasting. Choose the method that best suits your equipment and preferences. Remember, regardless of your chosen method, the key is to achieve perfectly cooked, juicy chicken with a slightly charred exterior.
Grilling: For the most authentic shawarma flavor, grilling is highly recommended. Preheat your grill to medium-high heat (around 375-400°F). Oil the grill grates lightly to prevent sticking. Place the marinated chicken pieces (approximately 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch thick strips) onto the hot grill, ensuring they aren’t overcrowded. Avoid pressing down on the chicken, as this will release juices and result in dry meat. Grill for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. For even cooking, you may need to rotate the chicken halfway through. Watch carefully to prevent burning.
Pan-Frying: If you don’t have a grill, pan-frying is a great alternative. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken strips (again, about 1.5 lbs, cut into 1-inch thick pieces) in a single layer, avoiding overcrowding. Sear the chicken for 3-4 minutes per side, until nicely browned. Then, reduce the heat to medium-low, cover the skillet, and cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Frequently check the chicken and adjust the heat as needed to prevent burning. During the last few minutes of cooking, remove the lid to allow the chicken to crisp up.
Oven-Roasting: Oven-roasting is a convenient option for larger quantities of chicken. Preheat your oven to 400°F (200°C). Spread the marinated chicken strips (1.5 lbs, cut into 1-inch thick pieces) in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). For crispier chicken, you can broil it for the last 2-3 minutes, keeping a close eye to prevent burning. Ensure even spacing on the baking sheet to allow for proper airflow and even cooking.
Important Note: Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) to eliminate any risk of foodborne illness. Once cooked, let the chicken rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful shawarma.
Preparing the Shawarma (Assembly)
Now that your marinated chicken is ready, it’s time to assemble your shawarma. This step is crucial for achieving that perfectly layered, juicy, and flavorful result. We’ll be using a vertical rotisserie, but if you don’t have one, you can adapt this process to a skillet or baking sheet (see notes below).
Begin by preparing your vertical rotisserie. Ensure it’s clean and properly assembled. If using skewers, make sure they are sturdy and long enough to accommodate the entire stack of chicken. It’s essential to leave a little space between each layer to allow for even cooking and prevent sticking.
Start layering the marinated chicken onto the skewers or rotisserie rod. Cut the chicken into thin, roughly 1/4 inch thick slices. This ensures even cooking and prevents dry, tough meat. You should aim for approximately 1.5 lbs of chicken total. If using a vertical rotisserie, start by placing a few slices on the bottom, then build upwards, creating a cone shape. Don’t pack them too tightly; leave some air gaps between the slices. If using skewers, thread the chicken onto them, leaving a small gap between each piece. Aim for approximately 8-10 pieces of chicken per skewer, depending on the size of your chicken pieces.
Add vegetables for extra flavor and visual appeal. Once the chicken is layered, you can add some thinly sliced onions and bell peppers between the chicken layers. This adds a nice textural contrast and enhances the overall flavor profile. Approximately 1 medium onion, thinly sliced, and 1/2 of a bell pepper (any color), also thinly sliced, should be sufficient. Don’t overfill the rotisserie; leave space for the meat to cook evenly.
Secure the shawarma. Once you’ve finished layering, secure the top of the shawarma using the rotisserie’s mechanism or by securing the skewers together. Ensure everything is firmly in place to prevent the shawarma from falling apart during cooking.
Optional: Add a final layer of marinade. Before cooking, you can lightly brush the assembled shawarma with the remaining marinade for extra flavor and moisture. This step isn’t essential, but it can significantly enhance the taste.
Note for skillet or baking sheet methods: If you don’t have a vertical rotisserie, you can arrange the chicken and vegetables in a single layer in a large skillet or on a baking sheet. Cook over medium heat, turning occasionally, until cooked through. This method won’t give you the same visually appealing layered effect, but it will still produce delicious shawarma.
Recommendations
For the best flavor, marinate the chicken for at least 4 hours, or preferably overnight. This allows the spices to fully penetrate the meat, resulting in a more flavorful and tender shawarma. Don’t be afraid to experiment with the marinade; adding a touch of lemon juice or yogurt can enhance the taste.
When cooking the chicken, ensure it’s cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety. Overcooking can result in dry meat, so keep a close eye on it and adjust cooking time according to your stovetop or oven. For the crispiest shawarma, use a high heat setting towards the end of the cooking process.
Serving suggestions are endless! Serve your homemade chicken shawarma in warm pita bread with a generous helping of tahini sauce, hummus, and your favorite toppings like chopped tomatoes, onions, pickles, and lettuce. You can also serve it with rice, couscous, or a fresh salad for a complete meal.
Storage: Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. For longer storage, freeze the cooked chicken in an airtight container for up to 3 months. Thaw completely before reheating.
Complementary Dishes: This recipe pairs wonderfully with a variety of side dishes. Consider serving it with a vibrant fattoush salad, a creamy baba ghanoush, or some flavorful roasted vegetables like potatoes or sweet potatoes. A simple side of plain yogurt can also help cut through the richness of the shawarma.
Nutritional Information (per serving, approximate): The nutritional content will vary depending on the specific ingredients and portion sizes used. However, a typical serving of homemade chicken shawarma can contain approximately 350-450 calories, with a moderate amount of protein and healthy fats. It’s relatively low in carbohydrates, unless served with significant amounts of rice or bread. Always consult a nutrition calculator for precise values based on your specific recipe and ingredients.
Enjoy your delicious and healthy homemade chicken shawarma!
