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6 Delicious Chicken Shawarma Recipe That You Cook

Chicken Shawarma Recipe is very delicious. Here we are discussing six different types of Shawarma in a hope that you like them…

Chicken Shawarma Recipe

#1: Simple Shawarma:


  • For the shawarma:
  • Juice of 2 lemons
  • ½ glass additional virgin olive oil
  • ½ glass yogurt (any fat rate)
  • 6 cloves garlic, peeled and divided
  • 1 teaspoon fit salt
  • 2 teaspoons sumac
  • ½ teaspoon cinnamon
  • ¼ teaspoon red pepper drops
  • 2 pounds skinless boneless chicken thighs
  • 1 expansive red onion, peeled and quartered
  • 2 tablespoons coarsely slashed level leaf parsley
  • For the sauce:
  • 1 glass entire milk yogurt, chilled
  • A pinch fit salt
  • Cayenne pepper, to taste
  • Olives, cucumbers, salted turnips, and flatbread or pita bread, for serving

Cooking Method:

  1. In a medium dish, join the lemon juice, olive oil, yogurt, garlic, salt, sumac, cinnamon and red pepper drops. Include the chicken, cover, and marinate for no less than one hour and not over one day.
  2. Heater is situated at 500 ° F with a toothed rack in the upper third of the broiler. A line Shape with material or nonstick foil.
  3. Toss the red onion with the chicken in the marinade, then put the chicken and onions uniformly on the preparing sheet, disposing of the marinade. Broil for around 30 minutes, flipping the chicken part of the way through cooking, until the chicken is decent and brilliant golden brown on the edges fresh. Broil for a couple of minutes to get caramelized chicken if important.
  4. Quickly cut the chicken into ¼-inch strips, then place them on a bed of rice.
  5. A speedy yogurt sauce by Beat the yogurt with cayenne pepper and salt. Confirm seasonings to taste. Shower the sauce over the shawarma and sprinkle with parsley.
  6. Your delicious shawarma is reay. Serve the hot shawarma, with simmered onions, olives, pickles, cucumbers and bread as an afterthought.

#2: Yogurt Marinated:


  • 4 lb. boneless, skinless chicken thighs, cut into 1-inch solid shapes
  • 3 1/2 cups  yogurt
  • 1 cup in addition to 2 tbsp. olive oil
  • 2 tbsp. naturally ground dark pepper, in addition to additional to taste
  • 2 tbsp. ground allspice
  • 3 tsp. ground coriander
  • 3 tsp. ground cumin
  • 2 tsp. cinnamon
  • 2 tsp. fit salt, in addition to additional to taste
  • 15 cloves garlic, minced
  • 2 little white onion, ground
  • Sticks, for barbecuing
  • 7 pita breads
  • 2 tbsp. crisp lemon juice
  • 1 cup minced cucumber
  • 1 cup solidified, defrosted, cleaved spinach
  • 4 tbsp. minced crisp dill
  • 4 tbsp. minced crisp mint
  • 4 tbsp. minced crisp parsley
  •  tsp. dried mint
  • 1 knob fennel, external layers disposed of, cored and finely slashed
  • Sumac for garnishing

Cooking Method:

  1. Consolidate chicken, 1/2 cup yogurt, 1 cup oil, 2 tbsp. Pepper, allspice, coriander, cumin, cinnamon, 2 tsp. Salt, 3/4 of the garlic and the onion in a dish; Cover and refrigerate 1 hour or until prepared to utilize.
  2. Manufacture a medium warmth fire in a charcoal barbecue or warmth a gas flame broil to medium. (On the other hand, warm a cast iron barbecue container over medium.) Thread chicken on sticks, disposing of marinade; Season with salt and pepper. Flame broil chicken, turning as required, until roasted and verging on cooked through, around 10 minutes; expel from the barbecue. Show on Pita Grill and top with sticks; Grill until marginally scorched pita and chicken is cooked, 8-10 minutes more.
  3. Bring pita on a cutting board and let lay on top chicken sticks for 10 minutes. In the interim, join remaining garlic and lemon juice in a dish; let sit for 10 minutes. Speed in remaining yogurt and oil, cucumber, spinach, crisp and dried herbs, fennel, salt and pepper.
  4. Trim shawarma with sumac and present with yogurt sauce.

#3: Oven Roasted:


  • For Chicken Shawarma:
  • 6 chicken bosoms, boneless and skinless
  • 4 tsp smoked paprika
  • 1 tsp turmeric
  • 4 tsp cumin powder
  • 1 tsp cinnamon
  • 4 tsp ground dark pepper
  • 2 tsp salt
  • juice from 4 lemons
  • 1 glass olive oil
  • 2 tsp red pepper drops
  • 12 expansive onion, cut
  • crisp parsley for trimming
  • 7 cloves garlic, minced
  • For Garlic Sauce:
  • 2 cup vegetable oil
  • 2/3 cup lemon juice
  • 10 cloves garlic, peeled
  • 2 egg white
  • 2 tsp salt
  • Chicken Shawarma Wraps:
  • hummus
  • tabbouleh serving of mixed greens
  • garlic sauce
  • pita

