How to Make Chicken Shawarma with Tahini Sauce

Prepare yourself for a culinary journey to the vibrant streets of the Middle East, where the tantalizing aroma of sizzling chicken shawarma fills the air. This beloved dish, a cornerstone of Levantine cuisine, boasts a rich history and cultural significance that extends far beyond its delicious taste. While pinpointing its exact origin is difficult, shawarma’s roots are deeply intertwined with the ancient traditions of cooking marinated meat on a vertical rotisserie. Evidence suggests variations of this cooking method existed in the Ottoman Empire centuries ago, with the shawarma we know today likely evolving through a confluence of Turkish, Arab, and Greek culinary influences.

The word shawarma itself is derived from the Turkish word çevirme, meaning to turn or to rotate, a perfect descriptor for the cooking process. The spinning, vertical rotisserie is key; it ensures even cooking and creates that signature crispy exterior while keeping the interior succulent and juicy. This ingenious cooking method not only produces flavorful meat but also minimizes cooking time and allows for continuous serving, making it incredibly popular in street food settings. The popularity is undeniable; global sales of shawarma are estimated to be in the billions of dollars annually, a testament to its widespread appeal.

Beyond its deliciousness, shawarma holds a significant place in the cultural landscape of many Middle Eastern and Mediterranean countries. It’s a staple at family gatherings, street food stalls, and restaurants alike. It’s often associated with feelings of nostalgia and community, representing shared meals and social interactions. The variations in preparation are as diverse as the cultures that embrace it: from the tender lamb shawarma of Syria to the flavorful chicken shawarma of Lebanon, each region boasts its unique twist on this classic dish. The ingredients may change, but the communal joy surrounding its consumption remains a constant.

Today, we’ll be focusing on a particularly popular and accessible version: Chicken Shawarma with a creamy, nutty Tahini Sauce. This recipe will guide you through the process of creating perfectly marinated chicken, achieving that signature crispy exterior, and crafting a delicious tahini sauce that complements the shawarma’s savory flavors. Get ready to experience the magic of this beloved dish, from its ancient origins to the modern culinary delight it represents.

Ingredients and Measurements

This recipe yields approximately 6 servings of delicious Chicken Shawarma with a creamy Tahini Sauce. 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.

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs: Chicken thighs are more flavorful and remain juicy during the long marination and cooking process. Avoid using chicken breasts, as they can become dry.
• 1/2 cup plain yogurt: Full-fat yogurt adds richness and helps tenderize the chicken. Greek yogurt works well too.
• 1/4 cup lemon juice: Freshly squeezed lemon juice is best for its vibrant flavor. Avoid bottled lemon juice, as it often contains preservatives.
• 2 tablespoons olive oil: Provides moisture and helps the marinade adhere to the chicken.
• 2 tablespoons paprika: Smoked paprika adds a deep, smoky flavor that is characteristic of shawarma. Adjust the amount to your preference.
• 1 tablespoon ground cumin: A warm, earthy spice that complements the chicken perfectly.
• 1 tablespoon ground coriander: Adds a slightly citrusy and warming note to the marinade.
• 1 teaspoon garlic powder: A convenient way to add a significant amount of garlic flavor.
• 1 teaspoon onion powder: Adds depth and complexity to the marinade.
• 1 teaspoon ground cinnamon: A subtle touch of sweetness and warmth. Don’t overdo it!
• 1/2 teaspoon cayenne pepper (optional): For those who like a little heat. Start with less and add more to taste.
• 1 teaspoon salt: Adjust to your taste preference.
• 1/2 teaspoon black pepper: Freshly ground black pepper is recommended for the best flavor.

For the Tahini Sauce:

• 1/2 cup tahini: Good quality tahini is essential for a creamy and flavorful sauce. Make sure to whisk it well before using to prevent clumping.
• 1/4 cup lemon juice: Freshly squeezed, as always!
• 2 tablespoons water: Adjust the amount to achieve your desired consistency. Start with less and add more as needed.
• 2 cloves garlic, minced: Fresh garlic adds a pungent and delicious flavor.
• 1 tablespoon olive oil: Adds richness and helps to emulsify the sauce.
• 1/2 teaspoon salt: Adjust to taste.
• 1/4 teaspoon black pepper: Freshly ground, of course.

Other Ingredients:

• Pita bread: Warm pita bread is perfect for scooping up the shawarma and sauce.
• Toppings (optional): Consider adding chopped tomatoes, cucumbers, onions, and parsley for extra freshness and flavor.

Important Note: It’s recommended to marinate the chicken for at least 4 hours, or preferably overnight in the refrigerator, for optimal flavor and tenderness. This allows the spices to penetrate the meat fully.

