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The easy recipe for homemade chicken shawarma!

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Welcome » fast food » Sandwiches » Chicken Shawarma


  • 1 small onion (100g), quartered
  • 5 large garlic cloves (12g)
  • 1/2 large red pepper (70g)
  • 1 teaspoon of mayonnaise
  • 1 teaspoon of tomato puree
  • 1/2 cup (120 g) plain yogurt
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1/4 cup fresh orange juice with no added sugar
  • Juice of 2 lemons, about 6 teaspoons
  • 1 teaspoon of white vinegar
  • 1/3 cup (85 ml) olive oil
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional, adjust to taste)
  • 2 teaspoons salt (or to taste)
  • 2 bay leaves
  • 2.2 lb (1 kg) boneless, skinless chicken thighs

Quick White Shawarma Sauce :

  • 1/3 cup (85 ml) mayonnaise
  • 1/3 cup (85 ml) full-fat plain yogurt
  • 1 large garlic clove, minced
  • Salt and pepper to your taste

Preparation :

  1. In a blender, add the onion, garlic and red pepper. Briefly mix twice.
  2. Add the mayonnaise, tomato puree, lemon and orange zest and yogurt, then mix until smooth.
  3. In a large bowl, combine the lemon juice, orange juice, vinegar, olive oil and all the spices. Crumble the bay leaves on top and mix.
  4. Add the mixed ingredients and mix well.
  5. Add the chicken thighs and mix well to coat them with the marinade.
  6. Refrigerate for at least 6 hours, or better, overnight.
  7. Preheat the oven to 425°F (220°C).
  8. Divide the chicken into two equal piles.
  9. Fold a piece of chicken in half and push it onto two metal skewers. Repeat with the rest of the chicken until you run out of a pile.
  10. Repeat with the second stack of chicken.
  11. Choose a baking sheet or pan that is smaller than the skewers but can hold the chicken drippings. Line it with aluminum foil.
  12. Arrange the chicken skewers on the baking sheet as shown.
  13. Place the chicken skin on the skewers to cover the chicken.
  14. Bake for about 40 minutes.
  15. Remove the skin and brown the chicken for about 10 minutes on each side.
  16. Remove the baking sheet from the oven, cover it with aluminum foil, make an opening to let the steam escape and let it rest for 5 to 10 minutes.
  17. Remove the skewers and cut the chicken into thin slices.
  18. In a small bowl, combine the sauce ingredients well.
  19. Serve with rice or in a wrap with white sauce, sliced ​​cucumber, thinly sliced ​​iceberg lettuce, pickles, onion rings, hummus and more.

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Recipe filed under: Sandwiches, Lebanese

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