Why You’ll Love This Chicken Shawarma Recipe
If you’re looking for a dish that’s bursting with flavor and easy to make, you’ll love this Chicken Shawarma recipe.
The combination of spices creates an aromatic experience that’ll transport you straight to the streets of the Middle East.
It’s not just delicious; it’s versatile too! You can serve it in pita, over rice, or even as a salad.
Plus, grilling the chicken gives it a smoky, charred flavor that’s simply irresistible.
I can’t help but feel excited every time I prepare this dish.
Trust me, once you try it, you’ll be hooked!
Ingredients of Chicken Shawarma
When it comes to making Chicken Shawarma, having the right ingredients is key to achieving that mouthwatering, authentic flavor. You might think it sounds fancy, but trust me, once you gather these ingredients, you’ll realize it’s all stuff you can find at your local grocery store.
Picture the fragrant spices, the juicy chicken, and the creamy sauce coming together in a delightful harmony. It’s like a mini culinary adventure in your kitchen, and who doesn’t love that? So, let’s explore the ingredients you’ll need for this delicious dish.
Ingredients for Chicken Shawarma:
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon grill seasoning (Montreal is a great choice)
- Juice of 1 lemon, divided
- 2 large garlic cloves, grated or finely chopped
- 5 tablespoons extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 cup tahini
- 1 1/2 cups Greek yogurt
- 4 pita bread
Now, about those ingredients—don’t stress if you can’t find every single spice. You can usually find substitutes or just skip the ones you don’t have.
For instance, if you’re missing cardamom, you can use cinnamon for a slightly different but still delicious flavor. And don’t even get me started on tahini; if you can’t find it, a good dollop of any creamy dressing might just do the trick.
Also, feel free to mix and match the veggies based on what you have on hand. Have some zucchini lying around? Toss it in. The beauty of this recipe is its flexibility, so don’t be afraid to get creative. Happy cooking!
How to Make Chicken Shawarma
Making Chicken Shawarma isn’t just about following a recipe; it’s a little culinary adventure that can transform a regular weeknight dinner into something extraordinary. To kick things off, let’s get that grill heated up—whether you’re using an indoor grill or an outdoor one, cranking it to high is essential.
While that’s warming up, grab a bowl and mix together 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of ground cardamom, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, and 1 tablespoon of grill seasoning (Montreal style, if you can find it). This spicy mix is going to become your flavor-packed paste, so don’t skip this step.
Add in the juice of half a lemon, 2 large grated garlic cloves, and about 3 tablespoons of extra-virgin olive oil. Now, stir it all up until it’s nice and paste-like—this is where the magic begins.
Next, take your 4 boneless, skinless chicken breasts and slather that beautiful spice mixture all over them. You want every inch of the chicken to bask in those flavors.
Once your grill is hot and ready (and you’re feeling like a culinary rockstar), place the chicken on it, cooking for about 6 to 7 minutes on each side until it’s fully cooked through.
While that’s happening, let’s multitask. Preheat a large skillet over medium-high heat and drizzle in about 2 tablespoons of olive oil. Add in 1 sliced large onion and 1 each of sliced red and yellow bell peppers. Sprinkle them with some salt and pepper and stir frequently for about 5 minutes, until they start to wilt and smell oh-so-good.
Once your chicken is done, let it rest for a few minutes before slicing it thinly. This is vital; we want that juicy goodness to stay in the chicken, not on the cutting board.
Now, let’s make the sauce: in a bowl, combine the juice of the remaining half lemon, 1/4 cup of tahini, and 1 1/2 cups of Greek yogurt, adding a pinch of salt and a drizzle of olive oil. Mix it all together until it’s creamy and delicious.
Finally, warm up your 4 pita breads on the grill for about a minute on each side to give them that perfect char.
Now comes the fun part—assembly! Take a warm pita, add some sliced chicken, top it with the sautéed peppers and onions, and don’t forget to slather on that yogurt-tahini sauce.
Voilà, you’ve just made Chicken Shawarma! It’s so good, you might find yourself questioning your prior culinary abilities. Don’t worry; it happens to the best of us. Enjoy!
Chicken Shawarma Substitutions & Variations
While diving into the world of Chicken Shawarma, it’s essential to know that substitutions and variations can elevate this dish to suit your taste preferences or dietary needs.
For a twist, try turkey or beef instead of chicken; both work wonderfully with the spices. If you’re vegetarian, grilled eggplant or mushrooms make great alternatives.
Swap Greek yogurt for a dairy-free option like coconut yogurt. You can also experiment with different veggies; zucchini or carrots add a nice crunch.
Don’t forget to play around with spices! Adding harissa or za’atar can introduce exciting new flavors to your shawarma experience. Enjoy!
Additional Tips & Notes
Exploring substitutions and variations for Chicken Shawarma can lead to some delicious discoveries, but there are also a few additional tips that can enhance your cooking experience.
First, marinating the chicken overnight intensifies the flavors; trust me, it’s worth the wait! If you want extra crunch, consider adding pickled vegetables or fresh herbs like parsley or mint.
For a smoky touch, try grilling the vegetables as well. Finally, serve with various sauces; spicy harissa or a tangy garlic sauce can elevate your dish.
Enjoy experimenting and savor every bite of your homemade shawarma!