Authentic Lebanese Chicken Shawarma Recipe

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3 hours ago 2 hours ago Authentic Lebanese Chicken Shawarma Recipe. 3 hours ago Chicken Shawarma {Authentic Recipe!}FeelGoodFoodie. 1 hours ago I like to serve the oven roasted chicken shawarma street style, in pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce. It’s also great by itself served with a rice dish like Lebanese Rice, or try Cilantro Lime Cauliflower Rice for a …

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7 hours ago Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight. Advertisement. Step 2. Set oven rack about 6 inches from the heat …

Rating: 4.4/5(14)
Total Time: 8 hrs 25 mins
Category: World Cuisine, Middle Eastern, Lebanese
Calories: 365 per serving
1. Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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7 hours ago Low Carb Chicken Shawarma Recipe (print version below) As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, …

Estimated Reading Time: 3 mins

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2 hours ago After five minutes or so, place a lid over the pot and continue to cook over medium-low heat for 10-15 minutes or until the juices simmer and the chicken appears opaque. Taste to ensure …

Rating: 4.6/5(5)
Total Time: 24 hrs 15 mins
Category: Lebanese
1. Place your chicken breast in a very large bowl or pot containing the water solution of cold water, vinegar, salt, and lemon juice. Leave the chicken in this solution for an hour. After that, rinse and clean the chicken really well. Cut off any excess inedible fat as well. After that, cut into the breast on a bias until you have a large tender-like piece. Continue to do this until you reach the end. Once you can't cut on a bias anymore near the end, just slice that piece into thin strips. Continue to slice the rest of the large pieces into thin strips. Place them in a large colander as you go. Do this until you have cut up all eight chicken breasts into thin strips. Place the colander under running cold water and rinse well for two minutes to further clean the chicken. Let the chicken drain over a large bowl for five minutes so any excess water will drip off.
2. After your chicken is done draining, you can move on to the next step. Place the chicken into a very large bowl. Add in the chicken shawarma spice blend (we recommend purchasing a pre-made blend, but if you can't get it, combine the spice blend ingredients above and use that as your blend), vinegar, olive oil, salt, and black pepper.
3. Mix thoroughly to combine. Be careful not to be too rough with it or the chicken can become stringy. Cover the bowl with plastic wrap and place it in the fridge overnight ideally or at minimum for 2-3 hours.
4. Pour olive oil into the bottom of a large pot over high heat. Pour in the chicken shawarma, excess juices and all. Cook for about five minutes over high heat. Stir occasionally. After five minutes or so, place a lid over the pot and continue to cook over medium-low heat for 10-15 minutes or until the juices simmer and the chicken appears opaque. Taste to ensure doneness. If the chicken needs more time, continue to cook for another 3-5 minutes, and taste again. The chicken should be juicy, moist, flavorful, and tender. Stir occasionally while you cook, but don't overdo it as this can cause the chicken to break up and become stringy.

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Just Now This almost authentic chicken shawarma recipe is easy to make right in the oven and has less than two carbs per serving. The chicken is meltingly tender and …

Rating: 4.3/5(3)
Total Time: 20 mins
Category: Light Dinner/Lunch, Low Carb Main, Lunch
Calories: 427 per serving
1. Stir all the marinade ingredients together in a bowl until they form a smooth paste.
2. Add the sliced chicken and turn so that all sides are covered in the mixture.
3. Cover and refrigerate for 4 hours.
4. When ready to cook preheat the oven to 400F

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4 hours ago This recipe for Low Carb Chicken Shawarma is equally easy to cook in the oven. Simply line a sheet pan with parchment paper for easy clean up and then …

Rating: 5/5(9)
Total Time: 1 hr 12 mins
Category: Main
Calories: 258 per serving
1. Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs.
2. Marinate chicken for 1 - 8 hours, or overnight.
3. Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.
4. I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken.