Marinade Preparation

The marinade is the heart and soul of delicious chicken shawarma. A well-balanced marinade will tenderize the chicken, infuse it with vibrant flavors, and create a beautifully browned exterior. This recipe uses a blend of acidic, savory, and aromatic ingredients to achieve the perfect balance.

For this recipe, we’ll be marinating approximately 2 lbs (900g) of boneless, skinless chicken thighs, cut into 1-inch cubes. Using chicken thighs is recommended as they remain juicy and flavorful even after extended marinating and cooking times. Breast meat can be used but tends to dry out more easily.

Begin by preparing the marinade ingredients. You will need: 1 cup (240ml) plain yogurt (full-fat is best for richness), ¼ cup (60ml) lemon juice (freshly squeezed is preferred), 2 tablespoons olive oil, 2 tablespoons tahini (for an extra layer of nutty flavor), 1 tablespoon paprika (smoked paprika adds a deeper smokiness), 1 tablespoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon cayenne pepper (optional, for a touch of heat), 1 teaspoon salt, and ½ teaspoon black pepper.

In a large bowl, whisk together the yogurt, lemon juice, olive oil, and tahini until smooth and well combined. Ensure the tahini is thoroughly blended to prevent any gritty texture in the final marinade. This creamy base will help to tenderize the chicken and keep it moist.

Next, add the paprika, cumin, garlic powder, onion powder, coriander, turmeric, cayenne pepper (if using), salt, and black pepper to the yogurt mixture. Whisk everything together until all the spices are evenly distributed. Take your time to ensure the spices are fully incorporated. Lumps of spices can lead to uneven flavor distribution in the chicken.

Add the cubed chicken thighs to the marinade, ensuring each piece is fully coated. Use your hands or tongs to gently toss the chicken, making sure it’s thoroughly submerged in the marinade. Once the chicken is coated, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. Up to 24 hours in the refrigerator is perfectly acceptable.

Before cooking, remove the chicken from the refrigerator 30 minutes prior to cooking to allow it to come to room temperature. This will ensure even cooking throughout the pieces. Discard any excess marinade; do not reuse it after it has been in contact with raw chicken.

Now that your chicken is perfectly marinated, you’re ready to move on to the next stage – cooking your delicious chicken shawarma!

Chicken Marinating

Marinating your chicken is crucial for achieving the tender, flavorful chicken characteristic of a delicious shawarma. A good marinade not only infuses the chicken with flavor but also helps to tenderize it, resulting in a juicy and succulent final product. We’ll be using a vibrant blend of spices and acidic elements to create a marinade that will leave your chicken utterly irresistible.

For this recipe, we’ll be marinating approximately 2 lbs (900g) of boneless, skinless chicken thighs. Chicken thighs are preferred for shawarma due to their higher fat content, resulting in a more moist and flavorful finished product. You can, however, substitute with chicken breasts, but be mindful that they tend to dry out more easily; consider increasing the marinating time if using breasts.

To begin, cut the chicken thighs into 1-inch (2.5cm) cubes. This ensures even cooking and allows the marinade to penetrate thoroughly. Avoid cutting the chicken too small, as this can lead to overcooked, dry pieces. Place the cubed chicken in a large, sealable bowl or container.

Now, let’s prepare the marinade. In a separate bowl, whisk together the following ingredients:

• 1/2 cup (120ml) plain yogurt (full-fat recommended for richness)
• 1/4 cup (60ml) lemon juice (freshly squeezed is best)
• 2 tablespoons olive oil
• 2 tablespoons tahini (this adds a subtle nutty flavor and complements the other ingredients)
• 1 tablespoon paprika (smoked paprika adds a deeper, smoky flavor)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional, for a touch of heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Ensure all the spices are well combined before adding them to the chicken. This prevents clumping and ensures even distribution of flavor.

Pour the marinade over the chicken, ensuring all the pieces are thoroughly coated. Use your hands or a spoon to gently massage the marinade into the chicken. Once everything is well combined, cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. Up to 24 hours is ideal.

Before cooking, remove the chicken from the refrigerator about 30 minutes prior to allow it to come to room temperature. This will ensure more even cooking. Discard any leftover marinade; do not reuse it after it has been in contact with raw chicken.

Now you’re ready to move on to cooking your perfectly marinated chicken shawarma! Remember to adjust the spice levels to your preference. Enjoy!

Vegetable Preparation

The success of Chicken Shawarma hinges not only on perfectly marinated chicken but also on vibrant, flavorful vegetables. Proper preparation ensures optimal texture and taste when combined with the succulent shawarma meat and creamy tahini sauce.

For this recipe, we’ll be using a classic combination of onions, tomatoes, and cucumbers. Feel free to add other vegetables like bell peppers, shredded carrots, or even pickled turnips for extra zest. Start by thoroughly washing all your vegetables under cold running water. This removes any dirt or pesticides and is crucial for food safety.

