| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 30g | 7g | 50g |
| sugars | fibre | protein | salt |
| 6g | 7g | 60g | 1.2g |
Why I Love Egyptian Chicken Shawarma
Steeped in a tantalizing blend of spices and herbs, I must admit, the Egyptian Chicken Shawarma recipe embodies what I love most about global cuisine. The way every ingredient comes together creates a symphony of flavors that never fail to enthrall me and my family.
A Taste of the Middle East
Rich with the spices of the Middle East, the Chicken Shawarma is akin to a warm invitation to immerse in the culinary traditions of Egypt right from your kitchen. The earthiness of cumin, coriander, and turmeric couples sublimely with the heat from cayenne pepper and paprika, producing a depth of flavor that’ll give any gourmet chef a run for their money.
What fascinates me is how the entire process brings to mind the culinary practices of my Indian heritage. Specifically, marinating the chicken in yogurt and spices before grilling, which is reminiscent of making tandoori chicken, a staple in many Indian homes. This is such an essential step, and it’s worth the time and patience to allow the succulent chicken thighs to absorb all the wonderful flavors.
A Fusion of Flavorful Components
Just as the spices form the bedrock of flavor in this Chicken Shawarma recipe, the toppings and shawarma sauce do justice in accentuating the overall taste profile. The crispness of lettuce, juiciness of tomatoes, and the bite from onions contrast beautifully with the tender, seasoned chicken. Meanwhile, the creamy, nutty, and slightly sweet shawarma sauce made from tahini, robust olive oil, and honey serves as the cherry on top.
Inspired by culinary legends like Yotam Ottolenghi, I’ve come to appreciate the balance of flavors and textures bundled into each Middle Eastern dish. The Chicken Shawarma is no exception and stands testament to this harmonious melange of flavors that Middle Eastern cuisine is celebrated for.
This dish pairs beautifully with a variety of side options. A tangy and refreshing Fattoush salad, a warm and comforting pot of Egyptian rice, or simply a plateful of steamed veggies can perfectly complement the chicken shawarma.
There’s something genuinely heartwarming about bringing cultures together through food. And, as someone blessed with a diverse cultural background, this Chicken Shawarma recipe is just one way I strive to unite and celebrate those influences.
What You’ll Need
- 3 pounds of boneless, skinless chicken thighs
- 1 cup of plain Greek yogurt
- 6 cloves of garlic, minced
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of ground turmeric
- 2 teaspoons of paprika
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- Salt to taste
- Black pepper to taste
- 6 medium pitas
- Toppings: chopped lettuce, diced tomatoes, thinly sliced onions
- Shawarma sauce: 1 cup of tahini, 3 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 tablespoons of honey, 2-3 tablespoons of water, a clove of garlic minced, 1/4 teaspoon of salt
Method
Step One
First, prepare the marinade for the chicken. In a large bowl, combine the Greek yogurt, minced garlic, ground coriander, ground cumin, ground turmeric, paprika, ground cinnamon, cayenne pepper, lemon juice, olive oil, salt and black pepper.
Step Two
Add the chicken thighs to the marinade. Make sure each piece is thoroughly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least one hour. For best results, leave it overnight.
Step Three
When you’re ready to cook, preheat your grill or broiler. Remove the chicken from the marinade, letting the excess drip off. Cook the chicken on the grill or under the broiler until it is charred and cooked through. This should take about 5-7 minutes on each side.
Step Four
While the chicken is cooking, prepare the Shawarma sauce. In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, water, minced garlic, and salt.
Step Five
Once the chicken is cooked, let it rest for a few minutes. Then, slice it into thin strips.
Step Six
To serve, spread some Shawarma sauce on a pita, add some of the chicken strips and your desired toppings. Fold the pita over and enjoy your homemade Chicken Shawarma.