Cooking Method:

  1. For Chicken Shawarma:
  2. In an extensive dish, include the lemon juice, olive oil, salt, cumin, dark pepper, paprika, turmeric, bean stew powder, cinnamon, garlic, and whisk well. Include the chicken and hurl that the chicken is covered in the marinade. Spread with plastic wrap or thwart and refrigerate for 60 minutes. The more drawn out the meat marinated the more taste you have.
  3. Preheat oven to 425 degrees F. In cut ​​onion dish with chicken and hurl well so that the onion in the marinade totally covered. Everything to a 9×13 heating dish.. Spread equitably over all the preparing dish.
  4. Heat in the oven until the chicken is carmelized and firm on the edges minutes, for around 40 to 45th If you need the chicken fresh top, turn the barbecue on high and flame broil decent and firm for 3 minutes, until all things considered.
  5. Let the chicken rest for around 5 minutes, then cut them into pieces.
  6. For Garlic sauce:
  7. Add all fixings to a blender and mix until smooth, it ought to take 1 to 2 minutes. This formula makes around 3 measures of sauce, refrigerate any extra sauce.
  8. For Wraping Chicken Shawarma:
  9. To make the chicken shawarma wraps, warm up the first packs in the microwave for around 30 seconds, and spread a few hummus on every bundle, spoon around 2 or 3 tablespoons of tabbouleh plate of mixed greens, include chicken kebab, and sprinkle with garlic sauce and serve.

#4: Grilled Style:


  • 4 lbs  chicken thighs (boneless and skinless)
  • 4 tbsp ground cumin
  • 4 tbsp ground coriander
  • 15 cloves minced garlic cloves
  • 4 tsp kosher salt
  • 12 tbsp olive oil
  • 1/2 tsp cayenne
  • 4 tsp turmeric
  • 2 tsp ground ginger
  • 2 tsp. ground black pepper
  • 4 tsp all spice

Cooking Method:

  1. Place all fixings with the exception of chicken in a dish give and blend or heartbeat in a sustenance processor to make a glue .
  2. Rub chicken on all sides with the marinade and let yourself be 20 minutes ( or up to 24 hours in the refrigerator ) .
  3. Flame broil chicken on a preheated barbecue , over medium warmth , shutting the cover , at the BBQ until all pages have pleasant barbecue marks , around 8 minutes on every side . Prepared chicken cooked in a 350 F stove until through , around 10 minutes the distance .
  4. Appreciate the chicken Israeli serving of mixed greens or with rice and vegetables.

#5: Paleo Style:


  •  2 lbs. boneless, skinless chicken thighs (or bosoms), slashed into 1 inch pieces
  •  1/4 glass additional virgin olive oil
  •  2 Tbsp. crisp crushed lemon juice
  •  1/2 tsp. ocean salt
  •  1/4 tsp. new ground dark pepper
  •  1/4 tsp. dried thyme
  •  2 tsp. paprika
  •  2 tsp. cumin
  •  1 tsp. turmeric – 1/2 tsp. allspice
  •  1/2 tsp. garlic powder
  •  1/2 tsp. onion powder
  •  1/4 tsp. cinnamon
  •  1/8 tsp. cayenne pepper
  •  6 wooden sticks, absorbed water for 10 minutes
  • Cutting board
  • Chef blade
  •  Measuring containers
  •  Measuring spoons
  •  Large resealable plastic sack
  •  Small blending dish
  •  Mixing spoon

Cooking Method:

1. Set up the chicken and place in a vast resealable plastic sack .
2. Join the remaining fixings in a little bowl and mix to consolidate. Pour the marinade over the chicken tossing and to completely coat . Put the plastic pack in the fridge and let them marinate for no less than 2 hours or overnight .
3. Preheat the flame broil . Stick the chicken on bamboo sticks doused and flame broil for around 15 minutes or until cooked through , this on more than one occasion amid cooking .
4. Expel chicken from the sticks and present with Zucchini Hummus ( discretionary).

#6: Spicy One:


  • Chicken 1 kg (boneless)
  • Garlic 4-6 cloves
  • Yogurt 1 cup
  • Vinegar 3 tbsp
  • Red bean stew glue 4 tbsp
  • Lemon juice 2 tbsp
  • Oil 3-4 tbsp
  • Salt to taste
  • Tahni sauce as required
  • For Salad:
  • Stew pickle 2 cups
  • Cucumber pickle 1 cup
  • Cucumber 2
  • Onion 2
  • Tomato 2
  • Lettuce leaves 5-6 (finely hacked)
  • Dark/green Olives 1 cup
  • Olive oil 5-6 tbsp
  • Pita bread as required

Cooking Method:

  1. Cut chicken into slender cuts .
  2. Take refill a container oil , chicken cuts and garlic and panfry , then include yogurt , lemon juice, salt , blend red Chilipastegut and panfry , when the water is totally dry ; take it out in a plate .
  3. Place serving of mixed greens fixings in a dish and hurl tenderly .
  4. For get together : Take pita bread and on a tawa skillet daintily toasted , now cut into his pocket and load with chicken , plate of mixed greens and sauce . Serve warm .

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