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7 hours ago In a medium bowl, add the olive oil, garlic cloves, and lemon juice. Whisk in the paprika, coriander, cumin, turmeric, oregano, cinnamon, and black pepper. Arrange the chicken in an airtight container. Pour the marinade over the chicken. Allow the chicken to …

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8 hours ago Chicken Shawarma is a traditional Middle Eastern dish that is usually served on warm flatbread topped with a savory yogurt sauce. This recipe for low carb

Rating: 5/5(1)
Category: Main Course
Servings: 4
Calories: 790 per serving
1. For the marinade: In a medium to large bowl, combine lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes. Whisk to combine.
2. Add chicken thighs and toss to coat them with the marinade. Cover and store in refrigerator for 1 hour up to 12 hours.
3. When ready to cook, preheat over to 425o F. Spray rimmed baking sheet with cooking spray or oil. Quarter the onions (or cut in large chunks) and coat with the marinade in the bowl. Remove the chicken and onion and place on baking sheet. Pour any remaining marinade over the chicken.
4. Roast the chicken in the oven until it is browned, about 30-40 minutes. Remove from oven and let sit a couple of minutes while you make the accompaniments if using. Serve and enjoy!

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6 hours ago The basic concept in our recipe is to have a nice marination that mimics a good chicken shawarma flavor and then grill the chicken in such a way that keeps it juicy. We’ve …

Rating: 4.9/5(15)
Servings: 8
Cuisine: Middle Eastern, Lebanese
Category: Lunch

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2 hours ago Combine the marinade ingredients in a large ziplock bag (or bowl). Add the chicken and use your hands to make sure each piece is coated. If using a ziplock …

Rating: 5/5(224)
Total Time: 20 mins
Category: Chicken
Calories: 275 per serving
1. Combine the marinade ingredients in a large ziplock bag (or bowl).
2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
3. Marinate overnight or up to 24 hours.
4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

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6 hours ago For the Chicken: Add the mint, parsley, garlic, lemon juice, salt and pepper, olive oil and white wine to a large ziploc bag or plastic container. Stir to combine. Add …

Rating: 5/5(6)
Calories: 386 per serving
Category: Lunch, Main Course, Main Dish
1. Whisk together all the ingredients for the sauce, cover and store in the fridge for at least an hour before serving. This sauce can be made one day ahead.
2. Add the mint, parsley, garlic, lemon juice, salt and pepper, olive oil and white wine to a large ziploc bag or plastic container. Stir to combine.
3. If you're using this recipe for meal prep, simply chop all the veggies and store in separate containers until you're ready to serve.

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9 hours ago For the chicken shawarma: Combine all of the marinade ingredients in a large bowl. Mix well. Add the chicken to the marinade and turn to make sure it’s completely coated. For most flavorful …

Rating: 4.9/5(11)
Calories: 274 per serving
Category: Keto Chicken Recipes
1. Combine all of the marinade ingredients in a large bowl.
2. Combine all of the tahini sauce ingredients in a small bowl.

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Frequently Asked Questions

Whats the best way to make lebanese chicken shawarma?

Directions. Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight. Set oven rack about 6 inches from...

Can you cook chicken shawarma in the oven?

This recipe for Low Carb Chicken Shawarma is equally easy to cook in the oven. Simply line a sheet pan with parchment paper for easy clean up and then add the chicken thighs. You’ll find all the cook times for each of these methods in my recipe card at the end of the post. Where does Chicken Shawarma Come from?

Can you make shawarma in a slow cooker?

Chicken Shawarma that can be made in the slow cooker, instant pot, or on the grill. This healthy and versatile recipe is packed with all the flavor of your favorite takeout chicken shawarma but made at home. Jump to Recipe

What kind of meat is used in lebanese shawarma?

Roll and serve. Beef, veal and lamb are the most common choices for a Lebanese shawarma. Go for fatter cuts rather than the lean ones. If you opt for chicken or turkey, avoid breasts since they will become too dry during cooking: dark meat, such as chicken thighs, is by far tastier.

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