LEBANESE CHICKEN SHAWARMA RECIPE
Have you ever been hit with a sudden, strong craving for food, your stomach rumbling as you look for something to satisfy your hunger, only to discover a shawarma shop nearby? Such a moment that stretches the idea of a novelty! About a year ago, I had this type of experience too, and thus, a chicken shawarma restaurant found, chicken shawarma took a place on my list of favorite recipes. I learned to appreciate it more after eating Lebanese chicken shawarma in a restaurant. At the moment I am very fond of it. My number one choice for when I’m really hungry is Lebanese chicken shawarma. That’s why I am so pleased to be able to share with you the recipe of Lebanese chicken shawarma here. Thus, we can start with a brief introduction of chicken shawarma past and then give you Lebanese chicken shawarma step-by-step instructions.
INGREDIENTS FOR LEBANESE CHICKEN SHAWARMA
FOR MARINATE
- 1kg boneless chicken
- 1 large garlic
- 1 tbsp coriander
- 1 tbsp Cardamom
- 1 tbsp Cumin
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- 2 tsp smoked paprika
- 1 1/2 tsp paper
- 2 tsp salt
- 1 tsp Black pepper
FOR SAUCE
- 1 cup yoghurt
- 1 garlic clove
- Squeeze of lemon juice
- 1 tsp cumin
- 1 tsp Salt and pepper
FOR SERVING
- 5 to 6 flatbreads
- Tomato slice
- Red onion
- Cabbage
- Turnip
- Cheese
- Mayonnaise
HOW TO MAKE LEBANESE CHICKEN SHAWARMA
- For marinating the chicken take a boneless bowl add the above-mentioned ingredients and mix them very well. Marinate the chicken for 24 hours and if you are in a hurry then minimal time is about 3 to 4 hours.
- For making the yoghurt sauce mix all ingredients and put them into the refrigerator until used. It will last 3 days on the refrigerator.
- Heat a large non-stick skillet on medium heat.
- Place the chicken on the skillet and heat one side of the chicken approximately for 5 to 6 minutes until the chicken gets charred. (same applies to the other side)
- Now finally for wrapping the shawarma, take a flatbread apply the yogurt sauce, cheese, mayonnaise, and other veggies and chicken, and roll up well.
FOR OVEN
Well, grilled and stove-made chicken shawarma gives a juicy taste. But baking the chicken in the oven is also an option. Bake the chicken for 20 to 25 minutes at 220° C (450 F) until the chicken gets brown.
