Lately I see many recipes of chicken shawarma through the networks 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. Originally prepared in the typical vertical spit that rotates slowly, 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 inside. To achieve this I have followed a method that works great: marinate, roast and saute on the grill or on the grill. With vegetables and a simple yogurt sauce is a delicious and fresh snack.
IngredientsFor 4 people
- Boneless chicken drumsticks without skin 600 g
- Extra virgin olive oil 60 ml
- 1 teaspoon ground cumin
- Sweet pepper 1 teaspoon
- 1/4 teaspoon spicy paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- Allspice 1/4 teaspoon (optional)
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- Natural yogurt 125 g
- 5 ml lemon juice
- Garlic clove 1
- Fresh coriander or parsley
- Tomato 2
- Lettuce bud 2
- Purple Onion 1
- Pita bread or wheat tortillas 8
How to make chicken shawarmaDifficulty: Easy
- Total time 55 m
- Elaboration 15 m
- 40 m cooking
- 2 hour rest
We can combine breasts and contramuslos, but I do not recommend using only breasts because the result would be much less tasty. We start cutting the contramuslos in about four or five pieces each, removing a little excess fat if necessary.
Then place the meat in a freezer bag with zip closure. 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.
Preheat the oven to 200ºC and cover a tray or dish with aluminum foil. Lightly grease with oil and add the chicken, separating the pieces in a single layer. Roast for 15-20 minutes, turning the pieces halfway.
Let stand a little out of the oven and cut into thin pieces using a good knife. Put on fire one nonstick pan or grill, with a pinch of oil, and sauté the meat over medium-high heat for about 5-8 minutes, until the small pieces are very crispy.
Prepare the sauce beating yogurt with lemon juice, parsley or coriander, chopped 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 the chicken shawarma
He chicken shawarma It can be served with other types of flat breads typical of Middle Eastern cuisine, you can even fill pita bread if we open it carefully. The idea is that each diner completes his dish to taste by adding more or less ingredients, putting more sauce if desired.
The menu can be completed with some roasted vegetables or grilled, some rice or couscous, fresh fruit, pickles ... although by itself it is already a more than complete dish.