Chicken Shawarma Recipe
Servings 8 pieces
Calories 543kcal
Ingredients
For Marinating Chicken
- 1 kg Boneless Chicken thighs
- 1 tablespoon Minced garlic
- 1 tablespoon Coriander powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Cardamom powder
- ½ teaspoon Cinnamon
- ½ teaspoon Turmeric
- 1 teaspoon Smoked Paprika
- ½ teaspoon Pepper
- 1 teaspoon Cayenne reduce to 1/2 teaspoon for less spicy
- pinch of nutmeg
- 1.5 teaspoon salt
- 2 tablespoon Fresh Lemon Juice
- 3 tablespoon Olive oil
For Garlic Sauce
- 1 cup Greek yoghurt
- ¼ cup Mayo
- ½ teapoon Minced garlic
- ¼ teaspoon sugar
- 1 teaspoon Fresh lemon juice
- ¼ teaspoon pepper
- salt to taste
For Making Chicken Shawarma
- 7-8 pita bread / flatbread
- 1 cucumber sliced
- 1 large tomato sliced
- pickled onion, carrrots
Instructions
To make Chicken
- Mix all the spices mentioned for marination. Add chicken thighs, mix well and cover. Let it marinate for at least one hour(up to 48 hours).
- If chicken is refrigerated, take out 30 minutes before cooking it.
- Heat a cast-iron or heavy bottom skillet. Put 3-4 marinated chicken skin side down. Cook undisturbed for 3-4 minutes. Flip and cook for another 3-4 minutes.
- Cook chicken in batches. If the skillet is crowded, the chicken will get steamed instead of roast.
- Slice chicken
Garlic Sauce
- Mix all the ingredients well. (note: if the yoghurt is sour, skip lemon juice)
Making Chicken Shawarma
- Take pita bread, spread 2 tablespoons of garlic sauce.
- Top it with sliced chicken, pickles, sliced cucumber, tomatoes.
- Roll and serve.
Nutrition
Serving: 1serving | Calories: 543kcal | Carbohydrates: 32g | Protein: 28g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 855mg | Potassium: 475mg | Fiber: 2g | Sugar: 3g | Vitamin A: 588IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 3mg