Ingredients with Measurements:
- 1 lb. boneless, skinless chicken thighs, thinly sliced
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- Salt and pepper, to taste
- 4-6 pita breads
- Toppings: sliced tomatoes, cucumbers, onions, lettuce, and tahini sauce
Special equipment needed:
- Grill or grill pan
- Skewers (if grilling)
Step-by-step instructions:
1. In a large bowl, whisk together the olive oil, lemon juice, cumin, paprika, coriander, garlic powder, cayenne pepper, salt, and pepper.
2. Add the sliced chicken to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat a grill or grill pan to medium-high heat. If using skewers, thread the chicken onto them.
4. Grill the chicken for 6-8 minutes per side, or until cooked through and slightly charred.
5. Warm the pita breads on the grill for 30 seconds on each side.
6. To assemble the shawarma, place a pita bread on a plate and add a few slices of chicken. Top with sliced tomatoes, cucumbers, onions, lettuce, and a drizzle of tahini sauce.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 29g
Protein: 29g
Sodium: 560mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or beef.
- Tahini sauce can be substituted with hummus or tzatziki sauce.
Variations:
- Add sliced avocado or pickled vegetables as toppings.
- Use different spices in the marinade, such as turmeric or cinnamon.
- Make a vegetarian version by using grilled vegetables or falafel instead of chicken.
Tips and tricks:
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcook the chicken, as it can become dry and tough.
- Warm the pita breads on the grill for added flavor and texture.
Storage instructions:
Leftover shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the shawarma in foil and heat in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the shawarma on a platter with the toppings arranged around it for a beautiful presentation.
Garnishes:
Garnish with chopped fresh parsley or cilantro for added flavor and color.
Pairings:
Serve with a side of tabbouleh salad or roasted vegetables.
Suggested side dishes:
- Hummus and pita chips
- Greek salad
- Baba ganoush
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with a little oil before grilling.
- If the chicken is not cooking evenly, adjust the heat or move the skewers around on the grill.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Shawarma is a Middle Eastern dish that originated in the Levant region. It is typically made with marinated meat that is grilled on a spit and served in a pita bread with vegetables and sauce.
Flavor profiles:
Shawarma is a flavorful and aromatic dish that is spicy, tangy, and savory. The chicken is marinated in a blend of spices and lemon juice, which gives it a bright and zesty flavor.
Serving suggestions:
Serve the shawarma with a side of hummus and pita chips for a complete meal. It is also delicious with a side of tzatziki sauce or hot sauce for added flavor.
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Region: Middle Eastern