Let’s begin with the onions. We’ll need approximately one large red onion and one large white onion for a balanced sweetness and sharpness. Finely slice the red onion using a sharp knife. Avoid chopping too finely, as you want visible pieces in your shawarma. For the white onion, thinly slice it as well, but consider using a mandoline slicer for perfectly even slices if you have one. This ensures consistent cooking and prevents some pieces from becoming overly soft or burning.

Next, prepare the tomatoes. Use about two large, ripe tomatoes. Choose firm tomatoes to avoid mushiness in your final dish. Dice them into roughly half-inch cubes. If you have particularly juicy tomatoes, consider gently patting them dry with a paper towel before adding them to the shawarma to prevent excess moisture.

For the cucumbers, we’ll use one large English cucumber or two regular cucumbers. Peel the cucumbers using a vegetable peeler, then slice them into thin half-moons or matchsticks. Choose cucumbers that are firm and crisp. If using regular cucumbers, removing the seeds might be beneficial to reduce excess water content. If you prefer a less watery cucumber, you can lightly salt the sliced cucumbers and let them sit in a colander for 10-15 minutes to draw out excess moisture. Rinse them thoroughly before adding them to the shawarma.

Finally, consider the order of addition. Adding the onions first allows them to slightly soften and caramelize during cooking, while the tomatoes and cucumbers retain their crunch. Pre-preparing the vegetables ahead of time is highly recommended, as it saves time during the cooking process and allows you to focus on other aspects of the recipe. Store your prepared vegetables in an airtight container in the refrigerator until ready to use. Proper vegetable preparation is key to creating a visually appealing and delicious shawarma experience.

Pro Tip: For an extra layer of flavor, consider lightly tossing the sliced onions with a bit of olive oil and salt before adding them to the shawarma. This will help them caramelize beautifully and add a depth of flavor.

Cooking the Chicken (Grilling/Roasting/Pan-frying)

This section details three methods for cooking the chicken for your shawarma: grilling, roasting, and pan-frying. Choose the method that best suits your equipment and preferences. Regardless of your chosen method, ensure your chicken is cooked to an internal temperature of 165°F (74°C) to guarantee safety and tenderness. Use a meat thermometer to check the internal temperature in the thickest part of the chicken.

Grilling: Grilling yields a beautifully charred exterior and juicy interior. For this method, you’ll need about 1.5 lbs (680g) of boneless, skinless chicken breasts, cut into 1-inch thick strips. Marinate the chicken in your shawarma marinade (recipe should be provided elsewhere in the document) for at least 4 hours, or preferably overnight, in the refrigerator. Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Grill the chicken strips for 4-5 minutes per side, or until cooked through and nicely browned. Avoid overcrowding the grill; work in batches if necessary to ensure even cooking. Keep a close eye on the chicken to prevent burning.

Roasting: Roasting is a convenient method, perfect for larger batches. Use the same amount of chicken (1.5 lbs/680g) and marinade as above. Preheat your oven to 400°F (200°C). Spread the marinated chicken strips in a single layer on a baking sheet lined with parchment paper. Ensure the chicken is not overcrowded; use two baking sheets if necessary. Roast for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For extra crispy chicken, you can broil for the last 2-3 minutes, but watch carefully to prevent burning.

Pan-frying: Pan-frying offers a quick and easy way to cook the chicken. Again, use 1.5 lbs (680g) of boneless, skinless chicken breasts, cut into 1-inch thick strips, marinated as before. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken strips in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, remove the chicken from the pan and set aside. For crispier chicken, you can increase the heat slightly towards the end of cooking. Remember to adjust cooking times depending on the thickness of your chicken strips. Thicker strips will require longer cooking times.

Regardless of your chosen cooking method, once the chicken is cooked, allow it to cool slightly before slicing it thinly against the grain for optimal tenderness. This is crucial for achieving the perfect shawarma texture. Then, you’re ready to assemble your delicious shawarma wraps or pitas with the cooked chicken, tahini sauce, and your favorite toppings!

Tahini Sauce Preparation

The tahini sauce is the crowning glory of any good chicken shawarma. A perfectly balanced sauce elevates the dish from good to unforgettable. This recipe focuses on creating a creamy, flavorful sauce that’s both tangy and subtly sweet. We’ll guide you through each step, ensuring you achieve tahini sauce perfection.

