chicken shawarma

chicken shawarma

Chicken Shawarma

Chicken Shawarma is a delectable meat dish that is very well-likedIn the Mediterranean and Middle East. A vertical rotisserie machine or spit is used to cook authentic shawarma, which consists of piled, spice-marinated meats such as lamb, turkey, chicken, beef, or a combination of meats. Hour after hour passes as the shawarma slowly roasts while being basted with fat and its own juices. 

A thin layer of meat is shaved off and served, either alone or wrapped inside a warm flatbread, with tahini or garlic sauce on top.Perhaps a better term for this dish would be Shawarma-Style Chicken. It isn’t spit-roasted. But it still has all the flavor you may anticipate from your neighborhood Middle Eastern eatery!

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Who knew making oven-roasted chicken shawarma at home was so simple? Middle Eastern shawarma can be prepared without a spit or shawarma machine. I’ve created a straightforward marinade and cooking method that yields a tasty batch of chicken shawarma. It’s simple to prepare my Mediterranean dish in the oven or on the grill. I’ve figured out how to make homemade chicken shawarma, and it’s fantastic! I’m eager to tell you about it.


  • 1 pound boneless chicken breasts 
  • 1 pound boneless chicken thighs
  • 6 tablespoons olive oil 
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon allspice
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • One pinch cayenne
  • Salt and black pepper
  • Nonstick cooking oil spray


Assemble the marinade

  1. Cut each chicken breast into 5-6 pieces, and each chicken thigh into 3-4 pieces. Put them in a large plastic zipper bag or a dish for marinating.
  2. Mix 1/4 cup olive oil, the spices, 3/4 tsp salt, and 1/4 tsp black pepper in a small bowl (use 1/2 tsp salt if you have a salt sensitivity). The chicken pieces should  covered in the spice marinade. With a spoon, mix the marinade into the chicken pieces until they are all equally covered.
  3. Plastic wrap or a zippered bag should be used to cover the marinating dish. Place the chicken in the fridge and marinate for at least an hour and up to overnight.

Cooking in an oven

  1. Set the oven to 400 degrees Fahrenheit. Spray nonstick cooking oil on the baking sheet. Evenly space the chicken pieces on the baking sheet.
  2. In the oven, put the chicken. Turn the chicken pieces with tongs about halfway through roasting, and let it roast for about 15 minutes or until thoroughly done.
  3. Remove the chicken from the oven and allow it to cool slightly. Slice the meat thinly and into small, shawarma-like pieces using a sharp knife.
  4. In a skillet over medium heat, warm 1 tbsp of oil.  Depending on taste, season with more salt and pepper.
  5. Cooked chicken should be taken out of the skillet. Using the same method, cook the remaining chicken in 1 tbsp of hot oil. Provide hot.

Grilling technique

  1. Spray nonstick cooking oil on the grill, then heat it to medium. Onto wooden skewers, thread the marinated chicken pieces.
  2. Cook the chicken until fully cooked for about 20 minutes, turning it over once every five minutes.
  3. Remove the chicken off the skewers after allowing it to cool somewhat. Slice the meat into tiny, shawarma-like pieces with a sharp knife.

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  4. On the stovetop, heat a skillet with 1 tbsp of oil. Pour half of the chicken into the skillet and cook for 3–4 minutes, or until the tiniest pieces of chicken are crisp-brown. If necessary, season with additional salt and pepper to taste. From the skillet, remove the cooked chicken. Sauté in a further 1 tbsp of hot oil.
  5. Serve hot. Excellent with tahini sauce or toum, a creamy Middle Eastern garlic sauce. It also tastes fantastic in a pita bread sandwich with Middle Eastern pickles, cucumbers, tomatoes, lettuce, and red onions on top.

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