Master the art of homemade chicken shawarma without an oven: a step-by-step guide
What To Know
- In a large bowl, combine the chicken with the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, salt, and black pepper.
- If you don’t have a skillet, you can cook the chicken on a grill or griddle.
- The cooked shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
Indulge in the tantalizing flavors of Middle Eastern cuisine with our ultimate guide on how to make chicken shawarma at home without an oven. This iconic dish, typically cooked on a vertical rotisserie, can now be recreated in your own kitchen, promising an authentic and delectable culinary experience.
Essential Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Homemade Shawarma Seasoning:
- 1 tablespoon paprika
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions:
1. Prepare the Chicken: Cut the chicken breasts into thin strips. In a large bowl, combine the chicken with the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, salt, and black pepper. Mix well to coat.
2. Marinate the Chicken: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the flavors to penetrate the chicken.
3. Create the Seasoning: Mix all the ingredients for the shawarma seasoning in a small bowl.
4. Season the Chicken: Remove the chicken from the marinade and discard the marinade. Sprinkle the shawarma seasoning over the chicken and toss to coat evenly.
5. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through.
6. Assemble the Shawarma: Warm up pita bread or tortillas. Spread a layer of hummus or tahini sauce on the bread. Top with the cooked chicken, sliced tomatoes, cucumbers, onions, and parsley.
7. Drizzle with Sauce: Drizzle with your favorite sauce, such as garlic sauce or tahini sauce.
Tips for Success:
- For a more intense flavor, marinate the chicken for longer.
- If you don’t have a skillet, you can cook the chicken on a grill or griddle.
- Add other vegetables to your shawarma, such as grilled peppers or mushrooms.
- Serve the shawarma with a side of rice or salad.
Variations:
- Beef Shawarma: Substitute chicken breasts with thin strips of beef.
- Lamb Shawarma: Use ground lamb instead of chicken.
- Vegetarian Shawarma: Use grilled vegetables, such as zucchini, carrots, and bell peppers, instead of meat.
Alternatives to Pita Bread:
- Tortillas: Use flour or corn tortillas.
- Naan: Indian flatbread that pairs well with shawarma.
- Rice: Serve the shawarma over a bed of fluffy rice.
Answers to Your Most Common Questions
Q: Can I make the shawarma seasoning ahead of time?
A: Yes, the seasoning can be made and stored in an airtight container for up to 2 weeks.
Q: What is a good substitute for tahini sauce?
A: You can use hummus or Greek yogurt as a substitute for tahini sauce.
Q: How long can I store the leftover shawarma?
A: The cooked shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
