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Chicken Shawarma -easy to make

chicken shawarmaThis chicken shawarma dish isn’t as time consuming as the real MacCoy.  A traditional shawarma, originating in southern Turkey, is cooked with stacked, spice-marinated lamb on an upright spit.

The shawarma turns and cooks on the spit for hours, basting in its own juices. When ready to eat, the meat is shaved off the stack with a large, sharp knife.  The word shawarma refers to rotation or turning.  Typically, shawarma is eaten as a fast food, rolled into a pita bread together with vegetables and a garlicky dressing.  In the east coast of Canada it’s known as a donair and in other parts of Canada as a gyroHalifax has its fair share of donair joints and is a favorite snack to eat throughout the day but is especially prized late in the evening as a post binge pick-me-up.  The east coast donair consists of beef served in pita bread, chopped onion, tomatoes and slathered with an addictive white sauce (a blend of evaporated milk, vinegar, garlic powder and sugar) – never with pickled beets or tzatziki.  It’s been a Halifax tradition since the early 1970’s.

My chicken shawarma recipe is a simple and relaxed version where your family or friends can serve themselves allowing for conversation to flow around the table.

Serves 4 to 6

1 lb. chicken thighs – boneless, skinless
juice of 1 lemon
1 to 2 teaspoons ground cumin
3 cloves of garlic, chopped
1/4 cup olive oil
1 teaspoon paprika
1/4 teaspoon turmeric
pinch of cinnamon
1 red onion, quartered

In a large bowl combine lemon juice, olive oil, garlic, sea salt, freshly ground black pepper, cumin, paprika, turmeric, cinnamon.  Add the chicken, and toss well to coat. Cover, and refrigerate for at least 1 hour or up to 12 hours.

marinated chicken shawarmaPreheat oven to 425f. Add a tablespoon of olive oil to grease a rimmed sheet pan. Remove the chicken from the marinade, and place on the pan. Brush some of the marinade onto the onion quarters and add to pan. Cook chicken 30 to 40 minutes. Remove from the oven, allow to rest a couple of minutes, then slice.  Arrange on a platter and add chopped tomatoes, cucumber, dollop of yogurt, pita, baked eggplant.  Sprinkle with chopped parsley and let the family dig in!

roasted chicken shawarmaThe Culinary Chase’s Note: To make the baked eggplant, take a whole eggplant and cut into cubes.  Add a splash of olive oil, salt and pepper and a sprinkle of cumin.  Toss to combine and  scatter on a sheet pan.  Roast at 350f oven for 30 minutes.  Allow to cool before serving.  Enjoy!

Chicken Shawarma -easy to make
 
Prep time
20 mins

Cook time
30 mins

Total time
50 mins

 

My chicken shawarma recipe is a simple and relaxed version where your family or friends can serve themselves allowing for conversation to flow around the table.
Author: The Culinary Chase
Recipe type: dinner or snack
Cuisine: Middle Eastern
Serves: 4

Ingredients
  • 1 lb. chicken thighs – boneless, skinless
  • juice of 1 lemon
  • 1 to 2 teaspoons ground cumin
  • 3 cloves of garlic, chopped
  • ¼ cup olive oil
  • 1 teaspoon paprika
  • ¼ teaspoon turmeric
  • pinch of cinnamon
  • 1 red onion, quartered
Instructions
  1. In a large bowl combine lemon juice, olive oil, garlic, sea salt, freshly ground black pepper, cumin, paprika, turmeric, cinnamon. Add the chicken, and toss well to coat. Cover, and refrigerate for at least 1 hour or up to 12 hours.
  2. Preheat oven to 425f. Add a tablespoon of olive oil to grease a rimmed sheet pan. Remove the chicken from the marinade, and place on the pan. Brush some of the marinade onto the onion quarters and add to pan. Cook chicken 30 to 40 minutes. Remove from the oven, allow to rest a couple of minutes, then slice. Arrange on a platter and add chopped tomatoes, cucumber, dollop of yogurt, pita, baked eggplant. Sprinkle with chopped parsley and let the family dig in!
Notes
The Culinary Chase’s Note: To make the baked eggplant, take a whole eggplant and chop into cubes. Add a splash of olive oil, salt and pepper and a sprinkle of cumin. Toss to combine and scatter on a sheet pan. Roast at 350f oven for 30 minutes. Allow to cool before serving. Enjoy!

 

The post Chicken Shawarma -easy to make appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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