Experience the essence of Arabic cuisine with our delectable Authentic Chicken Shawarma recipe! Each bite is a symphony of spices, offering an explosion of flavors that will leave you craving more.
Table of Contents
History of Chicken Shawarma
Shawarma, a beloved street food from the Middle East, traditionally consists of spiced meats like chicken, beef, or lamb, stacked on the spit of a vertical rotisserie. As the rotisserie turns, thin slices of the meat are shaved off, creating this popular dish. The thin slices of meat are served in various ways: stuffed in warm pita pockets, as a bowl, or atop salad or rice pilaf.
Sauces like tahini sauce, Toum (Lebanese Garlic Sauce), garlic yogurt sauce, tzatziki, or even just a dash of hot sauce often enhance the joy of shawarma, adding extra flavor and moisture to every bite. Chicken Shawarma, originating in the 19th century Ottoman Empire and an adaptation of the Turkish “döner kebab,” has become a global street food favorite, known for its flavorful and tender meat.
Reasons To Love This Shawarma
- Chicken Shawarma is loved for its unique blend of spices like cumin, turmeric, and garlic, offering a delicious and aromatic taste experience.
- I love that shawarma is so versatile. You can serve it in various forms – in wraps, plates, or salads.
- It’s a quick, on-the-go meal, perfect for busy lifestyles without compromising on flavor and quality.
Recipe Ingredients
- Cumin: This spice adds a warm, earthy flavor and is essential in creating the authentic taste of Shawarma.
- Paprika: Paprika contributes a sweet and mildly spicy flavor, enhancing the overall taste profile of the dish.
- Allspice: With its blend of cinnamon, nutmeg, and clove flavors, allspice adds complexity and depth to the spice mix.
- Turmeric: Known for its bright color and slightly bitter, gingery taste, turmeric adds both visual appeal and a distinct flavor.
See the recipe card for full information on ingredients and quantities.
Variation
For a different twist on the traditional Chicken Shawarma spice blend, try incorporating a touch of ground cardamom. This spice adds a unique flavor and aromatic dimension to the dish.
How to Make Authentic Chicken Shawarma
Step #1: Pour the ¼ cup of olive oil into a large plastic zipper bag. Add in the marinade spices, then seal the bag and shake to combine.
Step #2: Cut the chicken breasts into sixths, then place the pieces into the large plastic zipper bag. Seal the bag and use your hands to work the marinade into the chicken. Place the bag of chicken into the fridge to marinate for 8 hours or overnight.
Step #3: Preheat your oven to 400 degrees Fahrenheit (about 204 degrees Celsius), then prepare a baking sheet by lining it with foil and spraying it with nonstick cooking spray. Arrange the chicken pieces evenly on the baking sheet in a single layer.
Step #4: Bake for 8 minutes, flip the chicken pieces over, then bake for another 8 minutes.
Step #5: Remove the chicken from the oven and let sit until cool enough to touch. Slice the chicken into thin pieces using a sharp knife.
Step #6: Heat 2 tbsp. of olive oil in a large skillet over medium-high heat.
Step #7: While it is heating, mix the remaining spices together in a small bowl and set it near the stove.
Step #8: Once the oil is hot, add one-third of the cooked chicken into the pan along with one-third of the spices next to the stove. Cook, stirring, until the spices are spread amongst the meat and the chicken is heated through (just a minute or two).
Step #9: Repeat this process with the remaining oil, chicken, and spices so that it is cooked in three batches, or if you have a really big pan, you could do it all at once. Serve warm with Tabbouleh salad and pita bread.
Follow it up with a piece of Arabic Date and Honey Cake to satisfy that sweet tooth.
Expert Tips
- Marinate Longer: For deeper flavor, marinate the chicken overnight. This allows the spices to fully infuse into the meat.
- Uniform Pieces: Cut chicken into even sizes for consistent cooking. This ensures all pieces cook at the same rate.
- Use a Thermometer: To avoid under or overcooking, use a meat thermometer. Chicken is done at an internal temperature of 165°F (75°C).
Frequently Asked Questions
Chicken Shawarma pairs well with a variety of vegetables. Traditional pairings include thinly sliced cucumbers, tomatoes, lettuce and red onions for a crisp, fresh contrast to the richly spiced chicken.
Yes, you can definitely use boneless, skinless chicken thighs in place of chicken breasts for Chicken Shawarma. Thighs often yield juicier and more flavorful results due to their higher fat content. They also tend to be more forgiving during cooking, staying moist even if slightly overcooked.
Storage Info
Store cooked Chicken Shawarma in an airtight container in the refrigerator; it will stay good for up to 3-4 days. To freeze it, place it in the freezer for up to 2 months. When ready to eat, thaw it in the fridge if frozen.
To reheat, place it in a skillet over medium heat until warmed through, or use a microwave, covering the chicken to retain moisture. Avoid reheating multiple times as it can dry out the chicken and reduce its flavor.
More Delicious Recipes That You Will Love
Authentic Middle Eastern Chicken Shawarma Recipe
Ingredients
For the Marinade
- 2 lb. boneless - skinless chicken breasts (about 4 large breasts)
- 1/4 c. extra virgin olive oil
- 2 teaspoons cumin
- 2 tsp. paprika
- 1 tsp. allspice
- 1 tsp. turmeric
- 1/4 tsp. garlic powder
- 1/4 tsp. cinnamon
- Pinch of cayenne
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- Nonstick cooking spray
To Finish
- 6 Tbsp. extra virgin olive oil - divided
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. allspice
- 1/4 tsp. turmeric
Instructions
- Pour the ¼ cup of olive oil into a large plastic zipper bag. Add in the marinade spices, then seal the bag and shake to combine.
- Cut the chicken breasts into sixths, then place the pieces into the large plastic zipper bag. Seal the bag and use your hands to work the marinade into the chicken. Place the bag of chicken into the fridge to marinate for 8 hours or overnight.
- Preheat your oven to 400 degrees Fahrenheit (about 204 degrees Celsius), then prepare a baking sheet by lining it with foil and spraying it with nonstick cooking spray. Arrange the chicken pieces evenly on the baking sheet in a single layer.
- Bake for 8 minutes, flip the chicken pieces over, then bake for another 8 minutes.
- Remove the chicken from the oven and let sit until cool enough to touch. Slice the chicken into thin pieces using a sharp knife.
- Heat 2 tbsp. of olive oil in a large skillet over medium-high heat.
- While it is heating, mix the remaining spices together in a small bowl and set it near the stove.
- Once the oil is hot, add one-third of the cooked chicken into the pan along with one-third of the spices next to the stove. Cook, stirring, until the spices are spread amongst the meat and the chicken is heated through (just a minute or two).
- Repeat this process with the remaining oil, chicken, and spices so that it is cooked in three batches, or if you have a really big pan, you could do it all at once. Serve warm with Tabbouleh salad and pita bread.
NOTES
Nutrition
Wow, this was amazing! I can’t believe how easy it was to make such a flavorful dish. I’ll definitely be making this again!
I made this tonight for dinner. I didn’t change anything. It turned out great! This is my go to meal when I eat Indian so I decided to try it at home. I printed this out & will make it again. I did serve mine with naan instead of pita.
Awesome, Amelia! I’m really glad you like it 🙂