Chicken shawarma recipe with video
serves 2 hungry shawarma addicts
One of our favorite chicken shawarma recipes from the inimitable Titli Nihaan, YouTube’s hahal recipe powerhouse slash eccentric.
A simple and easy to follow chicken shawarma recipe that leads to a tasty full flavored chicken shawarma, especially if you use fresh parsley and serve it with a good tahini sauce. The recipe is interesting in that it calls for fenugreek which gives the chicken shawarma a hint of curry suggesting Indian or Pakistani origins.
We find it better to marinade the chicken for 24 hours and then drain the excess marinade prior to cooking rather than reducing the marinade in the pan, but that’s just nitpicking!
One thing – NEVER confuse allspice with seven spice. It’ll make her head explode.
Titli’s Chicken Shawarma Ingredients:
2 chicken breasts
1 cup natural or Greek yoghurt
Juice from 1 lemon
Handful fresh parsley, chopped
1/2 tsp good salt
1/4 tsp ground nutmeg
1/4 tsp paprika (smoked optional)
1/4 tsp ground ginger or grated fresh ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground fenugreek
1/4 tsp allspice
2-3 garlic cloves, crushed.
Flatbread / pitta / flour wrap of choice
Tahini Sauce
Sliced onion, chopped tomato, lettuce
Titli’s Chicken Shawarma Instructions
1. Combine all the herbs, spices and seasonings in a bowl.
2. add the yoghurt and lemon juice, mixing well.
3. slice the chicken breasts into strips (use Titli’s semi-frozen chicken hint – it works!)
4. add the sliced chicken to the marinade mix, and fully coat the chicken
5. cover the chicken in the marinade bowl and place in fridge for 2-24 hrs (the longer the better)
6. Heat large frying pan with some vegetable oil and add the chicken
7. Stir until excess liquid reduces and meat starts to brown.
8. Brown meat to desired level of crispness (I like it quite well fired)
9. Remove from heat and add chicken to warmed bread of choice
10. pour over tahini sauce and garnish with lettuce, tomato and onion.
11. wrap or roll the shawrma, eat and enjoy!
Note: The recipe can be used with any meat – but for stronger flavored meat it’s best to marinade for much longer than the 2 hour minimum – 24 hrs is always best for any shawarma recipe, with the chicken shawarma recipe being one of the few that can get away with two hours.
Like this recipe? Try HERE for hundreds more!
Written by Mr Shawarma
Topics: Shawarma Recipes