Ingredients:

• 1/2 cup tahini (ensure it’s well-stirred before measuring)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2-3 cloves garlic, minced (adjust to your preference for garlic intensity)
• 1/4 cup water (or more, as needed for consistency)
• 2 tablespoons olive oil (for richness and smoothness)
• 1 tablespoon maple syrup or honey (for subtle sweetness; adjust to taste)
• 1/2 teaspoon ground cumin (for warm, earthy notes)
• 1/4 teaspoon salt (or to taste)
• Pinch of black pepper

Instructions:

1. Combining the Ingredients: Begin by whisking together the tahini and lemon juice in a medium-sized bowl. This is crucial; whisking vigorously from the start prevents the sauce from becoming grainy. Don’t skip this step! The lemon juice helps to emulsify the tahini, creating a smooth and creamy texture.

2. Gradual Addition of Water: Slowly drizzle in the water while continuously whisking. Start with a small amount and add more as needed to achieve your desired consistency. You want a sauce that’s thick enough to coat the shawarma but not so thick that it’s difficult to spread. Add the water gradually; adding too much at once can result in a watery sauce.

3. Incorporating Flavor: Once the tahini and lemon juice mixture is smooth, add the minced garlic, olive oil, maple syrup (or honey), cumin, salt, and pepper. Whisk everything together thoroughly until fully combined and the sauce is completely smooth and creamy. Taste and adjust seasonings as needed. Some tahini is more intensely flavored than others; you might need to adjust the amount of lemon juice, maple syrup, or salt to balance the flavors to your liking.

4. Achieving the Right Consistency: If your sauce is too thick, add a teaspoon of water at a time until you reach the desired consistency. If it’s too thin, add a teaspoon of tahini until it thickens slightly. Patience is key here; take your time to get the consistency just right.

5. Resting the Sauce: Once you’ve achieved the perfect consistency and flavor profile, cover the bowl and let the sauce rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and deepen, resulting in an even more delicious sauce. Allowing the sauce to rest enhances the overall flavor.

Professional Recommendations:

• Use high-quality tahini for the best flavor.
• Freshly squeezed lemon juice provides a brighter, more vibrant taste.
• Don’t be afraid to experiment with the seasonings to create your own signature tahini sauce.
• Store leftover tahini sauce in an airtight container in the refrigerator for up to a week.

Recommendations for Chicken Shawarma with Tahini Sauce

To elevate your Chicken Shawarma experience, consider these recommendations for preparation, serving, and storage. Proper marination is key to achieving tender, flavorful chicken. Allow the chicken to marinate for at least 4 hours, or preferably overnight in the refrigerator, to ensure maximum flavor penetration. Don’t be afraid to experiment with the marinade – adding a touch of lemon zest or a pinch of smoked paprika can add depth and complexity.

For optimal cooking, use a grilling method that allows for even browning and prevents the chicken from drying out. A grill pan works well, but you can also achieve excellent results on a barbecue grill or even in a well-seasoned cast iron skillet. Ensure the chicken pieces are cooked thoroughly to an internal temperature of 165°F (74°C) to guarantee food safety. Overcooking can result in dry meat, so keep a close eye on the chicken while it cooks.

The tahini sauce is equally important. Adjust the consistency to your liking by adding more tahini for a thicker sauce or more lemon juice and water for a thinner one. A high-quality tahini will significantly impact the overall taste. For a richer flavor, consider toasting the sesame seeds before making the tahini.

Serving suggestions are plentiful! This shawarma is delicious served in warm pita bread with a generous helping of tahini sauce, hummus, chopped tomatoes, cucumbers, onions, and fresh parsley. You can also serve it as a salad with mixed greens, or as a filling for wraps or quesadillas. Consider adding a sprinkle of sumac for extra tang and color.

Storage: Leftover shawarma chicken can be stored in an airtight container in the refrigerator for up to 3 days. The tahini sauce can also be stored separately in an airtight container in the refrigerator for up to a week. Reheat the chicken gently in a pan or microwave before serving. Avoid repeated freezing and thawing.

Complementary dishes that pair beautifully with Chicken Shawarma include a simple rice pilaf, a vibrant tabbouleh salad, or a creamy, cool cucumber and yogurt salad. These dishes offer a refreshing contrast to the richness of the shawarma and tahini sauce.

Nutritional Information (per serving, approximate): Calorie counts will vary depending on the size of your serving and the specific ingredients used. However, a typical serving of chicken shawarma (approximately 6 ounces of chicken and a moderate amount of accompaniments) might contain approximately 400-500 calories. This includes a significant amount of protein, moderate fat (mostly unsaturated from the chicken and tahini), and some carbohydrates from the pita bread and other vegetables. Precise nutritional information, including macronutrient breakdown (protein, carbohydrates, fats) and micronutrients, will depend on the specific ingredients used and their quantities. For more precise information, use a nutritional calculator with your specific recipe details.

Enjoy your delicious and healthy Chicken Shawarma! Remember to adjust the recipe to your own tastes and preferences. Experiment with different spices and vegetables to create your own unique variation.