Unlock the flavor of beirut: easy lebanese shawarma chicken recipe for home cooks

Immerse yourself in the vibrant culinary traditions of Lebanon with our authentic Lebanese shawarma chicken recipe. This tantalizing dish, a staple of street food stalls and mezze platters, tantalizes taste buds with its tender chicken, aromatic spices, and refreshing toppings. Embark on a culinary adventure as we guide you through the steps of creating this delectable masterpiece.

Ingredients

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Shawarma Sauce:

• 1 cup plain yogurt
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the Toppings:

• 4 pita breads
• 1 onion, sliced thinly
• 1 tomato, sliced thinly
• 1 cucumber, sliced thinly
• 1/2 cup pickled turnips (optional)

Instructions

1. Marinate the Chicken

• In a large bowl, combine the chicken thighs, olive oil, lemon juice, cumin, coriander, allspice, salt, and pepper.
• Mix well to ensure all the chicken pieces are evenly coated.
• Cover the bowl and refrigerate for at least 3 hours, or overnight if possible.

2. Prepare the Shawarma Sauce

• In a medium bowl, whisk together the yogurt, tahini, lemon juice, garlic, parsley, salt, and pepper.
• Set aside in the refrigerator until ready to serve.

3. Cook the Chicken

• Heat a large skillet or grill pan over medium heat.
• Remove the chicken from the marinade and discard the marinade.
• Grill or pan-fry the chicken for 8-10 minutes per side, or until cooked through.
• Let the chicken rest for 5 minutes before slicing it thinly.

4. Assemble the Shawarma

• Warm the pita breads in a toaster or on a griddle.
• Spread a generous layer of shawarma sauce on the pita bread.
• Top with the sliced chicken, onion, tomato, cucumber, and pickled turnips (if using).

5. Roll and Serve

• Roll up the pita bread tightly and serve immediately.

Tips

• For a more flavorful marinade, add a teaspoon of minced garlic and a pinch of cinnamon.
• If you don’t have a grill pan, you can use a regular skillet and cook the chicken in batches.
• To make the shawarma ahead of time, prepare the chicken and sauce separately and store them in the refrigerator. When ready to serve, assemble the shawarma and warm them in the oven or on a griddle.

Variations

• Beef Shawarma: Replace the chicken thighs with thin slices of beef flank steak.
• Vegetarian Shawarma: Use grilled vegetables such as bell peppers, zucchini, and mushrooms instead of chicken.
• Spicy Shawarma: Add a pinch of cayenne pepper or sriracha to the shawarma sauce for a kick of heat.

Health Benefits

Lebanese shawarma chicken is a relatively healthy dish, providing a good source of protein, vitamins, and minerals. The chicken is lean and low in saturated fat, while the vegetables and yogurt add fiber, vitamins, and probiotics to the meal.

The Bottom Line

Indulge in the irresistible flavors of Lebanon with our authentic Lebanese shawarma chicken recipe. This easy-to-follow guide will empower you to create this culinary delight at home, impressing your family and friends with your culinary prowess. Bon appétit!

Basics You Wanted To Know

Q: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use chicken breasts, but they may be slightly drier than chicken thighs.
Q: What can I use if I don’t have tahini?
A: You can substitute hummus or peanut butter for tahini in the shawarma sauce.
Q: How long does the shawarma last in the refrigerator?
A: The assembled shawarma can be stored in the refrigerator for up to 2 days. However, the chicken and sauce can be stored separately for longer.