Shawarma is the heir to the Ottoman doner kebab adapted in the Levant with Arabic spices and yogurt marinades. In Beirut it became essential street food since the mid-20th century. Chicken shawarma is a lighter version of the traditional lamb shawarma, very popular throughout the Middle East.
Mediterranean
Chicken Shawarma
Lebanese chicken shawarma with spices, tahini and hot pita bread.
- Lebanon
- MAIN COURSES
- High protein
- medium
- lactosa
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 38 g
- Fat 16 g
- Sodium 680 mg
Story behind the dish
Preparation
Chicken Shawarma is a Lebanese preparation with medium difficulty. Reserve about 70 minutes in total (30 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of chicken thighs in strips.
- Have ready: 3 tablespoons of tahini paste.
- Have ready: 2 tablespoons of lemon juice.
- Have ready: 2 teaspoons of ground cumin.
- Have ready: 2 teaspoons of smoked paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix tahini
Mix tahini, lemon, cumin, paprika, cinnamon, garlic, oil and salt for marinade. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Cover the chicken with the marinade and refrigerate for at least 4 hours.
Cover the chicken with the marinade and refrigerate for at least 4 hours. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Roast on a very hot griddle or grill for 15-20 minutes, stirring...
Roast on a very hot griddle or grill for 15-20 minutes, stirring until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Let rest 5 minutes and cut into thin slices against the grain
Let it rest for 5 minutes and cut into thin slices against the grain. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat the pita breads in a dry pan or oven
Heat the pita breads in a dry frying pan or oven. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Fill with chicken
Fill with chicken, yogurt, tomato, cucumber and fresh herbs.
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Sprinkle sumac and serve with chips or fattoush salad
Sprinkle sumac and serve with chips or fattoush salad.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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