Lebanese Chicken Shawarma Recipe
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing bowl & air tight cover or container with lid
- Mixing spoon
- Knife
- Citrus juicer (optional)
- Garlic press (garlic press)
- Blender (immersion or standing)
Ingredients
- 1 lb Chicken pieces - either breasts or thighs.
Marinade
- 1/4 cup Greek Yogurt - Plain, unsweetened
- 2-3 tbsp Olive Oil
- 2 tsp Lemon Juice
- 1/8 tsp Cayenne Pepper - add more or less depending on your spice tolerence
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Clove
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Nutmeg
- 1 tsp Ground Turmeric
- 2 tsp Paprika - sweet or smoked
- 1 tbsp Ground Cumin
- 2 tbsp Fresh chopped cilantro - or 1 tbsp dried cilantro, or 2 tsp cilantro powder.
Instructions
- Combine Greek yogurt, lemon juice, 2 Tbl olive oil and all spices in a large bowl. The mixture should form a paste. If it is too thick or dry, add a bit more olive oil.
- (If using larger chicken pieces, cut into pieces that are about 1 inch thick.) Pat chicken dry with paper towel. Add the chicken to the bowl of marinade and stir and turn until chicken pieces are well coated. Cover and refrigerate for at least 1 hour and up to 12 hours.
- Prepare and preheat grill or preheat oven broiler. (If broiling, prepare a broiling pan with cooking spray or use a rimmed cookie sheet with a greased rack.) Grease grill rack using a folded paper towel dipped in olive oil and held in tongs.
- Spread chicken out evenly on the grill (or pan) not overlapping the pieces. Cook for 5-8 minutes per side. The chicken is fully cooked when an internal temperature of 165˚ F (74˚ C).
- Prepare the garlic sauce. Push the garlic through a garlic press into an immersion blender cup. Add the salt, lemon juice and olive oil. Keeping the immersion blender submerged, pulse until you begin to see emulsification begin. Then continuously blend slowly drawing the blender upward to incorporate the remaining oil. (If using a blender, pulse the garlic and salt together until pasty. Add half the lemon juice. Slowly drizzle in the oil with the blender running until light and fluffy. Add the remaining lemon juice and blend until fully combined.)
- Serve the chicken with the garlic sauce on the side.
Notes
OPTIONAL:
• Adjust the amount of cayenne to your personal spice tolerance.
• You can substitute buttermilk for the yogurt if that’s what you have on hand. SERVING SUGGESTIONS:
Serve with hummus, Lebanese toum, cous-cous or rice, tzatziki sauce, pita. Bulk Spice Mixture: I combine spices using ratios. Typically 1 part = 1 teaspoon. Recipe for 1 pound of chicken will use 4-5 tablespoons of seasoning. 1 Part:
• Adjust the amount of cayenne to your personal spice tolerance.
• You can substitute buttermilk for the yogurt if that’s what you have on hand. SERVING SUGGESTIONS:
Serve with hummus, Lebanese toum, cous-cous or rice, tzatziki sauce, pita. Bulk Spice Mixture: I combine spices using ratios. Typically 1 part = 1 teaspoon. Recipe for 1 pound of chicken will use 4-5 tablespoons of seasoning. 1 Part:
- Sea Salt
- clove
- Ginger
- Allspice
- Black Pepper
- Cayenne (reduce for less spice heat)
- cinnamon
- Nutmeg
- Turmeric
- Paprika
- Cilantro (dried or powdered)
- Cumin