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Shawarma

Summer's picture
Ingredients
  Boneless chicken 2 Pound, cut into pieces
  Ground cloves 1⁄2 Teaspoon
  Cardamom powder 1⁄2 Teaspoon
  Allspice 3⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon, freshly ground
  Ground cloves 1⁄4 Teaspoon, ground
  Red chili 1⁄2 Teaspoon, crushed
  Salt 1 Teaspoon
  Lemon juice 4 Tablespoon
  Oil 2 Tablespoon
Directions

GETTING READY
1. Wash the chicken pieces, pat dry and cut into pieces.
2. Rub the spice mix over the chicken thoroughly with lemon juice and oil.
3. Marinate it for 5-6 hours or overnight in the refrigerator.
4. Preheat the oven to 450 degrees F.

MAKING
5. Grease a baking dish with oil and bake the chicken for about 20 minutes turning over.
6. Bake for 10-15 more minutes until the chicken is tender.
To make the Garlic spread :
7. Put the garlic and salt in a food processor and process to a smooth paste.
8. Add oil in a thin stream and process unteil oil and garlic form a uniform mixture.
9. Add lemon juice and process once.

SERVING
10. Take pita bread and put a thin layer of the garlic spread.
11. Put 4 tablespoons of shredded chicken, a few slices of pickle and French fries.
12. Roll and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Middle Eastern
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Dish: 
Sandwich
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
1
Story
Here is a home made recipe for this delicious dish...you can have it anyway you want; in a sandwich or plated, Sa7en 3arabi. Bread of your choice, any additions to it according to your liking.
Subtitle: 
Arabic Chicken Sandwich
Shawarma can easily be the flagship dish of middle eastern cuisine. Today you can have it in any country which has middle eastern settlers or people who have just travelled and brought back this luscious and exquisite sandwich from there. Take a look at the video to see how to make it at home.

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11 Comments

vikas.kumar's picture
Thanks for the recipe. Chicken Shawarma is quite popular in Indian Metros like Mumbai n Delhi...sold mainly at Hukka/Sheesha joints and at street side stalls (there's one outlet close to my house, it's called 'Lebanese Point') but never have I seen such GIGANTIC skewers as shown in your video!
shantihhh's picture
do you remove the skin on the chicken? I would think so - we love lamb swarma, but usually only eat it at the festivals. I must try to make it. I have a rotiserrie but it is horizontal wonder if that would work. I do whole chickens on it. It is about 36" long and even has the infared bar for searing as the meat turns. Shanti/Mary-Anne
Summer's picture
shantihhh, i would remove the skin for sure! the marinate would add moisture to the meat. lamb shawermah is really good too, i would think that you may use the rotisserie for it, but i think it is easier if you used thinly sliced lamb and cook it the way i mentioned in the recipe...much easier and would not take long to cook. best of luck!
shantihhh's picture
What is the difference in swarma and shawermah - Is it a different recipe or just spelling? I like the idea of thinly sliced lamb. I could even barbecue it for more flavour of the outdoor cooking but maybe offset from the hot coals. Do you ever make this with goat meat or is it too lean. We can buy excellent fresh local lamb and goat at our Halal Market. I just barbecued a fillet of lamb a couple days ago from there amazing. Thy only weigh 10-13 ounces each-perfect size for 2 entrees. We made a mushroom cracked peppercorn sauce and served it with a basmati pilaf. I carmelized onions, then garlic for the browned vermecilli-basmati pilaf cooked in chicken broth plus S & P. I am going to try your recipe this week as the weather is perfect for out door eating and cooking. Today is to be in the 80's again. Shanti/Mary-Anne
sfehmi's picture
Love Shawarma - when I was in the Middle East my favorite was chicken Shawarma from Palm Beach with fresh orange juice. Oh what a treat. Thanks for sharing.
Summer's picture
Sfehmi, thanks for your comment. i am glad you got to experienc that food..it is delicious!
butterbites's picture
I love Shawarma! Thanks for sharing :)
Summer's picture
Thanks for watching butterbites
prasadprabhu's picture
great stuff, its my fav too
gsloper's picture
How much garlic for the paste?
Samina.Tapia's picture
Hi gsloper, here is a recipe for typical Middle Eastern/Mediterranean style garlic paste/sauce that can be used and served with all kinds of dishes. You will love it. http://www.ifood.tv/recipe/homemade-mediterranean-garlic-sauce