Shawarma au poulet
lebaneseSandwich filled with marinated chicken, a raw vegetable salad, and a yogurt sauce.
Main ingredients
Recipe
Ingredients
- 1.5 kg chicken thigh(s)
For the marinade:
- 125 g plain yogurt
- 5 clove(s) garlic
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 2 tsp cardamom powder
- 1 tbsp white vinegar
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 2 tbsp lemon juice
- 50 ml olive oil
- 2 tsp salt
- 2 tsp pepper
For the yogurt sauce:
- 250 g plain yogurt
- 1 tbsp olive oil
- 1 clove(s) garlic
- 1 tsp cumin powder
- 1 tbsp lemon juice
- 0.25 tsp salt
For the topping:
- 1 red onion(s)
- 4 tomato(es)
- 0.5 cucumber(s)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 0.5 bunch cilantro
- salt
- pepper
To assemble:
- pita bread(s)
Instructions
Preparing the ingredients:
- 1Debone the chicken thighs.
- 2Chop the garlic.
Preparing the marinade:
- 3In a large bowl, pour in all the marinade ingredients.
- 4Add the chicken and mix until each piece is coated.
- 5Let sit in the refrigerator for several hours, or ideally overnight.
Preparing the yogurt sauce:
- 6Finely chop the garlic.
- 7Mix all the yogurt sauce ingredients in a bowl.
- 8Chill until ready to use.
Preparing the topping:
- 9Cut the tomatoes and cucumber into small dice.
- 10Finely chop the onion.
- 11Finely chop the fresh cilantro.
- 12Place all the ingredients in a bowl and mix.
- 13Chill until ready to use.
Cooking the chicken:
- 14Heat a little oil in a pan.
- 15Add the marinated chicken pieces and cook for about 10 minutes, turning regularly, until golden and cooked through.
- 16Place the cooked chicken pieces on a cutting board and roughly slice them into strips.
Plating:
- 17Fill each pita bread with yogurt sauce, the raw vegetable topping, and pieces of chicken.
Tips for success
- Marinate the chicken as long as possible. For a truly authentic taste, let the meat marinate for at least 4 hours, ideally overnight in the refrigerator. This gives the spices time to fully penetrate and tenderize the flesh.
- Sear over high heat to get caramelized edges. The true flavor of shawarma comes largely from the slightly grilled and caramelized edges of the meat. Don't overcrowd the pan so the heat can circulate properly.
- Warm the bread before assembling. A pita or Lebanese flatbread that's been slightly warmed (in a dry pan or oven) becomes softer and rolls much more easily without tearing.
About this dish
Chicken shawarma is a popular dish originating from the Middle East. It's a preparation where chicken slices, marinated in a mixture of exotic spices like cumin, paprika, turmeric, and coriander, are stacked on a vertical spit. This spit slowly rotates next to a heat source, allowing the meat to cook evenly. Once golden and cooked, the chicken is thinly sliced with a sharp knife. Traditionally, shawarma is served in a flatbread, such as pita or laffa, and topped with various accompaniments like tomatoes, cucumbers, onions, tahini, garlic sauce, and sometimes pickles. The combination of spiced meat, crunchy toppings, and creamy sauce offers a rich, multidimensional taste experience, making chicken shawarma irresistible to many.
Discover other dishes from cuisine lebanese
Ratings and reviews
No reviews yet — be the first to share your thoughts!